Broccoli Potato Cheddar Soup has been my go-to comfort food for years, and I’m so excited to share my favorite recipe with you! There’s something incredibly special about a bowl of thick, cheesy soup on a chilly day. I remember making a version of this soup with my mom when I was a kid, and the aroma of simmering vegetables and melting cheese always filled our kitchen with warmth. This creamy broccoli potato cheddar soup is so easy to whip up, making it a perfect weeknight meal. You’ll love how this easy broccoli potato cheddar soup comes together with simple ingredients. Let’s get cooking!
Why You’ll Love This Broccoli Potato Cheddar Soup
This soup is a winner for so many reasons! Here’s why it’ll become a staple in your kitchen:
- Unbeatable Flavor: It’s incredibly rich and cheesy, with the perfect balance of tender vegetables.
- Quick & Easy Prep: With a prep time of just 15 minutes, it’s ideal for busy weeknights.
- Nutrient-Packed: Packed with broccoli and potatoes, it offers a good dose of vitamins and fiber.
- Budget-Friendly: Uses common pantry staples and affordable vegetables, making it kind to your wallet.
- Family Favorite: Even picky eaters will adore this comforting and cheesy goodness.
- Versatile: This broccoli cheddar soup with potatoes is hearty enough on its own but also pairs wonderfully with other dishes.
- Satisfying & Hearty: It’s a truly filling meal that will keep you warm and satisfied.
- Delicious Leftovers: This broccoli cheddar soup with potatoes tastes even better the next day!
Broccoli Potato Cheddar Soup Ingredients
Gathering these broccoli potato cheddar soup ingredients is the first step to pure comfort. I always make sure to have these on hand for a quick and satisfying meal. The butter and flour create a smooth base for our cheese sauce, while the milk and cream make it wonderfully rich. Fresh broccoli, tender potatoes, and sweet carrots add vibrant color and nutrients. Don’t forget the onion and garlic for that essential aromatic depth! The chicken stock powder really boosts the savory flavor, making this soup truly special.
- 3 tbsp Butter – for sautéing and the cheese sauce base
- ⅓ cup All-purpose Flour – to thicken our creamy sauce
- 3 cup Milk – whole milk works best for richness
- ½ cup Heavy Cream – for an extra velvety texture
- 2 cup Grated Cheddar Cheese – sharp cheddar provides the best flavor
- ⅓ cup Grated Parmesan Cheese – adds a salty, nutty depth
- 1 tbsp Butter – for sautéing the vegetables
- 2 cup Broccoli Florets – fresh is best for vibrant color and texture
- 3 medium Potatoes, cubed – Yukon Golds or Russets work wonderfully
- 2 medium Carrots, cubed – adds a touch of sweetness and color
- 1 Onion, sliced – yellow or sweet onion is perfect here
- 2 clove Garlic, minced – for that essential aromatic kick
- 3 cup Water – the base for our vegetable broth
- 2 tsp Chicken Stock Powder – enhances the savory flavor
- 1 tsp Salt – or to taste
- ½ tsp Black Pepper – freshly ground is always best
- ¼ tsp Dried Thyme – adds a subtle herby note
How to Make Broccoli Potato Cheddar Soup
Whipping up this delicious soup is simpler than you might think! Follow these steps for an incredibly satisfying meal.
- Step 1: Preheat your oven to 350°F (175°C). While the oven heats, melt 3 tbsp butter in a large pot or Dutch oven over medium heat. Stir in ⅓ cup all-purpose flour and cook for about 1 minute, whisking constantly to create a roux.
- Step 2: Slowly pour in 3 cups milk while whisking continuously to prevent lumps. Let the mixture cook and thicken, stirring frequently, until it coats the back of a spoon. This is the start of your wonderfully creamy base!
- Step 3: Stir in the ½ cup heavy cream, 2 cups grated cheddar cheese, and ⅓ cup grated parmesan cheese. Keep stirring until all the cheese is melted and you have a silky smooth sauce. Remove the pot from the heat and set this cheese mixture aside.
- Step 4: In the same large pot (no need to wash it!), melt the remaining 1 tbsp butter over medium heat. Add the 2 cups broccoli florets, 3 medium potatoes, cubed, 2 medium carrots, cubed, and 1 onion, sliced. Sauté these veggies for about 3 minutes until they just begin to soften.
