Few things compare to the warmth and satisfaction of a creamy soup on a cold day. Creamy Broccoli and Potato Cheese Soup is a wholesome, hearty dish that checks all the boxes—it’s rich, delicious, and packed with nutrients. Whether you’re looking for a quick weeknight dinner or a dish to impress your family, this soup has you covered. In this guide, you’ll learn everything from preparing the ingredients to adding finishing touches, ensuring your soup turns out perfectly every time.
Why You’ll Love This Recipe
Imagine sitting down with a warm bowl of creamy broccoli and potato cheese soup. The silky texture, the cheesy goodness, and the earthy flavors of broccoli and potatoes come together to create a comforting experience. Whether you’re a novice in the kitchen or a seasoned cook, this recipe is easy to follow, versatile, and endlessly satisfying. Plus, it’s a fantastic way to sneak some veggies into your diet without sacrificing flavor.
Ingredients You’ll Need
Below is a list of ingredients in both US Customary and Metric measurements for your convenience.
US Customary Measurements
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Broccoli florets | 4 cups (fresh or frozen) |
| Potatoes (peeled, diced) | 2 medium |
| Vegetable or chicken stock | 4 cups |
| Half-and-half (or milk) | 1 cup |
| Shredded cheese (cheddar) | 2 cups |
| Salt and pepper | To taste |
| Red pepper flakes (optional) | 1/4 teaspoon |
| Fresh parsley or chives | For garnish (optional) |
Metric Measurements
| Ingredient | Amount |
|---|---|
| Olive oil | 15 ml |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Broccoli florets | 600 g (fresh or frozen) |
| Potatoes (peeled, diced) | 300 g |
| Vegetable or chicken stock | 1 liter |
| Half-and-half (or milk) | 240 ml |
| Shredded cheese (cheddar) | 200 g |
| Salt and pepper | To taste |
| Red pepper flakes (optional) | 1 g |
| Fresh parsley or chives | For garnish (optional) |
How to Make Creamy Broccoli and Potato Cheese Soup
1. Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and sauté for about 4 minutes until it becomes soft and translucent. Add the minced garlic and continue cooking for another 1-2 minutes. The aroma of garlic and onion will instantly fill your kitchen, setting the stage for the rest of the dish.
2. Cook the Vegetables
Add the broccoli florets and diced potatoes to the pot. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the broccoli and potatoes are tender.
3. Blend the Soup
Use an immersion blender to blend the soup until it reaches a smooth, creamy consistency. If you prefer some texture, blend partially, leaving a few chunks of broccoli and potato. Alternatively, you can use a countertop blender, but be sure to blend in batches to avoid spilling hot liquid.
4. Add the Cream and Cheese
Pour in the half-and-half and stir until fully combined. Gradually add the shredded cheese, stirring constantly until it melts and creates a velvety, creamy base. Taste and season with salt, pepper, and a pinch of red pepper flakes if you’d like a little heat.
5. Garnish and Serve
Ladle the soup into bowls and sprinkle with fresh parsley or chives for a pop of color and freshness. Serve with crusty bread or crackers for a complete meal.
Nutritional Benefits of This Soup
- Broccoli: Rich in fiber, vitamins C and K, and antioxidants.
- Potatoes: A great source of potassium, vitamin B6, and complex carbohydrates.
- Cheese and Milk: Provide calcium, protein, and a satisfying creaminess.
- Garlic and Onion: Offer immune-boosting properties and deep flavor.
Expert Tips for Perfect Results
- Use Fresh Ingredients: While frozen broccoli works well, fresh broccoli offers the best flavor and texture.
- Cheese Choice: Sharp cheddar is a classic choice, but a cheese blend can add extra depth. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.
- Texture Control: For a chunkier soup, reserve a portion of the cooked broccoli and potatoes before blending and stir them back into the soup at the end.
- Low-Calorie Option: Swap the half-and-half with low-fat milk or unsweetened almond milk for a lighter version.
Serving Suggestions
- Pair with a side salad for a well-rounded meal.
- Serve in a bread bowl for a fun and indulgent presentation.
- Top with crumbled bacon or a dollop of sour cream for added richness.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes well! Allow it to cool completely before transferring to a freezer-safe container. It will last up to 3 months.
- Reheating: Reheat gently over low heat on the stove, stirring frequently to prevent the cheese from separating.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Use plant-based milk (like almond or coconut milk) and a vegan cheese substitute. Replace butter with vegan margarine and choose vegetable stock.
2. Can I make this soup gluten-free?
This soup is naturally gluten-free as long as the stock and cheese you use are certified gluten-free.
3. How can I thicken the soup if it’s too thin?
Simmer the soup uncovered for a few minutes to reduce liquid. Alternatively, mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
4. What can I substitute for potatoes?
Cauliflower or sweet potatoes can be excellent substitutes, though they will alter the flavor slightly.
5. Can I add protein to this soup?
Absolutely! Add cooked chicken, crumbled bacon, or even chickpeas for an extra protein boost.
6. How do I prevent the cheese from clumping?
Use freshly shredded cheese, and add it gradually while stirring. Avoid overheating after adding the cheese, as it can cause clumping.
Final Thoughts
Creamy Broccoli and Potato Cheese Soup is a crowd-pleaser that’s simple to make and packed with flavor. It’s the perfect recipe to warm your soul and fill your stomach. With its creamy texture and cheesy richness, this soup is bound to become a family favorite. So grab your ingredients and start cooking—you’re in for a treat!
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Creamy Broccoli and Potato Cheese Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy broccoli and potato cheese soup is the ultimate comfort food! It’s hearty, rich, and packed with the wholesome goodness of broccoli, potatoes, and cheddar cheese. Perfect for chilly evenings or as a meal to impress your loved ones, this recipe is both quick and easy to make.
Ingredients
US Customary:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable stock (or chicken stock)
- 1 cup half-and-half (or milk)
- 2 cups shredded cheese (cheddar or cheese blend)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or chives, chopped (optional garnish)
Metric:
- 15 ml olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 600 g broccoli florets (fresh or frozen)
- 300 g potatoes, peeled and diced
- 1 liter vegetable stock (or chicken stock)
- 240 ml half-and-half (or milk)
- 200 g shredded cheese (cheddar or cheese blend)
- Salt and pepper to taste
- 1 g red pepper flakes (optional)
- Fresh parsley or chives, chopped (optional garnish)
Instructions
- Sauté the Aromatics: In a spacious pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes tender, approximately 4 minutes. Stir in the minced garlic and continue cooking for an additional 1 to 2 minutes until it becomes aromatic.
- Cook the Vegetables: Incorporate the broccoli florets and diced potatoes into the pot. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and broccoli are tender.
- Blend the Soup : Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only partially, leaving some broccoli and potato pieces intact. If you’re using a countertop blender, blend the soup in batches for safety.
- Add the Cream and Cheese: Stir in the half-and-half and shredded cheese, stirring continuously until the cheese is melted and the soup is creamy. Season with salt, pepper, and red pepper flakes (if using), adjusting to taste.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley or chives, and enjoy!
Notes
- Cheese Options: Sharp cheddar is ideal, but feel free to experiment with other cheese blends for a unique flavor.
- Dietary Adjustments: Use plant-based milk and cheese for a vegan version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. Reheat gently over low heat.
- Texture Control: If you prefer a chunkier soup, reserve some cooked vegetables before blending and stir them back in after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American