If you’re looking for a cozy, hearty soup that really hits the spot, you’re going to love this Cheddar Broccoli Potato Soup Recipe. It’s creamy, packed with wholesome veggies, and layered with comforting cheesy flavor that makes it feel like a warm hug in a bowl. I remember the first time I made it — the family went crazy asking for seconds, and honestly, I understand why. So let me walk you through the steps and share some tips to make sure your soup turns out just right every time.
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to the slow-cooked roux and a blend of sharp cheddar and parmesan, this soup is luxuriously smooth.
- Loaded with Veggies: Broccoli, carrots, celery, and potatoes make this comforting soup nutritious and satisfying.
- Family-Friendly Flavors: Mild enough to please kids, yet flavorful enough that adults will keep coming back for more.
- Simple Ingredients & Easy Steps: You won’t need any fancy staples or complicated techniques to nail this one.
Ingredients You’ll Need
This Cheddar Broccoli Potato Soup Recipe uses a simple lineup of fresh vegetables and pantry basics that play so well together — the butter and flour create the perfect creamy base, and the cheeses add amazing depth. When shopping, try to grab fresh broccoli and russet potatoes for the best texture.
- Butter: Dividing it between sautéing veggies and making the roux helps build layers of flavor and creaminess.
- Carrots: Adds subtle sweetness and color, I like to chop them small so they soften nicely.
- Celery: Brings a gentle earthiness and crunch if slightly undercooked.
- Yellow onion: Provides the flavor base — I usually pick a small one so it doesn’t overpower.
- Garlic: Just a couple cloves to deepen the savoriness without stealing the show.
- Low-sodium chicken broth: You can swap for veggie broth if preferred — just keep it low in salt to control seasoning.
- Russet potatoes: Their starchy quality thickens the soup naturally — peel and cut evenly for consistent cooking.
- Broccoli florets: Fresh is best here; the florets cook quickly and add a nice bite.
- Dried thyme: A subtle herbaceous note that works wonders with the creamy base.
- Salt and black pepper: Essential to bring everything together — season gradually and taste along the way.
- All-purpose flour: Key for the roux that thickens the soup, whisk it well to avoid lumps.
- Milk (1% or 2%): Adds creaminess without the heaviness of whole milk.
- Heavy cream: Just a splash makes the soup ultra-silky and indulgent.
- Shredded sharp cheddar cheese: Absolutely the star of the show — sharpness balances the veggies perfectly.
- Shredded parmesan cheese: Adds a briny tang that deepens the cheesy complexity.
Variations
One of the best parts about this Cheddar Broccoli Potato Soup Recipe is how flexible it is. I love tweaking it depending on what I have or my family’s mood — feel free to personalize it to suit your tastes.
- Vegetarian Version: Swap chicken broth for vegetable broth, and you’re still left with an ultra-flavorful bowl.
- Extra Veggies: I sometimes throw in corn kernels or peas for extra pops of sweetness and texture.
- Make it Spicy: Adding a pinch of cayenne or crushed red pepper flakes gives it a nice kick if you like your soup with some heat.
- Dairy-Free Option: If you need to go dairy-free, try coconut milk and nutritional yeast instead of cream and cheese — it’s a different taste but still delicious.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Saute Your Veggies to Build Flavor
Start by melting 1 1/2 tablespoons of butter over medium heat in a large pot. Add your chopped carrots, celery, and onion, and sauté them for about 3 to 4 minutes until they start to soften – you want them tender but not mushy. Toss in the minced garlic and keep sautéing for another 30 seconds until fragrant. This step really releases those aromatics that make the soup taste homemade and rich.
Step 2: Simmer Potatoes and Broth for a Perfect Base
Add your chicken broth, cubed potatoes, and dried thyme, and season with salt and freshly ground black pepper. Bring everything up to a boil over medium-high heat, then lower the heat to medium and cover the pot. Let it cook for 15 minutes—this is when the potatoes start breaking down and softening, contributing to that creamy texture we aim for. After that, stir in the chopped broccoli and cook uncovered for an additional 5 minutes until all the veggies are tender but still have a little bite.
Step 3: Whip Up the Creamy Roux
While your veggies are simmering, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour, and keep whisking constantly for about a minute to cook off the raw flour taste—this forms the roux that’s crucial for thickening. Slowly pour in the milk in a steady stream while whisking vigorously to avoid lumps. Keep stirring until the mixture thickens enough to coat the back of a spoon, then stir in the heavy cream and remove from heat.
Step 4: Bring It All Together with Cheese
Once your vegetables are perfectly tender, slowly pour the roux mixture into the large pot and stir well to combine. The soup will instantly take on that velvety creaminess that’s so comforting. Remove the pot from heat and stir in the shredded sharp cheddar and parmesan cheeses until melted and smooth. The cheese adds a sharp, savory finish that makes this soup irresistible. Serve it warm and get ready to enjoy!
