Cheddar Broccoli Potato Soup Recipe
Introduction
Cheddar Broccoli Potato Soup is a comforting and creamy dish packed with rich flavors. This soup is popular for its hearty texture, cheesy goodness, and the perfect combination of vegetables. It’s a go-to recipe during colder months and makes a satisfying meal for lunch or dinner.
Why Make This Recipe
Making this soup at home allows you to control the ingredients, ensuring a healthier, preservative-free meal. It’s budget-friendly, customizable, and can be easily adjusted to suit dietary preferences. Plus, the homemade version tastes far better than store-bought soups.
How to Make Cheddar Broccoli Potato Soup
The process involves sautéing vegetables, simmering the soup base with potatoes and broccoli, and preparing a creamy roux before mixing everything together. The result is a thick, velvety soup infused with the bold taste of cheddar cheese.
Ingredients
- 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 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Directions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes.
- Add garlic and sauté for 30 seconds longer.
- Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover, and cook for 15 minutes.
- Add broccoli and cook for an additional 5 minutes until all vegetables are tender.
- In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat.
- Stir in flour and cook, whisking constantly for 1 minute.
- Gradually add milk while whisking vigorously to remove lumps.
- Cook until the mixture begins to boil and thicken, then stir in heavy cream.
- Pour the creamy mixture into the soup pot and stir well.
- Remove from heat and mix in cheddar and parmesan cheese until melted.
- Serve warm and enjoy!
How to Serve Cheddar Broccoli Potato Soup
Serve this soup hot with crusty bread, garlic toast, or a side salad. Garnish with extra cheese, crispy bacon bits, or fresh herbs for added flavor.
How to Store Cheddar Broccoli Potato Soup
- Refrigeration: Store in an airtight container for 1-2 days.
- Freezing: Not recommended due to dairy content, which may cause separation.
- Reheating: Warm on the stovetop over low heat, stirring frequently to maintain its creamy texture.
Tips to Make Cheddar Broccoli Potato Soup
- Use fresh, high-quality cheddar for a richer flavor.
- Whisk the milk mixture well to prevent lumps.
- Cut potatoes and broccoli into even pieces for consistent cooking.
- Add a pinch of nutmeg for a subtle depth of flavor.
Variation
- Cheese Substitutions: Try Gruyere, Monterey Jack, or even blue cheese for a different twist.
- Vegetable Swap: Use cauliflower instead of broccoli for a different take.
- Protein Addition: Add diced ham, cooked chicken, or crispy bacon for extra protein.
FAQs
1. How long does Cheddar Broccoli Potato Soup last?
It stays fresh in the refrigerator for 1-2 days but is best enjoyed fresh.
2. Can I substitute an ingredient?
Yes! You can use different cheeses, replace broccoli with cauliflower, or even swap chicken broth for vegetable broth for a vegetarian version.
3. What can I serve with this soup?
Serve it with garlic bread, a side salad, or a warm sandwich for a complete meal.
Enjoy your homemade Cheddar Broccoli Potato Soup!
Ingredients
- 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 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes.
- Add garlic and sauté for 30 seconds longer.
- Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover, and cook for 15 minutes.
- Add broccoli and cook for an additional 5 minutes until all vegetables are tender.
- In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat.
- Stir in flour and cook, whisking constantly for 1 minute.
- Gradually add milk while whisking vigorously to remove lumps.
- Cook until the mixture begins to boil and thicken, then stir in heavy cream.
- Pour the creamy mixture into the soup pot and stir well.
- Remove from heat and mix in cheddar and parmesan cheese until melted.
- Serve warm and enjoy!
Notes
Use fresh, high-quality cheddar for the best flavor. Whisk the milk mixture well to prevent lumps. Cut potatoes and broccoli into even pieces for consistent cooking. Add a pinch of nutmeg for a subtle depth of flavor.
Cheddar Broccoli Potato Soup
Equipment
- Large Pot
- Saucepan
- Whisk
Ingredients
Ingredients
- 5.5 Tbsp butter divided
- 1.33 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic minced
- 3 cups low-sodium chicken broth
- 3.5 cups peeled and cubed russet potatoes (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 0.25 tsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 0.5 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 0.33 cup finely shredded parmesan cheese (1 oz)
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes.
- Add garlic and sauté for 30 seconds longer.
- Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover, and cook for 15 minutes.
- Add broccoli and cook for an additional 5 minutes until all vegetables are tender.
- In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat.
- Stir in flour and cook, whisking constantly for 1 minute.
- Gradually add milk while whisking vigorously to remove lumps.
- Cook until the mixture begins to boil and thicken, then stir in heavy cream.
- Pour the creamy mixture into the soup pot and stir well.
- Remove from heat and mix in cheddar and parmesan cheese until melted.
- Serve warm and enjoy!