If you’re craving a cozy, comforting bowl of warmth that also happens to be packed with wholesome ingredients, this Cheddar Broccoli Potato Soup Recipe is absolutely for you. Imagine tender potatoes and vibrant green broccoli swimming in a savory broth, all enriched with creamy sharp cheddar cheese that melts into every spoonful. This recipe is a wonderful way to sneak in some veggies while indulging in that perfect creamy texture that makes soup your go-to comfort food. Whether it’s a chilly evening or you simply want something nourishing and delicious, this soup will quickly become a favorite in your home.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward crafting this irresistibly tasty soup. Each item plays a crucial role, whether it’s building rich flavor, adding smooth texture, or delivering fresh pops of color that brighten your bowl.
- 2 tablespoons butter: Creates a silky base and helps sauté your aromatics to build depth.
- 1 medium onion, diced: Brings natural sweetness and a fragrant foundation for the soup.
- 2 cloves garlic, minced: Adds a little kick and savory complexity without overpowering.
- 3 large russet potatoes, peeled and diced: These starchy potatoes lend a creamy body once cooked and blended.
- 4 cups chicken or vegetable broth: Whether you prefer meat or vegetarian, broth forms the flavorful liquid heart of the soup.
- 2 cups broccoli florets, chopped: Offers a fresh green crunch and nutritional punch that pairs beautifully with cheddar.
- 1 cup heavy cream or milk: Creates luscious creaminess, with heavy cream for richness or milk for a lighter touch.
- 2 cups sharp cheddar cheese, shredded: The star ingredient that melts to give the soup its signature cheesy, tangy richness.
- Salt and pepper, to taste: Seasoning that balances and enhances every other flavor in the soup.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute until fragrant. This step releases those wonderful flavors that become the heart of your soup.
Step 2: Cook the Potatoes in Broth
Add your diced russet potatoes to the pot, followed by the broth. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork. This simmering not only softens the potatoes but also allows the broth to absorb their delicate starchiness.
Step 3: Add the Broccoli
Next, toss in the chopped broccoli florets. Let the soup simmer for another 5 to 7 minutes until the broccoli is tender yet still vibrant green. This keeps the broccoli from getting mushy, maintaining a bit of bite and fresh color in your soup.
Step 4: Blend for Creaminess
At this stage, you can use an immersion blender directly in the pot to partially blend the soup, leaving some chunks for delightful texture. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, and then return it to the pot. This blending step gives the soup body without sacrificing the hearty bits.
Step 5: Stir in Cream and Cheese
Reduce the heat to low and slowly stir in the heavy cream or milk, followed by the shredded sharp cheddar cheese. Stir constantly until the cheese melts smoothly into the soup, giving it that luscious, velvety feel. Finish by seasoning with salt and pepper to your liking.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
The perfect garnishes can elevate your Cheddar Broccoli Potato Soup Recipe from delicious to downright spectacular. Sprinkle a little extra shredded cheddar on top for cheesy appeal, add a few chopped fresh chives or green onions for a subtle sharpness, or a sprinkle of crispy bacon bits if you enjoy a smoky crunch.
Side Dishes
This soup shines when paired with warm, crusty bread or a fresh, crisp salad to balance its creaminess. A slice of garlic bread or a chewy baguette is excellent for dipping and soaking up every last spoonful. Light, tangy side salads with vinaigrette can provide a refreshing contrast to the rich, cheesy soup.
Creative Ways to Present
For a fun twist, try serving the soup in mini bread bowls or hollowed-out bell peppers for a memorable presentation. You can also drizzle a little herb-infused oil or a swirl of sour cream on top for color and an added flavor layer. These touches make your meal feel special and restaurant-worthy in your own kitchen.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cheddar Broccoli Potato Soup Recipe, let any leftovers cool to room temperature before storing them in airtight containers in the refrigerator. Stored properly, the soup keeps well for 3 to 4 days, making it perfect for easy lunches or dinners during a busy week.
Freezing
This soup freezes beautifully. To freeze, cool completely and transfer to freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup on the stovetop over medium-low heat, stirring frequently to prevent sticking and ensure even heating. If the soup thickens too much, just add a splash of broth or milk to bring back that creamy consistency. Avoid high heat to keep the cheese from becoming grainy.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just fine and can be added directly to the pot without thawing. It may make the soup a little softer in texture, but it won’t affect the delicious flavor.
Is it possible to make this soup vegetarian?
Yes, just swap out chicken broth for a good-quality vegetable broth and use a vegetarian-friendly cheddar cheese to keep the soup fully vegetarian-friendly and just as tasty.
Can I make this soup dairy-free?
To make a dairy-free version, substitute the butter with olive oil, use a plant-based milk like oat or almond, and try a dairy-free cheese alternative that melts well. The flavor will be slightly different but still comforting and satisfying.
What type of potatoes work best?
Russet potatoes are ideal because they break down nicely during cooking, adding creamy thickness to the soup without turning mushy. Yukon Gold potatoes can also work but will give a slightly different texture.
How can I thicken the soup if it seems too thin?
If your soup isn’t as thick as you want, you can mash a few potato chunks directly in the pot or add a slurry made from flour or cornstarch mixed with a little water, stirring and cooking until it thickens.
Final Thoughts
There is nothing quite like a bowl of this Cheddar Broccoli Potato Soup Recipe to warm your soul and satisfy your taste buds. With its rich, cheesy goodness and vibrant veggies, it’s a dish that feels like a big hug from the inside. You owe it to yourself and your loved ones to try this recipe—it’s simple to make but leaves a big impression of comfort and flavor every time.
Print
Cheddar Broccoli Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Cheddar Broccoli Potato Soup is a comforting and hearty dish perfect for chilly days. Combining tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich broth, it delivers a deliciously satisfying meal ready in under an hour.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
Vegetables
- 2 cups broccoli florets, chopped
Dairy & Cheese
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent, approximately 5 minutes.
- Add Potatoes and Broth: Stir in the peeled and diced potatoes, then pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add Broccoli: Add the chopped broccoli florets to the pot and continue simmering for an additional 5-7 minutes until the broccoli is tender but still vibrant green.
- Blend Soup: Using an immersion blender, carefully puree the soup to your preferred consistency, leaving some chunks for texture. Alternatively, transfer portions to a blender in batches and blend, then return to the pot.
- Stir in Cream and Cheese: Lower the heat and stir in the heavy cream or milk, followed by the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
- Season: Taste the soup and season with salt and freshly ground black pepper to your preference.
- Serve: Ladle the soup into bowls and serve warm, optionally garnished with extra shredded cheddar or fresh herbs.
Notes
- Use vegetable broth to keep the recipe vegetarian friendly.
- For a lighter soup, substitute heavy cream with whole milk or a lower-fat alternative.
- Russet potatoes work best for creamy texture but Yukon Gold potatoes can be substituted.
- Leftover soup can be stored refrigerated up to 3 days and reheated gently on the stovetop.
- Add a pinch of nutmeg for an extra layer of flavor if desired.
