Quick & Cozy Broccoli Potato Cheese Soup Recipe for Cold Days

Comfort swoops in with this creamy broccoli potato cheese soup that promises warmth in every spoonful.

Hearty ingredients dance together, creating a soul-soothing melody of flavors.

The rich blend of tender potatoes and vibrant broccoli delivers a satisfying meal that feels like a culinary hug.

Melted cheese weaves its magic, turning simple vegetables into a luxurious experience.

Weeknight dinners never looked this inviting or tasted this spectacular.

Each serving brings a perfect balance of nutrition and indulgence.

You’ll savor every moment of this delightful soup that transforms ordinary ingredients into an extraordinary meal.

Ways to Serve Broccoli Potato Cheese Soup

• Hearty Bread Companion: Slice crusty sourdough or rustic whole wheat bread to dip into the creamy soup, soaking up all those delicious cheesy flavors.
• Crispy Crunch Topping: Sprinkle toasted breadcrumbs, crumbled bacon bits, or crispy fried onions on top for an extra layer of texture and savory crunch.
• Green Freshness Boost: Garnish with chopped fresh chives, parsley, or green onions to add a bright, herbaceous note and beautiful color contrast to the rich soup.
• Protein Power-Up: Add shredded rotisserie chicken or crispy ham cubes to transform this soup into a more substantial meal that satisfies bigger appetites.

Broccoli Potato Cheese Soup Storage Ideas

• Store soup in an airtight container for up to 3-4 days in the refrigerator. Let it cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2-3 months. Label with date and contents.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Add a splash of milk to restore creamy consistency.
• Pour soup into a saucepan over medium-low heat. Stir frequently and add a little milk or broth to prevent scorching. Warm gently until heated through, about 5-7 minutes.

FAQs

• What makes a roux important in this soup?

A roux helps thicken the soup and creates a smooth, creamy texture by combining flour and butter before adding liquid, preventing lumps and ensuring a silky consistency.

• Can I use different types of cheese?

Yes, you can substitute cheddar with other melting cheeses like Gruyère, Monterey Jack, or a blend of cheeses to create unique flavor profiles while maintaining the creamy texture.

• Is this soup nutritionally balanced?

Absolutely! The soup combines protein from cheese, complex carbohydrates from potatoes, and vitamins from broccoli, making it a nutritious and satisfying meal that provides essential nutrients.

Cheesy Broccoli Potato Cheese Soup Night

• Whip Up Quick Comfort: This soup delivers maximum flavor with minimal effort, perfect for busy weeknights when you need a satisfying meal in less than an hour.
• Customize Your Bowl: Easily adapt the recipe by adding bacon bits, swapping cheese varieties, or including extra vegetables to match your taste preferences and dietary needs.
• Family-Friendly Nutrition Boost: Packed with nutritious broccoli and hearty potatoes, this creamy soup sneaks vegetables into a delicious meal that kids and adults will love, making healthy eating enjoyable.
• One-Pot Wonder: Minimal dishes and straightforward cooking steps mean less cleanup and more time relaxing, ideal for home cooks who want delicious results without complicated techniques.

Ingredients for Broccoli Potato Cheese Soup

• Broccoli: A nutritious green vegetable that adds texture and earthy flavor to the soup.
• Potatoes: Creamy and starchy vegetables that provide thickness and heartiness to the soup.
• Onions: Aromatic base ingredient that adds depth and sweetness to the soup.
• Garlic: Pungent ingredient that enhances the overall flavor profile of the dish.

• Butter: Provides rich flavor and helps with sautéing and creating a smooth base.
• Milk or Cream: Adds richness and creates a silky, luxurious texture to the soup.
• Cheddar Cheese: Melts smoothly and contributes a sharp, tangy flavor to the soup.
• Parmesan Cheese: Optional topping that adds a salty, nutty finish to the dish.

• Flour: Used to create a roux and thicken the soup base.
• Salt and Pepper: Essential seasonings that balance and enhance the soup's overall taste.
• Nutmeg: Optional spice that adds a warm, subtle depth to the flavor.
• Parsley: Optional fresh herb that provides a bright, fresh garnish.
• Broth: Liquid base that adds flavor and helps cook the vegetables.

How to Make Broccoli Cheese Soup

Step 1: Kickstart the Flavor Base

Grab a large pot and melt butter, then toss in finely chopped onions and minced garlic.

Sauté these aromatic ingredients until they become soft and translucent, releasing their delightful fragrance throughout your kitchen.

Step 2: Introduce Potatoes and Broth

Add diced potatoes and pour in chicken or vegetable broth.

Let the mixture simmer gently for 10-15 minutes, allowing the potatoes to become tender and start absorbing the rich liquid flavors.

