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To make this creamy soup, you will need: - 2 cups fresh broccoli florets - 2 large russet potatoes, peeled and cut into small dice - 1 medium yellow onion, finely chopped - 2 cloves of garlic, minced - 4 cups vegetable broth - 1 cup milk (dairy or plant-based alternative) - 2 cups shredded sharp cheddar cheese - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish, optional) Using fresh ingredients makes a big difference. Here are some tips: - Broccoli should be bright green and firm. Avoid yellow or wilting florets. - Select potatoes that are smooth and free of blemishes. Russet potatoes work best for this soup due to their starchy texture. - Choose a yellow onion that feels heavy for its size. A strong smell shows freshness. - Fresh garlic gives a better taste than jarred or powdered garlic. You can customize this soup to fit your needs: - For a dairy-free option, use almond or oat milk instead of regular milk. - Swap cheddar cheese for a vegan cheese blend to keep it plant-based. - You can also add nutritional yeast for a cheesy flavor without dairy. - If you want less salt, use low-sodium vegetable broth. These options ensure everyone can enjoy this comforting dish! {{ingredient_image_2}} Start by washing the broccoli. Cut it into small florets. Next, peel the russet potatoes. Dice them into small pieces. Chop the yellow onion finely. Mince the garlic cloves. Gather all these ingredients together. This makes the cooking process smooth and easy. In a large pot, heat two tablespoons of extra virgin olive oil over medium heat. Add the chopped onion. Sauté it for five minutes until it turns soft and clear. Then, add the minced garlic. Cook it for one more minute. Stir it often to avoid burning. Now, add the diced potatoes and four cups of vegetable broth to the pot. Increase the heat and bring it to a boil. Once boiling, lower the heat and let it simmer for ten minutes. The potatoes should be fork-tender. After that, add the broccoli florets and one teaspoon of dried thyme. Simmer for another five to seven minutes. The broccoli should stay bright green and tender. Use an immersion blender to blend the soup right in the pot. Blend until it is creamy and smooth. If you want it silkier, you can use a regular blender. Remember, hot liquids can splash. Blend in small batches for safety. Return the blended soup to the pot if you used a regular blender. Stir in one cup of milk until it is heated through. Gradually add two cups of shredded sharp cheddar cheese. Stir well until the cheese melts. Taste the soup and add salt and pepper as needed. If it is too thick, add a splash of water or broth to thin it out. Ladle the soup into bowls. You can add chopped parsley on top for color. Enjoy this creamy and comforting dish! When you sauté onion and garlic, start with medium heat. This heat helps release their flavors without burning. Use a good amount of extra virgin olive oil, about two tablespoons. Add the chopped onion first. Cook it for about five minutes. You want it soft and clear. Then, add the minced garlic. Cook it for just one more minute. Stir often to keep it from burning. This step builds a solid flavor base for your soup. To keep broccoli bright and crisp, add it later in the cooking process. After the potatoes simmer for about ten minutes, add the broccoli. Cook it for five to seven minutes. This timing ensures it stays tender but not mushy. You want that lovely green color and a slight crunch. Overcooked broccoli loses flavor and texture, so watch the clock closely. Herbs and spices elevate your soup. I like to add dried thyme for a warm, earthy taste. You can also experiment with other herbs like basil or oregano. If you want a kick, try a pinch of red pepper flakes. Just a little will add heat without overpowering the dish. For a fresh touch, finish with some chopped parsley before serving. These simple additions make your soup even more delicious. Pro Tips Fresh Ingredients: Use fresh broccoli and potatoes for the best flavor and texture. Frozen vegetables can work in a pinch but may alter the soup's consistency. Cheese Choices: While sharp cheddar adds a great flavor, you can experiment with other cheeses like Gruyère or Monterey Jack for a unique twist. Make It Vegan: Substitute the milk with a plant-based milk and use dairy-free cheese to make this soup vegan-friendly without sacrificing creaminess. Storage Tips: This soup can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a little water if it thickens too much. {{image_4}} You can boost your broccoli potato cheese soup with protein. Adding chicken makes it hearty. Cook diced chicken in the pot before adding the onions. For bacon, cook it first, then use the fat to sauté the onions and garlic. Tofu is a great plant-based option. Cube firm tofu and add it while blending for a creamy texture. This adds flavor and makes the soup filling. You can mix in more vegetables for flavor and nutrition. Carrots add sweetness and color. Chop them small and add with the potatoes. Spinach gives a nice green touch. Toss it in during the last few minutes of cooking. Other veggies like peas or corn can also work well. This makes your soup more colorful and healthy. If you like heat, you can spice up the soup. Add red pepper flakes for a kick. Mix in a teaspoon with the thyme. For a different flavor, try jalapeños. Dice them and add with the onions. You can also use hot sauce to taste. This lets you control the spice level just how you like it. After you finish your delicious bowl of broccoli potato cheese soup, let the leftovers cool. This step is important. I like to leave it on the counter for about 30 minutes. Then, pour the soup into airtight containers. You can use glass or plastic containers. Make sure to leave some space at the top for expansion when freezing. When you're ready to enjoy the soup again, reheat it slowly. I recommend using a pot on the stove. This method keeps the soup creamy. Stir often to prevent sticking. If the soup is too thick, add a little water or broth to loosen it. You can also heat it in the microwave. Just cover it and stir every minute for even heating. Properly stored, your soup can last in the fridge for about 3 to 4 days. If you want to keep it longer, consider freezing it. In the freezer, it stays good for up to 3 months. Just remember to label your containers with the date. This way, you’ll know when to enjoy it next! Yes, you can make this soup in advance. In fact, it tastes even better the next day. After cooking, let it cool down completely. Then, store it in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, just reheat it on the stove over low heat. Stir often to keep it smooth and creamy. Absolutely! Freezing this soup is a great option. Just make sure to let it cool completely. Pour the soup into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to three months. To eat, thaw it overnight in the fridge. Reheat it on the stove, stirring gently to bring back its creamy texture. You can pair this soup with many sides. A simple green salad works well. You can also serve it with crusty bread for dipping. Grilled cheese sandwiches are another tasty match. If you want something lighter, try fresh fruit or a veggie platter. Each side adds a nice touch to your warm bowl of soup. Making Broccoli Potato Cheese Soup is simple and fun. We reviewed the key ingredients, how to prep them, and step-by-step cooking tips. We explored variations like adding protein or spices to fit your taste. Plus, I shared storage methods to keep your soup fresh. In the end, this soup is not just tasty; it's flexible and great for sharing. Try out different flavors and make it your own. Enjoy every delicious bowl!

