This Broccoli Cheddar Potato Soup is a warm, creamy hug in a bowl! Packed with fresh broccoli, tender potatoes, and gooey cheddar cheese, it’s a perfect comfort dish.
Honestly, I could eat this soup every day and never get bored! It’s simple to whip up, and it pairs perfectly with a nice crusty bread. Who doesn’t love dipping, right? 😋
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are key for that vibrant color and crunch. If you’re in a pinch, frozen broccoli works too, though fresh gives better texture.
Potatoes: Russet potatoes are starchy and creamy, but Yukon Golds add a buttery flavor. Sweet potatoes are a fun twist if you want a slightly different taste.
Cheddar Cheese: Sharp cheddar is best for a robust cheese flavor. If it’s not available, use mild cheddar or even Gruyère for a different twist. Vegan cheese can be a substitute for a dairy-free option.
Milk: Whole milk makes it rich, but you can replace it with low-fat or almond milk if needed. Just know the soup may be less creamy.
How Do I Get the Soup to a Perfect Creamy Texture?
The trick for a creamy Broccoli Cheddar Potato Soup is how you blend it. Start by making a roux with butter and flour for thickness. This gives the base of your soup a nice body.
- Blend only some of the soup to keep some chunks for texture. An immersion blender makes this easy!
- Add milk gradually, gently warming the soup. Avoid boiling after adding milk to prevent curdling.
- Incorporate cheese gradually. Stir until melted for a super creamy finish.
A little patience will pay off for that perfect texture! Happy cooking!
Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 2 cups peeled and diced potatoes (Russet or Yukon Gold)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for creamier soup)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded, plus extra for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of nutmeg or cayenne pepper for subtle warmth
How Much Time Will You Need?
This comforting soup takes about 15 minutes of prep time and 30 minutes to cook, making it perfect for a cozy weeknight meal. In just under an hour, you’ll have a delicious, warm bowl of goodness ready to enjoy!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and sauté until it’s translucent and soft, which should take about 5 minutes. Stir in the minced garlic and cook for another 1 minute until it’s fragrant—yum!
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 2-3 minutes. This roux will help thicken your soup, giving it that creamy texture we all love.
3. Add the Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth, taking care to smooth out any lumps. Then, throw in the diced potatoes. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook for about 10-15 minutes until the potatoes are tender.
4. Toss in the Broccoli:
Add the broccoli florets to the pot. Cook for another 5-7 minutes until the broccoli is tender but still has that bright green color. You’ll be amazed at how fresh it looks!
5. Blend for Creaminess:
Using an immersion blender, blend the soup partially so that it’s creamy but still has some nice chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and then stir it back into the pot.
6. Stir in the Milk:
Lower the heat and slowly stir in the milk, letting it warm through gently. Make sure to avoid boiling the soup after adding the milk—nobody wants curdled cream!
7. Add the Cheese:
Add the shredded cheddar cheese in batches, stirring continuously until it’s completely melted and the soup is smooth and creamy. This is where the magic happens!
8. Season to Taste:
Finally, season the soup with salt, freshly ground black pepper, and if you’d like, a pinch of nutmeg or cayenne pepper for a hint of warmth. Taste, adjust, and make it your own!
9. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar cheese and a sprinkle of freshly ground black pepper on top. Grab your favorite bread for dipping, and enjoy this delicious bowl of Broccoli Cheddar Potato Soup—it’s like a cozy hug in a bowl!
Can I Use Frozen Broccoli for This Soup?
Yes, you can definitely use frozen broccoli! Just add it in the last few minutes of cooking to ensure it’s heated through without overcooking. Fresh broccoli will give a better texture and flavor, but frozen works in a pinch.
How Do I Store Leftover Soup?
Leftover Broccoli Cheddar Potato Soup can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk if it thickens too much.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the whole milk with a plant-based milk like almond or oat milk, and use vegan cheese for the cheddar. This will help you enjoy a creamy texture without dairy!
What Can I Serve With This Soup?
This soup pairs perfectly with crusty bread, grilled cheese sandwiches, or a fresh side salad. It’s hearty enough to be a meal on its own or a lovely starter for a cozy dinner!
