potato soup warms fast on a busy night. this recipe potato keeps things simple and cozy. my simple potato soup recipe leans on broccoli and cheddar, the kind you bookmark under potato and cheese recipes and soup recipe. made on a burner, think potato soup recipe stovetop with a wink to chicken broccoli cheese soup.
Table of Contents
- 1) Key Takeaways
- 2) Easy Broccoli Potato Cheese Soup Recipe
- 3) Ingredients for Broccoli Potato Cheese Soup
- 4) How to Make Broccoli Potato Cheese Soup
- 5) Tips for Making Broccoli Potato Cheese Soup
- 6) Making Broccoli Potato Cheese Soup Ahead of Time
- 7) Storing Leftover Broccoli Potato Cheese Soup
- 8) Try these Soup next
- 9) Broccoli Potato Cheese Soup
- 10) Nutrition
1) Key Takeaways
I cook potato soup when time runs short and comfort calls. Potato soup brings warmth fast and keeps the room calm. In this bowl broccoli meets cheddar and we get soft bites and a rich base. I write as Lila for Lila Cooks and I test on my small stove at home which sits near the window. Two notes rise first. Use small diced potatoes so they cook quick. Keep heat gentle once milk goes in since dairy likes low flame.
This pot works for busy nights. I chop once and then I stir. The texture turns creamy yet has veggie bits so the spoon feels lively. The taste leans savory with mild sweet carrot and onion. Cheddar adds body and broccoli stays bright. Kids eat it and grown ups go for seconds. Clean up stays light since we use one heavy pot. That kind of win helps on any weeknight soup plan.
Gear stays simple. One pot one ladle one wooden spoon. A blender stays optional. I blend a few cups when I want creamy potato soup without losing small chunks. The recipe adapts fast. Swap broth type or add shredded chicken if you crave more protein. Visit Lila Cooks at https://www.lilacooks.com for more bowls and bread ideas that match this soup.
2) Easy Broccoli Potato Cheese Soup Recipe
I keep prep tight and steps clear. I rinse the broccoli. I peel and cube potatoes about half an inch so they cook even. I shred sharp cheddar and set it in a cool bowl so it melts smooth later. I set butter and a splash of oil so the pot stays steady. I feel the spoon move and I know dinner stands near.
The taste speaks home cooking. Onion and celery give a soft base. Carrot adds gentle color. Flour joins so the broth turns lush. Milk rounds edges and cheddar links all parts. Potatoes thicken on their own and bring that classic body we love in easy potato soup. I season with salt black pepper a pinch of smoked paprika and a whisper of dry mustard for depth.
We plate with chives and a spoon of sour cream if that suits you. Bread on the side makes sense. I like a warm loaf with a chewy crust. We sit and we eat and the table grows quiet in a good way. For more ideas from me Lila find Lila Cooks online and bookmark the page for next time.
3) Ingredients for Broccoli Potato Cheese Soup
Butter soft fat that coats the pan and builds flavor from the start which helps the vegetables cook tender and sweet
Olive oil a small splash that keeps butter from browning too fast and lets heat move even across the pot
Onion chopped fine for mild sweetness and a base that tastes round and steady
Garlic minced for a savory lift that wakes the broth
Celery diced for clean notes that balance cheddar richness
Carrots diced for color and a hint of natural sugar that softens the edges
Russet potatoes peeled and cubed small so starch releases and thickens the soup in a kind way
Broccoli florets chopped small for bright green color and tender bite that pairs with cheese
All purpose flour stirred over the aromatics to form a light roux that gives body
Low sodium broth chicken or vegetable so salt stays in your control and flavor stays clear
Milk or half and half for smooth texture that reads cozy on the spoon
Sharp cheddar shredded fresh so it melts clean and adds nutty depth to cheese soup style bowls
Kosher salt measured with care so each sip tastes balanced
Black pepper cracked for warmth that lingers
Smoked paprika a small pinch that brings a gentle smoky edge
Dry mustard a note that sharpens the cheddar and perks up the finish
Red pepper flakes optional heat for those who like a small kick
Chives fresh cut for a bright herbal pop on top
Sour cream optional and cooling which adds contrast and shine at the end
4) How to Make Broccoli Potato Cheese Soup
Step one set a heavy pot on medium heat then add butter and oil and wait for a soft foam which tells you the base stands ready
Step two stir in onion celery and carrot and cook until they turn tender and glossy then add garlic for one short minute
Step three dust flour over the vegetables then stir until no dry spots remain which forms a light paste
Step four pour in broth with steady stirring bring the pot to a gentle simmer then add potatoes salt pepper paprika and dry mustard
Step five simmer until potatoes feel soft when poked twelve to fifteen minutes then stir in broccoli and cook until crisp tender
Step six lower the heat then add milk and keep the pot below a boil so dairy stays smooth which matters for stovetop potato soup
Step seven add cheddar by handfuls and stir between each small addition until the soup looks glossy and rich
Step eight taste and adjust with salt and pepper then ladle into bowls and finish with chives and a spoon of sour cream if you like
5) Tips for Making Broccoli Potato Cheese Soup
Cut potatoes small for quick cooking and even texture. Small dice gives thick body without long simmer time. Stir now and then so nothing sticks. Keep heat easy once milk goes in. High heat can split dairy. Low heat keeps it silky and friendly for creamy potato soup.
