This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious. It’s perfect for chilly evenings and family gatherings, making it a versatile choice for any occasion. The combination of sharp cheddar cheese and fresh broccoli creates a rich flavor that is sure to please even the fussiest eaters. Grab a bowl and get cozy!
Why You’ll Love This Recipe
- Creamy Texture: The blend of milk and heavy cream gives this soup a velvety consistency that’s hard to resist.
- Flavorful Ingredients: Fresh vegetables, herbs, and plenty of cheese make every spoonful packed with taste.
- Easy Preparation: With simple steps, you can whip up this delightful soup in under an hour.
- Customizable: Feel free to add your favorite vegetables or spices to suit your taste.
- Perfect for Meal Prep: This soup keeps well in the fridge, making it ideal for lunch or dinner throughout the week.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large pot
- Medium saucepan
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large pot: Essential for cooking the base of the soup and combining all the ingredients effectively.
- Medium saucepan: Perfect for creating the creamy roux without lumps before adding it to the soup.
- Whisk: Ensures smooth mixing when combining flour with milk, preventing clumps.
Ingredients
This Cheddar Broccoli Potato Soup features a delightful mix of ingredients that contribute to its hearty flavor profile.
Vegetables & Aromatics
- 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)
Main Ingredients
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick; about 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
Seasonings & Dairy
- 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)
How to Make Cheddar Broccoli Potato Soup
Follow these simple steps to create a comforting bowl of Cheddar Broccoli Potato Soup that everyone will love.
Step 1: Sauté Vegetables
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add the carrots, celery, and onion. Sauté for about 3 – 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
Step 2: Cook the Base
Stir in the chicken broth along with cubed potatoes and thyme. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid, and cook for about 15 minutes. Afterward, stir in the chopped broccoli florets and continue cooking for another 5 minutes until all vegetables are tender.
Step 3: Prepare Creamy Mixture
Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 Tbsp of butter. Stir in flour and cook while whisking constantly for about 1 minute. Gradually pour in milk while whisking vigorously until no lumps remain.
Step 4: Combine Everything
Continue cooking while stirring constantly until the mixture starts to thicken. Then stir in heavy cream. Remove from heat; once all veggies are tender, pour this creamy mixture into the vegetable soup base. Stir well until everything is combined before adding shredded cheddar and parmesan cheese. Mix until melted thoroughly. Serve warm!
Enjoy your delicious Cheddar Broccoli Potato Soup!
How to Serve Cheddar Broccoli Potato Soup
Serving Cheddar Broccoli Potato Soup can enhance the overall experience. Whether you’re having it for lunch or dinner, there are plenty of ways to enjoy this comforting dish.
With Crusty Bread
- Sourdough or Baguette – A slice of sourdough or a warm baguette adds a delightful crunch and is perfect for dipping in the creamy soup.
Topped with Fresh Herbs
- Chopped Chives or Parsley – Sprinkling fresh herbs on top brightens the flavors and adds a pop of color to your bowl.
With a Side Salad
- Mixed Greens – A simple mixed salad with vinaigrette complements the richness of the soup, balancing the meal perfectly.
As a Garnish
- Shredded Cheese – Top your soup with extra cheddar or even croutons for added texture and flavor.
In a Bread Bowl
- Edible Bowl – Serve your soup in a hollowed-out bread bowl for an impressive presentation that’s also tasty!
How to Perfect Cheddar Broccoli Potato Soup
To achieve the best Cheddar Broccoli Potato Soup, consider these helpful tips for an even creamier and tastier outcome.
- Use Fresh Ingredients – Fresh broccoli and vegetables will enhance flavor and nutrition compared to frozen options.
- Adjust Thickness – For a thicker soup, reduce the amount of broth; for a thinner consistency, add more milk.
- Enhance Flavor – Adding a splash of white wine during cooking can elevate the overall taste of your soup.
- Experiment with Cheeses – Mixing different cheeses like Gruyere or Monterey Jack can create unique flavors.
- Control Seasoning – Taste as you go! Adjust salt and pepper based on your preference before serving.
- Add Protein – Incorporate cooked chicken or bacon bits to transform this into a heartier meal.
Best Side Dishes for Cheddar Broccoli Potato Soup
Pairing side dishes with your Cheddar Broccoli Potato Soup can turn it into a well-rounded meal. Here are some delicious options:
- Garlic Bread – Crispy garlic bread is always a favorite and pairs wonderfully with creamy soups.
