This Broccoli Cheddar Potato Soup is creamy, hearty, and full of flavor! With tender potatoes and fresh broccoli, it’s like a warm hug in a bowl.
I love how quick it is to whip up—perfect for those chilly days when you want something cozy. And don’t forget the extra cheese on top! 🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds a nice crunch! If you don’t have fresh, frozen florets work well too. Just be sure to cook them until tender before pureeing.
Potatoes: I usually go for Russet potatoes for their creaminess, but Yukon Gold would also be a great choice. If you’re looking for a lower-carb option, cauliflower can be a nice substitution.
Cheddar Cheese: Sharp cheddar gives the best flavor in this soup. You can swap it with medium cheddar or even a mild cheese, but it won’t be as rich. Vegan shredded cheese works too for a dairy-free version.
Milk & Heavy Cream: For a lighter soup, use half-and-half or just milk for a thinner consistency. You could also try coconut milk for a dairy-free option; it will change the flavor a bit but remains creamy.
How Do I Get the Perfect Soup Consistency?
Getting the right texture is key to a delicious Broccoli Cheddar Potato Soup. Start with your roux, as this is what thickens your soup. Follow these steps:
- Cook the onions until soft and add garlic for flavor. This builds a good base.
- Carefully stir in flour to create a roux, cooking it for just a couple of minutes to remove the raw taste.
- Whisk in your broth slowly to prevent lumps—keep stirring until it’s smooth.
- Partially blend the soup using an immersion blender, leaving some chunks. This adds heartiness!
- Finally, incorporate cheese gradually while stirring to keep it creamy.
With these tips, your soup will be thick, creamy, and wonderfully textured! Enjoy making it! 🥦🧀
Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese, plus extra for garnish
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon paprika (optional)
How Much Time Will You Need?
The total time to prepare this Broccoli Cheddar Potato Soup is about 30-35 minutes. You’ll spend roughly 10 minutes prepping ingredients and about 20 minutes cooking the soup. Easy and quick for a delightful meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Once the butter is melted, add the diced onion. Cook for about 4-5 minutes until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until it smells yummy!
2. Make the Roux:
Stir in the flour and cook for 1-2 minutes. This roux will help thicken your soup, so make sure to mix it well and let it cook just a little bit to lose that raw flour taste.
3. Add the Liquid:
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps from the flour. Keep stirring until it’s nice and smooth!
4. Cooking the Potatoes:
Add the diced potatoes to the pot, bring the soup to a gentle boil, and then reduce the heat. Let it simmer for about 10 minutes or until the potatoes are tender.
5. Add Broccoli:
Next, toss in the broccoli florets. Continue to simmer the soup for another 5-7 minutes, until the broccoli becomes tender but still bright green.
6. Blend for Texture:
Using an immersion blender, carefully puree the soup until it reaches your desired consistency. You can blend it completely or leave some chunks for a heartier texture—it’s up to you!
7. Make it Creamy:
Stir in the milk and heavy cream to create a rich, creamy base for your soup. Mix well!
8. Add the Cheese:
Gradually add the shredded cheddar cheese to the soup, stirring continuously until it melts smoothly into the mixture.
9. Season to Taste:
Season your soup with salt, black pepper, thyme, and paprika to taste. Adjust the seasoning as you like for that perfect flavor!
10. Serve & Enjoy:
Ladle the soup into bowls and garnish with extra shredded cheddar cheese and a sprinkle of black pepper on top. Serve hot and enjoy this comforting Broccoli Cheddar Potato Soup!
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli works perfectly in this recipe. Just add it directly to the pot, and it will cook through nicely as you simmer the soup.
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can blend more of the soup or add an extra tablespoon of flour to the roux. Another option is to mash some of the potatoes directly in the pot after they are cooked.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove over low heat or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer it to freezer-safe containers. It will keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove. You may need to add a splash of milk or broth to restore creaminess.
