If you're in search of a comforting, hearty soup that delivers rich flavors and satisfies any hunger, you're in the right place. This Cheddar Broccoli Potato Soup recipe is packed with wholesome ingredients, including fresh broccoli, tender potatoes, and creamy cheddar cheese. The best part? It's simple to prepare and perfect for weeknight dinners or cozy weekends. So, grab your ladle and keep reading to discover how to make this delicious, creamy soup from scratch.
What is Cheddar Broccoli Potato Soup?
Cheddar Broccoli Potato Soup is a creamy, flavorful soup made from combining tender chunks of potatoes, fresh broccoli florets, and a generous helping of sharp cheddar cheese. This hearty dish often has a smooth, rich base that comes from simmering vegetables in broth, then adding milk or cream and melted cheese. It's a popular choice in colder months when comfort food is essential, but really, it's perfect anytime you're craving a filling and delicious soup.
Ingredients List for Cheddar Broccoli Potato Soup
Here’s everything you’ll need to make this mouthwatering soup:
- Broccoli: Fresh broccoli florets are the star of the show. You can also use frozen broccoli if that’s what you have on hand.
- Potatoes: Russet potatoes are great for this recipe because of their starch content, but Yukon Gold or red potatoes can work just as well.
- Cheddar Cheese: Opt for a sharp cheddar for the best flavor. You’ll need about 2 cups, freshly shredded.
- Onion: A diced onion adds a subtle sweetness and depth to the soup.
- Garlic: Just a couple of cloves, minced, bring a layer of savory flavor to the base.
- Carrots: Thinly sliced or shredded carrots add color and a bit of sweetness.
- Butter: For sautéing the vegetables and making the roux.
- Flour: All-purpose flour helps thicken the soup to give it that creamy consistency.
- Chicken or Vegetable Broth: This forms the liquid base of your soup, bringing flavor to the veggies as they cook.
- Milk or Heavy Cream: For extra creaminess, you can add either whole milk or heavy cream.
- Salt & Pepper: Essential seasonings to bring out the flavors of the ingredients.
- Nutmeg (optional): A dash of nutmeg adds warmth and depth to the cheesy flavor.
Substitutions and Variations
Sometimes you may want to tweak the recipe based on dietary needs or ingredient availability. Here are a few substitutions and variations to consider:
- Vegetarian Option: Simply replace the chicken broth with vegetable broth to make the soup vegetarian-friendly.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend, or thicken the soup with cornstarch instead of making a roux.
- Vegan Adaptation: Use plant-based butter, a dairy-free cheddar alternative, and almond milk or coconut milk instead of regular milk or cream. Make sure to check that the broth is also vegan.
- Lower-Calorie Option: You can reduce the amount of cheese or opt for a lower-fat cheese. Skim milk can be used instead of whole milk or cream for a lighter version.
- Add Protein: For a heartier version, you can add cooked chicken, bacon bits, or even sausage to the soup for extra protein and texture.
Step-by-Step Cooking Instructions

This recipe is quite simple and takes less than an hour from start to finish. Follow these easy steps for a creamy, delicious Cheddar Broccoli Potato Soup:
- Prepare the Vegetables: Begin by chopping your broccoli into bite-sized florets, dicing the potatoes, and shredding the carrots. Dice the onion and mince the garlic.
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, cooking until they become translucent and fragrant (about 3-4 minutes).
- Create the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste. The roux will help thicken your soup.
- Add Broth and Potatoes: Slowly whisk in the chicken or vegetable broth, making sure to break up any lumps from the roux. Add the diced potatoes and shredded carrots to the pot. Simmer for about 10-15 minutes, or until the potatoes become tender.
- Add Broccoli: Once the potatoes are almost fully cooked, toss in the broccoli florets. Let the soup simmer for another 5-7 minutes, until the broccoli is bright green and tender but still slightly firm.
- Add Cream and Cheese: Reduce the heat to low. Stir in the milk or heavy cream, followed by the shredded cheddar cheese. Stir gently until the cheese is fully melted and incorporated into the soup. Be careful not to boil the soup once the cheese is added, as it can cause the soup to become grainy.
- Season and Serve: Season the soup with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed. Your Cheddar Broccoli Potato Soup is now ready to serve!
How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide
To summarize the cooking process:
- Melt butter in a pot and sauté onions and garlic.
- Create a roux with flour to thicken the base.
- Add broth, potatoes, and carrots; cook until potatoes are tender.
- Add broccoli and cook until it’s soft but vibrant.
