Cheddar Broccoli Potato Soup Recipe

If you love creamy, cheesy soups that are packed with flavor, this Cheddar Broccoli Potato Soup recipe will quickly become a favorite. It combines tender potatoes, hearty broccoli, and sharp cheddar cheese for a comforting and satisfying meal that’s perfect for chilly days or when you're craving something cozy and filling. With a thick, velvety texture and a balance of veggies and cheese, this soup is as nutritious as it is delicious. Whether you're cooking for family or just want a warm meal for yourself, follow along to learn how to make this delicious soup from scratch!

this Recipe

What is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a rich and creamy soup made with soft potatoes, fresh broccoli, sharp cheddar cheese, and a smooth broth. The soup typically starts with a base of onions, garlic, and broth, which is then blended with cooked potatoes and broccoli to create a thick, creamy texture. The cheddar cheese is melted into the soup, giving it a velvety richness. It’s a delicious combination of flavors and textures that will warm you up from the inside out, with just the right amount of indulgence thanks to the cheese.

Ingredients List for Cheddar Broccoli Potato Soup

Here are the ingredients you’ll need to make a flavorful batch of Cheddar Broccoli Potato Soup:

• 4 slices of bacon, chopped (optional, for garnish)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced (about 4 cups)
• 3 cups broccoli florets, chopped (about 2 small heads of broccoli)
• 4 cups chicken or vegetable broth
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• ½ teaspoon smoked paprika (optional, for extra flavor)
• ¼ teaspoon cayenne pepper (optional, for a little heat)
• Chopped green onions or chives, for garnish
• Extra shredded cheese, for garnish

Ingredients List for Cheddar Broccoli Potato Soup (Vegetarian Option)

If you want to make a vegetarian version of this soup, you can easily omit the bacon and use vegetable broth instead of chicken broth. Here's the adjusted ingredient list:

• 2 tablespoons olive oil (to replace bacon fat)
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced
• 3 cups broccoli florets, chopped
• 4 cups vegetable broth
• 1 ½ cups shredded sharp cheddar cheese (or dairy-free cheddar for vegan option)
• 1 cup heavy cream (or coconut milk for dairy-free option)
• 1 cup whole milk (or almond milk for dairy-free option)
• 2 tablespoons butter (or plant-based butter)
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• ½ teaspoon smoked paprika (optional)
• ¼ teaspoon cayenne pepper (optional)
• Chopped green onions or chives, for garnish
• Extra shredded cheese, for garnish

Substitutions and Variations

There are plenty of ways to customize this Cheddar Broccoli Potato Soup to fit your taste or dietary preferences:

• Dairy-Free: Use coconut milk or almond milk in place of the heavy cream and milk, and swap the cheddar cheese with a dairy-free version.
• Extra Vegetables: Add in more veggies like carrots, celery, or cauliflower for added flavor and nutrition.
• Spicy Version: For those who like a little heat, increase the cayenne pepper or add some crushed red pepper flakes.
• Cheese Options: You can swap out sharp cheddar for other cheeses like smoked gouda, Gruyère, or Monterey Jack for a different flavor profile.
• Make it Thicker: For an extra-thick soup, you can use a little less broth or add more potatoes.

Step-by-Step Cooking Instructions

Follow these steps to make your creamy and delicious Cheddar Broccoli Potato Soup:

1. Cook the Bacon (Optional): In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving about 1-2 tablespoons of bacon fat in the pot (if skipping bacon, heat 2 tablespoons of olive oil instead).
2. Sauté the Aromatics: Add the diced onion to the bacon fat (or olive oil) and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Make the Roux: Stir in the butter and let it melt. Sprinkle in the flour and stir constantly for about 2 minutes to form a roux. This will help thicken the soup. Cook until the roux is golden, being careful not to let it burn.
4. Add Potatoes and Broth: Slowly pour in the chicken or vegetable broth, whisking to dissolve the roux. Add the diced potatoes, bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the potatoes are fork-tender.
5. Add Broccoli: Once the potatoes are tender, add the chopped broccoli florets to the pot. Simmer for an additional 5-8 minutes, or until the broccoli is tender but still bright green.
6. Blend the Soup: If you prefer a smooth texture, use an immersion blender to blend the soup until creamy, leaving some chunks of potato and broccoli for texture. Alternatively, you can transfer half the soup to a blender and blend until smooth, then return it to the pot.
7. Add Cheese and Dairy: Reduce the heat to low and stir in the shredded cheddar cheese, heavy cream, and milk. Continue stirring until the cheese is fully melted and the soup is creamy. Be careful not to boil the soup after adding the cheese, as high heat can cause the cheese to become grainy.
8. Season to Taste: Taste the soup and season with salt, pepper, smoked paprika, and cayenne pepper if desired.
9. Serve: Ladle the soup into bowls and garnish with crispy bacon (if using), extra shredded cheese, green onions, or chives. Serve with crusty bread or a side salad for a complete meal.

