This Cheddar Broccoli Potato Soup is pure cozy comfort in a bowl! Creamy, cheesy, and packed with tender veggies, it’s the kind of soul-warming meal you crave on chilly evenings or whenever you want something hearty yet wholesome. The blend of sharp cheddar, tender potatoes, and vibrant broccoli will make this recipe a staple in your home!
Why You’ll Love This Recipe
- Unbeatable Creaminess: Each spoonful of this Cheddar Broccoli Potato Soup is lush and silky, thanks to the blend of butter, cream, and melty cheese.
- Loaded with Vegetables: Hearty potatoes, sweet carrots, and glorious broccoli florets pack every bowl with goodness and vibrant color.
- Family Friendly: This soup is always a hit, even with picky eaters—cheddar and potatoes work their magic!
- Easy to Customize: You can swap veggies, cheeses, or tweak the texture to make your perfect version every time.
Ingredients You’ll Need
One of the best parts about Cheddar Broccoli Potato Soup is how simple, wholesome ingredients come together to create something downright irresistible. Every element plays a key role—whether it’s the rich cheese, creamy potatoes, or the fresh pop of broccoli, nothing here is filler!
- Butter: A combination of sautéed and melted butter sets the creamy, flavorful base for the soup.
- Carrots & Celery: These aromatic veggies add subtle sweetness and extra depth to every spoonful.
- Yellow Onion: Sautéed onion gives a gentle, savory backbone to the soup.
- Garlic: Fresh garlic provides that irresistible warmth and aroma.
- Low-Sodium Chicken Broth: The foundation that infuses the soup with savory flavor without being too salty.
- Russet Potatoes: Creamy and starchy, russets break down just enough to thicken the soup while still giving lovely chunks.
- Broccoli Florets: Fresh broccoli adds color, texture, and that signature flavor punch.
- Dried Thyme: Just a hint brings depth and a herby note that’s perfect with cheese.
- Salt & Freshly Ground Black Pepper: Season to taste and let all the flavors shine.
- All-purpose Flour: Creates the beautifully thick, velvety texture in the soup’s base.
- Milk (preferably 1% or 2%): Blends with flour and butter to craft the white sauce that’s so essential for creaminess.
- Heavy Cream: Just a splash for that full, indulgent mouthfeel.
- Sharp Cheddar Cheese: The heart and soul of the soup—melted right in for maximum flavor and gooey goodness.
- Finely Shredded Parmesan Cheese: Adds a nutty, salty note that takes the cheesiness over the top.
Variations
This Cheddar Broccoli Potato Soup is already dreamy as written, but it’s also one of those recipes that’s made for a little tinkering. Don’t be shy about swapping vegetables, cheeses, or playing with flavor add-ins—there’s so much room to make it your own!
- Cheese Swap: Try adding Gruyere or a bit of blue cheese for an extra punch of flavor if sharp cheddar isn’t your thing or you want some adventure.
- Make it Vegetarian: Use vegetable broth instead of chicken broth for a completely meat-free version that’s still rich and full-bodied.
- Broccoli-Cauliflower Combo: If you’re a fan of cauliflower, swap out some or all of the broccoli for cauliflower florets for a fun twist.
- Chunky or Smooth: Use an immersion blender to puree part of the soup if you love it extra creamy—or leave everything chunky for more texture.
How to Make Cheddar Broccoli Potato Soup
Step 1: Sauté the Aromatics
Start by melting about a tablespoon and a half of butter in your biggest soup pot. Toss in the carrots, celery, and onion, and sauté until they smell amazing and start softening—about 3-4 minutes. Add the garlic and let it cook for another 30 seconds so its fragrance really blooms but doesn’t burn.
Step 2: Simmer the Veggies
Pour in the chicken broth, then stir in your cubed potatoes and a pinch of thyme. Season with salt and pepper. Bring everything to a gentle boil, cover, and cook for 15 minutes. Once the potatoes start to soften, stir in the broccoli and cook for 5 minutes more—just until all the veggies are perfectly tender.
Step 3: Make the Creamy Base
Meanwhile, in a separate saucepan, melt the rest of your butter. Whisk in the flour and cook for a minute so you don’t taste raw flour in the soup. Gradually add the milk, whisking constantly to keep it silky smooth—this is where the magic happens! Let it thicken a bit, then stir in the cream for a luscious finish.
