If you are craving a cozy, comforting bowl that feels like a warm hug from the inside, this Cheddar Broccoli Potato Soup Recipe is exactly what you need. It brings together tender potatoes, vibrant broccoli, and sharp cheddar cheese in a creamy, velvety broth that is both hearty and nourishing. Every spoonful offers a perfect balance of textures and flavors that will make this soup an instant favorite for lunches, dinners, or anytime you want to treat yourself to a soul-satisfying meal.
Ingredients You’ll Need
This Cheddar Broccoli Potato Soup Recipe uses simple, wholesome ingredients that pack a punch in flavor and texture. Each component plays a key role from the buttery base to the sharpness of the cheese, creating layers of depth in every bowl.
- Butter, 5 1/2 tbsp: Provides a rich, silky foundation and helps soften the vegetables beautifully.
- Chopped carrots, 1 1/3 cups: Adds subtle sweetness and vibrant color that brighten the soup.
- Chopped celery, 1 cup: Brings a delicate earthiness and crunch when cooked just right.
- Chopped yellow onion, 1 cup: Offers aromatic depth, a classic flavor base in soups.
- Minced garlic, 2 cloves: Introduces a gentle hint of pungency that complements the veggies perfectly.
- Low-sodium chicken broth, 3 cups: Ensures the soup remains flavorful without being overpowering in saltiness.
- Peeled and cubed russet potatoes, 3 1/2 cups: Give the soup its hearty body and creamy texture once cooked down.
- Chopped broccoli florets, 3 cups: Add vibrant green color and nutritious crunch that balances creamy elements.
- All-purpose flour, 6 tbsp: Acts as the thickening agent to give the soup that luscious consistency.
- Milk (preferably 1% or 2%), 3 cups: Keeps the soup light while still creamy and smooth.
- Heavy cream, 1/2 cup: Elevates the richness for a delectably indulgent finish.
- Shredded sharp cheddar cheese, 2 cups: The star ingredient that melts into the broth, packing bold, cheesy flavor.
- Fresh parsley for garnish: Adds a fresh, colorful touch to brighten each serving.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Build the Flavor Base
Start by melting 3 1/2 tablespoons of butter in a large pot over medium heat. Then add the chopped carrots, celery, and onion. Sauté these vegetables gently for 3 to 4 minutes until they’re tender and their flavors start to mingle, making a delicious aroma fill your kitchen.
Step 2: Add Garlic and Broth
Next, stir in the minced garlic and cook for just 30 seconds more to let its flavor blossom without turning bitter. Pour in the low-sodium chicken broth along with the cubed russet potatoes. Bring everything to a boil, then reduce the heat to low so the potatoes can cook slowly and become tender, taking about 15 minutes.
Step 3: Add Broccoli
Once the potatoes are tender, add the chopped broccoli florets and cook the soup for an additional 5 minutes. This step ensures the broccoli stays bright green and slightly crisp, balancing the creaminess of the soup perfectly.
Step 4: Prepare the Creamy Base
In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for about one minute to make a smooth roux. Gradually whisk in the milk until the mixture thickens slightly, forming a sumptuous cream base for the soup.
Step 5: Combine and Add Cheese
Pour the creamy mixture into the vegetable soup and stir well so all the flavors marry beautifully. Then remove the pot from heat and stir in the shredded sharp cheddar cheese and a splash of heavy cream until everything is melted and silky.
Step 6: Final Touches
Your Cheddar Broccoli Potato Soup Recipe is now ready to serve! Ladle it into bowls and get ready for that comforting experience that only a homemade soup like this can deliver.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a burst of color and a hint of fresh herbal flavor that complements the richness of the soup. You could also try a few extra shreds of sharp cheddar cheese or a crack of black pepper for an inviting last touch.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls that are perfect for dunking. A simple green salad dressed in a light vinaigrette can provide a refreshing contrast to the creamy warmth of the soup.
