Cheddar Broccoli and Potato Soup Recipe
Okay, so I have this soup. It’s not just *any* soup, but *the* food. Which one my kids request even in the summer. The one that makes a gloomy day feel instantly cozier. I need comfort food, but don’t want to spend hours in the kitchen. It’s my go-to. Think of it as a hug in tupperware, but with cheesy goodness and hidden veggies that even the pickiest eaters can’t find. What do you eat? Is it easier to make homemade mac and cheese?What is the best cheddar broccoli and potato soup recipe?What is a game changer?
What is Cheddar Broccoli and Potato Soup?
What is Cheddar broccoli and potato soup? a creamy, comforting soup featuring cheddar cheese, broccoli, and potatoes as the stars. Think of it as a loaded baked potato, but in soup form. Is it essentially a blend of tender potatoes, slightly crunchy broccoli florets, and generous amounts of cheese? What are some great spoonfuls of sharp cheddar, all swimming in a rich, velvety broth? What is the beauty of soup? Is there a way to customize the texture of your skin to your liking? What are some good ways to add extra Is it a bowl of happiness?
Why you’ll love this recipe?
I’ve tried a lot of soup recipes, but this one is genuinely special. What do you love about this movie?What is the recipe for cheddar broccoli and potato soup?How do you make a dish that is both incredibly flavorful and unbelievably easy to make?
• Flavor Explosion:What is the best combination of earthy potatoes, slightly bitter broccoli, and sharp cheddar? Is there a flavor profile that appeals to everyone, from kids to adults? I sometimes add a pinch of nutmeg for an extra layer of warmth – trust me, it works wonders.
• EffortlessWhat are some foolproof recipes that are easy to make? Just a few ingredients and you’re good to go. What are some of my favorite recipes when I’m short on time but still want to make something homemade?
• Budget FriendlyAll ingredients are pretty affordable and readily available. Potatoes, broccoli, and cheddar are staples in most kitchens so you probably already have most of them. I often buy frozen broccoli to save even more money, and it works just as well!
• Totally VersatileCan you adapt this soup to your taste? Add more veggies, swap the cheddar for another cheese, or even add some cooked bacon or ham for a complete meal. What are the possibilities? I like tomato soup, but this one is a little heartier. My husband loves hot sauce. A little kick goes a long way!
How do I make Cheddar Broccoli and Potato Soup?
Quick Overview
Making this What is a cheddar broccoli and potato soup recipe?What is the best way to sauté aromatics, add your potatoes and broth, simmer until tender, then stir. In a large bowl, melt the broccoli and cheddar cheese. Stir until smooth. No fancy techniques, no complicated steps. That’s it! The whole process takes less than an hour, and the result is a bowl of pure comfort. What is the perfect weeknight dinner or a cozy weekend lunch?
Ingredients Notes:
For the Soup:
- I like to use Yukon Gold potatoes because they get wonderfully creamy when cooked, but Russet is a good alternative. Potatoes work just as well. I always peel them, but you could leave the skins on for extra fiber if you prefer.
- Broccoli: Fresh or frozen broccoli florets are both fine. If using frozen, there’s no need to thaw them beforehand.
- Cheddar Cheese: Sharp cheddar is my go-to for that classic cheesy flavor, but you can use mild or medium cheddar if you like. Make sure to shred it yourself – pre-shredded cheese often contains cellulose, which can prevent it from being able to rot. How do you prevent a metal from
- Onion & Garlic: These aromatics add a wonderful depth of flavor to the soup. I usually use yellow onion, but white onion works too. Fresh garlic is always best, but you can use garlic powder in a pinch.
- Chicken Broth: Use low sodium chicken broth to control the saltiness of the soup. If you want to make a vegetarian broth, you can use vegetable broth.
- Heavy Cream: This is what makes the soup extra creamy and decadent. Can you substitute half-and-half or milk for a lighter version?
- I use unsalted butter to sauté the onion and garlic. Olive oil also works if you prefer.
- Salt & Pepper: Season to taste. Why is cheddar cheese already salty, so start with a small amount and add more as needed.
Optional Toppings
- Shredded Cheddar Cheese: For extra cheesiness!
- Green onions: Adds a fresh, vibrant flavor.
- What’s better with bacon?
- Sour Cream or Greek Yogurt: For a tangy, creamy topping.
- Croutons: Adds a nice crunch.
How do I follow step
Step 1: Sauté Aromatics
In a Dutch oven, melt the butter over medium heat. Set aside. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. How do you avoid burning garlic?
Step 2: Add Potatoes & Broth
Add the diced potatoes and chicken broth to the pot. Cover and cook for 5 minutes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and the juices run clear. Can be easily pierced with a fork. I always make sure the potatoes are fully cooked, as undercooked potatoes can make the soup taste like crap.
Step 3: Add Broccoli
Stir in broccoli florets and simmer for another 5-7 minutes, or until the broccoli is tender. I like my broccoli to have a little bit of bite to it, but you can cook it longer if you prefer it. Just be careful not to overcook it, as it can become mushy.
