Creamy Cheddar Broccoli Potato Soup Recipe That Warms The Soul

Comfort meets innovation in this mouthwatering cheddar broccoli potato soup that’ll warm your soul on chilly evenings.

Hearty vegetables dance with creamy cheese in a symphony of flavors.

Potatoes bring robust earthiness while broccoli adds vibrant green nutrition to every spoonful.

Sharp cheddar melts into a luxurious backdrop, creating depth and richness.

Home cooks can easily master this simple yet sophisticated dish with minimal ingredients.

Unexpected hints of garlic and black pepper provide surprising complexity.

Let this soup become your new cold-weather companion that promises satisfaction in every delightful bite.

What Makes Cheddar Broccoli Potato Soup Recipe Irresistible

Quick and Easy Comfort: Whip up this hearty soup in under 40 minutes, perfect for busy weeknights when you need a satisfying meal fast.

Family-Friendly Crowd-Pleaser: Combine kid-friendly potatoes and melted cheese with nutritious broccoli, creating a delicious way to sneak vegetables into dinner that everyone will love.

Customizable Texture Magic: Blend part of the soup while leaving chunks, giving you control over the consistency – smooth and creamy with delightful potato and broccoli pieces that make each spoonful interesting.

Minimal Ingredients, Maximum Flavor: Use simple pantry staples like butter, milk, cheese, and basic vegetables to create a restaurant-quality soup without complicated techniques or expensive ingredients.

Cheddar Broccoli Potato Soup Base

• Potatoes: Hearty base for the soup, creamy texture and filling.
• Broccoli Florets: Fresh green vegetable adding nutrition and color.
• Onion, Garlic: Aromatic foundation providing depth of flavor.

• Milk, Heavy Cream: Smooth, rich base creating creamy consistency.
• Cheddar Cheese: Sharp, melty cheese giving robust flavor and thickness.
• Butter: Provides richness and helps create smooth roux.

• Chicken or Vegetable Broth: Flavorful liquid base for soup.
• All-Purpose Flour: Thickening agent for smooth, velvety texture.
• Salt and Pepper: Essential seasonings for balanced taste.

• Green Onions: Fresh, light topping adding color and mild onion flavor.

Cheddar Broccoli Potato Soup Guide

Step 1: Sauté Aromatics

Melt butter in a large pot over medium heat.

Add chopped onions and minced garlic, then cook until they’re soft and fragrant, filling the kitchen with their savory aroma.

Step 2: Build the Potato Base

Pour in your preferred broth and stir in diced potatoes.

Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender.

Step 3: Thicken the Soup

Whisk flour into milk until smooth, then stir this mixture and some cream into the pot.

Let it bubble gently, creating a rich, velvety texture.

Step 4: Add Broccoli

Toss in fresh broccoli florets and cook just until they turn bright green and remain slightly crisp, preserving both color and bite.

Step 5: Balance Texture

Use an immersion blender to partially purée the soup, aim for a creamy base with a few rustic chunks for interest and body.

Step 6: Melt in Cheese

Sprinkle shredded cheddar into the hot soup and stir continuously until it melts completely, transforming the broth into a lusciously smooth finish.

Step 7: Season and Garnish

Taste and adjust with salt and pepper.

Ladle the soup into bowls, then top with chopped green onions and a light dusting of extra cheese before serving piping hot.

Broccoli Potato Cheddar Soup With A Pro Finish

• Select crisp broccoli and high-quality sharp cheddar cheese for maximum flavor depth and creamy texture.
• Control soup thickness by adjusting milk and flour ratio or blending more or less of the soup for desired smoothness.
• Add cheese gradually and stir continuously at low heat to ensure smooth, even melting without separating.
• Replace potatoes with cauliflower or reduce potato quantity to create a lower-carbohydrate version of the soup.
• Prepare soup in advance and reheat gently, adding extra broth if needed to restore original consistency and prevent scorching.

Save Cheddar Broccoli Potato Soup Easily

• Store leftover soup in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freezes well for up to 2 months. Label with date and contents.
• Warm soup over medium-low heat, stirring occasionally. Add a splash of broth or milk to restore creamy consistency. Heat until steaming and reaching 165°F.
• Transfer soup to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when soup is thoroughly hot.

