Cheddar Broccoli Potato Soup
Comfort in a Bowl
Ever walked into a kitchen and been greeted by the warm, rich aroma of something amazing simmering on the stove? That’s exactly what you get with Cheddar Broccoli Potato Soup! This hearty, creamy soup combines the flavors of sharp cheddar, fresh broccoli, and tender potatoes in one pot. Perfect for cozy nights or a family meal, it’s the ultimate comfort food that brings smiles with every spoonful.
Why Make This Recipe
Why should you whip up this creamy delight? For starters, it’s a one-pan wonder — less mess means more time to enjoy. Plus, it’s super affordable, making it wallet-friendly enough for weekly dinners. And here’s the kicker: everyone loves it! Kids, adults, even picky eaters won’t be able to resist this soup that feels like a warm hug in a bowl. What’s not to love?
Ingredients
You don’t need fancy stuff — just these basics!
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick, about 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Directions
Here’s how to get this deliciousness into your bowl:
- Melt 3 tablespoons of butter in a pot over medium heat.
- Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
- Stir in the minced garlic; sauté for another 30 seconds.
- Pour in the chicken broth, potatoes, thyme, salt, and pepper; bring to a boil.
- Reduce heat, cover, and cook for 15 minutes.
- Add the broccoli; cook for an additional 5 minutes until everything is fork-tender.
- In a separate saucepan, melt the remaining butter over medium heat.
- Whisk in the flour; cook for 1 minute, stirring constantly.
- Slowly add the milk while whisking to ensure no lumps remain. Cook until thickened.
- Stir in the heavy cream, then remove from heat.
- Combine this thickened mixture with the soup and mix well.
- Remove from heat and stir in the cheddar and parmesan until melted.
- Serve warm and enjoy!
How to Make Cheddar Broccoli Potato Soup (Overview)
Making this soup is as easy as pie (or soup, rather)! Start by sautéing your veggies to build that delectable flavor base. Don’t skip toasting the garlic — it makes all the difference! Then, toss in your broth and potatoes, letting them cook until perfectly tender. While they’re simmering, create that unforgettable creamy layer with the milk and flour. Mix it all together, melt in your cheeses, and voila! Dinner is ready.
How to Serve Cheddar Broccoli Potato Soup
You can’t go wrong with serving this soup in a big, chunky bowl, the vibrant green broccoli and melted cheese are inviting. Add some crispy croutons on top for a satisfying crunch or a sprinkle of fresh parsley for color. The golden shimmer of melted cheddar will make your mouth water. And don’t forget a warm slice of sourdough or a crispy baguette to dip — it’s a match made in comfort food heaven.
How to Store Cheddar Broccoli Potato Soup
This soup keeps well in the refrigerator for about 3-4 days. Store it in an airtight container for maximum freshness. Want to meal prep? You can even freeze portions for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stove, adding a splash of milk if it’s a little thick. Quick and easy, right? 😊
Tips to Make Cheddar Broccoli Potato Soup
- Prep your veggies ahead of time for a faster cooking process.
- Want it thicker? Add a bit more flour to the milk mixture.
- Experiment with different cheeses, like gouda or Monterey Jack, for fun twists.
- If you love a spicy kick, toss in a pinch of cayenne pepper or a few red pepper flakes.
- For a fully vegan version, swap the butter for olive oil, use vegetable broth, and replace dairy with cashew or almond milk and vegan cheeses.
Variation
Feeling adventurous? You can easily make this soup plant-based by using vegan cheese and nut milk. Want a little more protein? Add some cooked shredded chicken or white beans! For a unique twist, consider tossing in some smoked paprika or diced jalapeños — it zings up the flavors!
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just adjust the cooking time a little; frozen broccoli cooks faster.
Can I make this soup ahead of time?
Yes! Make it a day in advance and let the flavors meld. Just store it in the fridge and reheat before serving.
Can I substitute the chicken broth?
Sure! You can use vegetable broth for a vegetarian option, and it will still be just as delicious.
📌 Pin this recipe for your next cozy dinner night!
Cheddar Broccoli Potato Soup
Ingredients
Method
- Melt 3 tablespoons of butter in a pot over medium heat.
- Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
- Stir in the minced garlic; sauté for another 30 seconds.
- Pour in the chicken broth, potatoes, thyme, salt, and pepper; bring to a boil.
- Reduce heat, cover, and cook for 15 minutes.
- Add the broccoli; cook for an additional 5 minutes until everything is fork-tender.
- In a separate saucepan, melt the remaining butter over medium heat.
- Whisk in the flour; cook for 1 minute, stirring constantly.
- Slowly add the milk while whisking to ensure no lumps remain. Cook until thickened.
- Stir in the heavy cream, then remove from heat.
- Combine this thickened mixture with the soup and mix well.
- Remove from heat and stir in the cheddar and parmesan until melted.
- Serve warm and enjoy!