Creative Ways to Present
Serve the soup in rustic bread bowls to impress guests or in mason jars for a charming, casual presentation. Add a small drizzle of extra virgin olive oil or a few crispy bacon bits on top for an added layer of texture and taste.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy this comforting dish again with minimal effort.
Freezing
This Cheddar Broccoli Potato Soup Recipe freezes very well. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months without losing any of its flavor or texture.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm gently on the stove over low heat, stirring occasionally to prevent the cheese from sticking or separating. Add a splash of milk or broth if the soup thickens too much during reheating.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep all the deliciousness but make it vegetarian-friendly.
What if I don’t have russet potatoes? Can I use another kind?
You can swap russet potatoes for Yukon Gold or red potatoes. Yukon Gold gives you a creamier texture, while red potatoes hold their shape a bit better, adding a nice bite.
Is sharp cheddar necessary, or can I use mild cheddar?
Sharp cheddar brings a tangy depth that mellows the creaminess nicely, but mild cheddar works too if you prefer a subtler cheese flavor.
Can I make this soup dairy-free?
To make it dairy-free, try using plant-based butter and milk alternatives such as almond or oat milk, and substitute the cheddar with a dairy-free cheese. The flavor will differ slightly but still be tasty.
What’s the best way to thicken the soup if it’s too thin?
If your soup ends up too thin, make a slurry with a little flour or cornstarch and cold water, then stir it in while heating until it reaches your desired consistency.
Final Thoughts
This Cheddar Broccoli Potato Soup Recipe is pure comfort in a bowl and a fantastic way to bring warmth to any day. It’s easy to prepare, packed with fresh ingredients, and rich without feeling heavy. Once you try it, you’ll keep coming back to this recipe as a wholesome, delicious favorite to share with family and friends.
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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
- Diet: Low Salt
Description
A comforting and creamy Cheddar Broccoli Potato Soup featuring tender russet potatoes, fresh broccoli florets, and sharp cheddar cheese, simmered in a flavorful broth with sautéed vegetables for a hearty meal perfect for any season.
Ingredients
Vegetables
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli florets
Dairy and Fats
- 5 1/2 tbsp butter
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
Other Ingredients
- 3 cups low-sodium chicken broth
- 6 tbsp all-purpose flour
- Fresh parsley for garnish
- Salt and pepper to taste
- 1 tsp dried thyme (estimated, as thyme is mentioned but quantity missing)
Instructions
- Melt Butter: Melt 5 1/2 tablespoons of butter in a large pot over medium heat until fully melted and slightly bubbling.
- Sauté Vegetables: Add the chopped carrots, celery, and yellow onion to the pot. Sauté for 3 to 4 minutes until the vegetables become tender and fragrant.
- Add Garlic: Stir in the minced garlic and continue to 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 about 1 teaspoon dried thyme, salt, and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli: Stir in the chopped broccoli florets and cook for an additional 5 minutes until the broccoli is bright green and tender but still holds its shape.
- Make Roux: In a separate medium saucepan, melt the remaining butter. Whisk in 6 tablespoons of all-purpose flour and cook for about one minute to form a roux, which thickens the soup.
- Add Milk Sauce: Gradually whisk in the milk, stirring continuously to keep the mixture smooth. Cook until the sauce thickens slightly, ensuring there are no lumps.
- Combine Sauces: Pour the thickened milk mixture into the large pot with the vegetable broth and potato mixture. Stir thoroughly to combine all components evenly.
- Add Cheese: Remove the pot from heat. Stir in the shredded sharp cheddar cheese (2 cups) until fully melted and smooth. Add heavy cream to enrich the texture and flavor.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm for a satisfying meal.
Notes
- You can substitute vegetable broth to make the soup vegetarian, but omit cheddar or use a plant-based cheese to keep it vegan.
- Adjust thickness by adding more broth if soup becomes too thick after resting.
- For a smoother texture, blend part or all of the soup with an immersion blender before adding cheese.
- Use low-fat or skim milk to reduce fat content, but the soup may be less creamy.
- Fresh broccoli can be swapped with frozen if fresh is unavailable; adjust cooking time accordingly.