Step 3: Bring in the Green Goodness

Fold in freshly chopped broccoli florets into the pot.

Cook for an additional 5 minutes, ensuring the broccoli remains vibrant and retains its crisp texture while becoming perfectly tender.

Step 4: Create a Silky Roux

In a separate pan, whisk together flour and butter to create a smooth, golden roux.

This will be the secret weapon for thickening your soup and adding depth to its creamy consistency.

Step 5: Develop Creamy Perfection

Slowly stream milk or heavy cream into the soup, stirring continuously.

Gradually add shredded cheddar cheese, mixing until it melts completely and creates a luxuriously smooth texture.

Step 6: Season and Enhance

Sprinkle in salt and freshly ground black pepper.

For an optional sophisticated touch, add a pinch of nutmeg to elevate the soup’s overall flavor profile.

Step 7: Prepare for Serving

Ladle the hot soup into bowls.

Garnish with a sprinkle of grated Parmesan cheese and chopped fresh parsley.

For extra flair, consider adding crispy bacon bits or croutons on top.

Pro Tips for Creamy Broccoli Potato Soup

• Whisk the roux carefully and add milk gradually to ensure a smooth, creamy texture without clumps.
• Steam broccoli separately to maintain its bright green color and prevent overcooking, preserving more nutrients.
• Roast onions and garlic before adding to the soup for a richer, more complex taste profile.
• Adjust soup thickness by adding more broth or cream, depending on your preferred soup density.
• Substitute heavy cream with Greek yogurt or low-fat milk to reduce calories while maintaining creaminess.

Additions for Broccoli Potato Soup Bowls

• Vegan Veggie Delight: Replace dairy cheese with nutritional yeast, use plant-based milk, and swap butter for olive oil. Add cashew cream for extra richness.
• Low-Carb Cauliflower Alternative: Substitute potatoes with cauliflower florets, reducing carbohydrate content while maintaining creamy texture.
• Gluten-Free Comfort Bowl: Use cornstarch instead of flour for roux, ensuring safe consumption for gluten-sensitive individuals. Select gluten-free broth and verify cheese ingredients.
• Protein-Packed Power Soup: Incorporate cooked chicken or white beans for added protein, enhancing nutritional value and creating a more substantial meal.

Broccoli Potato Cheese Soup Recipe

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4.8 from 11 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Hearty broccoli potato cheese soup brings comfort straight from grandma’s kitchen to your bowl. Creamy Wisconsin cheddar and tender vegetables meld into a soul-warming meal you’ll savor with every spoonful.

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Ingredients

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Main Ingredients:

• 3 medium potatoes
• 2 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 2 cups vegetable or chicken broth
• 1 ½ cups whole milk or heavy cream

Dairy and Thickening Ingredients:

• 2 tablespoons butter or olive oil
• ¼ cup all-purpose flour
• ½ cup grated Parmesan cheese

Aromatics and Seasonings:

• 1 small onion
• 2 cloves garlic
• Salt and pepper to taste
• ¼ teaspoon ground nutmeg

Garnish:

• Fresh parsley or chives

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Instructions

1. In a large pot, gently caramelize diced onions and minced garlic in melted butter over medium heat until translucent and fragrant, approximately 3-4 minutes.
2. Add cubed potatoes and chicken broth, bringing the mixture to a gentle simmer. Cover and cook for 12-15 minutes until potatoes become tender and easily pierced with a fork.
3. Incorporate fresh broccoli florets into the simmering pot, cooking for an additional 4-5 minutes until vegetables are just soft but retain their vibrant green color.
4. Create a silky roux in a separate small skillet by whisking flour and butter together until smooth and lightly golden, about 2 minutes.
5. Gradually pour warm milk into the soup, then fold in the prepared roux, stirring continuously to prevent lumps from forming and ensure a creamy consistency.
6. Reduce heat to low and sprinkle shredded cheddar cheese into the soup, stirring until completely melted and integrated, creating a rich and velvety texture.
7. Season the soup with kosher salt, freshly ground black pepper, and a delicate pinch of nutmeg to enhance the overall flavor profile.
8. Ladle the hot soup into serving bowls and garnish with freshly grated Parmesan cheese and chopped parsley for added depth and visual appeal.

Notes

• Boost veggie content by adding extra broccoli florets or spinach for more nutrition and color.
• Customize the soup’s thickness by adjusting flour quantity or using cornstarch as a gluten-free alternative.
• Create a lighter version by substituting whole milk with low-fat milk or vegetable broth to reduce calories.
• Enhance protein levels by incorporating cooked chicken, bacon bits, or ham for a heartier meal option.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg