Dinner

Broccoli Potato Cheese Soup Recipe

ByHugo Harnd January 26, 2026January 26, 2026

Introduction

This Broccoli Potato Cheese Soup is a comforting and creamy dish perfect for chilly days. Packed with tender vegetables and sharp cheddar cheese, it’s both hearty and flavorful. Easy to prepare, it makes a satisfying meal for the whole family.

A close-up top view of a thick, creamy soup served in a round white bowl with a speckled rim. The soup has a pale yellow base with visible chunks of bright green broccoli, soft light orange carrot pieces, and tender pale yellow potato cubes mixed throughout. On top, a small fresh green sprig of thyme rests as a garnish. A vintage silver spoon is partially dipped into the soup on the left side of the bowl. The bowl sits on a white marbled surface next to a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 tablespoons butter
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups chicken stock
¼ cup cornstarch
1 cup milk
2 large potatoes, peeled and chopped into ½-inch cubes
16 ounces broccoli florets (fresh or frozen)
1½ cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon ground pepper

Instructions

Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat.
Step 2: Sauté the diced onion in the butter until it begins to soften, about 3 minutes.
Step 3: Add diced carrots, salt, and pepper, and continue cooking for another 3-4 minutes.
Step 4: Add minced garlic and sauté, stirring, for 30 seconds.
Step 5: Add the chopped potatoes and chicken stock to the skillet.
Step 6: Cover and bring the mixture to a simmer. Let it simmer for about 10 minutes.
Step 7: Add the broccoli florets and continue simmering until both broccoli and potatoes are tender, about 10 more minutes. The potatoes should be fork-tender.
Step 8: In a small bowl, stir the cornstarch into the milk until smooth. Then, stir this mixture into the hot soup.
Step 9: Add the shredded cheddar cheese and stir until melted and fully incorporated.
Step 10: Serve the soup warm and enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Use sharp or extra-sharp cheddar for a stronger cheese flavor.
To make the soup creamier, blend part of it before adding the cornstarch mixture.
Add a pinch of nutmeg for a subtle warm spice note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A close-up of creamy vegetable soup in a white bowl filled to the top, showing chunks of broccoli, carrots, potatoes, and a thick yellow broth mixed with green and orange bits. The soup has a soft texture with visible herbs and a small sprig of thyme placed on top as garnish. A silver spoon rests inside the bowl. Another bowl of the same soup is slightly blurred in the background, sitting on a beige cloth on a white marbled surface. There is a white plate with slices of toasted bread in the top right corner, also on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and is convenient. Just add it directly to the simmering soup without thawing.

How can I make this soup thicker?

Make sure to mix the cornstarch with milk well and add it slowly to the hot soup while stirring. If you want it thicker, you can increase the cornstarch slightly or reduce some liquid by simmering longer before adding the thickener.