The Best Broccoli Potato Cheese Soup Recipe – Cozy Comfort Food Dinner Idea
This broccoli potato cheese soup recipe is a creamy and hearty dish made with tender broccoli, potatoes, and melted cheese simmered in a savory broth. Perfect for cozy family dinners, cold nights, or anytime you crave a comforting homemade soup.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Immersion blender (or regular blender)
- Ladle
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large Russet or Yukon Gold potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 cups shredded cheddar cheese (or Colby blend)
- Salt and pepper to taste
- Optional garnish: extra shredded cheese, fresh parsley
Instructions
- Sauté Aromatics: Melt butter in a large pot. Add onion and garlic, cooking until fragrant.
- Add Vegetables: Stir in diced potatoes and broccoli. Pour in broth and bring to a simmer. Cook until vegetables are tender, about 20 minutes.
- Blend for Creaminess: Use an immersion blender to puree part of the soup, leaving some chunks for texture.
- Add Dairy & Cheese: Stir in milk or cream. Remove pot from heat and add shredded cheese gradually, stirring until melted and smooth.
- Season & Serve: Add salt and pepper to taste. Garnish with parsley or extra cheese. Serve hot with crusty bread.
Notes
- Potato Choice: Russet potatoes give a fluffy texture; Yukon Gold adds buttery richness.
- Broccoli Tip: Use both florets and stems for maximum flavor.
- Cheese Tip: Grate cheese fresh for smoother melting.
- Make-Ahead: Soup can be refrigerated for 3–4 days or frozen in portions for meal prep.
- Serving Idea: Pair with biscuits, salad, or crusty bread for a complete meal.