Broccoli Potato Cheese Soup

A bowl of creamy comfort that tickles your senses

Ever taken a whiff of a warm, creamy soup that just wraps around you like a cozy blanket on a chilly day? That’s the magic of Broccoli Potato Cheese Soup! This recipe is a triumph of flavors and textures — quick, creamy, and made in one pan. The best part? It’s delicious enough that you’ll want to make it again and again!

Why make this recipe

Why will you fall in love with this soup? First off, it’s practically foolproof! If you can chop some veggies and stir a pot, you’re golden. Plus, cleanup is a breeze since it’s all cooked in one pot. And let’s not forget how family-friendly it is – even the kids will be begging for second helpings (and maybe third)! Who doesn’t love a meal that makes everyone happy? 😄

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups broccoli florets
• 2 cups diced potatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Olive oil

Directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Add the broccoli and cook for another 5 minutes.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
5. Stir in the heavy cream and shredded cheese until melted and combined.
6. Season with salt and pepper to taste.
7. Serve hot as a comforting meal!

How to make Broccoli Potato Cheese Soup (Overview)

Let’s break it down, shall we? First, you sauté your onion and garlic in some olive oil until they’re just starting to sing. Then toss in your diced potatoes and broth, letting it boil like it’s got somewhere to be. After softening those spuds, it’s broccoli time for five magical minutes. Give it a blend until smooth (unless you’re feeling like a rebel and want it chunky). Finally, stir in that heavy cream and the cheese — because let’s be real, that’s what dreams are made of! Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Broccoli Potato Cheese Soup

You could just plop it in a bowl and call it a day, but where’s the fun in that? Consider garnishing your soup with some crispy croutons or a sprinkle of fresh herbs for a pop of color and crunch. The vibrant green broccoli against the velvety yellow cheese creates a feast for the eyes as well as the stomach. Pair it with a warm ** baguette** or a side salad, and you have a gourmet experience right at home!

How to store Broccoli Potato Cheese Soup

Got leftovers? You’re in luck! This soup keeps well in the fridge for about 3–4 days. Just store it in an airtight container, and you can enjoy it for lunch or dinner later in the week. Want to stash some for later? Freeze it for up to 3 months. When you’re ready for a bowl of comfort, just reheat on the stove (or in the microwave) until warm.

Tips to make Broccoli Potato Cheese Soup

• Use fresh broccoli for that perfect crunch — frozen might get mushy.
• If you like a thicker soup, add more potatoes or reduce the broth.
• Want extra flavor? Try adding a pinch of nutmeg or a dash of hot sauce to kick things up a notch.
• Swap out the heavy cream for coconut milk for a lighter option.
• Experiment with different types of cheese for unique flavors — gouda anyone?

Variation

Feeling adventurous? Try making this soup vegan by using coconut cream and a non-dairy cheese substitute. You could also toss in some spices like paprika or cumin for a Mediterranean twist! Love a little heat? Adding diced jalapeños puts a spicy spin on this comforting classic!

FAQs

Can I make this soup ahead of time?
Absolutely! You can make it a day or two in advance. Just reheat it gently on the stove before serving.

Can I freeze this soup?
Yes, it freezes wonderfully! Just ensure it’s in an airtight container for up to three months.

What can I use instead of heavy cream?
You can substitute with coconut milk or a cashew cream for a lighter or vegan version.

Remember, a warm bowl of Broccoli Potato Cheese Soup awaits you. It’s the kind of cozy nourishment that hugs your soul!

📌 Pin this recipe for your next cozy dinner night!

Broccoli Potato Cheese Soup

A creamy and comforting soup filled with broccoli, potatoes, and cheese, perfect for chilly days and family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 cups broccoli florets Use fresh for the best texture
• 2 cups diced potatoes Choose waxy potatoes for smoother texture
• 1 medium onion, chopped
• 3 cloves garlic, minced Toasted for better flavor
• 4 cups vegetable broth
• 1 cup heavy cream Can be substituted with coconut milk
• 2 cups shredded cheese (cheddar or your choice) Feel free to experiment with different cheeses
• to taste salt and pepper
• 1 tablespoon olive oil For sautéing

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Add the broccoli and cook for another 5 minutes.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
5. Stir in the heavy cream and shredded cheese until melted and combined.
6. Season with salt and pepper to taste.
7. Serve hot as a comforting meal!

Notes

Garnish with crispy croutons or fresh herbs. Pairs well with a warm baguette or a side salad. Store leftovers in an airtight container for 3–4 days in the fridge, or freeze for up to 3 months.