Hearty Potato Broccoli Cheese Soup

Name: Hearty Potato Broccoli Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups chicken broth; 4 cups diced potatoes; 3 cups broccoli florets; 2 cups shredded cheddar cheese; 1 cup whole milk; Salt and pepper to taste; 1 tablespoon olive oil; Chopped chives for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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This Hearty Potato Broccoli Cheese Soup is your cozy bowl of comfort, perfect for chilly days. It's packed with nourishing vegetables and creamy cheese, making it a soul-warming meal the whole family will love.

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Ingredients for Hearty Potato Broccoli Cheese Soup

Butter forms the base, adding richness and helping to sauté the aromatics. Onion and garlic bring depth and savory notes. The chicken broth serves as the flavorful liquid foundation for the soup. Potatoes add heartiness and a smooth texture, while broccoli contributes a nutritious, earthy element. The real star, cheddar cheese, melts into the soup, creating a creamy and cheesy delight. Milk adds creaminess without making it too heavy. A touch of olive oil gives the broccoli a lovely sautéed flavor. Finally, chives offer a fresh, vibrant touch when garnishing.

Tips & Tricks

If you prefer a thicker soup, mash some of the potatoes against the side of the pot before adding the broccoli.
For a smoother texture, use an immersion blender to blend part of the soup before adding the broccoli.
To prevent the cheese from clumping, ensure the heat is low and stir constantly as you add it.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a simple green salad. For a bit of spice, serve it with a dash of hot sauce or a sprinkle of red pepper flakes. A glass of crisp white wine would also complement the creamy richness beautifully.

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?: Absolutely! Vegetable broth is a great alternative if you want to make the soup vegetarian.
What if I don’t have whole milk?: You can substitute with 2% milk or even a mix of cream and water for a richer texture.
Can I freeze this soup?: Yes, but be aware that the texture might change slightly. Reheat gently and stir well to recombine any separated ingredients.

Hearty Potato Broccoli Cheese Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's nicely melted, toss in the chopped onion and minced garlic. Sauté them together until the onion turns translucent and the garlic releases its fragrant aroma.

With the aromatics softened, pour in the chicken broth. Turn up the heat a bit to bring it to a boil. Add the diced potatoes, stirring them in, and let them cook until they are tender — this should take about 15 minutes.

While the potatoes are cooking, heat some olive oil in a skillet over medium-high heat. Add the broccoli florets and sauté them until they turn bright green and just a bit tender, which should take only a few minutes.

Once the potatoes are ready, add the sautéed broccoli to the pot. Stir in the milk to combine everything together. Gradually add the shredded cheddar cheese, stirring constantly. This ensures the cheese melts smoothly into the soup, giving you that creamy consistency we’re aiming for.

Finally, season the soup with salt and pepper to your liking. Serve it hot, topped with a sprinkle of chopped chives for a fresh finish.

Why You'll Love This Recipe

Quick and easy to prepare — perfect for busy weeknights.
Uses simple, wholesome ingredients you likely already have on hand.
Rich, creamy, and satisfying without being overly indulgent.
Customizable for different palates and dietary needs.

Ingredients

2 tablespoons unsalted butter

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken broth

4 cups diced potatoes

3 cups broccoli florets

2 cups shredded cheddar cheese

1 cup whole milk

Salt and pepper to taste

1 tablespoon olive oil

Chopped chives for garnish

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic; sauté until softened.

2. Pour in chicken broth and bring to a boil. Add diced potatoes and cook until tender, about 15 minutes.

3. In a skillet, heat olive oil and sauté broccoli florets until bright green and slightly tender.

4. Add broccoli to the pot with potatoes and stir in milk.

5. Gradually add shredded cheddar cheese, stirring continuously until melted and smooth.