Step 4: Bring It All Together
Once your veggies are tender and your creamy mixture has thickened, combine the two by pouring the cream mixture into the soup pot. Stir well and remove from the heat. Now, sprinkle in the cheddar and parmesan cheeses and watch them melt into the soup, making it irresistibly smooth and cheesy. Serve warm and enjoy the comfort!
Pro Tips for Making Cheddar Broccoli Potato Soup
- The Cheese Matters: Always shred your own cheddar from a block—pre-shredded cheese can have anti-caking agents that stop it from melting as smoothly into the soup!
- Watch the Heat: Remove the soup from the burner before adding cheese to prevent the cheese from getting grainy or separating.
- Perfect Potato Texture: Cut potatoes into equal, small chunks so they cook at the same rate and help naturally thicken the soup.
- Broccoli Timing: Add the broccoli in the last five minutes of cooking to keep it vibrant and slightly crisp—not mushy!
How to Serve Cheddar Broccoli Potato Soup
Garnishes
Go wild with toppings! A sprinkle of extra shredded cheddar, a handful of snipped chives or green onions, a dollop of sour cream, or even a little crispy bacon can really make your Cheddar Broccoli Potato Soup unforgettable—and everyone can customize their own bowl.
Side Dishes
This soup shines with a hunk of crusty sourdough, fresh baguette, or buttery dinner roll for dunking. For something lighter, a crisp green salad with a tangy vinaigrette is the ultimate companion, balancing out the rich cheesiness.
Creative Ways to Present
Try serving your Cheddar Broccoli Potato Soup in hollowed-out sourdough bread bowls for a show-stopping presentation! Mini mugs or petite ramekins also make cute party appetizers. Top each bowl with artistic drizzles of cream and swirls of cheese for that restaurant-worthy flair.
Make Ahead and Storage
Storing Leftovers
Let leftover soup cool completely, then transfer to an airtight container. It’ll keep in the refrigerator for up to 2 days, and the flavors actually meld and get even better by day two!
Freezing
Because of the creamy, cheesy base, Cheddar Broccoli Potato Soup doesn’t freeze well—the texture can turn grainy once thawed. For make-ahead magic, prep the base and veggies, freeze them, and then make the cheese sauce fresh before serving.
Reheating
Reheat leftovers gently over low heat on the stovetop, stirring often—don’t let it boil or the dairy can separate. If the soup thickens overnight, just whisk in a splash of milk or broth to bring it back to creamy glory.
FAQs
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Can I use frozen broccoli instead of fresh in this soup?
Yes! You can substitute frozen broccoli florets for fresh—just add them straight from the freezer in step two. They will cook quickly, so check them after just a few minutes to keep them bright green and tender.
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How do I make the soup thicker or thinner?
If you want a thicker soup, let it simmer uncovered to reduce, or mash some of the potatoes right in the pot. For a thinner consistency, simply stir in more broth or milk until it’s just right.
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Is it possible to make Cheddar Broccoli Potato Soup gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend or a little cornstarch mixed with milk. The texture and flavor will still be wonderful.
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Can I use another type of cheese?
You sure can—this soup is super flexible! Gruyere, Swiss, or even a touch of blue cheese will each bring their own personality. Just stick to good melting cheeses for best results.
Final Thoughts
If you’re looking for the ultimate cozy meal, Cheddar Broccoli Potato Soup absolutely delivers. I hope you give this velvety, veggie-packed, cheesy wonder a try soon—the first spoonful truly warms you from the inside out. Gather your loved ones, serve up a big pot, and enjoy!
Print
Cheddar Broccoli Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Cheddar Broccoli Potato Soup that is perfect for cooler weather. This hearty soup is loaded with tender vegetables, cheesy goodness, and flavorful seasonings.
Ingredients
For the Soup:
- 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 (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 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)
Instructions
- Saute Vegetables: In a large pot, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion. Saute, then add garlic.
- Cook Soup: Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil, then simmer. Add broccoli and cook until tender.
- Make Roux: Melt remaining butter in a saucepan. Stir in flour, then whisk in milk until thickened. Add heavy cream.
- Combine: Pour milk mixture into the soup. Stir in cheeses until melted. Serve hot.
Notes
- This soup is best consumed fresh due to dairy content.
- Substitute Gruyere or blue cheese if cheddar is unavailable.
- Cauliflower can be used as a broccoli alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 85mg
