Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup is a warm, comforting dish that marries the earthy flavors of potatoes and broccoli with the richness of Cheddar cheese. My love for this soup began on a chilly autumn evening when nothing sounded better than a bowl of something hearty yet healthy. Every spoonful of this creamy delight reminds me of cozy family dinners and the warming fragrances wafting through the kitchen. Perfect for weeknight dinners or a leisurely weekend brunch, this soup embodies the comfort food experience that we all crave, particularly on those crisp fall days when the leaves turn color and warm sweaters come out.

Why Cook This Recipe at Home

This Cheddar Broccoli Potato Soup is not just a dish; it’s a wholesome experience that combines simplicity with satisfaction. You’ll love how quick it is to prepare—this soup can be on the table in about 30 minutes, making it ideal for busy weeknights. It’s also budget-friendly, utilizing affordable vegetables and pantry staples. Plus, it’s kid-approved! The combination of cheese and creamy potatoes hides the nutritious veggies, making it a sneaky way to get kids eating their greens.

"Absolutely delicious! The perfect balance of creamy and hearty. My kids couldn’t get enough of it!" – A Happy Home Cook

The Cooking Process Explained

Creating this Cheddar Broccoli Potato Soup is straightforward and fun. You’ll begin by sautéing chopped vegetables to build a base full of flavor, then you’ll combine the broth and potatoes for that comforting texture. After the soup simmers, you’ll blend in a creamy thickened mixture with cheese galore—making it an irresistible dish. Follow these steps, and you’ll whip up a pot of happiness.

Gather These Ingredients

Here’s what you’ll need to make this delightful 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 (cut thick, about 2 large)
• 3 cups chopped broccoli florets (about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 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)

Feel free to substitute any veggies or cheese types based on personal preference or dietary restrictions. For instance, you can swap out Cheddar with a dairy-free alternative or use vegetable broth to make it vegetarian.

Step-by-Step Instructions

1. In a large pot, melt 3 tablespoons of butter over medium heat.
2. Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
4. Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper.
5. Bring the mixture to a boil, reduce the heat, cover, and let it simmer for 15 minutes.
6. Add the chopped broccoli and cook for an additional 5 minutes until tender.
7. In a separate saucepan, melt the remaining butter over medium heat.
8. Whisk in the flour, cooking for about 1 minute while stirring constantly.
9. Gradually add the milk, whisking until no lumps remain. Cook until thickened.
10. Stir in the heavy cream, then remove it from heat.
11. Pour this thickened mixture into the soup, stirring well to combine.
12. Remove from heat and mix in the sharp Cheddar and Parmesan cheeses until fully melted and integrated.
13. Serve warm and enjoy!

Best Ways to Enjoy It

When serving your Cheddar Broccoli Potato Soup, consider enhancing the experience with some rustic bread or soft dinner rolls for dipping. A sprinkle of extra Cheddar on top or a dash of chili flakes can add a delightful touch. For a well-rounded meal, pair it with a crisp garden salad or a savory quiche.

Storage and Reheating Tips

This soup keeps beautifully, making it perfect for meal prep! You can store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or cream to restore its creamy consistency, as it may thicken in the fridge. If you plan to freeze it, consider skimming out the cream before freezing, as dairy can change texture when thawed.

Practical Cooking Tips

• For added depth of flavor, consider adding a splash of Worcestershire sauce or hot sauce while cooking.
• If you prefer a chunkier soup, reserve some of the broccoli florets and potatoes before blending. Stir them back in for texture.
• Always taste before serving! Adjust seasoning with more salt, pepper, or even a squeeze of lemon to brighten the flavors.

Creative Twists

Give this soup a fresh spin by adding cooked bacon or ham for a smoky flavor. You could also toss in other vegetables like spinach or kale for an extra nutritional boost. To make it dairy-free, try using cashew cream instead of heavy cream and a non-dairy cheese alternative.

Your Questions Answered

1. How long does it take to make this soup?

   • It typically takes about 30 minutes, making it a swift yet satisfying option for weeknight meals.

2. Can I make this soup vegetarian?

   • Yes! Simply swap the chicken broth for vegetable broth and leave out any meat-based ingredients.

3. What’s the best way to freeze this soup?

   • Store in individual portions in airtight containers. To thaw, let it sit in the fridge overnight before reheating on the stove. Avoid freezing with heavy cream added to keep the texture smooth.

This Cheddar Broccoli Potato Soup is not just a recipe; it’s an invitation to gather, enjoy, and bring warmth to your table. Happy cooking!

Cheddar Broccoli Potato Soup

Please rate us

A warm, comforting soup that combines the earthy flavors of potatoes and broccoli with the richness of Cheddar cheese, perfect for chilly evenings and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Vegetable base

• 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

Soup ingredients

• 3 cups low-sodium chicken broth Can be substituted with vegetable broth for a vegetarian version.
• 3 1/2 cups peeled and cubed russet potatoes (about 2 large) Cut thick.
• 3 cups chopped broccoli florets (about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper To taste.

Thickening mixture

• 6 tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream Consider omitting this if freezing the soup.

Cheeses

• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Method

 

Preparation

1. In a large pot, melt 3 tablespoons of butter over medium heat.
2. Add the chopped carrots, celery, and onion; sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and sauté for another 30 seconds until fragrant.

Cooking

1. Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and pepper.
2. Bring the mixture to a boil, reduce the heat, cover, and let it simmer for 15 minutes.
3. Add the chopped broccoli and cook for an additional 5 minutes until tender.

Thickening the soup

1. In a separate saucepan, melt the remaining butter over medium heat.
2. Whisk in the flour, cooking for about 1 minute while stirring constantly.
3. Gradually add the milk, whisking until no lumps remain. Cook until thickened.
4. Stir in the heavy cream, then remove it from heat.

Finishing touches

1. Pour this thickened mixture into the soup, stirring well to combine.
2. Remove from heat and mix in the sharp Cheddar and Parmesan cheeses until fully melted and integrated.
3. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 15gFat: 28gSaturated Fat: 17gSodium: 850mgFiber: 4gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or cream to restore its creamy consistency. If freezing, consider omitting the heavy cream prior to freezing to maintain texture.

Tried this recipe?Let us know how it was!