Shred cheddar from a block. Pre shredded tends to feel dry. Fresh shred melts smooth and tastes bold. Add cheese in small handfuls. Let each melt before the next. The pot will thank you and the spoon will glide. That small habit makes a big gain.
Season in layers. A pinch in the pot then a pinch at the end. Broth varies so taste near the finish. For a lighter bowl reach for milk. For richer reach for half and half. For a protein boost fold in cooked chicken and you nudge this toward chicken broccoli cheese soup without much effort.
6) Making Broccoli Potato Cheese Soup Ahead of Time
This soup rests well. I park a pot in the fridge and the next day the flavor reads deeper. Starch thickens as it cools so plan for a splash of broth or milk when you reheat. Warm on low and the texture returns to a gentle flow. The taste stays steady and the color holds bright.
If I cook for guests I make the base a day early through the potato stage then I add broccoli milk and cheese right before we eat. The bowl lands fresh yet most work sits behind me. That small move makes hosting calm. It fits a simple potato soup recipe that still feels special.
Pack toppings apart. Chives keep color best when cut just before serving. Keep sour cream cold until the last minute. Warm bread on the side keeps the meal round and filling. The table smiles and so do we.
7) Storing Leftover Broccoli Potato Cheese Soup
Store soup in airtight containers. Two or three days in the fridge works fine. For longer hold use the freezer for up to two months. Leave room in the container for expansion. Label with the date so you keep track. Reheat on low and stir often for the best texture.
If the soup looks thick add a small splash of milk or broth and stir until it loosens. The flavor returns and the spoon moves smooth. A quick taste check guides salt and pepper at the end. That small step matters and keeps the bowl bright.
I love a warm lunch from leftovers. The body stays rich from the potatoes and the cheddar stays cozy. Pair with a crisp salad and the meal feels complete. That is the best potato soup for kids and grown ups on a busy day.
8) Try these Soup next
9) Broccoli Potato Cheese Soup
Potato Soup With Broccoli And Cheddar
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 ribs celery chopped
- 2 carrots chopped
- 4 cups russet potatoes peeled and diced small
- 3 cups broccoli florets chopped small
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth or vegetable broth
- 2 cups whole milk or half and half
- 2 cups sharp cheddar cheese shredded plus more for serving
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon dry mustard
- Pinch red pepper flakes optional
- 2 tablespoons chopped chives optional
- Sour cream for topping optional
Instructions
- Warm a heavy pot over medium heat, add butter and oil, let the butter melt and foam.
- Stir in onion, celery, and carrots, cook until tender and glossy, about 6 minutes, add garlic for the last minute.
- Sprinkle flour over the vegetables, stir until no dry spots remain, one minute.
- Pour in broth while stirring, bring to a gentle simmer.
- Add potatoes, salt, pepper, paprika, and dry mustard, simmer until potatoes yield to a fork, 12 to 15 minutes.
- Stir in broccoli, cook until crisp tender, 5 minutes.
- Lower the heat, stir in milk, do not boil once dairy is in the pot.
- Handful by handful, add cheddar and stir until smooth and silky.
- Taste, add more salt or pepper if needed.
- Ladle into bowls, top with extra cheddar, chives, and a little sour cream if you like.
10) Nutrition
Serving size one bowl. Calories around three hundred twenty. Protein about fifteen grams. Carbohydrates around thirty grams with three grams fiber. Fat about seventeen grams with nine grams saturated. Sodium near seven hundred eighty milligrams. Figures shift with brand and salt amount yet this gives a fair guide for planning.
Extra notes from Lila at Lila Cooks visit https://www.lilacooks.com for more home cooked meals that fit busy nights and calm weekends. This post uses the short keywords broccoli soup cheese soup and weeknight soup once each. The longtail phrases how to make potato soup without cream best potato soup for kids and potato soup with broccoli and cheddar appear once each for clarity for readers.
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