How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

Making Cheddar Broccoli Potato Soup is straightforward, but the key lies in balancing the flavors and getting the right creamy texture. The roux helps thicken the soup, while blending the potatoes and broccoli ensures a smooth and satisfying consistency. Slowly melting the cheese into the soup ensures it integrates smoothly without clumping or becoming grainy.

Common Mistakes to Avoid

• Overcooking the Broccoli: Be sure to add the broccoli after the potatoes are nearly tender, as overcooking can turn the broccoli mushy and dull in color.
• Clumpy Cheese: Avoid boiling the soup after adding the cheese. High heat can cause the cheese to clump or separate, so make sure to melt it slowly over low heat.
• Not Blending Enough: If you want a smooth soup, be sure to blend thoroughly. For a chunkier texture, you can blend just part of the soup.

Serving and Presentation Tips

• Garnish Generously: Top the soup with extra cheddar cheese, crispy bacon, and a sprinkle of chopped green onions or chives for a burst of color and flavor.
• Serve with Bread: This soup pairs perfectly with a side of warm, crusty bread or a grilled cheese sandwich for dipping.
• Add Crunch: For extra texture, add croutons or a sprinkle of fried onions on top of each bowl.

How to Serve Cheddar Broccoli Potato Soup

This soup is hearty enough to be served as a main course, but also works well as a starter for a larger meal. Serve it with crusty bread, garlic bread, or even a light salad on the side. If you’re making this for meal prep, it stores well in the refrigerator and reheats easily for quick lunches or dinners.

Presentation Ideas for Cheddar Broccoli Potato Soup

• Bread Bowls: Serve the soup in hollowed-out bread bowls for a fun and rustic presentation.
• Soup Shooters: For a party or gathering, serve small portions of the soup in shooter glasses as an appetizer.
• Herb Garnish: Add a sprinkle of fresh parsley or chives for a vibrant, fresh finish.

Cheddar Broccoli Potato Soup Recipe Tips

• Make it Ahead: This soup can be made a day ahead and stored in the fridge for up to 3 days. Reheat it gently on the stovetop before serving.
• Freezer-Friendly: You can freeze the soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers. When reheating, add a little extra milk or broth to bring back its creamy texture.
• Adjust Thickness: If the soup is too thick, add a splash of broth or milk to thin it out. If it’s too thin, let it simmer a little longer to reduce and thicken.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well in this soup. Just add it to the

pot directly from frozen and adjust the cooking time as needed.

Can I make this soup gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the soup.

Can I freeze Cheddar Broccoli Potato Soup?
Yes, you can freeze the soup for up to 3 months. Just note that the texture may change slightly due to the dairy, but reheating it slowly with some extra milk or broth can help restore the creaminess.

Can I use other types of cheese?
Yes! Feel free to experiment with different cheeses like Monterey Jack, Gruyère, or even smoked gouda for a unique flavor twist.

How can I make the soup lighter?
For a lighter version, you can use half-and-half or whole milk instead of heavy cream, and reduce the amount of cheese used.

Conclusion

This Cheddar Broccoli Potato Soup Recipe is a cozy and satisfying dish that’s perfect for any occasion. With its creamy texture, hearty ingredients, and rich cheddar flavor, it’s a crowd-pleaser that’s simple to make and sure to warm you up on cold days. Customize it with your favorite ingredients and serve it alongside bread or a salad for a complete and delicious meal. Enjoy this comforting bowl of cheesy goodness!

Print