There’s something magical about a pot of creamy soup simmering on the stove, filling the kitchen with cozy, comforting aromas. This Creamy Broccoli Potato Cheese Soup – Cozy Soup With Potatoes In It is exactly the kind of meal that makes you slow down, grab your favorite bowl, and enjoy every spoonful. Rich, velvety, and packed with tender vegetables, it turns simple ingredients into pure comfort food.

What makes this soup so special is how satisfying it feels without being complicated. Hearty chunks of potato create that classic Soup With Potatoes In It texture we all love, while broccoli adds freshness and color to every bite. It’s a perfect option when you’re craving warmth and need an Easy Soup For One, but it easily scales up for family dinners or meal prep too.

Creamy Broccoli Potato Cheese Soup – Cozy Soup With Potatoes In It

This recipe is incredibly flexible, which is why it works beautifully for Frozen Broccoli Recipes Soup or when you’re searching for creative Leftover Broccoli Recipes that don’t feel like leftovers at all. Whether you’re cooking on the stovetop or trying Broccoli Potato Soup Instant Pot style, the result is always creamy, comforting, and full of flavor.

If you love experimenting with Recipes Using Broccoli, this is one you’ll come back to again and again. It fits right in with classic Broccoli And Potato Soup Recipes, but can also be adapted into a cozy Broccoli Cauliflower Potato Soup for extra veggies. Simple, cheesy, and deeply comforting, this Recipe For Broccoli Soup is made for chilly evenings, quiet lunches, and those moments when only a warm bowl of soup will do.

Creamy Broccoli Potato Cheese Soup – Cozy Soup With Potatoes In It

⭐ 4.8 Rating (14 Reviews)

Ingredients

1–2 tablespoons butter
1 onion, finely chopped
2 medium carrots, diced small
3 garlic cloves, minced
4 cups chicken stock
¼ cup cornstarch
1 cup milk
2 large potatoes, peeled and cut into ½-inch pieces
16 ounces broccoli florets (fresh or frozen)
1½ cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Soften the vegetables: Heat the butter in a large pot over medium-high heat until melted. Add the onion and cook, stirring occasionally, until it begins to turn translucent, about 3 minutes. Stir in the carrots along with the salt and pepper, letting them cook for another 3 to 4 minutes. Add the garlic and stir constantly for about 30 seconds until fragrant.
Cook the potatoes: Add the chopped potatoes to the pot and pour in the chicken stock. Cover the pot and bring everything to a gentle simmer. Let it cook for roughly 10 minutes.
Add broccoli: Stir in the broccoli florets and continue simmering until both the broccoli and potatoes are soft and easily pierced with a fork, about 10 more minutes.
Thicken the soup: In a small bowl, whisk the cornstarch and milk together until completely smooth. Slowly pour the mixture into the soup while stirring.
Add cheese: Lower the heat and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup becomes creamy.
Serve: Ladle the soup into bowls and enjoy while warm.

Tips & Storage

Broth swap: Vegetable broth works well for a vegetarian option.
Cheese options: Substitute your favorite melting cheese if desired.
Texture control: Add extra milk or broth if too thick, or simmer longer to thicken.
Storage: Cool completely and refrigerate in an airtight container for up to 3 days.