Of course! This is the ultimate comfort food soup—creamy, cheesy, and packed with wholesome ingredients. It’s a classic for a reason.
Here’s a rich and satisfying recipe for Cheddar Broccoli Potato Soup that will warm you from the inside out.
Creamy Cheddar Broccoli Potato Soup
This recipe uses potatoes to create a naturally thick and creamy base, reducing the need for heavy cream without sacrificing any of the comfort.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
· 4 tablespoons Butter
· 1 medium Onion, chopped
· 2 cloves Garlic, minced
· ⅓ cup All-Purpose Flour
· 4 cups Chicken Broth or Vegetable Broth
· 2 cups Milk (whole or 2%) or Half-and-Half
· 1.5 lbs Russet or Yukon Gold Potatoes (about 2 large), peeled and diced into ½-inch cubes
· 1 teaspoon Dry Mustard (optional, but enhances cheesiness)
· Salt and Black Pepper, to taste
· 4 cups Broccoli Florets, chopped into small pieces (about 1 large head)
· 2-3 cups shredded Sharp Cheddar Cheese
· Optional Garnishes: Crumbled cooked bacon, extra shredded cheese, chopped chives or green onions, a dollop of sour cream.
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Create the Roux: Sprinkle the flour over the onion and butter mixture. Whisk constantly and cook for about 1-2 minutes. This cooks the raw flour taste out and creates a roux, which will thicken the soup.
- Slowly Add Liquids: Gradually pour in the chicken broth and milk while whisking continuously. This will prevent lumps from forming. Bring the mixture to a gentle simmer.
- Cook the Potatoes: Add the diced potatoes, dry mustard, and a good pinch of salt and pepper. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, or until the potatoes are fork-tender.
- Add Broccoli: Stir in the chopped broccoli florets. Continue to cook, uncovered, for another 5-7 minutes, until the broccoli is tender but still bright green.
- Blend (Optional for Creaminess): For a thicker, creamier base, use an immersion blender to pulse the soup a few times right in the pot. If you don’t have an immersion blender, you can transfer about 2 cups of the soup to a stand blender, blend until smooth, and then stir it back into the pot. This step is optional but highly recommended!
- Add Cheese: Turn off the heat. Gradually add the shredded cheddar cheese, one handful at a time, stirring until completely melted before adding the next. Important: Do not boil the soup after adding the cheese, as it can become grainy and separate.
- Final Seasoning: Taste the soup and adjust seasoning with more salt and pepper as needed.
- Serve Immediately: Ladle the hot soup into bowls and garnish with your favorite toppings like crumbled bacon, extra cheese, or chives.
Tips for a Perfect Soup
· Cheese Matters: Use a block of sharp cheddar and shred it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
· Don’t Boil the Cheese: As mentioned, always add the cheese off the heat. The residual heat is enough to melt it smoothly.
· Vegetable Broth: To easily make this soup vegetarian, simply use a good-quality vegetable broth instead of chicken broth.
· Creamier Version: For an extra indulgent soup, substitute the milk with half-and-half or heavy cream.
· Broccoli Texture: If you prefer your broccoli with more bite, add it in the last 3-4 minutes of cooking.
· Add Protein: For a heartier meal, add a cup of diced, cooked ham or shredded rotisserie chicken when you add the broccoli.
Enjoy this bowl of pure, cheesy comfort