Pro Tips for Making Cheddar Broccoli Potato Soup Recipe
- Evenly Cut Veggies: When I chop potatoes and broccoli florets to uniform sizes, they cook evenly, so you don’t end up with under or overdone pieces.
- Whisk Roux Thoroughly: I learned the hard way that whisking constantly while adding the milk prevents lumps and gives you that silky smooth texture.
- Use Sharp Cheddar: The sharpness really balances the mild veggies — milder cheese just doesn’t give the same depth.
- Don’t Overcook Broccoli: Adding broccoli in the last 5 minutes keeps it bright green and fresh-tasting instead of mushy.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar cheese or a few freshly chopped chives. Sometimes I add a dollop of sour cream or a little crispy bacon to kick things up a notch. These additions add contrast and a bit of luxury to the rustic soup.
Side Dishes
A crusty baguette or warm, buttered dinner rolls are my go-to sides because they’re perfect for soaking up every last drop of the soup. For a lighter option, a simple spinach salad with a lemon vinaigrette pairs beautifully and brightens the meal.
Creative Ways to Present
If you’re serving this soup for a special occasion, I like to ladle it into mini bread bowls — it’s fun, rustic, and great for individual servings. You can also drizzle a swirl of pesto or a few drops of truffle oil on top for a fancy touch that never fails to impress guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover Cheddar Broccoli Potato Soup in airtight containers in the fridge, where it lasts nicely for up to 4 days. When reheating, just warm gently on the stove to keep the cheese from separating. You might need to stir in a splash of milk to loosen it up.
Freezing
This soup freezes surprisingly well! I portion it into freezer-safe containers and it stays delicious for up to 3 months. When thawing, it’s best to thaw overnight in the fridge and then reheat slowly to preserve texture and flavor.
Reheating
Reheat the soup gently over low heat on the stove, stirring frequently to avoid scorching or cheese clumping. Adding a little milk or broth while reheating helps maintain that creamy consistency and fresh taste.
FAQs
-
Can I make this Cheddar Broccoli Potato Soup Recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth, and keep the rest of the recipe the same. The soup will still be rich, creamy, and satisfying.
-
What’s the best way to avoid lumps in the roux?
Whisk constantly while adding the milk slowly to the melted butter and flour mixture. This method helps create a smooth base without any clumps.
-
Can I use frozen broccoli instead of fresh?
Yes, but add it during the last few minutes of cooking and keep an eye on texture — frozen broccoli can become mushy more quickly.
-
How do I prevent the cheese from getting grainy?
Stir the cheese in off the heat after removing the soup from the stove, and use sharp cheddar for smoother melting. Also, avoid overheating once the cheese is added.
Final Thoughts
This Cheddar Broccoli Potato Soup Recipe has truly become one of my go-to comfort foods when I want something that’s easy, nourishing, and downright delicious. I love how it brings together classic flavors in a creamy bowl that’s perfect for chilly nights or when guests drop by unexpectedly. Give it a try — you might find it becoming a new family favorite as well. Ready your spoon and get cozy!
Print
Cheddar Broccoli Potato Soup Recipe
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheddar Broccoli Potato Soup is a creamy and comforting dish packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Ideal for chilly days, this hearty soup combines sautéed vegetables and a rich, cheesy broth to delight even picky eaters. Perfect for a cozy meal anytime.
Ingredients
Vegetables
- 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 (2 large, cut 1/2-inch to 3/4-inch thick)
- 3 cups chopped broccoli florets (from about 2 heads)
Liquids & Broth
- 3 cups low-sodium chicken broth
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
Fats & Thickener
- 5 1/2 Tbsp butter, divided
- 6 Tbsp all-purpose flour
Cheeses
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Seasonings
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, then sauté for 3 to 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds to release its flavor.
- Cook Potatoes and Broth: Stir in the low-sodium chicken broth, cubed potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover the pot with a lid and let simmer for 15 minutes.
- Add Broccoli: After 15 minutes, add the chopped broccoli florets to the pot and cook uncovered for another 5 minutes or until all the vegetables are tender.
- Make Roux and Cream Sauce: Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the all-purpose flour and cook while whisking constantly for 1 minute to create a roux. Slowly pour in the milk while whisking vigorously to keep the mixture smooth and free of lumps.
- Thicken Sauce and Combine: Continue cooking the milk mixture, stirring constantly until it begins to thicken. Stir in the heavy cream, remove from heat, and then carefully pour this creamy sauce into the pot with the cooked vegetables and potatoes. Stir well to combine.
- Add Cheeses and Serve: Remove the soup from heat and immediately stir in the shredded sharp cheddar and parmesan cheeses until fully melted and the soup is smooth and creamy. Serve warm and enjoy your comforting cheddar broccoli potato soup.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious. It’s sure to please even the fussiest of eaters.
- Use low-sodium chicken broth to control the salt level.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- To make the soup thicker, use slightly less broth or add more flour when making the roux.
- Soup can be stored refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
