Broccoli Potato Cheese Soup
Well, Here’s the Story Behind My Broccoli Potato Cheese Soup
If you’ve ever found yourself in the kitchen on a rainy Sunday, staring into the fridge and realizing you bought way too much broccoli at the farmers market (guilty, every time), then you get why I started making this Broccoli Potato Cheese Soup. Honestly, it started as a way to use up odds and ends: I had leftover potatoes from last week’s mash, broccoli that was a little less perky than when I bought it, and cheese—well, I pretty much always have some form of cheese lurking in the fridge. Now my family secretly hopes there’s a chilly snap just so I’ll make it. Oh, and one time I tried to add way too much paprika and my younger son called it ‘lava soup.’ Lesson learned!
Why I Keep Coming Back to This Soup
I make this when I want something cozy that feels a bit like a sweater for my insides. But also, it’s weirdly quick—you know that gap between hungry and hangry? This soup fits right in there, especially with a chunk of crusty bread. My family goes crazy for this because it’s creamy (but not fancy-restaurant creamy), cheesy, and you can totally sneak in extra veggies. (They’ll never know. Or maybe they do and just humor me!) For all my moans about having to chop potatoes, stirring in that melty cheese at the end makes it all worth it. Oh, and if you forget the bread, no one minds. Well, maybe a little.
Gather These Ingredients (But Don’t Sweat the Details)
- 2 biggish heads of broccoli, chopped (sometimes I use frozen florets—no shame in that!)
- 3 to 4 medium potatoes, peeled and diced — Yukon Golds are my pick, but russets or even red potatoes work too
- 1 large onion, chopped (yellow is fine, but I’ve even used a couple shallots in a pinch)
- 2 or 3 cloves garlic, minced (full disclosure: I once used the stuff from a jar, tasted just fine)
- 4 cups (about a liter) veggie broth—I grab low-sodium cartons, but chicken stock is great if that’s handy
- 1 cup whole milk or half-and-half (truth: I’ve used oat milk before, cause, well, someone forgot to buy milk)
- 2 big handfuls of shredded cheddar (I’m looking at about 1 and 1/2 cups; sharp cheddar is best, but I sometimes mix in Monterey Jack if it’s all I’ve got)
- 3 tablespoons butter (olive oil works in a pinch, not quite as cozy, though)
- Salt and pepper to taste (my grandmother always said ‘Don’t be shy’ with salt, but honestly, do what works for you)
- Optional: a sprinkle of paprika or a handful of chopped chives for fancy points
How I Actually Throw This Soup Together
- Start with the butter. Melt it gently in a big ol’ pot over medium. Toss in the onion and let it go until soft and a bit see-through, which usually takes 3-4 minutes unless you get distracted by your phone (been there).
- Add the garlic. Stir until it smells amazing, about a minute. If you burn it—don’t panic, just keep moving. No one will notice.
- Dump in the potatoes. Give them a quick stir. Cover with the broth, bring to a good simmer, and cook for 8-10 minutes, or until the potatoes are starting to surrender but not falling to bits.
- Broccoli joins the party. In goes your chopped broccoli. Pop the lid on. Let it bubble for another 7-8 minutes, until the broccoli is good and tender. (This is where I usually sneak a taste just to check.) Don’t worry if the color goes a bit army-green—it’s still gonna taste fantastic.
- Blending time! Sort of. I use an immersion blender right in the pot until it’s mostly smooth but with some bits still hanging out for texture. No stick blender? Just ladle into a regular blender in batches—set a towel on top (trust me, soup explosions are no joke)—and then back in the pot.
- Milk and cheese magic. Stir in the milk (or whatever you’re using), let the soup warm up, then gradually add the shredded cheese. Stir until it melts into glorious silkiness (on second thought, don’t crank the heat or you’ll end up with stringy cheese blobs instead of velvety soup, ask me how I know…)
- Taste and season. Salt, pepper, maybe a little paprika or chives—whatever floats your boat. Give it one last stir. Ta-da.
Real-Life Notes (Because Life’s Messy)
- Actually, I find it’s even better the next day, if you have leftovers (though in my house this is rare).
- If your broccoli’s a bit tired, just trim off any super wilted spots, no need to chuck it.
- Don’t stress if the cheese doesn’t melt all the way at first—turn off the heat and just keep stirring, it’ll get there.
- I’ve lopped in some spinach leaves before. No complaints.
Random Variations (Some More Tasty Than Others)
- Swapped in cauliflower for half the broccoli once. Turned out pretty great.
- A splash of hot sauce? Yes please, especially on cold nights.
- Tried blue cheese instead of cheddar—big mistake, tasted like a gym sock (maybe that’s just me though).
- Add a few roasted garlic cloves if you want it extra mellow.
A Quick Run-Down on Equipment
I use a Dutch oven, but any big pot works. No immersion blender? Your old school standing blender works fine (just let the soup cool slightly so it doesn’t try to escape—learned that the hard way). Even a potato masher’ll do it if you don’t mind a chunkier vibe, which is sometimes exactly what I want.
If You Actually Have Leftovers (Ha!)
Stick it in the fridge—covered, obviously—for 2-3 days. It’ll thicken up a little, which I kinda like. Freezes okay for a month or so, but the cheese can separate, just stir it like you mean it when you reheat. Though seriously, in my family this soup’s gone before it has a chance to gather any refrigerator smells.
How I Like to Serve It
Big bowl, sprinkle of extra cheese or chives on top, maybe a few croutons if I’m feeling snazzy. Occasionally we do grilled cheese dippers (especially if it’s stormy outside—makes it super cozy). And a mug to clutch for extra drama when someone comes in from the cold, just for fun.
“If I Were You, I’d Remember These Pro Tips (Guess How I Know)”
- Seriously, don’t rush adding the cheese. Dump it all in at once, and everything just gets clumpy. Just handfuls, nice and slow—trust me, I learned this the oozy way.
- Potatoes take a little longer than you think to soften, so poke ‘em before you go blending.
- If you forget to taste for salt at the end, you’ll realize it after your first spoonful. I always do.
The Usual Questions I Get (Or Ask Myself)
- Can I use other veggies? Totally. Carrots, celery, even a little zucchini gets along fine. Not sure about beets though—that’d be interesting.
- Is this gluten-free? Yep, the way I make it. If you thicken it with a roux, check your flour—but usually, this one’s safe.
- Can I make it vegan? Sure, try plant-based milk and your favorite vegan cheese. I’ve used Minimalist Baker’s vegan cheese recipe, tasty.
- What goes with this? Crusty sourdough, garlic toast—I’ve even dipped in homemade biscuits (check out Sally’s Baking Addiction for those, honestly amazing).
- Can I make it ahead? Uh-huh, tastes even better after sitting in the fridge overnight…if you can keep folks’ spoons out of it long enough.
So, give it a whirl! And if it ends up looking a bit ‘rustic’ (code for lumpy or off-color), just blame the cook. After all, that’s half the fun. Got questions? Drop me a note or try this Serious Eats recipe for more inspiration—sometimes even I like a different spin!
Ingredients
- 2 cups broccoli florets, chopped
- 2 medium russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 3 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
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1In a large pot, melt butter over medium heat. Add diced onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
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2Add chopped potatoes and broccoli florets to the pot. Stir to combine.
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3Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until vegetables are tender.
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4Using an immersion blender, blend the soup until smooth (or leave some chunks for texture if desired).
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5Stir in milk and shredded cheddar cheese. Cook over low heat until the cheese is completely melted. Season with salt and pepper to taste.
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6Serve hot, garnished with extra cheese or steamed broccoli florets if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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