Cheddar Broccoli Potato Soup Recipe

If you’re looking for a creamy, indulgent soup that’s loaded with flavor and comforting ingredients, this Cheddar Broccoli Potato Soup is the perfect choice. Combining tender potatoes, fresh broccoli, and sharp cheddar cheese, this soup delivers warmth and satisfaction in every spoonful. It’s the ultimate comfort food for chilly days, and it’s easy enough to whip up for a weeknight dinner or a cozy weekend lunch. Let’s dive into this rich and creamy soup recipe, step by step!

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What is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a thick, creamy soup made with tender potatoes, fresh broccoli, and sharp cheddar cheese. This popular soup combines the comforting flavors of classic potato soup with the rich, cheesy goodness of cheddar and the nutritional benefits of broccoli. The soup is typically cooked in a savory broth and then blended slightly to achieve a smooth and creamy consistency while leaving some chunks of broccoli and potato for texture. It’s a wholesome, satisfying meal perfect for colder months or whenever you’re craving a cozy bowl of soup.

Ingredients List for Cheddar Broccoli Potato Soup

Here’s what you’ll need to create this rich and flavorful soup:

• Broccoli: 3 cups of fresh broccoli florets (you can also use frozen if fresh isn’t available).
• Potatoes: 3 large russet or Yukon Gold potatoes, peeled and diced into small cubes.
• Cheddar Cheese: 2 cups of sharp cheddar cheese, shredded (plus extra for garnish).
• Butter: 4 tablespoons of unsalted butter.
• Onion: 1 medium yellow onion, finely diced.
• Garlic: 3 cloves garlic, minced.
• Chicken or Vegetable Broth: 4 cups of low-sodium chicken broth (or vegetable broth for a vegetarian version).
• Milk: 2 cups of whole milk or half-and-half for creaminess.
• Heavy Cream (Optional): ½ cup for extra richness.
• Flour: ¼ cup all-purpose flour for thickening.
• Salt and Pepper: To taste.
• Optional Toppings: Extra shredded cheese, crumbled bacon, green onions, or a dollop of sour cream.

Ingredient List for Optional Additions

You can customize this Cheddar Broccoli Potato Soup by adding the following ingredients for more flavor or texture:

• Carrots: 1 medium carrot, diced, for a bit of natural sweetness and color.
• Bacon: 4 slices of cooked, crumbled bacon for a smoky flavor.
• Ham: Add diced ham for a heartier, more filling soup.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a little heat.
• Parmesan Cheese: Add ¼ cup of grated Parmesan for a more complex cheesy flavor.
• Herbs: Add fresh thyme or rosemary for an extra layer of flavor.

Substitutions and Variations

This soup is highly adaptable, so feel free to tweak the recipe based on your preferences or dietary needs:

• Vegetarian Version: Use vegetable broth instead of chicken broth and omit the bacon or ham.
• Vegan Version: Use olive oil instead of butter, plant-based milk, and vegan cheese.
• Gluten-Free Version: Use cornstarch instead of flour for thickening.
• Low-Carb Version: Substitute half the potatoes with cauliflower for a lower-carb version of this soup.

Step-by-Step Cooking Instructions

Let’s walk through how to make this creamy and delicious Cheddar Broccoli Potato Soup:

1. Prepare the Vegetables: Start by washing and chopping your broccoli into small florets. Peel and dice the potatoes into small cubes so they cook evenly. Dice the onion and mince the garlic.
2. Sauté the Onions and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make a Roux: Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook the flour for 1-2 minutes to remove the raw flour taste, but don’t let it brown.
4. Add the Potatoes and Broth: Slowly whisk in the chicken or vegetable broth, ensuring no lumps remain from the roux. Add the diced potatoes, and bring the mixture to a boil. Reduce the heat and let the soup simmer for 12-15 minutes, or until the potatoes are fork-tender.
5. Cook the Broccoli: Add the broccoli florets to the pot and cook for another 5-7 minutes, until the broccoli is tender but still bright green. If you prefer a softer broccoli texture, you can cook it longer.
6. Blend the Soup (Optional): For a smoother texture, use an immersion blender to blend about half of the soup, leaving some chunks of potato and broccoli for texture. If you don’t have an immersion blender, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
7. Add the Milk and Cheese: Lower the heat and stir in the milk and shredded cheddar cheese, a handful at a time, stirring constantly to avoid clumping. Once the cheese is fully melted, add the heavy cream for extra richness (if using).
8. Season to Taste: Taste the soup and season with salt and pepper. You can also add a dash of hot sauce or cayenne pepper for some heat.
9. Garnish and Serve: Ladle the soup into bowls and top with extra shredded cheese, crumbled bacon, or a sprinkle of chopped green onions. Serve hot with crusty bread for dipping.