- Caesar Salad – The tangy dressing and crunchy croutons provide great contrast to the smooth texture of the soup.
- Roasted Vegetables – Seasonal roasted veggies add a healthy touch while complementing the flavors of the soup.
- Stuffed Mushrooms – These bite-sized treats filled with cheese are perfect for adding more flavor to your meal.
- Pasta Salad – A light pasta salad can serve as a refreshing side that balances out the richness of the soup.
- Fruit Salad – A fresh fruit salad offers sweetness and brightness that can cleanse your palate nicely after each spoonful.
Common Mistakes to Avoid
Making Cheddar Broccoli Potato Soup can be simple, but there are common mistakes that can impact the final dish. Here are a few to watch out for:
Skipping the sauté step: Failing to sauté the vegetables first can lead to a less flavorful soup. Always sauté the carrots, celery, and onion to enhance their flavors.
Not seasoning properly: Under-seasoning can make your soup bland. Season your soup with salt and pepper at different stages of cooking for better flavor integration.
Using low-quality cheese: Using pre-shredded cheese may result in a grainy texture. Opt for high-quality block cheese and shred it yourself for a creamier finish.
Ignoring the thickness: If your soup is too thin, you might not have cooked the flour long enough. Ensure you cook the flour mixture until it thickens before adding it to the soup.
Cooking broccoli too long: Overcooking broccoli can lead to mushiness. Add it towards the end of cooking and only simmer until tender to maintain its vibrant color and crunch.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 3-4 days for optimal freshness.
Freezing Cheddar Broccoli Potato Soup
- Allow it to cool completely before freezing.
- Use freezer-safe containers or bags; it can be stored for up to 2 months.
Reheating Cheddar Broccoli Potato Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish, stirring occasionally until warmed through.
- Microwave: Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through for even heating.
- Stovetop: Warm over medium heat in a saucepan, stirring often until heated thoroughly.
Frequently Asked Questions
Here are some common questions about making Cheddar Broccoli Potato Soup:
Can I make Cheddar Broccoli Potato Soup vegan?
Yes! Substitute butter with olive oil or vegan butter, use vegetable broth instead of chicken broth, and replace dairy milk with plant-based alternatives like almond or soy milk.
What type of cheese works best in this soup?
Sharp cheddar is recommended for its strong flavor. However, feel free to experiment with other cheeses like Gruyère or Monterey Jack if you prefer different tastes.
How can I customize my Cheddar Broccoli Potato Soup?
You can add additional vegetables like cauliflower or spinach, or incorporate protein such as cooked chicken or beans for extra heartiness.
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is convenient and works well; just add it directly into the pot during cooking without thawing first.
Final Thoughts
This Cheddar Broccoli Potato Soup offers comfort and warmth in every spoonful. It’s easy to make and perfect for customizations based on your preferences. Whether you’re enjoying it on a chilly day or serving it at a gathering, this recipe is sure to delight everyone at the table!
Cheddar Broccoli Potato Soup
Indulge in the comforting warmth of Cheddar Broccoli Potato Soup, a creamy and flavorful dish perfect for cool evenings and family gatherings. This soup combines the sharpness of cheddar cheese with fresh broccoli and tender potatoes, creating a delightful blend that satisfies even the pickiest eaters. With its silky texture and rich taste, it’s an irresistible choice for a cozy meal. Plus, it’s easy to prepare in under an hour, making it a great option for busy weeknights. Customize it with your favorite vegetables or spices to make it your own. Serve it with crusty bread or a fresh salad for a complete dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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; about 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
- In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add the carrots, celery, and onion. Sauté for about 3 – 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Stir in the chicken broth along with cubed potatoes and thyme. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid, and cook for about 15 minutes. Afterward, stir in the chopped broccoli florets and continue cooking for another 5 minutes until all vegetables are tender.
- Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 Tbsp of butter. Stir in flour and cook while whisking constantly for about 1 minute. Gradually pour in milk while whisking vigorously until no lumps remain.
- Continue cooking while stirring constantly until the mixture starts to thicken. Then stir in heavy cream. Remove from heat; once all veggies are tender, pour this creamy mixture into the vegetable soup base. Stir well until everything is combined before adding shredded cheddar and parmesan cheese. Mix until melted thoroughly. Serve warm!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
