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Cheddar Broccoli Potato Soup

Few things warm the soul like a bowl of Cheddar Broccoli Potato Soup. This rich, creamy, and cheesy soup combines the heartiness of potatoes, the freshness of broccoli, and the indulgent creaminess of cheddar cheese—making it the ultimate comfort food for chilly nights.

Ingredients

For the Soup Base:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (for thickening)
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups milk (whole milk or half-and-half for extra creaminess)
  • ½ cup heavy cream (optional but highly recommended)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (adds depth of flavor)
  • ½ teaspoon thyme (optional, but adds great flavor)

For the Vegetables:

  • 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
  • 3 cups broccoli florets, chopped into small pieces
  • 1 large carrot, grated or finely chopped

For the Cheese Sauce:

  • 2 cups shredded sharp cheddar cheese (freshly grated for best melting)
  • ½ teaspoon mustard powder (optional, enhances cheese flavor)
  • ½ teaspoon garlic powder (optional, for more depth)

For Garnish (Optional):

  • Extra shredded cheese
  • Fresh parsley or green onions
  • Crumbled bacon for extra flavor
  • Croutons for crunch

Instructions

1. Sauté the Aromatics

  • In a large pot or Dutch oven, melt butter and olive oil over medium heat.
  • Add the diced onion and cook until soft (about 3-4 minutes).
  • Stir in the garlic and cook for 30 seconds until fragrant.

2. Make the Roux (Thickener)

  • Sprinkle in flour, stirring constantly for 1 minute to remove the raw flour taste.
  • Slowly pour in chicken broth, whisking as you go to prevent lumps.

3. Cook the Potatoes

  • Add the diced potatoes, salt, pepper, paprika, and thyme.
  • Bring to a boil, then reduce heat to a gentle simmer.
  • Cover and cook for 10-12 minutes, or until potatoes are fork-tender.

4. Add the Broccoli & Carrots

  • Stir in the broccoli florets and grated carrot.
  • Let simmer for 5-7 more minutes, until the broccoli is tender but not mushy.

5. Make it Creamy

  • Pour in milk and heavy cream, stirring to combine.
  • Reduce heat to low and let it warm through for 5 minutes (do not boil).

6. Stir in the Cheese

  • Remove the pot from heat and gradually stir in the shredded cheddar.
  • Add mustard powder and garlic powder for extra depth of flavor.
  • Stir until cheese is fully melted and the soup is smooth.

7. Serve & Enjoy!

  • Ladle soup into bowls and top with extra shredded cheese, parsley, or crispy bacon.
  • Serve with crusty bread, crackers, or a side salad.

Notes

Tips for the Best Cheddar Broccoli Potato Soup

✅ Use fresh broccoli – Fresh florets give the best texture, but frozen works if needed.
✅ Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
✅ Don’t boil after adding cheese – High heat can cause the cheese to separate and become grainy.
✅ Make it thicker – Mash some of the potatoes with a spoon or use an immersion blender to make it creamier.
✅ Make it lighter – Swap whole milk for half-and-half, or use a blend of milk and broth for a lighter version.

  • Author: niold.com