If you’re yearning for a hearty, comforting bowl that feels like a warm hug on a chilly day, this Cheddar Broccoli Potato Soup Recipe is your new best friend. Creamy, cheesy, and loaded with tender potatoes and crisp-tender broccoli, it’s a perfect blend of flavors and textures that warms both the body and soul. Whether you’re cooking for family or friends, this recipe brings bright color and wholesome goodness to your table with every spoonful.
Ingredients You’ll Need
This Cheddar Broccoli Potato Soup Recipe relies on simple, fresh ingredients that come together to create big flavors and satisfying textures. Every item plays a crucial role—from the mellow sweetness of sautéed carrots and celery to the richness of sharp cheddar cheese that makes the soup irresistibly creamy and flavorful.
- Butter (5 1/2 tbsp): Adds richness and helps soften the veggies for a flavorful base.
- Chopped carrots (1 1/3 cups): Contributes a subtle sweetness and beautiful orange hue.
- Chopped celery (1 cup): Offers a fresh, slightly peppery crunch to balance richness.
- Chopped yellow onion (1 cup): Brings depth and sweetness to the soup’s foundation.
- Minced garlic (2 cloves): Infuses a gentle aromatic warmth.
- Low-sodium chicken broth (3 cups): Serves as a savory liquid backbone, keeping the flavors bright.
- Peeled and cubed russet potatoes (3 1/2 cups): Provide the hearty, creamy texture that makes this soup filling.
- Chopped broccoli florets (3 cups): Adds vibrant green color and a satisfying bite.
- All-purpose flour (6 tbsp): Used to thicken the soup and give it that perfect velvety consistency.
- Milk (3 cups, preferably 1% or 2%): Keeps the soup creamy without overpowering richness.
- Heavy cream (1/2 cup): Adds a luxurious texture and smooth finish.
- Shredded sharp cheddar cheese (2 cups): The star ingredient for a punch of tangy, melty goodness.
- Fresh parsley for garnish: Introduces a bright, fresh note to balance the richness.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Melt Butter and Sauté Vegetables
Start by melting 3 1/2 tablespoons of butter in a large pot over medium heat. Once melted, toss in your chopped carrots, celery, and onions. Sauté them gently for 3 to 4 minutes until they soften and release their natural sweetness. This creates the flavorful base every great soup deserves.
Step 2: Add Garlic and Broth
Next, stir in minced garlic and let it cook for 30 seconds to awaken its aroma without burning. Then pour in the chicken broth and add the cubed potatoes along with seasonings like thyme, salt, and pepper to taste. Bring the mixture to a boil, building the heart of your soup.
Step 3: Simmer Until Potatoes are Tender
Once boiling, reduce the heat to low and cover the pot. Let everything simmer for about 15 minutes so the potatoes become tender and the flavors meld beautifully.
Step 4: Add Broccoli
Stir in your chopped broccoli florets and cook uncovered for another 5 minutes. The broccoli turns bright green and stays just crisp enough to provide a lovely contrast against the creamy potato.
Step 5: Prepare the Roux and Milk Mixture
Meanwhile, melt the remaining butter in a medium saucepan. Whisk in the flour and cook for one minute to make a roux, which will thicken the soup perfectly. Gradually add the milk while whisking constantly. Continue cooking until the mixture thickens slightly, setting the stage for that silky texture you crave.
Step 6: Combine and Add Cheese
Pour the milk and roux mixture into the soup pot, stirring well to combine all elements. Remove the pot from heat and immediately stir in the shredded sharp cheddar cheese along with the heavy cream until everything is melted and smooth. The soup should now be thick, creamy, and bursting with cheesy flavor.
Step 7: Serve Warm and Enjoy
Give your soup a final taste check and adjust seasonings if needed. Ladle it into bowls and get ready to dive into pure comfort with this Cheddar Broccoli Potato Soup Recipe.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
A sprinkle of fresh parsley on top adds a pop of color and a mild herbal note that cuts through the richness with refreshing brightness. You can also add extra shredded cheddar or a few crispy bacon bits if you want to take it up a notch.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic toast. A simple mixed green salad complements the creamy texture, balancing the meal with some crisp freshness.
Creative Ways to Present
Serve your Cheddar Broccoli Potato Soup Recipe in mini bread bowls for an impressive, edible presentation. You might also drizzle a bit of chili oil or swirl in some pesto for a colorful twist that surprises and delights your guests.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into airtight containers and refrigerate. It will stay fresh for up to 3 days, making it a convenient option for easy lunches or dinners during the week.
Freezing
This soup freezes well, though the broccoli might soften more upon thawing. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or separation. If it gets too thick, add a splash of milk or broth to restore that creamy consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth, and your soup will still be full of wonderful flavor without any meat.
What kind of potatoes work best in this recipe?
Russet potatoes are ideal here because they break down slightly when cooked, helping to thicken the soup naturally while maintaining some bite for texture.
Can I use pre-shredded cheddar cheese?
You can, but freshly shredded cheddar melts more smoothly and evenly. Pre-shredded cheese often contains anti-caking agents that can affect texture.
Is this recipe gluten-free?
The recipe uses all-purpose flour for thickening, which contains gluten. To make it gluten-free, swap the flour with a gluten-free alternative like cornstarch or rice flour, adjusting quantity as needed.
Can I add other vegetables to this soup?
Definitely! Feel free to mix in other favorites like corn, peas, or mushrooms to tailor it to your tastes. Just be mindful of cooking times to keep textures balanced.
Final Thoughts
There’s something truly special about a homemade bowl of Cheddar Broccoli Potato Soup Recipe — it’s like a little celebration of comfort food done right. This recipe is easy enough for a weeknight but flavorful enough to share with guests. Don’t hesitate to give it a try and watch it quickly become a staple in your kitchen repertoire!
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Cheddar Broccoli Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Cheddar Broccoli Potato Soup packed with tender vegetables, rich cheddar cheese, and a smooth, velvety texture. This hearty soup is perfect for chilly days and serves approximately six people.
Ingredients
Main Ingredients
- 5 1/2 tbsp butter
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Fresh parsley for garnish
Instructions
- Melt Butter: Melt 5 1/2 tablespoons of butter in a large pot over medium heat to create the base for sautéing the vegetables.
- Sauté Vegetables: Add the chopped carrots, celery, and yellow onion to the melted butter and cook for 3 to 4 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma without burning.
- Add Broth and Potatoes: Pour in the low-sodium chicken broth, then add the peeled and cubed russet potatoes. Season with thyme, salt, and pepper to taste. Bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the potatoes are tender and easily pierced with a fork.
- Add Broccoli: Stir in the chopped broccoli florets and cook uncovered for an additional 5 minutes to soften the broccoli.
- Prepare Roux: In a separate medium saucepan, melt the remaining butter. Whisk in the all-purpose flour and cook for one minute to form a roux that will thicken the soup.
- Add Milk to Roux: Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken.
- Combine Soup and Roux: Pour the milk and roux mixture into the large pot with the vegetables and broth. Stir well to combine everything evenly.
- Add Cheese: Remove the soup from heat and stir in the shredded sharp cheddar cheese until it melts completely, creating a rich and creamy texture.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm.
Notes
- Use low-sodium chicken broth to better control the salt level.
- Russet potatoes work best as they break down slightly and thicken the soup.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust the amount of cheese to taste, adding more for extra cheesiness or less for a milder flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- To enhance the soup’s creaminess, you can blend a portion of the soup before adding the cheese.
