Broccoli Potato Cheese Soup
Broccoli Potato Cheese Soup is a creamy, comforting classic made with tender potatoes, fresh broccoli, and rich melted cheddar cheese. With its velvety texture and cozy flavor, this soup is perfect for chilly nights, family dinners, or whenever you want a warm, hearty meal. Simple ingredients, easy steps, and big comfort in every bowl.
Ingredients
- Core Ingredients
- 3 cups fresh broccoli florets
- 2 –3 medium potatoes Yukon Gold or Russet, peeled and diced
- 1 small onion diced
- 2 garlic cloves minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tbsp butter or olive oil
- 1½ cups shredded cheddar cheese
- Seasonings
- Salt and black pepper to taste
- ¼ tsp nutmeg optional, adds warmth
- ½ tsp mustard powder optional, enhances depth
- Optional Add-Ins
- Carrots or celery
- Croutons or toasted bread
- Fresh parsley or chives for garnish
Instructions
- Prep the Vegetables
- Peel and cube potatoes.
- Chop broccoli into small florets.
- Dice onion and mince garlic.
- Make the Soup Base
- Heat butter or olive oil in a large pot over medium heat.
- Sauté onion and garlic for 3–4 minutes.
- Add potatoes and broth.
- Bring to a boil, then simmer 10–15 minutes until potatoes are tender.
- Optional: Blend some of the mixture using an immersion blender for extra creaminess.
- Add Broccoli & Cheese
- Stir in broccoli and cook 5–7 minutes until tender.
- Remove from heat and gradually add shredded cheddar, stirring until melted.
- Pour in milk or cream.
- Season with salt, pepper, nutmeg, and mustard powder.
- Serve
- Ladle into bowls.
- Garnish with extra cheese, parsley or croutons.
- Serve hot with bread or rolls.
Notes
- Add cheese off the heat to avoid curdling.
- Use sharp cheddar for the best flavor.
- Blend part of the soup for a thicker, creamier consistency.
- Add extra broth if the soup becomes too thick.