Broccoli Potato Cheese Soup Recipe | Broccoli Potato Soup with Cheese, Cheesy Broccoli Potato Soup, Broccoli Soup Recipes

Why Make This Recipe

Broccoli Potato Cheese Soup is a comforting dish perfect for any season. It’s creamy, cheesy, and packed with healthy vegetables. This soup is not only delicious but also simple to make, making it a great choice for weeknight dinners or a cozy lunch. Plus, it can easily be adjusted to fit your taste preferences or dietary needs.

How to Make Broccoli Potato Cheese Soup

Ingredients

• 2 cups broccoli florets
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: croutons for serving

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add diced potatoes and cook for a few minutes.
4. Pour in vegetable broth and bring to a boil.
5. Add broccoli florets and reduce heat, simmering until the broccoli and potatoes are tender, about 10-15 minutes.
6. Using an immersion blender, puree the soup until smooth (or leave it chunky if preferred).
7. Stir in shredded cheese and milk, heating through.
8. Season with salt and pepper to taste.
9. Serve hot, optionally topped with croutons.

How to Serve Broccoli Potato Cheese Soup

You can serve this soup hot in bowls. It pairs well with crusty bread or a side salad. For added texture, sprinkle croutons on top. A dash of extra shredded cheese can also enhance the flavor.

How to Store Broccoli Potato Cheese Soup

To store the soup, allow it to cool completely. Then, keep it in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.

Tips to Make Broccoli Potato Cheese Soup

• For a richer flavor, try using vegetable broth instead of water.
• You can add garlic when sautéing the onions for extra depth.
• Experiment with different types of cheese for a unique twist on flavor.
• Feel free to add other vegetables like carrots or bell peppers.

Variation

You can make this soup vegan by using plant-based cheese and milk. Additionally, if you want a spicier kick, add some red pepper flakes while cooking.

FAQs

Can I use frozen broccoli instead of fresh?
Yes, you can definitely use frozen broccoli for this recipe. Just add it at the same time as fresh broccoli.

Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours. Blend before serving.

Is it necessary to puree the soup?
No, it’s not necessary. If you prefer a chunky texture, feel free to skip the blending step!

Broccoli Potato Cheese Soup

A creamy, comforting soup filled with healthy vegetables, perfect for weeknight dinners or a cozy lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Soup

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups broccoli florets Fresh broccoli enhances flavor.
• 2 large potatoes, peeled and diced Any type of potato can be used.
• 1 cup shredded cheese Cheddar is recommended, but any cheese can work.
• 1 cup milk Adjust the type of milk to taste.
• 4 cups vegetable broth Use broth for deeper flavor.
• 1 large onion, chopped Provides flavor base.
• 2 tablespoons olive oil For sautéing the onion.
• Salt and pepper to taste Salt and pepper to taste Adjust according to preference.

Optional Ingredients

• As needed croutons for serving For added texture.

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add diced potatoes and cook for a few minutes.
4. Pour in vegetable broth and bring to a boil.
5. Add broccoli florets and reduce heat, simmering until they are tender, about 10-15 minutes.
6. Using an immersion blender, puree the soup until smooth or leave it chunky if preferred.
7. Stir in shredded cheese and milk, heating through.
8. Season with salt and pepper to taste.
9. Serve hot, optionally topped with croutons.

Notes

For a richer flavor, try using vegetable broth instead of water. You can add garlic when sautéing the onions for extra depth. Experiment with different types of cheese for a unique twist on flavor. Feel free to add other vegetables like carrots or bell peppers.