Warm, hearty, and full of flavor, this Cheddar Broccoli Potato Soup is the ultimate comfort food. With creamy potatoes, vibrant broccoli, and rich cheddar cheese, it’s a guaranteed crowd-pleaser. Perfect for chilly nights or anytime you crave a satisfying, home-cooked meal.
Main Ingredients for Cheddar Broccoli Potato Soup
The Stars of the Show
- Russet potatoes – The creamy foundation of the soup, adding hearty texture and richness.
- Broccoli florets – Fresh, green bites of health that complement the cheese and potatoes.
- Sharp cheddar cheese – The hero of the dish, delivering rich, melty goodness in every spoonful.
Supporting Cast
- Yellow onion – Adds depth and a hint of sweetness to the soup’s base.
- Carrots and celery – Boosts the soup’s flavor profile with a savory-sweet balance.
- Low-sodium chicken broth – Forms the soup’s liquid base, enhancing the flavors while keeping it light.
- Heavy cream and milk – The dynamic dairy duo that creates the soup’s creamy consistency.
- Parmesan cheese – Lends a sharp, nutty undertone that elevates every bite.
How to Make Cheddar Broccoli Potato Soup
A Simple Path to Comfort
- Sauté the veggies: Begin with butter, onions, celery, and carrots to build flavor. Add garlic for an aromatic boost.
- Simmer the base: Combine broth, potatoes, and thyme, cooking until soft. Toss in the broccoli for a vibrant finish.
- Create the creamy sauce: Whisk flour, milk, and cream into a silky roux.
- Bring it all together: Blend the creamy mixture into the soup. Add cheeses, stir until melty, and serve warm!
Recipe Tips for Perfect Cheddar Broccoli Potato Soup
For an extra velvety texture, consider blending half the soup while leaving the rest chunky for a satisfying mix of smooth and hearty. Swap broccoli for cauliflower for a fun twist or experiment with different cheese varieties like Gruyere or Havarti for unique flavor profiles. A dash of smoked paprika or cayenne can add a subtle heat that complements the creamy base.
Storing Leftovers Like a Pro
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop over low heat, stirring frequently to maintain the creamy consistency. Freezing is not recommended due to the dairy content, as it may cause the soup to separate.
Enjoy the rich, creamy goodness of this Cheddar Broccoli Potato Soup while it’s fresh and comforting!
Cheddar Broccoli Potato Soup Recipe
Ingredients
- 3 1/2 cups russet potatoes peeled and cubed into 1/2 to 3/4-inch pieces (about 2 large potatoes)
- 1/3 cup finely shredded Parmesan cheese 1 oz
- 1 cup chopped yellow onion 1 small onion
- 3 cups chopped broccoli florets from about 2 broccoli heads
- 3 cups low-sodium chicken broth
- 6 tablespoons all-purpose flour
- 1 cup chopped celery approximately 2 stalks
- 3 cups milk 1% or 2% preferred
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 2 cloves garlic minced
- 5 1/2 tablespoons butter divided
- Salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese 8 oz
- 1 1/3 cups chopped carrots about 3 medium carrots
Instructions
- In a large pot, melt 1 1/2 tablespoons of the butter over medium heat. Add the carrots, celery, and onion, and sauté for 3 to 4 minutes. Incorporate the garlic and cook for an additional 30 seconds.
- Add the chicken broth, cubed potatoes, and thyme, seasoning with salt and pepper as desired. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 15 minutes. Stir in the broccoli and continue cooking for another 5 minutes, or until all the vegetables are tender.
- Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour, cooking and whisking continuously for 1 minute. Gradually pour in the milk, whisking vigorously to prevent lumps. Continue stirring until the mixture thickens slightly, then mix in the heavy cream and remove from heat.
- Once the vegetables in the soup are fully tender, stir the thickened milk mixture into the pot. Remove from heat and blend in the cheddar cheese and Parmesan cheese, stirring until fully melted. Serve the soup warm.
Notes
- Due to the dairy content, this soup does not freeze well. If preparing ahead, refrigerate for 1–2 days.
- Swap cheddar for another melting cheese like Gruyere, or add a touch of blue cheese for extra flavor.
- Cauliflower can be used as a substitute for broccoli for a variation on this comforting soup.
