Creamy Cheddar Broccoli Potato Soup Recipe: Cozy Comfort in a Bowl

Cold nights call for a hearty cheddar broccoli potato soup that warms your soul and brings comfort to the table.

Creamy textures blend perfectly with sharp cheese notes, creating a satisfying meal.

Russet potatoes provide a smooth, rich base for this classic dish.

Sharp cheddar adds a tangy punch that makes every spoonful memorable.

Fresh broccoli delivers a nutritious green element that balances the richness of the soup.

Simple ingredients come together in a quick and delightful way that feels like a culinary hug.

How to Store Cheddar Broccoli Potato Soup

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2-3 months. Avoid freezing dairy-heavy soups, as cream might separate.
• Warm soup over medium-low heat, stirring frequently. Add a splash of chicken broth or milk to restore creamy consistency. Heat until steaming and thoroughly warm.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup reaches desired temperature.

FAQs

• Is the soup vegetarian-friendly?

No, the recipe contains chicken broth and uses dairy products like butter, milk, and cheese.

• Can I make this soup gluten-free?

Yes, substitute regular flour with a gluten-free flour blend or cornstarch to create the roux.

• What type of cheddar cheese works best?

Sharp cheddar provides the most robust flavor, but medium cheddar also works well in this recipe.

• How can I add more protein to the soup?

Consider adding cooked diced chicken, crumbled bacon, or ham to increase the protein content.

Why Cheddar Broccoli Potato Soup Is a Flavorful Treat

• Boost Nutrition Easily: Packed with vegetables like broccoli, carrots, and potatoes, this recipe delivers a powerful punch of vitamins and minerals in one delicious bowl.
• Create Crowd-Pleaser Quickly: Designed for home cooks of all skill levels, this soup comes together with simple ingredients and minimal cooking techniques, making it a go-to meal for families and gatherings.
• Customize with Ease: Adaptable recipe allows for personalization with different cheese types, optional protein additions, or dietary modifications to suit various preferences.

Ingredients for Cheddar Broccoli Potato Soup

• Carrots: Provide sweet and earthy flavor to the soup base.
• Celery: Adds a subtle fresh and crisp vegetable undertone.
• Onions: Create a foundational aromatic flavor for the soup.
• Garlic: Enhances the overall depth of savory taste.

• Potatoes: Serve as the creamy and hearty core of the soup.
• Broccoli: Offers nutritious green vegetable texture and flavor.

• Chicken Broth: Provides the primary liquid and savory base for the soup.
• Milk: Helps create a smooth and creamy consistency.
• Heavy Cream: Adds rich and luxurious texture to the soup.

• Cheddar Cheese, Parmesan Cheese: Contribute sharp and tangy cheese flavor.
• Thyme: Introduces a subtle herbal note to the soup.
• Salt, Pepper: Enhance and balance the overall seasoning.

• Butter, Flour: Work together to create a roux for thickening the soup.

How to Cook Cheddar Broccoli Potato Soup

Step 1: Sauté Aromatic Vegetables

In a large pot, melt butter over medium heat.

• Carrots
• Celery
• Onions

Cook until the vegetables become soft and translucent.

Toss in minced garlic and sauté for an additional minute, allowing the garlic to release its fragrant aroma.

Step 2: Simmer Vegetable Base

• Potatoes
• Broccoli
• Thyme
• Salt
• Pepper

Bring the mixture to a rolling boil, then reduce the heat to low.

Let the soup simmer gently, allowing the vegetables to become tender and develop rich flavors.

Step 3: Create Creamy Roux

In a separate saucepan, melt butter over medium heat.

Gradually whisk in flour to create a smooth roux.

Slowly incorporate milk, stirring constantly to prevent lumps.

Cook the mixture until it thickens and becomes velvety.

Step 4: Blend Cheese Mixture

• Heavy cream
• Cheddar cheese
• Parmesan cheese

Whisk until the cheeses melt completely and the mixture becomes silky smooth.

Pour the cheese mixture into the vegetable soup, stirring to combine thoroughly.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls.

For an extra touch, garnish with additional cheese or fresh herbs if desired.

Serve immediately while the soup is warm and comforting.

