Creamy Broccoli Potato Cheese Soup for Cozy Nights Recipe

Introduction

This creamy broccoli potato cheese soup is the perfect warm and comforting meal for cozy nights. Packed with tender vegetables, sharp cheddar, and a velvety texture, it’s both hearty and satisfying.

Ingredients

• 2 tbsp butter or olive oil (for dairy-free)
• 1 medium onion, diced (can substitute with shallots)
• 2 medium carrots, diced (can substitute with parsnips)
• 2 cloves garlic, minced (fresh or jarred)
• 4 cups chicken stock or vegetable stock (for vegetarian)
• 2 tbsp cornstarch (can substitute with flour)
• 1 cup milk (dairy or almond milk)
• 2 cups potatoes, peeled and chopped (Russet or Yukon Gold preferred)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded sharp cheddar cheese or Gruyère
• 1 tsp salt (adjust to taste)
• ½ tsp ground pepper (black, white, or a mix)

Instructions

1. Step 1: In a large pot, melt the butter over medium-high heat. Add the diced onion and sauté until translucent, about 3 minutes.
2. Step 2: Stir in the diced carrots, salt, and ground pepper. Cook for another 3-4 minutes until softened.
3. Step 3: Add the minced garlic and sauté for 30 seconds until fragrant.
4. Step 4: Add the potatoes and chicken stock. Cover and simmer for about 10 minutes until the potatoes begin to soften.
5. Step 5: Add the broccoli florets and cook for another 10 minutes until bright green and tender.
6. Step 6: Mix the cornstarch with a splash of milk until smooth, then stir into the soup. Cook until thickened.
7. Step 7: Remove from heat and stir in the shredded cheddar cheese until melted. Adjust seasoning if necessary.
8. Step 8: Ladle the warm soup into bowls and serve immediately, ideally with crusty bread or a fresh salad.

Tips & Variations

• Chop the potatoes uniformly to ensure even cooking.
• Adjust the thickness of the soup by varying the amount of cornstarch used.
• Don’t overcook the vegetables to keep the broccoli bright and the soup fresh-tasting.
• For a vegan option, use olive oil, vegetable stock, almond milk, and a plant-based cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling. For longer storage, freeze up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and is a convenient alternative. Just add it directly to the pot without thawing and cook until tender.

How can I make this soup thicker or thinner?

To thicken the soup, increase the amount of cornstarch mixed with milk before adding it. To thin it, add more stock or milk until you reach your desired consistency.

Creamy Broccoli Potato Cheese Soup for Cozy Nights Recipe

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★★★★★

4.9 from 108 reviews

This creamy broccoli potato cheese soup is a comforting and hearty dish perfect for cozy nights. Featuring tender potatoes, vibrant broccoli florets, and sharp cheddar cheese in a rich, smooth broth, it’s a delightful blend of flavors and textures that warms you from the inside out.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Soup Base

• 2 tbsp Butter or olive oil (for dairy-free)
• 1 medium Onion, diced (can substitute with shallots)
• 2 medium Carrots, diced (can substitute with parsnips)
• 2 cloves Garlic, minced (fresh or jarred)
• 4 cups Chicken stock or vegetable stock (for vegetarian)
• 2 tbsp Cornstarch (can substitute with flour)
• 1 cup Milk (dairy or almond milk)

Main Ingredients

• 2 cups Potatoes, peeled and chopped (Russet or Yukon Gold preferred)
• 2 cups Broccoli florets (fresh or frozen)

For the Flavor Boost

• 1 cup Shredded sharp Cheddar cheese or Gruyère
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Ground pepper (black, white, or a mix)

Instructions

1. Sauté Aromatics: In a large pot, melt 1–2 tablespoons of butter over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes.
2. Cook Vegetables: Stir in diced carrots, a pinch of salt, and ground pepper. Cook for another 3-4 minutes until softened.
3. Add Garlic: Add minced garlic and sauté for 30 seconds until fragrant, ensuring the flavors combine well.
4. Simmer Potatoes: Introduce peeled and chopped potatoes along with the chicken or vegetable stock. Cover and simmer for about 10 minutes until the potatoes begin to soften.
5. Add Broccoli: Incorporate broccoli florets and continue cooking for another 10 minutes until bright green and tender.
6. Thicken Soup: Mix cornstarch with a splash of milk until smooth, then stir this mixture into the soup and cook until it thickens.
7. Finish with Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until fully melted. Adjust seasoning with salt and pepper if necessary.
8. Serve: Ladle the warm soup into bowls and serve immediately, optionally pairing with crusty bread or a fresh salad.

Notes

• Ensure potatoes are chopped uniformly for even cooking.
• Adjust the soup’s thickness by adding more or less cornstarch slurry as desired.
• Take care not to overcook the vegetables to preserve texture and color.
• For a dairy-free option, substitute butter with olive oil and milk with almond milk.
• Vegetarian option: Use vegetable stock instead of chicken stock.

Keywords: broccoli potato cheese soup, creamy soup, comforting soup, cheesy soup, vegetable soup, vegetarian soup, easy soup recipe