Creamy Broccoli Potato Cheese Soup for Cozy Nights

This Broccoli Potato Cheese Soup combines creamy textures with vibrant vegetables for a comforting, vegetarian-friendly dish perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
1 medium Onion Provides a savory base flavor; use shallots for a milder taste.
2 medium Carrots Adds sweetness and color; can be replaced by parsnips.
to taste Salt Enhances overall flavors; adjust based on preference.
to taste Pepper Enhances overall flavors; adjust based on preference.
2 cloves Garlic Contributes aromatic flavor; fresh is preferred.

For the Body

4 medium Russet Potatoes Provides body and creamy texture; Yukon Gold as a substitute.
4 cups Chicken Broth Adds depth; for vegetarian option, use vegetable broth.
2 cups Broccoli Florets Adds nutrition and color; frozen can be used.

For Creamy Texture

2 tablespoons Cornstarch Creates thickened, creamy consistency.
1 cup Milk Use dairy-free milk for a lighter version.
1 cup Cheddar Cheese Delivers rich, cheesy flavor; substitute with Gruyère or Monterey Jack.

Equipment

Large skillet or Dutch oven

Method

Step‑by‑Step Instructions

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add diced onion and sauté for about 5 minutes until softened.
Stir in diced carrots, season with salt and pepper, and cook for an additional 3-4 minutes until tender.
Add minced garlic and sauté for 30 seconds until aromatic.
Add diced potatoes and chicken broth, bring to a simmer (about 5 minutes).
Cover and reduce heat to medium-low, simmer for about 10 minutes until potatoes are tender.
Stir in fresh broccoli, cover, and simmer for 5-7 minutes until broccoli is tender.
In a small bowl, mix cornstarch and milk until smooth, then stir into the soup gradually.
Cook while stirring for about 3-4 minutes until the soup thickens.
Remove from heat and stir in shredded cheddar cheese until melted.
Ladle into bowls and serve immediately, enjoying with crusty bread or salad.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh produce and pay attention not to overcook the broccoli.

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