Cheddar Broccoli Potato Soup Recipe

If you’re searching for the coziest, most comforting bowl to warm your soul, look no further than this Cheddar Broccoli Potato Soup. It’s the perfect blend of tender potatoes, vibrant green broccoli, and sharp cheddar cheese, all swirled together into a creamy, velvety dream. Each spoonful offers that beautiful balance of earthy veggies and rich, cheesy goodness that feels like a warm hug on a chilly day. Whether it’s for a quick weeknight dinner or a hearty weekend lunch, this soup becomes an instant favorite that charms everyone at the table.

Ingredients You’ll Need

Gathering the right ingredients for this soup is simpler than you might think. Each one brings something deliciously important—like the russet potatoes that create the soup’s creamy base, or the sharp cheddar which gives it that irresistible cheesy punch. Together, they promise a bowl brimming with flavor and texture.

• Butter (5 1/2 tbsp, divided): Adds richness and helps sauté the veggies to perfect tenderness.
• Chopped carrots (1 1/3 cups, about 3): Bring a subtle sweetness and vibrant orange color.
• Chopped celery (1 cup, 2 stalks): Provides a crisp, aromatic base to balance the richness.
• Chopped yellow onion (1 cup, 1 small): Deepens flavor with its natural sweetness when cooked down.
• Minced garlic (2 cloves): Offers that unmistakable warm punch that elevates the entire soup.
• Low-sodium chicken broth (3 cups): Keeps the soup flavorful but not overly salty, perfect for layering tastes.
• Russet potatoes, peeled and cubed (3 1/2 cups, 2 large): Create the creamy, hearty texture that makes this soup so satisfying.
• Chopped broccoli florets (3 cups, about 2 heads): Add a pop of green and a nutritious bite in every spoon.
• Dried thyme (1/4 tsp): A subtle herbaceous note that ties all the flavors together.
• Salt and freshly ground black pepper: Essential for seasoning perfectly and enhancing natural flavors.
• All-purpose flour (6 tbsp): Works as a thickening agent to give the soup that luscious body.
• Milk (3 cups, 1% or 2% preferred): Makes the soup creamy without overpowering richness.
• Heavy cream (1/2 cup): Gives a velvety smooth finish and indulgent texture.
• Shredded sharp cheddar cheese (2 cups, 8 oz): The star ingredient that brings a bold, tangy richness.
• Finely shredded cheddar (1/3 cup): Perfect for stirring in or topping for extra cheesy goodness.

How to Make Cheddar Broccoli Potato Soup

Step 1: Sauté the Aromatics

Start by melting 3 tablespoons of butter in a large pot over medium heat. Toss in the chopped carrots, celery, and onion, and cook them until they become soft and fragrant, about 8 minutes. Add the minced garlic and stir for another minute—that’s when the kitchen fills with that cozy, irresistible aroma. This foundational step builds the depth of flavor that makes Cheddar Broccoli Potato Soup truly outstanding.

Step 2: Cook the Potatoes and Broccoli

Next, pour in the chicken broth and add the peeled, cubed potatoes along with the chopped broccoli florets. Sprinkle in the dried thyme and season with salt and pepper. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook until the potatoes are fork-tender, around 20 minutes. This simmering melds the flavors and softens the veggies into soup-worthy perfection.

Step 3: Prepare the Roux

While the veggies cook, melt the remaining 2 1/2 tablespoons of butter in a separate saucepan. Sprinkle in the flour and whisk continuously for a few minutes until it forms a smooth, golden paste known as a roux. This is the secret to achieving a rich, thick soup that clings lovingly to your spoon.

Step 4: Combine Milk and Cream with Roux

Gradually whisk in the milk and heavy cream to your roux mixture, stirring constantly to avoid lumps. Keep it over medium heat until the mixture thickens slightly and looks silky. This creamy base will give the Cheddar Broccoli Potato Soup its luscious mouthfeel without feeling too heavy.

Step 5: Finish the Soup with Cheese

Pour the creamy milk-and-roux mixture into the pot with the cooked veggies. Stir everything together gently, then add the shredded sharp cheddar cheese little by little, stirring until fully melted and smooth. Taste and adjust seasoning with salt and pepper if needed. Now you have a bowl of pure comfort ready to enjoy.

How to Serve Cheddar Broccoli Potato Soup

Garnishes

Sprinkling a bit of extra shredded cheddar cheese on top adds a lovely melty texture and even more cheesy flavor. A small handful of crispy bacon bits or thinly sliced green onions adds crunch and welcome contrast. A dollop of sour cream or a drizzle of extra cream can make it feel extra indulgent on those cozy nights.

Side Dishes

This soup loves company! Serve alongside crunchy crusty bread or buttery garlic rolls for dunking. A fresh green salad with a tangy vinaigrette helps balance the richness perfectly. If you want to make it a full meal, a simple turkey sandwich or roasted vegetable quiche pairs beautifully.

Creative Ways to Present

For a fun dinner party twist, serve the soup inside hollowed-out mini bread loaves or rustic bread bowls. You can also layer it with crispy croutons and extra cheese for a “deconstructed” version. Adding a swirl of pesto or a sprinkle of smoked paprika gives a surprising burst of color and flavor that wows your guests.

Make Ahead and Storage

Storing Leftovers

Let your leftover Cheddar Broccoli Potato Soup cool completely before transferring it to an airtight container. It will keep wonderfully in the refrigerator for up to 3 days and maintain most of its creamy texture and flavor, perfect for quick lunches or second helpings.

Freezing

This soup freezes well, but cheddar soup can sometimes become a little grainy after thawing. To minimize this, freeze it without the heavy cream and cheese mixed in, then add those fresh when reheating. Portion it into freezer-safe containers or heavy-duty freezer bags for up to 2 months.

Reheating

Warm your soup gently on the stovetop over low heat, stirring often. If it seems too thick, simply whisk in a bit of milk or broth to bring it back to the perfect silky consistency. Add the cheese at the end to keep that sharp, cheesy flavor fresh and delicious.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute vegetable broth for chicken broth, and leave the other ingredients unchanged. The soup will still deliver incredible flavor and comfort without any loss of richness.

What type of cheddar cheese works best?

Sharp cheddar packs a bold, tangy punch that perfectly complements the potatoes and broccoli. You can also try extra-sharp cheddar for even more intensity or a mild cheddar if you prefer a gentler cheesy flavor.

Is it possible to use frozen broccoli?

Yes, frozen broccoli works fine in a pinch. Just keep in mind it will release more water, so you might want to reduce the broth slightly to maintain a hearty soup texture.

How thick should the soup be?

This Cheddar Broccoli Potato Soup should be thick and creamy but still spoonable without being like a puree. If it becomes too thick upon cooling, loosen it up with a little milk or broth when reheating.

Can I add other vegetables to the soup?

Definitely! Feel free to toss in corn kernels, peas, or even diced bell peppers for added color and nutrition. Just add them during the simmer step to cook through evenly.

Final Thoughts

This Cheddar Broccoli Potato Soup feels like a bowl of comfort and joy that you just can’t resist sharing. It’s easy to make, packed with fresh veggies, and bursting with cheesy warmth that keeps people coming back for more. I encourage you to give this recipe a try—you’ll find it’s the ultimate way to brighten any chilly day with delicious, homemade goodness.

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