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Cheddar Broccoli Potato Soup

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Elevate your comfort food game with this hearty and creamy Cheddar Broccoli Potato Soup. A symphony of flavors and textures, this soup is a comforting blend of wholesome vegetables, rich cheeses, and velvety broth. Perfect for a cozy night in or to impress guests, this recipe is a delicious twist on the classic potato soup that will leave you wanting more.

Ingredients:

  • 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 1/2-inch to 3/4-inch thick (2 large)
  • 3 cups chopped broccoli florets (from 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)

Instructions:

this recipe
  1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery, and onion, and sauté for 3 – 4 minutes. Add garlic and sauté for an additional 30 seconds.
  2. Stir in chicken broth, potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook for 15 minutes. Stir in broccoli and cook for an additional 5 minutes or until veggies are tender.
  3. Meanwhile, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  4. Cook, stirring constantly until the mixture begins to gently boil and thicken. Stir in heavy cream. Remove from heat and once all veggies are tender, pour into the soup and stir.
  5. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Tips:

  • Customize the soup by adding cooked, crumbled bacon or diced ham for an extra flavor boost.
  • For a lighter version, use low-fat cheese and milk alternatives.
  • Garnish with fresh chopped herbs, such as chives or parsley, for a burst of color and freshness.

Conclusion:
Indulge in the ultimate comfort with this Cheddar Broccoli Potato Soup. Creamy, cheesy, and packed with wholesome vegetables, each spoonful is a delight for the taste buds. Whether you’re enjoying a bowl on a chilly evening or serving it at a gathering, this recipe is a surefire way to warm hearts and satisfy cravings.

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Cheddar Broccoli Potato Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

This Cheddar Broccoli Potato Soup is thick, creamy, and loaded with hearty potatoes, fresh broccoli, and sharp cheddar cheese. It’s the ultimate comfort food, perfect for a warm and satisfying meal during colder months!

Ingredients

Units Scale
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups broccoli florets, chopped
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup heavy cream (or whole milk for a lighter version)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese (optional)
  • 2 tablespoons cornstarch or flour (for thickening, optional)
  • 1/4 cup water (for mixing with cornstarch if using)
  • Crumbled bacon or green onions (for garnish, optional)

Instructions

  1. Sauté Aromatics:

    • In a large pot, melt butter over medium heat.
    • Add chopped onion and sauté for 3-4 minutes until softened.
    • Stir in garlic and cook for another 30 seconds until fragrant.

  2. Cook the Potatoes & Broccoli:

    • Add diced potatoes, broccoli florets, and chicken broth to the pot.
    • Season with salt, pepper, and smoked paprika (if using).
    • Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes and broccoli are fork-tender.

  3. Thicken the Soup (Optional):

    • If you prefer a thicker soup, mix cornstarch with water to make a slurry and stir it into the pot. Simmer for 5 more minutes until slightly thickened.

  4. Blend for Creaminess (Optional):

    • For a creamier texture, use an immersion blender to partially blend the soup.
    • If you prefer a chunkier soup, leave the vegetables whole.

  5. Add Dairy & Cheese:

    • Reduce heat to low and stir in the heavy cream.
    • Slowly add shredded cheddar and Parmesan cheese, stirring constantly until melted and smooth.

  6. Serve & Garnish:

    • Ladle the soup into bowls and top with crumbled bacon, green onions, or extra shredded cheese if desired.
    • Serve warm with crusty bread or crackers.

Notes

  • Swap heavy cream for Greek yogurt or half-and-half for a lighter option.
  • Use frozen broccoli if fresh isn’t available—just add it 5 minutes before the soup is done.
  • For extra protein, add shredded rotisserie chicken before serving.

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