This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious. It’s a perfect dish for cozy nights in or gatherings with family and friends. The combination of cheddar cheese, tender broccoli, and hearty potatoes creates a flavor explosion that will satisfy even the fussiest eaters. Plus, it’s easy to make, making it a go-to recipe for any occasion.
Why You’ll Love This Recipe
- Comforting Flavor: The rich blend of cheddar cheese and creamy potatoes creates a hearty taste that warms you from the inside out.
- Easy to Prepare: This soup comes together quickly with simple steps, making it an ideal weeknight dinner.
- Nutritious Ingredients: Packed with vegetables like broccoli and carrots, this soup is not only tasty but also healthy.
- Versatile Dish: Enjoy it as a main course or as a side dish; it pairs perfectly with crusty bread or a light salad.
- Family-Friendly: Kids love the cheesy goodness, making it a great way to sneak in some veggies.
Tools and Preparation
Before you start making your Cheddar Broccoli Potato Soup, gather the necessary tools. Having everything on hand will streamline your cooking process.
Essential Tools and Equipment
- Large pot
- Medium saucepan
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large pot: Essential for cooking the soup base and combining all ingredients effectively.
- Medium saucepan: Used for creating the creamy roux that thickens the soup.
- Whisk: Helps prevent lumps when mixing flour with milk for a smooth consistency.
Ingredients
This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It’s sure to please even the fussiest of eaters. Grab a bowl and get cozy!
Vegetables
- 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 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets, from about 2 heads
Seasonings and Thickeners
- 3 cups low-sodium chicken broth
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
Dairy Ingredients
- 3 cups milk, preferably 1% or 2%
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese, about 8 oz
- 1/3 cup finely shredded parmesan cheese, about 1 oz
How to Make Cheddar Broccoli Potato Soup
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add the chopped carrots, celery, and onion. Sauté for about 3-4 minutes until they begin to soften. Add in the minced garlic and sauté for an additional 30 seconds.
Step 2: Cook the Potatoes and Broccoli
Stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and pepper to taste. Bring this mixture to a boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid, and cook for about 15 minutes. Stir in the chopped broccoli florets and cook for another 5 minutes or until all veggies are tender.
Step 3: Make the Creamy Roux
Meanwhile, melt the remaining 4 Tbsp of butter in a medium saucepan over medium heat. Stir in the flour and cook while whisking constantly for about 1 minute. Gradually pour in the milk while whisking vigorously until no lumps remain.
Step 4: Combine Everything
Continue stirring until this mixture starts to thicken. Then stir in the heavy cream before removing it from heat. Once all vegetables are tender in your main pot, pour this creamy mixture into the soup base and stir well to combine. Remove from heat again, then stir in both cheddar cheese and parmesan cheese until fully melted. Serve warm.
Enjoy your delicious Cheddar Broccoli Potato Soup!
How to Serve Cheddar Broccoli Potato Soup
Serving Cheddar Broccoli Potato Soup is a delightful experience that can be enhanced with a few simple additions. Here are some creative ways to enjoy this creamy soup.
Top with Fresh Herbs
- Chopped Chives: Add a sprinkle of fresh chives for a mild onion flavor and beautiful color.
- Parsley: Garnish with fresh parsley to brighten the dish and add a touch of freshness.
Pair with Bread
- Crusty Bread: Serve your soup with slices of crusty bread for dipping.
- Garlic Bread: The rich flavor of garlic bread complements the creamy texture of the soup perfectly.
Add Protein
- Cooked Bacon: Crumbled bacon adds a smoky flavor and crispy texture.
- Grilled Chicken: Diced grilled chicken can make your soup heartier and more satisfying.
Include Toppings
- Sour Cream: A dollop of sour cream can add tanginess and creaminess.
- Extra Cheese: Sprinkle more sharp cheddar on top for an indulgent finish.
How to Perfect Cheddar Broccoli Potato Soup
To make your Cheddar Broccoli Potato Soup even better, consider these helpful tips. They will elevate the flavors and textures, ensuring every bowl is exceptional.
- Use Fresh Ingredients: Fresh broccoli and vegetables will provide the best flavor and nutrients.
- Adjust Thickness: If the soup is too thick, add more broth or milk until you reach your desired consistency.
- Experiment with Cheese: Try different cheeses like Gruyère or Monterey Jack for unique flavor profiles.
- Blend for Creaminess: For an ultra-smooth texture, blend part of the soup before adding cheese.
