Broccoli Cheddar Potato Soup for Two Recipe

I absolutely love this Broccoli Cheddar Potato Soup for Two Recipe because it’s cozy, comforting, and perfectly portioned for those nights when you don’t want a mountain of leftovers staring back at you. Whether you’re cooking for yourself or sharing with a loved one, this recipe is just the right size and fills your kitchen with that nostalgic, warming aroma that only a classic cheddar soup can deliver.

When I first tried this recipe, I was amazed at how easy it was to make something so rich and flavorful without a fuss. The potatoes add a velvety texture, the broccoli provides a fresh bite, and the sharp cheddar cheese brings everything together with that irresistible creamy punch. You’ll find that this Broccoli Cheddar Potato Soup for Two Recipe is just as satisfying on chilly weeknights as it is for a casual lunch with crusty bread.

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Ingredients You’ll Need

For this Broccoli Cheddar Potato Soup for Two Recipe, I like to keep things simple with fresh veggies and high-quality dairy. Each ingredient plays a crucial role in building layers of flavor and texture — plus, it’s easy to find everything at your local grocery store.

• Unsalted Butter: I prefer unsalted so I can control the saltiness of the soup precisely.
• Celery: Adds a subtle crunch and freshness; finely chop for even cooking.
• Carrot: A touch of sweetness balances the savory cheddar nicely.
• Shallot or Yellow Onion: Provides depth and a gentle sharpness; shallots add a milder, more complex flavor.
• Jalapeño (optional): A great little kick if you like some heat, finely chopped to disperse the flavor.
• Salt: Essential for seasoning; start with a small amount and adjust as needed.
• Garlic: Fresh minced garlic gives a necessary punch of flavor.
• Paprika: Adds a smoky warmth; use smoked paprika if you want a deeper flavor.
• Crushed Red Pepper (optional): For extra heat—totally up to how spicy you like things.
• All-Purpose Flour: Helps thicken the soup into that luscious, creamy texture you love.
• Low Sodium Chicken or Vegetable Stock: I always use low sodium to better control the salt level.
• Half and Half or Heavy Cream: Both work wonderfully; heavy cream makes it richer, half and half lightens it up a bit.
• Yellow Potatoes: Choose waxy potatoes cut into uniform cubes for even cooking and nice texture.
• Broccoli Florets: Fresh or frozen, just chopped into bite-sized pieces for easy eating.
• Shredded Cheddar Cheese: Sharp cheddar is my favorite for bold flavor; freshly shredded melts best.
• Freshly Cracked Black Pepper: Adds a final touch of spice and depth just before serving.

Variations

I’ve played around with a few variations of this Broccoli Cheddar Potato Soup for Two Recipe to suit different tastes and dietary needs — and honestly, all of them turned out great. Feel free to tweak ingredients based on what you love or have on hand!

• Make it Spicy: I love adding a little extra jalapeño or some cayenne for a warm kick that complements the creamy cheese beautifully.
• Vegetarian Version: Swap chicken stock for vegetable stock to keep it meat-free—still just as rich and delicious.
• Dairy-Free Version: Use coconut cream instead of half and half, and a dairy-free cheddar alternative; expect a different but still tasty flavor profile.
• Loaded Soup: Add cooked bacon bits or top with crispy fried onions for extra texture and flavor when you want to splurge a bit.

How to Make Broccoli Cheddar Potato Soup for Two Recipe

Step 1: Sauté the Vegetables to Build Flavor

Start by melting the butter in your favorite medium-sized pot — I like a 3.5 quart ceramic dutch oven because it distributes heat so evenly. Once melted, toss in the diced celery, carrot, shallot, and jalapeño if you’re using it, plus a bit of salt. Cook these over medium heat for about 7-8 minutes, stirring frequently until the veggies soften and get those lovely golden edges. This step is key because it develops that deep base flavor that makes the whole soup sing.

Step 2: Add Garlic and Warm Spices

Next, stir in the minced garlic, paprika, and crushed red pepper. You’re going to cook this for just one more minute to release the garlic’s aroma and let the spices bloom. Trust me, skipping this step or rushing it means missing out on layers of flavor you’ll crave!

Step 3: Thicken the Soup with Flour

Now whisk in the flour until it’s fully incorporated with the veggies. Give it a minute or so over the heat, stirring occasionally, to get rid of that raw flour taste. This little roux will thicken your soup beautifully without any clumps—patience here pays off.

Step 4: Add Liquids, Potatoes, and Broccoli and Simmer

Slowly pour in about one cup of your stock while whisking constantly to create a smooth mixture — it should look like a creamy paste. Then whisk in the remaining stock and the half and half. Toss in the cubed potatoes and broccoli florets with a pinch of salt, then crank the heat just until it boils. After that, reduce to medium-low and let it simmer for about 15 minutes until those potatoes are fork-tender. Stir occasionally so nothing sticks, and enjoy the aroma rising from your kitchen—it’s a little moment of magic.

Step 5: Melt in the Cheddar Cheese

Remove the pot from heat and stir in the shredded cheddar cheese one handful at a time. It melts quickly, creating that signature creamy texture. Taste your soup and adjust with a bit more salt or freshly cracked black pepper if needed. This final touch really elevates it to something that feels homemade and special.

How to Serve Broccoli Cheddar Potato Soup for Two Recipe

Garnishes

I like to top this soup with a sprinkle of extra shredded cheddar and a few crispy crumbles of bacon if I’m feeling indulgent. Fresh chives or green onions add a lovely pop of color and that fresh mild onion flavor that cuts through the richness. Sometimes I toss on a dollop of sour cream or a swirl of extra cream—it feels fancy but is so simple to do.

Side Dishes

Crusty bread or warm garlic toast are my go-to sidekicks for this soup. A light green salad with a tangy vinaigrette balances out the creaminess perfectly. For a heartier meal, roasted chicken or a simple grilled cheese pairs like a dream.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini bread bowls—everyone loved the edible container idea! You could also garnish with edible flowers or use colorful cheddar blends to make the presentation pop on your dinner table.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the refrigerator for up to 3 days. When reheating, I always stir every couple of minutes to keep a smooth texture and prevent the cheese from sticking or clumping.

Freezing

This soup freezes pretty well, though I recommend freezing before adding the cheese to preserve texture. When thawing, reheat gently on the stove and stir in fresh cheddar cheese at the end—this keeps it tasting its freshest.

Reheating

The best way to reheat is low and slow on the stove with a splash of broth or half and half to loosen it up. Microwave works in a pinch, but stirring halfway prevents hot spots and keeps things creamy.

FAQs

Final Thoughts

This Broccoli Cheddar Potato Soup for Two Recipe holds a special spot in my recipe collection because it’s just so dependable and comforting. Whether you’re craving something creamy and cheesy or need a simple yet satisfying meal for two, this soup hits the mark every time. I’m really excited for you to try it and make it your own — it’s the kind of recipe that warms both your belly and your heart.

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