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- 2 cups broccoli florets - 2 large potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup milk or dairy-free alternative - 2 cups shredded sharp cheddar cheese - 2 tablespoons olive oil - 1 teaspoon thyme - Salt and pepper to taste - Fresh parsley for garnish (optional) In this recipe, I use fresh broccoli. It gives the soup a vibrant color and great taste. The potatoes add a creamy texture, while the cheese brings in richness. I recommend sharp cheddar for a bold flavor, but you can choose your favorite cheese. You may notice I include thyme in the list. It adds a warm, earthy note that pairs well with the other ingredients. Don’t skimp on the garlic and onion; they create a savory base that makes the soup so comforting. Feel free to adjust the milk according to your preference. If you want a dairy-free soup, use almond or oat milk instead. The fresh parsley is optional but adds a lovely touch when you serve the soup. This mix of ingredients creates a hearty, satisfying bowl of broccoli potato cheese soup that warms the soul on any day. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium chopped onion and sauté until it turns translucent, about 5 minutes. - Next, add 2 cloves of minced garlic. Cook for another minute until it smells great. - Stir in 2 large diced potatoes and 4 cups of vegetable broth. - Bring the mixture to a boil. Lower the heat and let it simmer for about 10 minutes. - Cook until the potatoes become tender. - Now, add 2 cups of broccoli florets and 1 teaspoon of thyme to the pot. - Cook for 5 to 7 minutes until the broccoli stays bright green and tender. - Using an immersion blender, blend the soup until smooth. If you don’t have one, be careful with transfers to a blender. - Return the blended soup to the pot and stir in 1 cup of milk. - Heat the soup on low before adding 2 cups of shredded sharp cheddar cheese. - Gradually mix in the cheese until it melts and the soup is creamy. - Finally, season with salt and pepper to taste. Adjust thickness as needed with water or broth. To get a smooth texture in your soup, use an immersion blender. This tool blends the soup right in the pot. If you do not have one, pour the soup into a regular blender. Blend it in small batches to avoid spills. For a thicker soup, add less broth or water. If you want it thinner, stir in more broth until you reach your preferred consistency. To boost flavor, try adding spices like garlic powder or smoked paprika. Fresh herbs like basil or chives also add a nice touch. For toppings, consider crispy bacon bits or a dollop of sour cream. You can switch up the cheese, too. Use gouda for a smoky taste or pepper jack for a kick. Adjust the cheese to find the flavors you love best! Pro Tips Use Fresh Ingredients: Fresh broccoli and potatoes will enhance the flavor and texture of your soup significantly. Look for vibrant green broccoli and firm, smooth potatoes for the best results. Adjust Creaminess: For a creamier soup, add more cheese or use heavy cream instead of milk. You can also blend in a few extra potatoes for added thickness. Spice It Up: If you want to add a little heat, consider adding a pinch of red pepper flakes or a few dashes of hot sauce to the soup for a flavorful kick. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat on the stove and add a splash of broth or milk to restore its creamy consistency. {{image_2}} If you want a dairy-free soup, you have great choices. Use almond milk or oat milk instead of regular milk. For cheese, try a non-dairy cheese. Look for brands made from nuts or soy. They melt well and give a nice flavor. Feel free to add other veggies to your soup. Carrots and cauliflower work great. They add color and crunch. You can also mix in cooked chicken or crispy bacon for added protein. Both options make the soup heartier and more satisfying. Use what you have on hand, and get creative. To keep your broccoli potato cheese soup fresh, you have two main options. First, let the soup cool to room temperature. Then, pour it into an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great choice. Just make sure to leave some space in the container, as soup expands when frozen. It can last up to three months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. For the best flavor when reheating, use the stove. Pour the soup into a pot and heat it over low to medium heat. Stir it often to prevent sticking. This way, you keep the creamy texture. If you need to use a microwave, transfer the soup to a microwave-safe bowl. Heat in short bursts of one to two minutes, stirring in between. This helps the soup heat evenly. Always taste before serving to check if it needs more seasoning. Yes, you can use fresh broccoli instead of frozen. Fresh broccoli has a bright flavor and a nice crunch. It adds a fresh taste to your soup. Make sure to wash and cut it into small florets. You will want to add fresh broccoli to the pot later than frozen since it cooks faster. This way, it stays bright green and tender but not mushy. You can make this soup vegan with a few easy swaps. First, replace the milk with a plant-based milk like almond or oat milk. For cheese, use a dairy-free cheese that melts well. You can also skip the cheese entirely and add nutritional yeast for a cheesy flavor. Lastly, check that your vegetable broth is vegan too. These changes keep the soup creamy and full of flavor without using animal products. The best cheese for this soup is sharp cheddar. It gives a rich flavor that pairs well with broccoli and potatoes. Other good choices include Gruyère or Monterey Jack for a milder taste. If you want a stronger kick, try adding a bit of blue cheese. Each cheese adds its unique flavor, so feel free to mix and match to find your favorite blend. This article shares a simple recipe for broccoli potato cheese soup. You learned about the key ingredients, cooking steps, and tips for perfecting your soup. We also explored tasty variations and storage methods. Now, you can enjoy this comforting dish any time. Customize it to fit your taste and dietary needs. Happy cooking!

Creamy Broccoli Potato Cheese Soup

A rich and creamy soup made with broccoli, potatoes, and sharp cheddar cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups broccoli florets
  • 2 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or a dairy-free alternative)
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • to taste salt and pepper
  • optional fresh parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the diced potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer for 10 minutes, or until the potatoes are tender.
  • Add the broccoli florets and thyme to the pot. Cook for an additional 5-7 minutes until the broccoli is tender but still bright green.
  • Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer to a blender in batches (be careful with hot liquids!).
  • Return the blended soup to the pot and stir in the milk. Heat through on low heat, then add the shredded cheddar cheese in increments, stirring continuously until melted and creamy.
  • Season with salt and pepper to taste, and adjust thickness with water or broth if necessary.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Use a dairy-free alternative for a vegan option.
Keyword broccoli, cheese, potato, soup