If you are on the lookout for a soul-warming, hearty soup that feels like a cozy hug in a bowl, this Cheddar Broccoli Potato Soup Recipe is your new best friend. It’s a delightful blend of creamy potatoes, tender broccoli, and sharp cheddar that meld together in a rich broth, comforting you on chilly days or whenever you need a satisfying meal. This soup isn’t just easy to make but packs a beautiful balance of flavors and textures that everyone will love.
Ingredients You’ll Need
Each ingredient in this Cheddar Broccoli Potato Soup Recipe plays a crucial role in creating its creamy texture and savory taste. From the buttery base to the sharp cheddar that brings it all together, these simple components come together to make something truly special.
- 2 tablespoons butter: Adds richness and helps soften the onions and garlic.
- 1 medium onion, diced: Builds the flavorful foundation with a mild sweetness.
- 2 cloves garlic, minced: Brings a gentle aromatic kick to the soup.
- 3 large russet potatoes, peeled and diced: Provides the creamy body and velvety texture.
- 4 cups chicken or vegetable broth: Creates the savory liquid base, essential for depth of flavor.
- 2 cups broccoli florets, chopped: Adds vibrant color and fresh, earthy notes.
- 1 cup heavy cream or milk: Brings luxurious creaminess and softens the flavors.
- 2 cups sharp cheddar cheese, shredded: Gives the signature cheesy punch and melty goodness.
- Salt and pepper, to taste: Balances and enhances all the flavors perfectly.
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. Toss in the diced onion and minced garlic, cooking gently until they become fragrant and translucent. This step draws out their natural sweetness and lays down a savory foundation for the soup.
Step 2: Add Potatoes and Broth
Stir in the peeled and diced russet potatoes, coating them lightly in the butter and onion mixture. Pour in the chicken or vegetable broth and bring everything to a boil. Then reduce to a simmer and let the potatoes cook until tender, which usually takes about 15 minutes.
Step 3: Incorporate Broccoli
Add the chopped broccoli florets to the pot and simmer for another 5 to 7 minutes, just enough time for the broccoli to soften yet keep a slight bite. This keeps the soup both colorful and fresh-tasting.
Step 4: Blend for Creaminess
The magic begins here—use an immersion blender to carefully blend the soup until mostly smooth, leaving some small chunks of potato and broccoli for texture. If you prefer, transfer the soup in batches to a blender, but be cautious with the hot liquid.
Step 5: Add Cream and Cheese
Stir in the heavy cream or milk to give the soup silky richness. Then fold in the sharp cheddar cheese gradually, letting it melt completely into the warm soup. This forms that irresistible, cheesy core everyone craves.
Step 6: Season to Taste
Finally, season your soup with salt and freshly ground black pepper. Taste as you go to make sure the flavors are perfectly balanced. Your homemade Cheddar Broccoli Potato Soup Recipe is now ready to enjoy!
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
Top your bowl with extra shredded cheddar, a sprinkle of crispy bacon bits, or a dollop of sour cream to add layers of flavor and texture. Fresh chopped chives or parsley also brighten the presentation beautifully.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or buttery garlic toast. A simple green salad with a tangy vinaigrette can offer a refreshing contrast to the creaminess of the soup.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for a fun and rustic way to impress guests. You can also offer a variety of mix-ins on the side, like toasted nuts, sautéed mushrooms, or even a drizzle of hot sauce, allowing everyone to customize their bowl.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cheddar Broccoli Potato Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day.
Freezing
Because of the dairy and potatoes, freezing this soup is best done without the cream and cheese mixed in. Freeze the base soup in freezer-safe containers for up to 2 months. When ready to enjoy, thaw completely, reheat gently, then stir in cream and cheddar cheese fresh.
Reheating
Reheat the soup slowly on the stove over low heat, stirring frequently to prevent scorching. Add a splash of milk or broth if it becomes too thick, and stir in additional cheese if you like it extra cheesy.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with a good quality vegetable broth to keep it flavorful and vegetarian-friendly without compromising on taste.
What type of potatoes work best?
Russet potatoes are ideal for this soup because they break down nicely, creating a creamy texture. However, Yukon Gold potatoes can also work if you prefer a bit more structure in the soup.
Can I use shredded mozzarella instead of cheddar?
Mozzarella will melt nicely but doesn’t have the sharp flavor that cheddar provides. For that classic taste, it’s best to stick with sharp cheddar, or mix mozzarella with cheddar for a milder twist.
Is this soup gluten-free?
Yes! This Cheddar Broccoli Potato Soup Recipe naturally contains no gluten ingredients, making it safe for those with gluten intolerance or celiac disease.
How thick should the soup be?
The soup should be creamy and slightly thick but still spoonable and comforting. You can adjust thickness by adding more broth if you prefer it thinner or allowing it to simmer longer if you want it thicker.
Final Thoughts
This Cheddar Broccoli Potato Soup Recipe is one of those dishes that feels utterly satisfying every single time you make it. It’s easy to prepare, full of nourishing ingredients, and offers a perfect balance of creamy, cheesy, and fresh flavors that comfort and delight. I truly hope you give it a try soon and it becomes a much-loved staple in your kitchen, just like it is in mine!
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Cheddar Broccoli Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cheddar Broccoli Potato Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a creamy broth. Perfect for a cozy meal, this easy-to-make soup is rich, flavorful, and perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- 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
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add Broccoli: Add the chopped broccoli florets to the pot and continue to simmer for another 5-7 minutes until the broccoli is tender but still vibrant green.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, leave it chunky if preferred.
- Add Dairy and Cheese: Stir in the heavy cream or milk, then add the shredded sharp cheddar cheese. Stir gently until the cheese is completely melted and the soup is creamy.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with additional cheddar or fresh herbs if desired.
Notes
- You can substitute milk for heavy cream for a lighter version.
- Use vegetable broth to make this recipe vegetarian.
- For extra flavor, add a pinch of nutmeg or smoked paprika.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave to avoid curdling the dairy.
