Broccoli Cheddar Potato Soup Recipe

I made a thick, creamy broccoli cheddar potato soup that felt like a warm hug in a bowl. Combining hearty veggies, melty cheese, and perfectly simmered potatoes creates a delightful flavor journey that instantly comforts me. This recipe is my go-to comfort food, making chilly days truly a little brighter.

I’m excited to share my thick and creamy broccoli cheddar potato soup recipe that’s packed with veggies and flavor in under an hour! I use 2 tablespoons of unsalted butter to sauté a medium yellow onion diced with 3 cloves of garlic minced until they become soft and fragrant.

Then I add 3 diced russet potatoes and 4 cups of broccoli florets along with 2 cups of chicken broth and 2 cups of whole milk. To make it creamy, I mix in 1 cup of heavy cream and 1/4 cup all-purpose flour which helps thicken the soup.

I finish it off with 2 cups of shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for a nice balance of flavors. This Cheesy Potato And Broccoli Soup really delivers, offering good nutrition and a hearty meal that’s warm and satisfying.

Enjoy makin this delicious bowl of comfort!

Why I Like this Recipe

I really love how this soup turns out to be super hearty and creamy. There’s something about the way the cheddar cheese melts right into the mix that just makes it feel like a warm hug on a chilly day. It fills me up without feeling too heavy, which is awesome because I like a meal that’s both comforting and satisfying.

I also appreciate how simple it is. Even though I sometimes mess things up a bit in the kitchen, this recipe guides me through it step-by-step. Cooking the onions, garlic, potatoes and then slowly adding in the milk, cream, and cheese makes the whole process more fun and less intimidating.

Another thing is that the flavors build up so nicely. I dig how the veggies and seasonings come together into a soup that’s not only rich in taste but also gives that home-cooked feel every time I make it.

Ingredients

• Broccoli is loaded with fiber and vitamins, adding a fresh, nutritious crunch to every spoonful.
• Russet potatoes offer hearty carbohydrates, providing substance and natural creaminess when simmered.
• Cheddar cheese brings rich, savory protein and a velvety, tangy flavor boost.
• Yellow onions deliver natural sweetness and depth, perfectly balancing the savory broth.
• Garlic infuses a robust aroma and healthful antioxidants, elevating the overall taste.
• Whole milk contributes creaminess and a dose of healthy fats, enriching the soup.
• Heavy cream thickens and adds luxurious richness to every comforting spoonful.
• Chicken broth infuses the soup with savory umami, creating deep, hearty flavor.

Ingredient Quantities

• 2 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced
• 4 cups broccoli florets (about 2 small heads)
• 2 cups chicken broth (or vegetable broth)
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this

1. Melt the butter in a large pot over medium heat, then add the diced yellow onion and cook until it looks soft, about 4 to 5 minutes. Toss in the minced garlic and cook for another minute.

2. Add the diced russet potatoes and sprinkle the flour over them; stir well so that the flour coats the veggies and cooks a little bit, about a minute.

3. Slowly pour in the chicken broth (or vegetable broth if you prefer), stirring constantly to get rid of any lumps.

4. Bring the mixture to a simmer and let it cook for about 10 minutes until the potatoes start getting tender.

5. Stir in the broccoli florets and continue simmering for another 10 minutes until the potatoes are fork tender and the broccoli is bright green.

6. Lower the heat a bit then slowly mix in the whole milk and heavy cream, letting it heat through for about 2 minutes.

7. Sprinkle in the salt and black pepper, giving the soup a good stir to combine the flavors.

8. Gradually add the shredded cheddar cheese while stirring until the cheese melts and the soup starts to thicken up.

9. Taste the soup and adjust the seasoning if needed, then let it simmer for one last minute.

10. Serve the soup hot in bowls and enjoy this thick and creamy goodness!

Equipment Needed

1. Large pot – for melting the butter and simmering the soup
2. Stove – to heat the pot over medium heat
3. Sharp knife – for dicing the onion, potatoes, and chopping broccoli
4. Cutting board – for all your chopping needs
5. Measuring spoons and cups – to measure butter, flour, broth, milk, cream, salt and pepper
6. Wooden spoon – for stirring the ingredients while cooking
7. Ladle – to serve the soup into bowls

FAQ

• Q: Can I use frozen broccoli instead of fresh?
  A: Yeah, you can use frozen broccoli, but fresh works best for flavor and texture. Just be careful not to overcook it.
• Q: What if I dont have all-purpose flour?
  A: You could try using cornstarch as a thickener, but you might need to adjust the amount since it works differently than flour.
• Q: Can I substitute the heavy cream for something else?
  A: Sure, you could use extra whole milk or half-and-half, though the soup wont be as rich and creamy.
• Q: Can this soup be made ahead and stored?
  A: Definitely, it keeps well in the fridge for up to 3 days; just reheat it slowly on the stove to keep the cream from curdling.
• Q: Is it better to use chicken broth or vegetable broth?
  A: Both work fine, but chicken broth tends to give a richer flavor, while vegetable broth makes it a bit lighter.

Broccoli Cheddar Potato Soup Recipe Substitutions and Variations

• Unsalted butter: You can swap this with margarine or even coconut oil if you prefer a different flavor.
• Russet potatoes: Try using Yukon Gold potatoes instead, they’re creamier and add a nice twist.
• Chicken broth: If you wanna keep it veggie, simply use vegetable broth which works just as well.
• Whole milk: You can use 2% milk mixed with a little extra cream to maintain that rich texture.
• Shredded cheddar cheese: Consider using Monterey Jack or even a mix of cheeses if you’re feeling adventurous.

Pro Tips

1. Make sure you dont rush the onions when cooking ’em in the butter. Let them get a nice soft and even a bit golden so your soup gets that extra rich flavor.
2. When you add the flour to the potatoes, stir it in really well to avoid any lumpy bits later on. Sifting the flour before might help too.
3. Pour the broth in slowly while stirring constantly so you dont end up with lumps. This extra care keeps your soup smooth which is super important for a creamy taste.
4. When mixing in the milk, cream and cheese, keep the heat low and stir steady so the cheese doesn’t separate and turn grainy.
5. Try adding a pinch of nutmeg or red pepper flakes near the end for a little twist. It might seem simple but can really boost the flavor.