Cheddar Broccoli Potato Soup Recipe

I adore this cheddar broccoli potato soup because it delivers a comforting bowl of creamy goodness with tender potatoes, vibrant broccoli, and rich melted cheddar. It’s my favorite go-to dish for cool evenings when I crave a satisfying, homemade meal that balances simplicity, flavor, and a touch of wholesome nostalgia.

I love making Cheddar Broccoli Potato Soup because it is both delicious and packed with nutritious goodness. I think this recipe is a perfect mix of savory flavors and healthy ingredients.

I start with 2 tablespoons of butter to sautè a diced medium onion and minced garlic until they’re soft and fragrant. I then add in my 2 peeled and diced medium potatoes and about 3 to 4 cups of broccoli florets.

The addition of 1/3 cup of all-purpose flour helps to thicken this hearty soup as I stir in 4 cups of chicken broth and 2 cups of whole milk. Then, I mix in 2 cups of shredded sharp cheddar cheese which gives this soup that irresistible cheesy taste.

I like knowing that each bowl not only warms me up but also gives a good boost of vitamins and minerals. Its simple ingredients and straightforward process makes it a favorite for my family, and I always enjoy sharing it with friends.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how comforting and creamy it is, it warms me up on a chilly day. Second, the mix of flavors from the sharp cheddar, broccoli and potatoes really hits the spot – its a mix of healthy and indulgent that I cant get enough of. Third, I appreciate how simple it is to make even with all the ingredients and steps, it makes me feel like a pro in the kitchen. Lastly, I really enjoy that I can tweak the texture by blending some of the soup a bit if I want a thicker consistency.

Cheddar Broccoli Potato Soup is so creamy and comforting and its simply delicious. Its made with fresh broccoli, melted sharp cheddar cheese, and tender potatoes which makes the soup really hearty. Even if you aren’t usually into veggies, this soup is sure to win you over coz it’s packed with flavor and really satisfying.

Ingredients

Ingredient Quantities

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced (about 3 cups)
• 3 to 4 cups broccoli florets
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

How to Make this

1. In a big pot, melt 2 tablespoons of butter over medium heat and add the diced onion and minced garlic; cook until the onions are soft, about 3-4 minutes.

2. Add the diced potatoes and the all-purpose flour to the pot, stirring everything together so the flour coats the veggies.

3. Slowly pour in 4 cups of chicken broth, whisking constantly to avoid lumps forming.

4. Then pour in 2 cups of whole milk and stir the mixture well.

5. Bring the soup to a gentle simmer and let it cook for around 15 minutes, or until the potatoes start getting tender.

6. Stir in 3 to 4 cups of broccoli florets and continue simmering for about 5-7 minutes until the broccoli is soft enough.

7. Lower the heat and add 2 cups of shredded sharp cheddar cheese, stirring until the cheese is fully melted into the soup.

8. Season the soup with salt and pepper to taste, mixing well.

9. If you like a thicker texture, you can partially use an immersion blender on the soup though be careful not to overblend.

10. Taste, adjust the seasoning if necessary, and serve hot while it’s creamy and delicious!

Equipment Needed

1. A large pot
2. Measuring cups and spoons
3. A knife
4. A cutting board
5. A whisk
6. A stirring spoon
7. An immersion blender (optional)
8. A stove and heat source

FAQ

• What can i do if i don’t have sharp cheddar on hand? You can try using a mild cheddar or even a mix of cheeses like Monterey Jack. The flavor might be a bit different but it’ll still taste pretty good.
• How long does the soup take to prep and cook? The prep takes about 15 minutes and then you gotta let it simmer for around 30 to 40 minutes before you’re ready to blend and add the cheese.
• Can i make this soup ahead of time? Yeah, you can make it ahead and store it in the fridge for up to 3 days. Just be sure to reheat it gently on the stove to avoid curdling the milk.
• Is it possible to make a vegan version? Sure, you can swap the butter for a plant-based version, use vegetable broth, non-dairy milk and a vegan cheese to keep things dairy free. The taste might change a bit, but its still pretty tasty.
• Can i adjust the thickness of the soup? Yes, if you prefer a thicker soup add a little more flour when you melt the butter and onion, if its too thick then add extra broth or milk until you reach the right consistency for you.

Cheddar Broccoli Potato Soup Recipe Substitutions and Variations

• If you don’t have butter, you can use the same amount of margarine or olive oil instead
• Instead of all-purpose flour, you might use a gluten-free flour blend or mix a couple teaspoons of cornstarch with a bit of water as a thickener
• For chicken broth, try vegetable broth for a lighter, veggie version of the soup
• If whole milk is not available, unsweetened almond or cashew milk work pretty well as a substitute

Pro Tips

1. Try to cut your veggies into similar sizes so everything cooks evenly and you dont end up with overcooked broccoli or undercooked potatoes
2. When adding your liquids, make sure you whisk constantly, this really helps avoid those annoying lumps from forming
3. Lower the heat before stirring in your cheese; if it’s too hot, the cheese might turn grainy which can ruin the smooth texture of your soup
4. If you want a thicker soup, blend just part of it in short bursts, overblending them can make the soup too mushy and lose that good chunky feel