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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

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.