- Stir in milk and cheese for a creamy finish.
- Season, stir, and serve hot!
Common Mistakes to Avoid
- Overcooking the Broccoli: You want your broccoli to be tender but still slightly firm to avoid a mushy texture.
- Boiling the Soup After Adding Cheese: This can cause the cheese to separate and create a grainy texture. Keep the soup on low heat once the cheese is added.
- Skipping the Roux: The roux is essential for thickening the soup. If you skip this step, you may end up with a thinner consistency.
- Not Shredding Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the soup's texture. Always shred your own cheese for best results.
Serving and Presentation Tips
Cheddar Broccoli Potato Soup is best served piping hot in a deep bowl. A slice of crusty bread or a warm, buttery biscuit is a perfect accompaniment. You can also serve the soup in bread bowls for a fun, rustic presentation.
How to Serve Cheddar Broccoli Potato Soup
- Croutons: Sprinkle homemade or store-bought croutons over the top for added crunch.
- Bacon Bits: For a meaty twist, sprinkle crispy bacon bits on top just before serving.
- Fresh Herbs: Garnish with chopped parsley, chives, or thyme for a pop of color and flavor.
- Shredded Cheese: Add an extra sprinkle of shredded cheddar on top for a visually appealing and tasty touch.
Presentation Ideas for Cheddar Broccoli Potato Soup
- Serve in Bread Bowls: Hollow out a round loaf of sourdough or French bread and ladle the soup inside for a visually appealing and delicious serving option.
- Garnish with Herbs and Cheese: A sprig of parsley and a light dusting of cheddar cheese can make the dish look restaurant-worthy.
- Add a Drizzle of Cream: For an elegant touch, swirl a little bit of cream on top of the soup right before serving.
Cheddar Broccoli Potato Soup Recipe Tips
- Shred Your Own Cheese: Pre-shredded cheese often contains preservatives and anti-caking agents that can prevent the cheese from melting smoothly. Freshly shredded cheese will give you a creamier texture.
- Don’t Skip the Nutmeg: A pinch of nutmeg may sound odd, but it really brings out the richness of the cheddar cheese without overpowering the soup.
- Use an Immersion Blender for a Creamier Soup: If you like a smoother soup, you can use an immersion blender to puree part of the soup before adding the cheese. This creates a thicker, creamier texture while still retaining some chunks for contrast.
Frequently Asked Questions (FAQs)
Q: Can I freeze Cheddar Broccoli Potato Soup? A: Yes, but soups with dairy and cheese don’t always freeze well. If you plan to freeze the soup, consider making it up to the point where the cheese and milk are added. When reheating, add the dairy ingredients fresh.
Q: Can I use frozen broccoli? A: Yes, frozen broccoli works just as well. Just add it directly to the soup without thawing, and adjust the cooking time slightly.
Q: How long does the soup last in the fridge? A: Stored in an airtight container, this soup will last up to 3-4 days in the refrigerator.
Q: Can I make this soup in a slow cooker? A: Yes, simply sauté the onions, garlic, and create the roux separately before adding everything to the slow cooker. Cook on low for 4-6 hours, then stir in the cheese and cream before serving.
Conclusion
Cheddar Broccoli Potato Soup is the ultimate comfort food—rich, creamy, and full of delicious vegetables and cheese. Whether you're looking to warm up on a cold day or simply want a wholesome, homemade meal, this recipe is sure to please. With its easy-to-follow steps, versatile substitutions, and foolproof tips, you can make this crowd-pleaser anytime. Give it a try, and enjoy the comforting warmth of homemade soup at its best!
PrintCheddar Broccoli Potato Soup Recipe
This Cheddar Broccoli Potato Soup is a comforting, cheesy, and hearty dish perfect for any occasion. Packed with broccoli, potatoes, and sharp cheddar, this easy-to-make soup is ideal for a cozy lunch or dinner. The combination of creamy potatoes and sharp cheddar cheese makes this recipe an irresistible choice. Perfect for vegetarians, it's also customizable for various diets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups broccoli florets, chopped
- 3 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 ½ cups milk or cream
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in the flour and cook for 1-2 minutes. Gradually whisk in the vegetable broth.
- Add diced potatoes, bring to a boil, and simmer for 10-15 minutes until potatoes are tender.
- Add broccoli and cook for 5-7 minutes until tender.
- Stir in milk or cream, and add shredded cheddar cheese. Stir until melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a smoother consistency, use an immersion blender to puree the soup before adding the cheese.
- You can add cooked bacon or chicken for a non-vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 650mg
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