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Broccoli Potato Cheese Soup

A cozy, creamy, and cheesy broccoli potato cheese soup that’s quick and easy to make—perfect for chilly days and comforting meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1-2 tbsp butter for sautéing
  • 1 medium onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 4 cups chicken stock or vegetable stock for vegetarian
  • 1/4 cup cornstarch for thickening
  • 1 cup milk whole or 2% milk
  • 2 large potatoes peeled and chopped evenly
  • 16 oz broccoli florets fresh or frozen
  • 1.5 cups sharp cheddar cheese shredded
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Equipment

  • Skillet
  • Large Pot
  • Small Bowl

Method
 

  1. Step 1: Melt butter in a skillet over medium-high heat. Add diced onion and cook until translucent, about 3 minutes. Add diced carrots, salt, and pepper; cook 3-4 minutes until carrots soften. Stir in minced garlic and sauté for 30 seconds.
  2. Step 2: Transfer sautéed vegetables to a large pot. Add chopped potatoes and chicken stock. Cover and simmer for 10 minutes until potatoes begin to soften.
  3. Step 3: Add broccoli florets to the pot and continue simmering for another 10 minutes until potatoes and broccoli are tender.
  4. Step 4: In a small bowl, whisk cornstarch into milk until smooth. Slowly stir into hot soup to thicken the broth.
  5. Step 5: Stir in shredded sharp cheddar cheese until melted and fully incorporated. Adjust seasoning to taste.
  6. Step 6: Serve soup immediately, optionally with crusty bread or a fresh salad.

Notes

For a vegetarian version, swap chicken stock for vegetable broth. Try different cheeses like gouda or Monterey Jack for variation. Add extra veggies such as celery or corn for texture. For richer soup, add heavy cream or half-and-half instead of milk. Freeze leftovers in airtight containers for up to 3 months and reheat gently.