This Potato, Vegetable & Cheese Soup is a creamy, comforting dish that’s perfect for chilly days. Packed with hearty vegetables like potatoes, carrots, celery, and broccoli, this soup is elevated by the rich, melty cheddar cheese. The perfect blend of flavors and textures will make this soup a go-to in my recipe collection. Whether for a cozy dinner or a warming lunch, this soup hits the spot!

Ingredients

1 carrot (diced)

3 medium potatoes (diced)

1 celery stalk (diced)

1 small onion (chopped)

2 cloves garlic (minced)

1 cup broccoli florets

1 cup cauliflower florets

4 cups vegetable or chicken broth

1 cup shredded cheddar cheese

½ cup heavy cream or milk

1 teaspoon Italian seasoning

½ teaspoon black pepper

1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Aromatics: In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery. Cook for 2-3 minutes until softened and fragrant.

Cook the Potatoes: Add diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.

Add Vegetables & Cheese: Stir in broccoli and cauliflower. Cook for another 5 minutes until the vegetables are tender. Lower the heat, then slowly add shredded cheese and cream, stirring until smooth and well combined.

Season & Serve: Stir in the Italian seasoning and black pepper. Serve warm with crusty bread or crackers for a delightful, comforting meal.

Servings and Timing

This recipe yields about 4 servings. The total prep and cook time is approximately 35-40 minutes, making it a quick and easy meal to whip up.

Variations

Protein Boost: I sometimes add cooked chicken or sausage for extra protein, making the soup even heartier.

Vegan Version: To make this soup vegan, I substitute the cheese with a dairy-free version and use coconut milk or almond milk instead of heavy cream.

Spicy Twist: If I want a little heat, I add a pinch of red pepper flakes or a chopped jalapeño along with the aromatics.

Storage/Reheating

Storage: I store any leftover soup in an airtight container in the fridge for up to 3 days. The soup may thicken slightly as it cools, so I recommend adding a bit of broth or milk when reheating.

Reheating: To reheat, I warm it over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

FAQs

Can I use other types of cheese in this soup?

Yes, I can definitely swap out cheddar for other cheeses like mozzarella or gouda. Just make sure to choose a cheese that melts well for the creamiest result.

Can I freeze this potato and vegetable soup?

Yes, I can freeze the soup for up to 2 months. When freezing, leave out the cream and cheese, as these ingredients can change texture when frozen. Add them when reheating for the best results.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors have more time to develop. I just store it in the fridge and reheat when I’m ready to serve.

How do I make the soup thicker?

If I want a thicker texture, I can blend part of the soup with an immersion blender or in a regular blender. This will create a creamy base without losing the vegetable chunks.

Can I add other vegetables to the soup?

Of course! I love adding vegetables like spinach, kale, or peas to this soup. Just be sure to add them near the end of cooking so they don’t overcook.

Conclusion

This Potato, Vegetable & Cheese Soup is the ultimate comfort food. It’s simple to make, full of flavor, and perfect for cozying up with on a cool day. Whether I’m serving it as a main or pairing it with a side of bread, it always hits the spot. It’s one of those recipes that’s sure to become a family favorite. Give it a try—I’m sure it’ll become one of your go-to soups!

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