Pro Tips for Cheddar Broccoli Potato Soup

• Cut vegetables into uniform small pieces to ensure even cooking and consistent texture throughout the soup.
• Use sharp cheddar cheese for a more robust and intense cheesy taste that elevates the overall soup profile.
• Add cheese gradually and stir continuously to create a smooth, silky texture without lumps or separation.
• Adjust soup consistency by adding more broth if too thick or simmering longer to reduce if too thin.
• Swap chicken broth with vegetable broth and use plant-based butter to create a delicious vegetarian version of the soup.

Variations to Try with Cheddar Broccoli Potato Soup

• Vegetarian Delight: Replace chicken broth with vegetable broth and skip cheese for a plant-based version using nutritional yeast for cheesy flavor.
• Gluten-Free Option: Substitute wheat flour with cornstarch or gluten-free flour blend to thicken the soup without compromising texture.
• Low-Carb Alternative: Swap potatoes with cauliflower florets and use less milk to reduce carbohydrate content while maintaining creamy consistency.
• Dairy-Free Adaptation: Use coconut milk instead of heavy cream and dairy cheeses, selecting dairy-free cheese alternatives made from nuts or soy.

Serving Ideas for Cheddar Broccoli Potato Soup

• Cozy Bread Companions: Serve with warm, crusty sourdough or garlic bread slices for dipping into the creamy soup.
• Garnish Galore: Top with crispy bacon bits, chopped green onions, or extra shredded cheddar cheese for added texture and flavor.
• Hearty Side Kick: Pair with a light mixed green salad dressed in a tangy vinaigrette to balance the richness of the soup.
• Protein Power-Up: Add shredded rotisserie chicken or diced ham to transform this soup into a more substantial meal.

Cheddar Broccoli Potato Soup Recipe

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4.7 from 18 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Creamy cheddar broccoli potato soup delivers comforting warmth with each spoonful of hearty goodness. Generous cheese and tender vegetables promise a satisfying meal you’ll savor from first bite to last.

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Ingredients

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Main Ingredients:

• 3 cups chopped broccoli florets
• 3 1/2 cups peeled and cubed russet potatoes
• 2 cups shredded sharp cheddar cheese
• 3 cups milk (1% or 2%)

Vegetables and Aromatics:

• 1 1/3 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 2 cloves garlic, minced

Liquid and Seasoning Components:

• 3 cups low-sodium chicken broth
• 5 1/2 tablespoons (5.5 tablespoons) butter, divided
• 6 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1/3 cup finely shredded parmesan cheese
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper

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Instructions

1. Sauté diced carrots, celery, and onions in melted butter over medium heat until vegetables become translucent and softened, approximately 4-5 minutes.
2. Add minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence without burning.
3. Pour chicken broth into the pot and introduce cubed potatoes, chopped broccoli, dried thyme, kosher salt, and freshly ground black pepper.
4. Increase heat to high and bring the liquid to a rolling boil, then immediately reduce temperature to low, allowing the mixture to simmer gently for 15-18 minutes until vegetables become fork-tender.
5. In a separate saucepan, melt butter over medium-low heat and gradually incorporate flour, whisking continuously to create a smooth, golden roux.
6. Slowly stream milk into the roux, whisking constantly to prevent lumps and maintain a silky texture, cooking until the mixture thickens and coats the back of a spoon.
7. Incorporate heavy cream, shredded cheddar cheese, and grated parmesan, stirring until the cheeses melt completely and the sauce becomes uniform and velvety.
8. Merge the cheese sauce with the simmered vegetable mixture, stirring thoroughly to ensure even distribution of flavors and creamy consistency.
9. Ladle the hot soup into serving bowls and enjoy immediately while at peak temperature and richness.

Notes

• Swap chicken broth with vegetable broth to create a vegetarian version of this hearty soup.
• Use gluten-free flour or cornstarch as a roux alternative for those with gluten sensitivities.
• Customize the cheese blend by experimenting with different sharp or mild cheese combinations for unique flavor profiles.
• Enhance nutrition by adding extra vegetables like cauliflower or spinach without compromising the soup’s creamy texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 336 kcal
• Sugar: 5 g
• Sodium: 295 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 63 mg