- Step 5: Add the 2 cloves garlic, minced, and cook for another minute, stirring constantly. You’ll start to smell that amazing aroma! Pour in 3 cups water, then add the 2 tsp chicken stock powder, 1 tsp salt, and ½ tsp black pepper. Stir everything together.
- Step 6: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10–15 minutes, or until the potatoes are fork-tender. This is where the magic happens for this easy broccoli potato cheddar soup.
- Step 7: Add the ¼ tsp dried thyme and cook for another 5 minutes, just until the broccoli is tender but still bright green. We want that vibrant color!
- Step 8: Pour the reserved cheese sauce mixture into the pot with the vegetables. Stir everything together until well combined and the soup is lusciously creamy. This step truly transforms it into an easy broccoli potato cheddar soup. Heat gently for a few minutes until warmed through, but don’t let it boil.
- Step 9: Ladle your beautiful, homemade easy broccoli potato cheddar soup into bowls and serve immediately. Enjoy this comforting classic!
Pro Tips for the Best Broccoli Potato Cheddar Soup
I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely amazing. Follow these tips for the most delicious bowl!
- Always use freshly grated cheddar cheese. Pre-shredded cheese often has anti-caking agents that can make your sauce a little grainy.
- Don’t overcook the vegetables! You want them tender, but still with a slight bite, especially the broccoli.
- Taste and adjust seasonings before serving. Sometimes a pinch more salt or pepper makes all the difference.
- For an even richer flavor, you can sauté the vegetables in a little bacon fat instead of butter.
What’s the secret to perfect Broccoli Potato Cheddar Soup?
The key to a truly perfect, creamy broccoli potato cheddar soup is creating a smooth, stable cheese sauce. Using a roux made from butter and flour before adding the milk and cream is crucial. This ensures a velvety texture that holds up beautifully. For more tips on achieving the perfect sauce consistency, you can check out this guide on making a roux.
Can I make Broccoli Potato Cheddar Soup ahead of time?
Yes, you absolutely can! You can prepare the soup up to the point of adding the cheese sauce and store it in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat the vegetable mixture and then stir in the cheese sauce until melted and smooth. This makes meal prep a breeze! If you’re looking for other make-ahead meal ideas, consider these latest recipes.
How do I avoid common mistakes with Broccoli Potato Cheddar Soup?
The most common pitfall is overheating the cheese sauce, which can cause it to break or become oily. Always add the cheese off the heat and stir gently. Also, be careful not to overcook the broccoli; it should remain bright green and slightly crisp-tender.
Best Ways to Serve Broccoli Potato Cheddar Soup
This comforting soup is fantastic on its own, but it truly shines when paired with the right sides. For a truly satisfying meal, I love serving it with a side of crusty bread. A warm, crusty baguette or a hearty sourdough is perfect for dipping into that rich, cheesy broth. You could also pair it with a light side salad for a balanced meal. If you’re craving something extra special, consider a grilled cheese sandwich on the side – it’s a classic combination that elevates this cheesy potato broccoli soup to new heights! For a similar comforting experience, try our Cheesy Mashed Potato Balls.
Broccoli Potato Cheddar Soup Nutrition Facts
This hearty soup is surprisingly nutritious! Here’s a breakdown of the estimated nutritional information per serving. Remember, these are approximations, and using different brands or ingredients can slightly alter the values.
- Calories: (Please provide specific calorie count)
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- Saturated Fat: (Please provide specific saturated fat count)
- Protein: (Please provide specific protein count)
- Carbohydrates: (Please provide specific carbohydrate count)
- Fiber: (Please provide specific fiber count)
- Sugar: (Please provide specific sugar count)
- Sodium: (Please provide specific sodium count)
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Homemade Broccoli Potato Cheddar Soup
One of the best things about making a big pot of this delicious soup is how well it stores! Once your homemade broccoli potato cheddar soup has cooled slightly, ladle it into airtight containers. For refrigerator storage, it will stay fresh and tasty for about 3 to 4 days. If you want to keep it even longer, freezing is a great option. Properly stored in freezer-safe containers, this soup can last for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator.
To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Be sure to stir halfway through to ensure even heating. Avoid boiling the soup once the cheese has been added, as this can cause it to separate. For more tips on storing and reheating, you can consult resources on food storage.
Frequently Asked Questions About Broccoli Potato Cheddar Soup
What makes this Broccoli Potato Cheddar Soup so creamy?