How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

Cooking Cheddar Broccoli Potato Soup is a simple process, but there are a few key tips to ensure the best result. Start by sautéing the onions and garlic for a flavorful base. Creating a roux with flour and butter thickens the soup without making it too heavy. Adding the potatoes first ensures they become tender and blend smoothly into the soup. Lastly, adding the cheese slowly at the end helps avoid clumping and ensures a creamy, cheesy texture.

Common Mistakes to Avoid

• Adding Cheese Too Quickly: Add the cheese slowly, stirring constantly, to avoid clumping. High heat can also cause the cheese to curdle, so keep the heat low after adding the dairy.
• Overcooking the Broccoli: Add the broccoli towards the end of cooking to keep it bright green and tender, but not mushy.
• Not Blending Enough: If you want a creamy soup, blend part of the soup, but avoid over-blending the entire pot if you want to keep some texture from the potatoes and broccoli.

Serving and Presentation Tips

Elevate your Cheddar Broccoli Potato Soup with these serving and presentation tips:

• Bread Bowls: Serve the soup in hollowed-out bread bowls for a fun, indulgent meal.
• Garnishes: Top each bowl with extra shredded cheese, crumbled bacon, green onions, or a swirl of sour cream for added richness and flavor.
• Croutons: Add a handful of crispy croutons for extra texture and crunch.

How to Serve Cheddar Broccoli Potato Soup

This soup can be served as a hearty main course with some crusty bread or garlic bread for dipping. It pairs well with a fresh green salad for a balanced meal. You can also serve it as a starter for a larger dinner, especially during colder months when a warm, comforting soup is the perfect beginning to a meal.

Presentation Ideas for Cheddar Broccoli Potato Soup

• Rustic Bowls: Serve the soup in rustic ceramic bowls or mugs for a cozy, homestyle feel.
• Elegant Touches: For a more polished presentation, drizzle a bit of olive oil or sour cream on top, and sprinkle fresh herbs like parsley or chives for color.
• Individual Bread Bowls: Hollow out round loaves of bread and serve the soup inside for a fun and filling presentation.

Cheddar Broccoli Potato Soup Recipe Tips

• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or milk if it thickens too much.
• Freezing: Cheddar Broccoli Potato Soup can be frozen, but it’s best to freeze it before adding the cheese and milk. Thaw and reheat gently, stirring in the cheese and milk after reheating for the best texture.
• Consistency Adjustments: If the soup is too thick, thin it out with additional broth or milk. If it’s too thin, let it simmer uncovered to reduce and thicken.

Frequently Asked Questions (FAQs)

1. Can I freeze Cheddar Broccoli Potato Soup? Yes, but it’s best to freeze the soup before adding the milk and cheese. Dairy can separate when frozen, so add the cheese and milk after reheating the soup.
2. What type of potatoes should I use? Russet potatoes are ideal because they break down well and help thicken the soup. Yukon Gold potatoes are another good option for a creamier texture.
3. Can I make this soup vegetarian? Absolutely! Use vegetable broth instead of chicken broth, and skip the bacon. The soup will still be rich and flavorful thanks to the cheese and vegetables.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding more milk or broth if needed to thin it out.
5. Can I use frozen broccoli? Yes! Frozen broccoli works well in this soup. Simply add it directly to the soup when you would add the fresh broccoli.

Conclusion

Cheddar Broccoli Potato Soup is the ultimate comfort food, combining creamy potatoes, fresh broccoli, and sharp cheddar cheese in a rich, satisfying bowl of goodness. Whether you’re making it for a family dinner or enjoying it as a cozy lunch, this recipe is easy to prepare and endlessly customizable. Serve it with some crusty bread, garnish it with your favorite toppings, and enjoy every spoonful of this cheesy, flavorful soup!

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