If you’re craving a comforting bowl of warmth that feels like a big, cozy hug, then this Cheddar Broccoli Potato Soup Recipe is exactly what you need. Creamy, cheesy, and packed with tender potatoes and vibrant broccoli, this soup blends simplicity and flavor in every spoonful. It’s a perfect match for chilly evenings or anytime you want a nourishing meal that satisfies both your taste buds and your soul.
Ingredients You’ll Need
Don’t be fooled by the straightforward ingredient list; each element plays a crucial role in building the rich, layered flavors of this soup. From the sweetness of diced onions to the sharpness of cheddar cheese, every component brings something special to the table.
- 2 tablespoons butter: Adds richness and helps sauté the onions and garlic to release their sweet fragrance.
- 1 medium onion, diced: Provides a subtle sweetness and a savory foundation for the soup.
- 2 cloves garlic, minced: Introduces a gentle, aromatic punch that elevates the overall flavor.
- 3 large russet potatoes, peeled and diced: The star for creamy texture and heartiness in every bite.
- 4 cups chicken or vegetable broth: Forms the base liquid that carries all the flavors together.
- 2 cups broccoli florets, chopped: Adds color, nutrition, and a slight crunch to contrast the softness.
- 1 cup heavy cream or milk: Delivers luxurious creaminess that makes the soup incredibly silky.
- 2 cups sharp cheddar cheese, shredded: Brings bold, tangy cheesiness that makes the soup irresistibly flavorful.
- Salt and pepper, to taste: Simple seasoning to balance and enhance all the other flavors.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Once it’s melted and shimmering, add the diced onion and sauté until it becomes translucent and soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant, making sure not to let it brown because burnt garlic can turn bitter.
Step 2: Cook the Potatoes
Add the peeled, diced russet potatoes to the pot, stirring them to coat in the buttery onion and garlic mixture. Pour in the chicken or vegetable broth and bring everything to a boil. Reduce the heat and let it simmer until the potatoes are tender and easily pierced with a fork, about 15 to 20 minutes.
Step 3: Add Broccoli and Cream
Once the potatoes are soft, stir in the chopped broccoli florets. Let the soup simmer for an additional 5 to 7 minutes until the broccoli is bright green and just tender but not mushy. Next, carefully mix in the heavy cream or milk to create that luxurious smooth texture everyone loves.
Step 4: Blend and Add Cheese
For a velvety soup, use an immersion blender right in the pot to puree a portion of the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer about half the soup to a blender and pulse until smooth, then return it to the pot. Finally, fold in the shredded sharp cheddar cheese, stirring gently until it melts completely and the soup turns a gorgeous golden hue. Don’t forget to taste and adjust seasoning with salt and pepper!
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
Enhance your soup’s feeling of comfort by topping it with crispy bacon bits, a sprinkle of finely chopped green onions, or an extra handful of shredded cheddar cheese. A dollop of sour cream or a drizzle of olive oil can add richness too, making each serving feel extra special.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic rolls, perfect for dunking into every last drop. A fresh, simple salad with a tangy vinaigrette can also make a nice balance to the creamy texture of the soup without overpowering its flavors.
Creative Ways to Present
For a fun twist, serve the Cheddar Broccoli Potato Soup Recipe in bread bowls for a rustic appeal. You can also layer the soup in clear glass mugs to showcase its lovely color and thickness, making it visually inviting for guests or family dinners alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and store in the refrigerator for up to 3 days. The flavors tend to deepen, making the next-day bowl even more satisfying. Just give it a good stir before reheating.
Freezing
This soup freezes well, too. Pour it into freezer-safe containers and leave a little space at the top for expansion. It will keep for 2 to 3 months frozen. Keep in mind that cream-based soups can sometimes separate upon thawing, but a quick whisk while reheating brings it back together nicely.
Reheating
Reheat your stored soup gently on the stove over low heat, stirring occasionally until warmed through. Adding a splash of milk or broth can help restore the creamy texture if it thickens too much. Avoid high heat to keep the cheese from curdling or separating.
FAQs
Can I use milk instead of heavy cream in this Cheddar Broccoli Potato Soup Recipe?
Absolutely! Using milk will lighten up the soup while still keeping it creamy, though it may be slightly less rich than with heavy cream. Whole milk or 2% works best to maintain flavor and texture.
Is this soup vegetarian-friendly?
Yes, as long as you use vegetable broth instead of chicken broth, this Cheddar Broccoli Potato Soup Recipe is perfectly vegetarian. It still packs plenty of flavor from the cheese and veggies.
Can I make this soup gluten-free?
Yes! This recipe is naturally gluten-free since it doesn’t call for flour or other thickeners containing gluten. Just double-check that your broth and cheese don’t contain any hidden gluten ingredients.
How can I make this soup thicker or thinner?
For a thicker soup, use less broth or mash some potatoes thoroughly before adding the cheese. If you prefer it thinner, simply add more broth or milk until it reaches your desired consistency.
Can I substitute different types of cheese?
Definitely! While sharp cheddar gives this soup its classic tangy flavor, feel free to experiment with cheeses like gouda, fontina, or Monterey Jack for a unique twist that still melts beautifully.
Final Thoughts
This Cheddar Broccoli Potato Soup Recipe is more than just a meal; it’s a bowlful of comfort that brings people together. Whether you make it for a weeknight dinner or a special occasion, its warm, cheesy goodness is sure to become a favorite in your recipe collection. So go ahead, grab your ingredients, and treat yourself to a delicious, homemade soup that feels like a big, tasty hug.
Print
Cheddar Broccoli Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cheddar Broccoli Potato Soup is a creamy, cheesy delight perfect for chilly days. Featuring tender chunks of russet potatoes and fresh broccoli florets simmered in a savory broth, then blended with sharp cheddar cheese and cream for a rich, velvety texture. This hearty soup is simple to make and serves as a warming meal that the whole family will enjoy.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups broccoli florets, chopped
Creamy Cheese Mix
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Begin by melting the butter in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onions soften and become translucent, about 3-5 minutes, to build the soup’s savory base.
- Add Potatoes and Broth: Stir in the peeled and diced russet potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 minutes until the potatoes start to become tender.
- Add Broccoli: Add the chopped broccoli florets to the pot. Continue simmering for an additional 10-15 minutes until the broccoli and potatoes are tender and cooked through.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream or milk. Slowly add the shredded sharp cheddar cheese, stirring constantly until the cheese melts smoothly and the soup becomes creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Simmer for another 2-3 minutes to blend the flavors fully. Serve hot, optionally garnished with extra cheddar or fresh herbs for a cozy meal.
Notes
- For a thinner soup, add more broth or milk to reach your desired consistency.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- You can substitute heavy cream with milk for a lighter soup, but cream adds richness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a smoother texture, use an immersion blender to partially blend the soup before adding cheese.