Sides That Go With Cheddar Broccoli Potato Soup

• Harmonize Hearty Flavors: Pair this creamy cheddar broccoli potato soup with crusty sourdough bread for a delightful texture contrast that soaks up the rich, cheesy goodness.
• Complement Comfort Cuisine: Serve alongside a crisp green salad with a tangy vinaigrette to cut through the soup's richness and provide a fresh, light balance.
• Wine & Dine Selection: Choose a medium-bodied white wine like Chardonnay or Pinot Grigio, which complements the creamy texture and doesn't overpower the delicate vegetable flavors.
• Elevate Meal Experience: Top with crispy bacon bits or croutons for an extra crunch that adds depth and brings excitement to each spoonful of this comforting soup.

Cheddar Broccoli Potato Soup Twists

• Vegan Veggie Delight: Replace butter with olive oil, use plant-based milk, swap cheddar for nutritional yeast, and add vegetable broth. Include extra vegetables like cauliflower or carrots for added nutrition.
• Gluten-Free Comfort Bowl: Use cornstarch instead of flour for thickening, ensure gluten-free broth, and choose gluten-free cheese. Add quinoa or rice for extra heartiness.
• Protein-Packed Power Soup: Incorporate cooked chicken or white beans for added protein. Include Greek yogurt as a creamy topping and sprinkle with hemp seeds for extra nutrition.
• Lighter Low-Calorie Option: Substitute half-and-half with low-fat milk, reduce cheese quantity, use less butter, and add more broccoli. Include roasted cauliflower as a volume-boosting ingredient.

FAQs

• Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly. Just thaw and drain excess water before adding to the soup to prevent it from becoming too watery.

• How do I make this soup healthier?

Use low-fat milk, reduced-fat cheese, and add more vegetables like carrots or cauliflower to boost nutrition. You can also use vegetable broth for a lighter version.

• What if I don't have an immersion blender?

No problem! You can carefully transfer a portion of the soup to a regular blender, blend partially, then return it to the pot. Just blend in small batches and leave some chunks for texture.

• Is this soup gluten-free?

Not in its current form. To make it gluten-free, replace wheat flour with cornstarch or a gluten-free flour blend when thickening the soup.

Cheddar Broccoli Potato Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Warm comfort meets cheesy goodness in this hearty cheddar broccoli potato soup that whispers pure comfort on chilly evenings. Creamy potatoes, sharp cheddar, and fresh broccoli mingle deliciously, promising a bowl of pure satisfaction you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 large potatoes, peeled and diced
• 3 cups broccoli florets
• 2 cups shredded cheddar cheese
• 4 cups chicken or vegetable broth

Dairy and Thickening Ingredients:

• 1 1/2 cups milk
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons all-purpose flour

Aromatics and Seasonings:

• 1 medium onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Green onions for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm a substantial cooking vessel over moderate temperature, allowing butter to melt and transform into a silky liquid base.
2. Incorporate finely chopped onions and minced garlic, gently sautéing until the aromatics become translucent and fragrant, releasing their delicate essence.
3. Introduce diced potatoes and rich broth into the pot, elevating the heat to trigger a rolling boil, then immediately reduce to a gentle simmer.
4. Allow the potatoes to tenderize and absorb the liquid’s flavors, maintaining a soft bubbling for approximately 15-20 minutes until they reach a perfect soft consistency.
5. Create a smooth liaison by whisking flour into cool milk, ensuring no lumps disrupt the silky texture of the mixture.
6. Pour the flour-milk blend into the simmering pot, followed by cream, stirring continuously to integrate the ingredients seamlessly.
7. Delicately fold in fresh broccoli florets, allowing them to cook until they transform into a vibrant green and achieve a tender-crisp quality.
8. Utilize an immersion blender to partially puree the soup, strategically leaving some vegetable chunks to provide textural complexity.
9. Gradually sprinkle shredded cheddar cheese into the soup, stirring until it melts completely and creates a luxuriously creamy consistency.
10. Finalize the preparation by seasoning with salt and freshly ground black pepper, adjusting to personal taste preferences.
11. Ladle the hot soup into serving bowls, optionally garnishing with thinly sliced green onions and an additional sprinkle of cheese for visual appeal and extra flavor.

Notes

• Use a sharp chef’s knife to chop broccoli and potatoes into uniform, bite-sized pieces to ensure even cooking and consistent texture.
• For a lighter version, substitute half-and-half or whole milk instead of heavy cream to reduce overall calorie content.
• Experiment with different cheese varieties like Gruyère or smoked Gouda to add unique flavor complexity to the soup.
• Enhance nutrition by adding extra vegetables like diced carrots or cauliflower during the simmering process for more depth and health benefits.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 70 mg