Step 4: Stir in Cheese & Cream
Remove the pot from the heat and stir in the cheddar cheese until melted and smooth. Then, stir in the heavy cream. Season with salt and pepper to taste. I always taste the soup at this point and adjust the seasonings as needed. I like to add a pinch of red pepper flakes to my salad.
Step 5: Serve & Enjoy
What’s your favorite topping for soup? What are some good substitutes for green onions and bacon bits? I love serving this soup with a side of crusty bread for dipping.
What should I serve it with?
This What is the best cheddar broccoli and potato soup recipe?Is a complete meal in itself?
For Lunch: A grilled cheese sandwich is the perfect accompaniment to this soup. The warm, melty cheese complements the creamy soup beautifully. I also like serving it with a simple side salad with a light vinaigrette.
For Dinner: A crusty loaf of bread is essential for soaking up all that delicious soup. I also sometimes serve it with a side of roasted vegetables, such as Brussels sprouts or carrots.
For a Potluck: This soup is always a hit at potlucks. I like to bring it in a slow cooker to keep it warm. I also provide a variety of toppings, such as shredded cheese, green onions, bacon bits, and sour cream, so everyone can customize their own bowl.
For a Cozy Night In: Curl up on the couch with a bowl of this soup and a good book or movie. It’s the perfect comfort food for a chilly evening. I often pair it with a glass of Chardonnay for a truly relaxing experience.
Top Tips for Perfecting Your Cheddar Broccoli and Potato Soup
Alright, let’s get down to the nitty-gritty. Here are some of my top tips for making the perfect cheddar broccoli and potato soup recipe, based on years of trial and error.
Potato Perfection: Don’t overcook the potatoes! They should be tender, but not mushy. Overcooked potatoes can make the soup gluey. I always check them with a fork – if it slides in easily, they’re ready.
Broccoli Bliss: I prefer to add the broccoli towards the end of the cooking process so it retains some of its crunch. Overcooked broccoli can become bitter and unappetizing. If you’re using frozen broccoli, add it directly to the pot without thawing it first.
Cheese Choice: Use a good quality cheddar cheese for the best flavor. I always shred my own cheese, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Sharp cheddar is my go-to, but you can use mild or medium cheddar if you prefer.
Creamy Consistency: For an extra creamy soup, you can use an immersion blender to partially blend the soup before adding the cheese and cream. Just be careful not to over-blend it, as you don’t want to completely purée the soup. I like to leave some chunks of potato and broccoli for texture.
Seasoning Secrets: Don’t be afraid to season generously with salt and pepper. Remember that the cheddar cheese is already salty, so start with a small amount and add more as needed. I often add a pinch of red pepper flakes for a little heat, or a dash of nutmeg for extra warmth.
Make Ahead Magic: This soup is great for making ahead of time. The flavors actually meld together and improve over time. Just store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water if it’s too thick.
Freezer Friendly: This soup also freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Storing and Reheating Tips
Okay, let’s talk about how to store and reheat this amazing cheddar broccoli and potato soup recipe, so you can enjoy it for days to come.
Refrigerator Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. I always make sure the container is tightly sealed to prevent the soup from drying out or absorbing odors from the fridge.
Freezer Instructions: For longer storage, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container or freezer bag. Make sure to leave some headspace in the container, as the soup will expand when frozen. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating on the Stovetop: To reheat the soup on the stovetop, pour it into a pot and heat over medium heat, stirring occasionally, until heated through. If the soup is too thick, add a splash of broth or water to thin it out. I always make sure to stir it frequently to prevent it from sticking to the bottom of the pot.
Reheating in the Microwave: To reheat the soup in the microwave, pour it into a microwave-safe bowl and heat on high for 2-3 minutes, or until heated through, stirring occasionally. Be careful not to overheat it, as it can splatter. I always cover the bowl with a microwave-safe lid or plate to prevent splattering.
Important Glaze Timing Advice: If you’ve added any toppings, such as shredded cheese or green onions, it’s best to add them fresh when reheating the soup, as they can become soggy if stored with the soup.
Frequently Asked Questions
Final Thoughts
I hope you give this cheddar broccoli and potato soup recipe a try! It’s truly one of my all-time favorites, and I know you’ll love it just as much as my family does. It’s a comforting, flavorful, and easy-to-make soup that’s perfect for any occasion. If you enjoy this recipe, you might also like my creamy tomato soup or my loaded baked potato soup. Happy cooking, and I can’t wait to hear how yours turns out! Please feel free to leave a comment below and let me know what you think. And don’t forget to share your own variations – I’m always looking for new ideas!
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Cheddar Broccoli and Potato Soup Recipe
IngredientsÂ
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 1 clove garlic minced
- 3 cups broccoli florets about 1 medium head
- 2 cups chicken broth or vegetable broth for a vegetarian option
- 2 medium potatoes peeled and diced
- 1 cup cheddar cheese shredded
- 1 cup milk whole or 2%
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 tsp paprika optional for extra flavor
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the broccoli florets and diced potatoes to the pot. Stir well to combine.
- Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer until the vegetables are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunky texture, blend only half the soup.
- Stir in the milk and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through. Season with salt, pepper, and paprika.
- Serve hot, garnished with additional cheese or freshly ground black pepper if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