Creamy Broccoli Potato Cheese Soup

A rich and creamy soup made with fresh broccoli, potatoes, and sharp cheddar cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups fresh broccoli florets
  • 2 large russet potatoes, peeled and cut into small dice
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (dairy or plant-based alternative)
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • for garnish, optional fresh parsley, chopped

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  • Add the minced garlic to the pot, sautéing for an additional minute until it releases its aromatic oils and becomes fragrant; stir frequently to avoid burning.
  • Next, add the diced potatoes along with the vegetable broth. Increase the heat to bring the mixture to a vigorous boil. Once boiling, reduce the heat and let it simmer gently for about 10 minutes, or until the potatoes are fork-tender.
  • Incorporate the broccoli florets and dried thyme into the pot. Continue to simmer for an additional 5-7 minutes, allowing the broccoli to become tender yet retain its bright green color.
  • Using an immersion blender, carefully blend the soup in the pot until it reaches a beautiful, creamy consistency. If you prefer a silkier texture, you can transfer the soup into a regular blender in batches (be cautious with hot liquids; allow it to cool slightly if necessary).
  • Once blended, return the soup to the pot (if not using an immersion blender) and stir in the milk, allowing it to heat on low while mixing well. Gradually add the shredded cheddar cheese, stirring continuously until the cheese has melted beautifully into the soup, creating a rich and creamy texture.
  • Taste the soup and season generously with salt and freshly ground black pepper to your liking. If the soup is too thick, feel free to adjust the consistency by adding a splash of water or extra vegetable broth.
  • Ladle the soup into bowls, and if desired, sprinkle with freshly chopped parsley for an extra pop of color and flavor before serving.

Notes

For a silkier texture, blend in batches using a regular blender.
Keyword broccoli, cheese, soup, vegetarian