Broccoli Potato Cheese Soup (One Pot)

There’s nothing quite like a warm, comforting bowl of soup on a chilly day. The aroma of sautéed onions and garlic fills the air, tantalizing your taste buds and beckoning you to take a spoonful. And when you do, the velvety texture and rich flavors of our Broccoli Potato Cheese Soup will transport you to a world of comfort and bliss. This one-pot wonder is a game-changer for busy weeknights or cozy weekends.

If you’re a fan of creamy soups, you’ll love our other recipe for Roasted Carrot Ginger Soup, which has a similar comforting vibe. It’s a perfect complement to this Broccoli Potato Cheese Soup, and we’ve included a link to it below for your convenience. Click here to see the Related Recipe

Why This Recipe Works

• The combination of broccoli, potatoes, and cheese creates a creamy, comforting soup that’s perfect for cold weather.
• The one-pot method makes cooking and cleanup a breeze, saving you time and effort.
• The addition of garlic and onion adds a depth of flavor that’s hard to resist.

Key Ingredients

For this recipe, you’ll want to use high-quality ingredients that will elevate the flavor and texture of the soup. Look for:

1. Fresh broccoli florets: Choose a bunch with bright green color and a sweet aroma. Avoid wilted or yellowing broccoli, as it can be bitter.

2. High-quality cheese: A good cheddar cheese will add a rich, creamy flavor to the soup. Opt for a sharp or extra-sharp cheddar for the best results.

Recipe Courtesy of Our Kitchen

Broccoli Potato Cheese Soup (One Pot)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups broccoli florets

2 large potatoes, peeled and diced

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 cup grated cheddar cheese

1/2 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Directions

1

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.

2

Add the garlic and cook for an additional minute, until fragrant.

3

Add the broccoli, potatoes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.

4

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.

5

Stir in the cheddar cheese and heavy cream until melted and smooth. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, until warmed through.