This Broccoli Cheddar Potato Soup is warm, creamy, and oh-so-cheesy! Packed with fresh broccoli and tender potatoes, it’s the perfect comfort food to fill you up and warm your heart.
Honestly, who doesn’t love cheese in their soup? I usually pair it with a nice crusty bread for dipping. Plus, it’s quick to make, so you can enjoy it any night of the week!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets work best for this dish as they add a nice texture and vibrant color. If fresh isn’t available, frozen broccoli is a great shortcut and will save you some prep time.
Potatoes: I prefer russet potatoes for their creaminess when cooked. You can switch to Yukon Golds if you like a buttery flavor. If you need to keep things lighter, cauliflower can also be a great low-carb substitute!
Cheddar Cheese: Sharp cheddar gives the strongest flavor. If you want something milder, you can opt for medium cheddar or even a mix of cheeses like Monterey Jack or Colby. Vegan cheese can also work if you’re after a dairy-free option!
Broth: Chicken broth adds depth, but vegetable broth is just as tasty and perfect for a vegetarian version. Homemade broth will elevate the flavors, but store-bought will do just fine.
How Do I Make Sure My Soup is Creamy and Lumps-Free?
The trick to achieving a creamy, lump-free soup lies in the roux and the way you combine the liquids. Start by whisking the flour into the sautéed onions and garlic to create a roux. This helps thicken the soup and prevents lumps from forming when adding liquids.
- Gradually whisk in the broth and milk, stirring constantly until smooth.
- Bring to a gentle boil and be sure to keep stirring, especially when the broth is added.
If you prefer smooth soup, blending part of it will give you that creamy consistency while still having chunks of broccoli and potatoes for texture. An immersion blender is perfect for this task!
Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 2 cups sharp cheddar cheese, shredded, plus extra for garnish
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon smoked paprika or cayenne (optional, for subtle warmth)
- 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
How Much Time Will You Need?
This deliciously creamy soup takes about 15 minutes to prepare and roughly 25-30 minutes to cook, making it ready in about 45 minutes total. Perfect for a cozy weeknight dinner or a satisfying weekend meal!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes, stirring occasionally until the onion is softened and translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Creating the Roux:
Sprinkle the flour over the softened onions and garlic. Stir constantly for 1-2 minutes to cook the flour, creating a roux that will help thicken the soup.
3. Adding Liquids:
Slowly whisk in the chicken or vegetable broth and then the milk, ensuring there are no lumps. Bring the mixture to a low boil, stirring occasionally to keep it smooth.
4. Cooking the Potatoes:
Add the diced potatoes to the pot and cook for about 10-12 minutes, or until they are tender but not falling apart. This is the base for our delicious soup!
5. Adding Broccoli:
Stir in the broccoli florets and allow the soup to simmer for another 5-7 minutes until the broccoli is tender but still bright green.
6. Mixing in Cheese:
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring continuously until it melts and is fully incorporated into the soup.
7. Seasoning:
Season the soup with salt, freshly ground black pepper, and, if you like, a pinch of smoked paprika or cayenne for some warmth. Stir in the heavy cream or half-and-half for an extra creamy finish!
8. Pureeing (Optional):
If you prefer a thicker, creamier texture, you can use an immersion blender directly in the pot to puree part of the soup. Alternatively, transfer a few cups in batches to a blender, blend until smooth, and then return it to the pot.
9. Serving:
Serve the soup hot, garnished with extra shredded cheddar cheese and a sprinkle of black pepper. Pair it with some crusty bread or crackers for the perfect comforting meal!
This soup is not only delicious but also full of flavor with tender bits of broccoli and potatoes, all boosted by a rich cheddar cheese flavor. Enjoy every spoonful!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! Frozen broccoli is a great time-saver and will work perfectly in this soup. Just add it to the pot during the last few minutes of simmering to ensure it heats through without becoming mushy.
What Can I Use Instead of Cheddar Cheese?
If you’re looking for a substitute, try using Monterey Jack or Colby cheese for a milder flavor. For a dairy-free option, you can use vegan cheese or nutritional yeast to add a cheesy flavor without dairy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the soup is too thick after sitting.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time. Just prepare it up to the point of adding the cheese. When you’re ready to serve, reheat the soup on the stove and then add the cheese, stirring until melted. This keeps the cheese nice and creamy!