Best Side Dishes for Cheddar Broccoli Potato Soup
Pairing side dishes with your Cheddar Broccoli Potato Soup can enhance your meal. Here are some delicious options to consider.
- Garden Salad: A light garden salad offers freshness that balances the richness of the soup.
- Cornbread Muffins: These sweet muffins pair beautifully, adding a comforting touch.
- Stuffed Peppers: Filled with grains or meats, stuffed peppers provide a hearty complement to the soup.
- Roasted Vegetables: Seasonal roasted vegetables bring additional flavors and textures to your meal.
- Pita Chips: Crunchy pita chips offer a delightful contrast when dipped into the creamy soup.
- Cheese Quesadillas: Melted cheese in quesadillas enhances the cheesy goodness of your soup experience.
Common Mistakes to Avoid
Making Cheddar Broccoli Potato Soup can be a delightful experience, but there are common mistakes that can affect the final dish. Here are some to watch out for:
Using low-quality cheese: High-quality cheese makes a huge difference in flavor. Always opt for freshly shredded cheese rather than pre-shredded options, which often contain anti-caking agents.
Overcooking the vegetables: Cooking the broccoli too long can lead to mushy veggies. Add it at the right time so it stays vibrant and maintains a bit of crunch.
Not seasoning properly: Under-seasoning can make your soup bland. Taste as you go and adjust the salt and pepper according to your preference.
Skipping the roux step: The roux is essential for thickening the soup. Don’t rush this step; whisk the flour into the butter thoroughly to avoid lumps.
Using whole milk: While you can use whole milk, opting for 1% or 2% milk creates a lighter soup without sacrificing creaminess.
Not blending enough: For a smoother texture, consider blending part of the soup after cooking. This enhances creaminess and gives an appealing consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool completely before refrigerating.
Freezing Cheddar Broccoli Potato Soup
- Freeze in an airtight container for up to 2 months.
- Leave room at the top of the container as the soup may expand when frozen.
Reheating Cheddar Broccoli Potato Soup
Oven: Preheat to 350°F (175°C) and bake in an oven-safe dish until heated through.
Microwave: Heat in short intervals, stirring in between, until warm.
Stovetop: Reheat on medium-low heat, stirring frequently until hot.
Frequently Asked Questions
Here are some common questions about making Cheddar Broccoli Potato Soup:
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works great in this recipe. Just add it during the last few minutes of cooking.
How can I make this Cheddar Broccoli Potato Soup gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with water to thicken your soup.
What other vegetables can I add?
Feel free to add vegetables like cauliflower or spinach for added nutrition and flavor.
Can I make Cheddar Broccoli Potato Soup vegan?
Yes! Use plant-based butter, almond milk or coconut milk, and vegan cheese for a delicious vegan version.
Final Thoughts
This Cheddar Broccoli Potato Soup is creamy, comforting, and versatile. It’s perfect for chilly evenings or when you need a quick yet satisfying meal. Don’t hesitate to customize it with your favorite ingredients or spices!
Cheddar Broccoli Potato Soup
Cheddar Broccoli Potato Soup is the ultimate comfort food that warms you from the inside out. This creamy, cheesy delight combines tender broccoli, hearty potatoes, and rich cheddar cheese to create a flavor-packed dish perfect for cozy nights or gatherings with family and friends. Quick and easy to prepare, this soup is not only delicious but also nutritious, thanks to its wholesome ingredients. It’s ideal as a main course or paired with crusty bread, making it a versatile addition to your meal rotation. Enjoy the delightful combination of flavors that even picky eaters will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately six people
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
- 5 1/2 Tbsp butter
- 1 1/3 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic
- 3 1/2 cups peeled russet potatoes
- 3 cups chopped broccoli florets
- 3 cups low-sodium chicken broth
- 6 Tbsp all-purpose flour
- 3 cups milk (1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp of butter. Add chopped carrots, celery, onion, and sauté for about 4 minutes. Stir in minced garlic and cook for another 30 seconds.
- Add chicken broth, cubed potatoes, thyme, salt, and pepper; bring to a boil. Reduce heat and cover, cooking for about 15 minutes until potatoes are tender. Stir in broccoli florets and cook for an additional 5 minutes.
- In a medium saucepan, melt the remaining butter over medium heat. Whisk in flour for about a minute until combined. Gradually add milk while whisking continuously until smooth.
- Once thickened, stir in heavy cream before adding it to the vegetable mixture in the large pot. Remove from heat and mix in cheddar cheese until melted.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
