Potato broccoli cheese soup is a spin on both classic soups and bringing them together for the ultimate infusion.
Warm your senses with a bowl of creamy goodness – the perfect potato broccoli cheese soup. This comforting dish brings together the richness of potatoes, the freshness of broccoli, and the irresistible creaminess of cheese. Whether you’re looking for a quick weeknight meal or simply craving a bowl of cozy deliciousness, this recipe is sure to satisfy your taste buds.
I will guide you step-by-step on how to make the perfect potato broccoli cheese soup. From choosing the best ingredients and the simple cooking technique, I’ll provide you with all the tips and tricks you need to create a soup that is both flavorful and comforting. Let’s get started.
How To Make Potato Broccoli Cheese Soup
Ingredients needed
- Potatoes
- Broccoli
- Carrots
- Onion
- Garlic
- Milk
- Chicken broth
- All-purpose flour
- Sharp cheddar cheese
- Butter
Important tip before starting
Be careful with the heat in this recipe. You want to occasionally stir but do not let the heat get too high. A very light simmer is fine but if you allow the soup to boil you could cause the milk to curdle and destroy the texture of the soup. The taste will be fine but the soup will end up having a gritty mouth feel.
This is why so many people ask why did my broccoli cheese soup separate. To add, pre-shredded cheese can also cause this effect. It’s always best to grate your own for soups and sauces.
Making the potato broccoli cheese soup easily
- First, prep all the ingredients for the soup.
- In a large pot, add in onion, garlic and carrots. Cook them until soft and fragrant.
- Then, lower the heat to medium and add in the butter. When the butter has melted add in the flour.
- Next, toss in the diced potatoes.
- Pour in the chicken broth and milk.
- Now, bring the soup up to a light simmer then cover then cover the pot and reduce the heat to medium low.
- The soup will cook about 20 minutes or until the potatoes are soft. But, come back around every five minutes to monitor the heat and stir the soup.
- After 10 minutes is up add in the broccoli.
- Once the potatoes are fork tender turn off the heat. Then, add in the cheese. Stir then cover the pot for another 5 minutes or so to give the cheese time to melt.
- Lastly, taste for salt and pepper. Serve once the soup has cooled a bit.
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Potato Broccoli Cheese Soup
Ingredients
- 2 large russet potatoes, peeled & diced
- 2 cup broccoli florets
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 5 tablespoon butter
- 6 tablespoon all-purpose flour
- 3 cup chicken broth
- 3 cup milk
- 2 cup sharp cheddar cheese, grated
Instructions
- First, prep all the ingredients for the soup.
- In a large pot, add in onion, garlic and carrots. Cook them until soft and fragrant.
- Then, lower the heat to medium and add in the butter. When the butter has melted add in the flour.
- Next, toss in the diced potatoes.
- Pour in the chicken broth and milk.
- Now, bring the soup up to a light simmer then cover then cover the pot and reduce the heat to medium low.
- The soup will cook about 20 minutes or until the potatoes are soft. But, come back around every five minutes to monitor the heat and stir the soup.
- After 10 minutes is up add in the broccoli.
- Once the potatoes are fork tender turn off the heat. Then, add in the cheese. Stir then cover the pot for another 5 minutes or so to give the cheese time to melt.
- Lastly, taste for salt and pepper. Serve once the soup has cooled a bit.