Broccoli Cheese and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth.
One of my husbands most frequent dinner requests is potato soup, especially during the winter months. This is all fine by me since it is so easy to make and super affordable. I have found many variations of potato soup to switch it up a bit and adding broccoli is a favorite. Plus, any dish I can get the kids to eat broccoli without complaints is a major mom win in my book. This is soup is one of those dishes.
You may also enjoy this Cheesy Ham and Potato Soup or Beer Cheese Potato Soup!
Broccoli Cheese and Potato Soup
Broccoli Cheese and Potato Soup is thick and creamy with chunks of potato and broccoli in every bite. Garlic, carrot and onion add nice flavor to the broth and of course, there’s the cheese. Sharp cheddar adds a level of yum and also helps thicken the broth. Just look at the photos! Can’t you just imagine every delicious bite of comfort and warmth. I sure can but maybe I am bias considering I still have a belly full of soup.
Aldi
If you have been following me the past few months, you may have noticed me sharing a lot of recipes made with Aldi ingredients. Well, here is another and I will be rounding up some recipes for my Aldi shoppers in a post here soon. All the ingredients in this soup are found in any grocery store but it makes my Aldi grocery list. You may like these Chicken and Gravy Biscuit Sandwiches made with Aldi “red bag chicken”.
Broccoli Cheese and Potato Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Broccoli Cheese and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth.
Ingredients
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 Tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk, 2% or whole
- 2 large Russet potatoes, peeled and diced
- 1 pound broccoli, florets chopped
- 2 cups sharp cheddar cheese, shredded
- sea salt
- ground pepper
Instructions
- Rinse the carrots and potatoes. Peel the potatoes and carrots.
- Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
- Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
- Melt the butter in a soup pot on the stovetop on a medium-high heat.
- Add carrots and and onion to the pot. Stir and cook until onion is translucent.
- Add garlic and stir until fragrant (about 1 minute).
- Immediately add the flour followed by broth and milk. Stir well.
- Add potatoes. Stir and bring to a boil.
- Reduce to a simmer for 5 minutes.
- Season with salt and pepper. Add broccoli.
- Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
- Remove from heat. Stir in shredded cheese.
- Sprinkle cheddar cheese on top and freshly ground pepper. (optional)
Notes
- I did use a reduced fat cheese today but typically I would use full fat. Either works in this recipe.
- Category: Dinner
- Method: Stovetop
Keywords: soup, potatoes, broccoli, cheese
What is your favorite ingredient to add to potato soup? Let me know in the comments below.
This is one of my favorite soups! I can never get it quite right. I’ll have to try this recipe!!! YUMMY!
★★★★★
This brings mack so many great memories of eating broccoli with cheese sauce as a kid. I love it.
OMG. We ate broccoli and cheese sauce all the time as kids also!
This sounds amazing! I don’t particularly love broccoli so this might be the best way to make me have them ahahah
Haha, yeah just sneak it in there.