The creaminess in this soup comes from a few key elements. First, the base is thickened with a classic roux made from butter and flour. Then, adding both milk and heavy cream creates a wonderfully rich and velvety texture. Finally, the generous amount of melted cheddar and parmesan cheese ensures that luscious, smooth consistency that makes this soup so comforting.
Can I add other vegetables to this Broccoli Potato Cheddar Soup?
Absolutely! This recipe is very forgiving and a great base for other vegetables. You could easily add diced celery along with the onions and carrots, or stir in some peas or corn during the last few minutes of cooking. If you’re wondering how to make broccoli potato cheddar soup even heartier, adding cooked chicken or bacon bits would be delicious! For a similar hearty dish, check out our Sausage and Sweet Potatoes.
Is it healthy to eat Broccoli Potato Cheddar Soup every day?
While this soup is packed with nutritious vegetables like broccoli and potatoes, and is a healthier alternative to many creamy soups, eating it every single day might not be the most balanced approach. It’s a fantastic meal to enjoy a few times a week, especially when you’re looking for a comforting and satisfying dish. Remember to consider the overall variety in your diet.
How do I make sure the broccoli doesn’t get mushy when I’m making this soup?
To keep your broccoli bright green and perfectly tender-crisp, add it during the last 5 minutes of cooking. This short cooking time is enough to soften it without turning it mushy. If you’re asking how to make broccoli potato cheddar soup with the best texture, this is a crucial step!
Variations of Broccoli Potato Cheddar Soup You Can Try
This soup is incredibly versatile, and I love experimenting with it! Here are a few ways to switch things up and create your own signature bowl.
- Make it Vegan: Swap the dairy milk and cream for unsweetened plant-based alternatives like almond or cashew milk, and use a vegan cheddar cheese alternative. For the roux, use olive oil instead of butter. This is a great way to make a plant-based, hearty broccoli potato cheddar soup.
- Slow Cooker Magic: For an even easier approach, combine the potatoes, carrots, onion, garlic, water, and chicken stock powder in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. Then, stir in the broccoli and the prepared cheese sauce.
- Add Protein: Make it a complete meal by adding cooked shredded chicken, ham, or even crumbled bacon to the soup along with the broccoli. This boosts the flavor and makes it an even more substantial dish. For a different protein option, try our Mediterranean Chicken Zucchini Bake.
- Spice it Up: For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. It adds a lovely warmth that complements the cheesy goodness beautifully.
Broccoli Potato Cheddar Soup: 1 AMAZING Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and satisfying Broccoli Potato Cheddar Soup, perfect for chilly days or quick dinners. This comforting soup is made with fresh vegetables and a rich cheddar cheese sauce, offering a nutritional punch.
Ingredients
- 3 tbsp Butter
- ⅓ cup All-purpose Flour
- 3 cup Milk
- ½ cup Heavy Cream
- 2 cup Grated Cheddar Cheese
- ⅓ cup Grated Parmesan Cheese
- 1 tbsp Butter
- 2 cup Broccoli Florets
- 3 medium Potatoes, cubed
- 2 medium Carrots, cubed
- 1 Onion, sliced
- 2 clove Garlic, minced
- 3 cup Water
- 2 tsp Chicken Stock Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Dried Thyme
Instructions
- Melt butter in a pan or saucepan over medium heat. Stir in flour and cook for about 1 minute to form a roux. Gradually pour in the milk while continuously stirring. Cook and stir until the mixture thickens and becomes smooth.
- Add in the heavy cream, grated cheddar cheese, and parmesan cheese. Stir well and cook until all the cheese has melted into a silky sauce. Remove from the heat and set aside.
- Melt butter in a large pot and sauté the carrots and onion for about 3 minutes, until they begin to soften.
- Add in the garlic and cook for another minute, stirring frequently to prevent burning.
- Pour in the water, then add the cubed potatoes, chicken stock powder, salt, and pepper. Stir everything to combine, then bring the mixture to a boil.
- Lower the heat and let it simmer for 10–15 minutes, or until the potatoes are tender.
- Add the broccoli florets and dried thyme. Cook for another 5 minutes, just until the broccoli is tender but still vibrant.
- Pour the prepared cheddar mixture into the pot. Stir until everything is well combined and creamy. Remove from heat.
- Ladle the soup into bowls and serve warm.
Notes
- This soup can be enjoyed cold the next day.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
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