Cheddar Broccoli Potato Soup Recipe

There’s nothing quite like a bowl of warm, creamy soup to comfort the soul on a chilly day. My Cheddar Broccoli Potato Soup recipe brings together three beloved ingredients in perfect harmony – sharp cheddar cheese, vibrant green broccoli, and hearty potatoes.

This soup is not only incredibly satisfying but also surprisingly simple to make with everyday ingredients you likely already have in your kitchen. Whether you’re feeding a hungry family or meal prepping for the week ahead, this recipe delivers maximum flavor with minimal fuss.

What is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a hearty, cream-based soup that combines tender chunks of potato with fresh broccoli florets, all enveloped in a rich, cheesy broth. This comforting dish originated from the classic combination of broccoli and cheese, elevated with the addition of potatoes for extra substance and creaminess.

The soup strikes the perfect balance between vegetables and indulgence, making it an excellent way to sneak more nutrients into your family’s diet while still feeling like a treat. The natural starch from the potatoes helps thicken the soup, while the sharp cheddar adds depth and richness that makes every spoonful irresistible.

Ingredients List for Cheddar Broccoli Potato Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and cubed (about 4 cups)
• 4 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 4 cups fresh broccoli florets
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly grated
• ½ cup all-purpose flour
• ½ cup milk
• 2 tablespoons fresh chives, chopped (for garnish)

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

Creating the perfect Cheddar Broccoli Potato Soup requires attention to timing and technique. Here’s my detailed approach to ensure your soup turns out creamy, flavorful, and perfectly balanced:

1. Prepare Your Ingredients:

• Wash and cube the potatoes into bite-sized pieces for even cooking.
• Cut the broccoli into uniform florets so they cook at the same rate.
• Grate your cheddar cheese fresh for the smoothest melting and best flavor.
• Have all your ingredients measured and ready before you start cooking.

2. Build the Flavor Base:

• Melt butter in a large, heavy-bottomed pot over medium heat.
• Add the diced onion and cook for 3-4 minutes until softened and translucent.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.
• This aromatic base will infuse the entire soup with rich, savory flavors.

3. Cook the Potatoes:

• Add the cubed potatoes to the pot along with the chicken broth.
• Season with salt, pepper, and dried thyme for depth of flavor.
• Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
• The potatoes should be tender enough to pierce easily with a fork.

4. Add the Broccoli:

• Stir in the broccoli florets and continue cooking for 5-7 minutes.
• The broccoli should be bright green and tender-crisp, not mushy.
• Overcooking the broccoli will result in a dull color and mushy texture.

5. Create the Creamy Base:

• In a small bowl, whisk together the flour and milk until completely smooth.
• Slowly pour this mixture into the soup while stirring constantly.
• This slurry will help thicken the soup and prevent the flour from clumping.
• Let the soup simmer for 2-3 minutes to cook out the raw flour taste.

6. Finish with Cream and Cheese:

• Reduce the heat to low and stir in the heavy cream.
• Gradually add the grated cheddar cheese, stirring constantly until melted and smooth.
• Remove from heat immediately once the cheese is incorporated to prevent curdling.
• Taste and adjust seasoning as needed with additional salt and pepper.

7. Serve and Garnish:

• Ladle the hot soup into bowls and garnish with fresh chopped chives.
• Serve immediately while the soup is at its creamiest and most flavorful.

Substitutions and Variations

I love how adaptable this Cheddar Broccoli Potato Soup recipe is to different dietary needs and preferences. Here are some variations you can try:

• Potatoes: Yukon Gold potatoes work beautifully and create an even creamier texture than russets. Red potatoes hold their shape well if you prefer more distinct potato chunks.
• Cheese: Try a combination of sharp cheddar and Gruyere for a more sophisticated flavor, or use mild cheddar if you prefer less sharpness.
• Broth: Vegetable broth makes this soup vegetarian-friendly, while bone broth adds extra richness and nutrients.
• Cream: Half-and-half can be substituted for heavy cream for a lighter version, or use cashew cream for a dairy-free alternative.
• Vegetables: Add diced carrots or celery with the onions for extra nutrition and flavor depth.

