Cheddar Broccoli Potato Soup

When the weather turns chilly, there’s nothing quite like a bowl of creamy, cheesy soup to warm you up. This Cheddar Broccoli Potato Soup is the ultimate comfort food, blending hearty potatoes, tender broccoli, and rich cheddar cheese into a velvety base. Whether it’s for a cozy weeknight dinner or a satisfying lunch, this soup is sure to become a family favorite.

Why You’ll Love This Recipe

  • Rich and Creamy: The combination of heavy cream, milk, and sharp cheddar cheese creates an ultra-creamy texture.
  • Hearty and Filling: Packed with chunks of potato and broccoli, it’s a soup that eats like a meal.
  • Easy to Make: With straightforward steps and common ingredients, it’s a no-fuss recipe for any skill level.
  • Customizable: Adjust the consistency, spice level, or toppings to make it your own.

Frequently Asked Questions

Can I Use Frozen Broccoli?

Yes, frozen broccoli works well and saves prep time. Add it directly to the pot and adjust the cooking time as needed.

How Do I Prevent the Cheese from Clumping?

Add the cheese gradually over low heat and stir constantly to ensure it melts evenly.

Can I Make This Soup Dairy-Free?

Yes, substitute the milk and cream with coconut milk or almond milk and use a plant-based cheese alternative.

Ingredients for Cheddar Broccoli Potato Soup

  • 3 tablespoons unsalted butter
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 4 large potatoes (peeled and diced)
  • 2 cups broccoli florets (chopped into small pieces)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese (shredded)
  • 1 teaspoon smoked paprika
  • Salt and pepper (to taste)

Optional Toppings:

  • Crumbled bacon
  • Additional shredded cheese
  • Green onions

Kitchen Equipment

You’ll need the following tools to prepare this soup:

  • Large pot or Dutch oven
  • Whisk
  • Sharp knife and cutting board
  • Immersion blender (optional)
  • Ladle

Step-by-Step Instructions

1. Prepare the Base

  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.

2. Make the Roux

  1. Sprinkle the flour over the onions and garlic, stirring constantly.
  2. Cook for 2-3 minutes to eliminate the raw flour taste and create a roux.

3. Add Broth and Vegetables

  1. Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
  2. Add the diced potatoes and bring the mixture to a boil.
  3. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

4. Cook the Broccoli

  1. Add the chopped broccoli florets to the pot and simmer for another 5-7 minutes.
  2. The broccoli should be tender but retain its bright green color.

5. Add Dairy and Cheese

  1. Stir in the milk and heavy cream, reducing the heat to low.
  2. Slowly add the shredded cheddar cheese, one handful at a time, stirring until fully melted.
  3. Add the smoked paprika, and season the soup with salt and pepper to taste.

6. Blend (Optional)

  1. For a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for a mix of textures.
  2. Alternatively, keep the soup chunky for a rustic feel.

7. Serve and Garnish

Ladle the soup into bowls and top with your choice of crumbled bacon, extra cheese, or chopped green onions. Serve warm and enjoy!

Tips for Perfect Cheddar Broccoli Potato Soup

  • Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese yield the best flavor and texture.
  • Thicken as Needed: For a thicker soup, use an extra tablespoon of flour or reduce the broth slightly.
  • Avoid Overheating: When adding the cheese, keep the heat low to prevent the cheese from curdling.
  • Prep Ahead: Dice the vegetables ahead of time to streamline the cooking process.

Variations and Add-Ins

  • Spicy Twist: Add a pinch of cayenne pepper or red chili flakes for a spicy kick.
  • Extra Veggies: Include diced carrots, celery, or spinach for added nutrition.
  • Cheese Variations: Swap sharp cheddar for a mix of Gruyere, Parmesan, or Monterey Jack.
  • Vegetarian Option: Use vegetable broth and skip the bacon topping for a meat-free version.

Storing and Reheating

  • Storage: Store the soup in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the soup for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if needed to adjust the consistency.

Perfect Pairings

This Cheddar Broccoli Potato Soup pairs wonderfully with:

  • Crusty Bread: Serve with a slice of sourdough or a warm baguette for dipping.
  • Salad: A crisp green salad balances the richness of the soup.
  • Wine: Pair with a light Chardonnay or Sauvignon Blanc for a complementary flavor profile.

Cozy Up with Cheddar Broccoli Potato Soup Tonight!

This Cheddar Broccoli Potato Soup is everything you need on a chilly day—rich, creamy, and loaded with hearty ingredients. It’s a comforting classic that’s easy to make and even easier to enjoy.

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