Make this easy Broccoli Potato Cheese Soup when you want something warm and filling. Tastes like comfort food but got good stuff in it. Quick to make and everybody loves it - even kids who don't like vegetables.
Why Make This Soup
Change it up how you like - add different veggies or extra cheese. Some folks put bacon on top. Makes enough for whole family. Good any time of year but perfect when it's cold out. Easy enough for busy nights.
What You Need
- Butter: 2 spoons
- Onion: 1 big one, cut small
- Carrots: 2 chopped up
- Garlic: 2 cloves smashed
- Chicken Stock: 4 cups
- Cornstarch: 2 spoons
- Milk: 2 cups
- Potatoes: 3 big ones
- Broccoli: 2 cups cut up
- Cheddar Cheese: 2 cups shredded
- Salt and Pepper: To taste
How to Make It
- Start cooking:
- Melt butter in big pot. Keep heat medium.
- Cook veggies first:
- Put in onions, cook till clear. Add carrots, salt, pepper. Cook 4 minutes more.
- Add garlic:
- Throw in garlic. Stir quick - about 30 seconds.
- Put in potatoes:
- Add cut potatoes and pour in broth. Put lid on.
- Let it bubble:
- Cook 10 minutes. Add broccoli. Cook 10 more till potatoes soft when poked.
- Make it thick:
- Mix cornstarch with milk in cup. Pour in soup slow while stirring.
- Add cheese:
- Put in cheese. Stir till melts smooth.
- Check taste:
- Try it - need salt? Pepper? Add now.
- Serve it up:
- Put in bowls while hot. Extra cheese on top if you want.
Why It's Good
Perfect when you want something hot and filling. Cheese makes it rich, vegetables make it good for you. Potatoes make it thick and creamy. Each spoonful's got everything good in it.
Make It Your Way
Don't like broccoli? Try cauliflower. Want it thicker? Add more potatoes. Like it spicy? Put in red pepper. Some folks add bacon on top. Others like extra cheese. Make it how your family likes.
Getting Good Ingredients
Use yellow or white potatoes - stay firm better. Grate cheese yourself - melts better than bag kind. Fresh broccoli's best but frozen works too. Good broth makes better soup. Real butter tastes better than margarine.
Tips For Any Time
Cut veggies same size so cook even. Winter or summer, soup tastes good. Get stuff ready before starting - makes cooking easier. Chop extra veggies, freeze for next time. Some folks like garlic bread with it.
Saving Extra
Let cool before putting away. Keeps 3 days in fridge. Want longer? Freeze up to 2 months. When warming up, do it slow and stir lots. Add splash milk if too thick. Makes good lunch next day.
Quick Fixes
Soup too thin? Cook longer with lid off. Too thick? Add more milk. Cheese not melting? Turn heat lower, stir more. Needs more flavor? Add pinch salt or more cheese. Want it smooth? Use blender.
Frequently Asked Questions
- Can I use veggie broth instead of chicken stock?
Yes, you can substitute veggie broth in the same quantity to make this soup vegetarian. The flavor may change slightly, so taste and adjust the seasoning as needed.
- Is this recipe gluten-free?
It can be! Just ensure the cornstarch, cheese, and broth are certified gluten-free by checking their labels.
- Can I use other cheeses?
Absolutely! Sharp provolone, Gruyere, or even a mix of cheeses are great alternatives. Just make sure they melt well and aren’t pre-shredded for the creamiest texture.
- Does frozen broccoli work?
Yes, frozen broccoli works perfectly. Add it directly to the soup without thawing. It may be softer than fresh broccoli but will still taste great.
- How long can I store the soup?
This soup can be stored in the fridge for up to 3 days. Allow it to cool completely before transferring it to an airtight container. Reheat gently, stirring occasionally, and add a splash of milk if it thickens.
Some More Ideas
Try cheesy potato bake or veggie cheese casserole if you like this. Same good stuff, different style.