Common Mistakes to Avoid

Through years of making this soup, I’ve learned to avoid these common pitfalls that can affect the final result:

• Overcooking the Broccoli: Keep the broccoli bright green and slightly crisp. Overcooked broccoli becomes mushy and loses its vibrant color.
• Adding Cheese at High Heat: Always reduce the heat before adding cheese to prevent it from becoming stringy or curdling.
• Using Pre-Shredded Cheese: Freshly grated cheese melts much more smoothly than pre-shredded varieties, which contain anti-caking agents.
• Not Whisking the Flour Mixture: Lumpy flour will create an unpleasant texture in your soup, so whisk thoroughly before adding.
• Rushing the Process: Allow each step to develop properly for the best flavor and texture.

How to Serve Cheddar Broccoli Potato Soup

This hearty soup makes an excellent main course when paired with the right accompaniments. I love serving it with crusty sourdough bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette provides a fresh contrast to the rich, creamy soup.

For a more substantial meal, consider serving the soup in bread bowls or alongside grilled cheese sandwiches. The combination creates the ultimate comfort food experience that’s perfect for cold winter days or when you need something truly satisfying.

Presentation Ideas for Cheddar Broccoli Potato Soup

The visual appeal of your soup can make it even more enjoyable. Here are some presentation tips I’ve found effective:

• Garnish Creatively: Beyond chives, try crispy bacon bits, a dollop of sour cream, or a sprinkle of paprika for color contrast.
• Texture Contrast: Add some croutons or toasted pumpkin seeds for a delightful crunch.
• Color Pop: A small drizzle of herb oil or a few drops of hot sauce can add visual interest.
• Bowl Selection: Serve in warm, wide bowls that showcase the soup’s creamy texture and colorful ingredients.

Cheddar Broccoli Potato Soup Recipe Tips

Here are my top tips for ensuring your soup turns out perfectly every time:

• Choose the Right Potatoes: Russet potatoes break down slightly and help thicken the soup naturally, while waxy potatoes hold their shape better.
• Temperature Control: Keep the heat at medium or lower once you add the cream and cheese to prevent curdling.
• Fresh is Best: Use fresh broccoli rather than frozen for the best texture and color.
• Taste as You Go: Adjust seasonings throughout the cooking process to build layers of flavor.
• Don’t Skip the Thyme: This herb adds an earthy note that complements both the cheese and vegetables beautifully.

How to Store Cheddar Broccoli Potato Soup

Proper storage ensures you can enjoy this delicious soup for several days. Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days.

When reheating, do so gently over low heat, stirring frequently to prevent the dairy from separating. You may need to add a splash of broth or milk to restore the original consistency, as the soup will thicken as it cools.

Frequently Asked Questions (FAQs)

Q: Can I freeze Cheddar Broccoli Potato Soup?
A: While possible, I don’t recommend freezing this soup as the dairy components may separate and the texture can become grainy when thawed. It’s best enjoyed fresh or stored in the refrigerator.

Q: How can I make this soup thicker?
A: Mash some of the potatoes against the side of the pot, or blend a portion of the soup and stir it back in. You can also make additional flour and milk slurry.

Q: Can I make this soup in a slow cooker?
A: Yes! Add potatoes, broth, and seasonings to the slow cooker and cook on low for 4-6 hours. Add broccoli in the last 30 minutes, then stir in cream and cheese at the end.

Q: What if my soup is too thin?
A: Simmer uncovered for a few more minutes to reduce, or add more flour and milk slurry. The soup will also thicken slightly as it cools.

Q: Can I make this soup dairy-free?
A: Substitute the butter with olive oil, use coconut cream instead of heavy cream, and nutritional yeast or dairy-free cheese for the cheddar.

Conclusion

This Cheddar Broccoli Potato Soup recipe has become a staple in my kitchen because it delivers incredible comfort and satisfaction with simple, wholesome ingredients. The combination of creamy potatoes, vibrant broccoli, and sharp cheddar creates a soup that’s both nourishing and indulgent.

Whether you’re looking for a cozy weeknight dinner or something special to warm up a cold day, this soup delivers every time. The recipe is forgiving enough for beginners but produces results that will impress even the most discerning palates. Give it a try, and I’m confident it will become a beloved addition to your recipe collection. Happy cooking!