Broccoli Potato Cheese Soup
**Introduction**
There is a profound and simple comfort found in a bowl of truly great soup. Broccoli Potato Cheese Soup is the undisputed champion of this feeling—a velvety, rich, and deeply satisfying blend that feels like a warm embrace. This soup masterfully combines the earthy, wholesome notes of broccoli and potatoes with the indulgent, creamy sharpness of cheddar cheese. Its character is unequivocally hearty and comforting, with a luxurious texture that is both smooth and subtly substantial from tender vegetable pieces. It’s the perfect culinary project for a blustery weekend afternoon, a surefire hit for family dinners, and a magnificent make-ahead meal for cozy weeknights. Anyone seeking a dish that is universally loved, incredibly forgiving to prepare, and capable of turning simple ingredients into something extraordinary will want to try this recipe immediately.
**Perfect for:**
A cozy weekend lunch on a cold day.
A comforting weeknight family dinner.
A hearty starter for a holiday or special meal.
A make-ahead meal prep solution for busy weeks.
A potluck or gathering where you need a crowd-pleaser.
**Why You’ll Love This Broccoli Potato Cheese Soup Recipe**
**Ultimate Comfort Food:** This soup delivers on the classic, nostalgic flavor everyone craves. It’s rich, cheesy, and filling—the very definition of a comforting meal.
**Creamy Without Heavy Cream:** The magic of this recipe is its use of a flour-and-butter roux and the natural starch from the potatoes to create a luxuriously creamy base, avoiding the need for heavy cream while still achieving a decadent texture.
**One-Pot Simplicity:** The entire soup comes together in one Dutch oven or large pot, meaning deeper flavors are built layer by layer and cleanup is wonderfully minimal.
**Nutrient-Packed & Wholesome:** Disguised within the creamy cheese is a generous amount of broccoli and potatoes, providing vitamins, fiber, and potassium, making this comfort food feel genuinely nourishing.
**Preparation and Cooking Time**
Total Time: 50 minutes
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6 servings
Calories per serving: Approximately 420 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 420 kcal
**Protein:** 18g
**Carbohydrates:** 32g
**Fat:** 25g
**Fiber:** 5g
**Sugar:** 6g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 4 tablespoons unsalted butter
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 1/3 cup all-purpose flour
* 4 cups low-sodium vegetable or chicken broth
* 2 cups whole milk
* 1 ½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
* 1 teaspoon dried thyme
* 1 teaspoon kosher salt, plus more to taste
* ½ teaspoon black pepper, plus more to taste
* ¼ teaspoon ground nutmeg (optional, but recommended)
* 4 cups broccoli florets, cut into bite-sized pieces (about 1 large head)
* 3 cups shredded sharp cheddar cheese
* 1 cup shredded Gruyère cheese (can substitute with more cheddar)
* Optional for garnish: extra shredded cheese, crispy bacon bits, chopped chives or green onion, sour cream.
**Step-by-Step Instructions**
1. **Sauté the Aromatics:** In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. **Create the Roux:** Sprinkle the flour over the onion and butter mixture. Cook, stirring constantly, for about 2 minutes. This cooks the raw flour taste and forms the base for your soup’s thickness.
3. **Whisk in Liquids:** Gradually pour in the broth and milk while whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer.
4. **Add Potatoes and Seasonings:** Stir in the diced potatoes, dried thyme, salt, pepper, and nutmeg. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 12-15 minutes, or until the potatoes are just beginning to become tender.
5. **Incorporate Broccoli:** Add the broccoli florets to the pot. Cover again and cook for an additional 8-10 minutes, or until the broccoli is bright green and tender, and the potatoes are completely soft.
6. **Blend (Optional for Creaminess):** For a smoother, creamier soup with some texture, use an immersion blender to pulse the soup a few times directly in the pot. Alternatively, transfer 2-3 cups of the soup to a stand blender, blend until smooth, and stir it back in. For a fully chunky soup, skip this step.
7. **Add Cheese and Finish:** Remove the pot from the heat. Gradually add the shredded cheddar and Gruyère cheese, one handful at a time, stirring until each addition is fully melted and incorporated before adding the next. Taste and adjust seasoning with additional salt and pepper as needed.
8. **Serve:** Ladle the hot soup into bowls and garnish as desired.
**How to Serve Broccoli Potato Cheese Soup**
As a complete main course with a side of crusty artisan bread or soft pretzel rolls for dipping.
Alongside a crisp green apple and walnut salad with a tangy vinaigrette to cut through the richness.
Topped with a dollop of sour cream, extra crispy bacon bits, and a sprinkle of fresh chives.
Presented in a bread bowl for the ultimate fun and edible presentation at a casual gathering.
**Additional Tips for the Best Soup**
Use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your soup grainy and prevent it from melting smoothly.
Yukon Gold potatoes are ideal because they break down slightly and help thicken the soup while maintaining their shape. Russets can also be used but will create a thicker, starchier base.
Do not let the soup boil after adding the cheese, as this can cause it to separate and become oily. Always melt the cheese off the heat.
The nutmeg is a secret weapon; it enhances the savory cheese flavor without tasting distinctly of nutmeg itself.
**Recipe Variations**
**Loaded Baked Potato Style:** Top each bowl with all the classic baked potato toppings: sour cream, crispy bacon, shredded cheese, and sliced green onions.
**Smoky Ham and Broccoli:** Add 1 ½ cups of diced cooked ham along with the broccoli for a heartier, smoky version.
**Lightened-Up Version:** Use 2% milk, reduce the butter to 2 tablespoons, and use a blend of sharp cheddar and reduced-fat cheese. The flavor will still be excellent.
**Freezing and Storage**
Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to loosen it.
Freezing: This soup can be frozen for up to 3 months. However, note that dairy-based soups with potatoes can sometimes separate or become grainy when thawed. Thaw overnight in the refrigerator and reheat slowly, whisking vigorously to re-emulsify. Adding a little fresh cheese while reheating can help restore creaminess.
**FAQ Section**
Can I make this soup in a slow cooker?
Yes. Sauté the onions and garlic, then make the roux on the stovetop. Transfer this mixture to the slow cooker and add broth, milk, potatoes, and seasonings. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add broccoli in the last 30-60 minutes of cooking. Turn the slow cooker off, then stir in the cheese until melted.
My soup is too thick. How can I thin it?
Simply stir in additional broth or milk, a quarter cup at a time, over low heat until you reach your desired consistency.
Can I use frozen broccoli?
Yes, frozen broccoli florets work well. Add them directly from frozen in the last 10 minutes of cooking. There’s no need to thaw.
Why did my cheese turn stringy or separate?
This usually happens if the soup is too hot when the cheese is added or if it is boiled afterward. Always remove the pot from the heat before adding cheese, and use freshly shredded cheese for the smoothest melt.
**Conclusion of Broccoli Potato Cheese Soup Recipe**
Broccoli Potato Cheese Soup is more than just a recipe; it’s a reliable source of warmth and satisfaction. It transforms humble, pantry-staple ingredients into a meal that feels both special and familiar. The process is straightforward, the results are consistently delicious, and the versatility of the dish ensures it can be adapted to suit any taste. Whether you’re serving it to a hungry family on a Tuesday night or as the star of a leisurely weekend meal, this soup promises and delivers profound comfort in every spoonful. This recipe is a keeper, destined to become a cherished staple in your culinary repertoire for years to come.