There’s nothing quite like a warm, creamy bowl of Cheddar Broccoli Potato Soup on a chilly evening. It’s thick, cheesy, and packed with rich flavors that make every bite better than the last. Whether you’re a soup lover or just need a cozy meal to lift your spirits, this recipe is a must-try!
“Good food is all the sweeter when shared with good friends.” – Unknown
Table of Contents
Why You’ll Love This Soup
- Ultra Creamy: The perfect balance of melted cheddar, tender potatoes, and smooth broth.
- Flavor-Packed: The combination of cheese, garlic, and seasonings makes this soup irresistible.
- Easy to Make: Simple ingredients, quick prep, and minimal cleanup.
- Kid-Friendly: Even picky eaters love this cheesy goodness!
- Customizable: Want more protein? Add bacon or chicken. Prefer it lighter? Use low-fat cheese or broth.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Broccoli (chopped) | 2 cups |
| Potatoes (peeled & diced) | 3 large |
| Chicken or Vegetable Broth | 4 cups |
| Heavy Cream | 1 cup |
| Cheddar Cheese (shredded) | 2 cups |
| Salt & Pepper | To taste |
| Flour (for thickening) | 2 tbsp |
Step 1: Prepping the Ingredients
Before you start cooking, it’s best to prep everything first. Trust me, it’ll make the process a whole lot smoother!
- Dice the onion into small pieces.
- Mince the garlic (or use pre-minced for convenience).
- Peel and chop the potatoes into bite-sized chunks.
- Chop the broccoli into small florets.
- Shred the cheese (always use fresh cheddar for the best melt).
Once everything is chopped and ready, it’s time to start cooking!
Step 2: Cooking the Base
Alright, let’s get this soup going! First, melt the butter in a large pot over medium heat. Add the diced onions and sauté for about 3-4 minutes until they turn soft and slightly golden.
Next, toss in the minced garlic and cook for another 30 seconds—just until that amazing aroma fills your kitchen. Be careful not to burn it!
Now, stir in the flour and whisk continuously for about a minute. This step helps thicken the soup later on. Slowly pour in the broth while stirring constantly to avoid any lumps.
Pro Tip: Use a whisk instead of a spoon when adding the broth to get the smoothest texture possible.
Step 3: Adding the Veggies
Once your broth is smooth, it’s time to add the potatoes! Let them simmer for about 10-15 minutes until they’re soft. Then, add the broccoli and continue cooking for another 5 minutes.
At this point, the soup should start looking thick and hearty, but we’re not done yet—next comes the best part: cheese!
Step 4: The Cheesy Magic
Alright, now comes the best part—the cheese! But hold on, before you just dump it all in, there’s a little trick to getting that perfectly smooth, velvety texture.
Pro Tip: Always add shredded cheese gradually and keep stirring constantly to prevent clumping or a grainy texture.
Turn the heat down to low before adding your cheese. If the soup is boiling, the cheese might break down and turn gritty—nobody wants that!
Slowly sprinkle in the shredded cheddar while stirring continuously. Watch as it melts into the soup, creating a rich, creamy consistency that makes this dish so irresistible. Keep stirring until everything is fully combined and smooth.
How to Fix Common Soup Problems
Let’s be real—sometimes things don’t go as planned in the kitchen. Here are some quick fixes to the most common issues you might run into:
1. My Cheese Turned Grainy!
If your cheese didn’t melt properly and ended up grainy or separated, the soup was probably too hot when you added it.
- Fix it: Try adding a splash of warm heavy cream and whisking vigorously to bring the texture back together.
- Prevent it: Always add cheese over low heat and stir constantly.
2. My Soup is Too Thick!
Thicker than you expected? No worries—it’s an easy fix.
- Fix it: Just add a little more broth or warm milk, stirring well until you get the desired consistency.
- Prevent it: Be mindful of how much flour you use during the thickening step.
3. My Soup is Too Thin!
Too runny? It’s an easy adjustment.
- Fix it: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and let it simmer for a few minutes.
- Prevent it: Make sure to let the soup simmer long enough for the potatoes to release their natural starch.
4. My Soup Tastes Bland!
If the flavor isn’t popping, it just needs a little boost.
- Fix it: Add more salt, a pinch of garlic powder, or a splash of hot sauce for extra depth.
- Prevent it: Always taste as you go and season in layers for the best flavor.
Customizing Your Cheddar Broccoli Potato Soup
One of the best things about this soup? You can totally make it your own. Whether you want to make it healthier, heartier, or just a little more indulgent, here are some fun ways to switch it up:
Make It Healthier
- Use low-fat cheddar or reduce the amount of cheese.
- Swap heavy cream for half-and-half or milk to cut down on calories.
- Go gluten-free by skipping the flour and using a cornstarch slurry instead.
Add Some Protein
- Stir in shredded rotisserie chicken for a heartier meal.
- Top with crispy bacon bits for a smoky crunch.
- Add some cooked ground turkey or sausage for extra flavor.
Spice It Up
- Mix in a pinch of cayenne pepper or red pepper flakes for a little heat.
- Top with hot sauce or jalapeño slices for extra spice.
- Stir in a teaspoon of smoked paprika for a subtle, warm kick.
Perfect Side Dishes for This Soup
While this soup is amazing on its own, pairing it with the right side can take it to another level! Here are some perfect accompaniments:
Classic Pairings
- Warm, crusty French bread—perfect for dipping!
- Crunchy garlic croutons for extra texture.
- A side of buttered biscuits or cornbread.
Healthy Side Options
- A fresh, crisp Caesar salad balances the richness.
- Steamed or roasted vegetables like carrots or asparagus.
- A light fruit salad for a refreshing contrast.
How to Store & Reheat Leftovers
Made too much? No problem! Here’s how to store and reheat your soup without losing its delicious texture.
Refrigerator Storage
- Let the soup cool completely before transferring it to an airtight container.
- Store in the fridge for up to 4 days.
- Reheat gently over low heat to avoid separating the cheese.
Freezing Instructions
Want to save some for later? Here’s how to freeze it properly:
- Allow the soup to cool completely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating Tips
- Stovetop: Heat over low-medium heat, stirring frequently.
- Microwave: Heat in short bursts, stirring in between to prevent separation.
- Avoid boiling to keep the cheese from turning grainy.
Pro Tip: If the soup thickens too much after refrigeration, just stir in a splash of milk or broth while reheating.
Is Cheddar Broccoli Potato Soup Healthy?
Let’s be real—this soup is pure comfort food. But does that mean it’s unhealthy? Not necessarily! It actually has some pretty awesome nutritional benefits.
Key Health Benefits
| Ingredient | Health Benefits |
|---|---|
| Broccoli | Rich in fiber, vitamin C, and antioxidants, supporting immune health and digestion. |
| Potatoes | A great source of potassium, vitamin B6, and energy-boosting carbs. |
| Cheddar Cheese | Packed with calcium and protein, but should be consumed in moderation. |
| Garlic & Onions | Boosts immunity and adds natural anti-inflammatory benefits. |
Is It Good for Weight Loss?
This soup can fit into a healthy diet if consumed in moderation. To make it lighter, try these swaps:
- Use low-fat cheese instead of full-fat cheddar.
- Replace heavy cream with Greek yogurt or milk.
- Skip the flour and thicken it naturally with blended potatoes.
Frequently Asked Questions (FAQs)
1. Can I Make This Soup in a Slow Cooker or Instant Pot?
Absolutely! Here’s how:
- Slow Cooker: Add all ingredients (except cheese and cream) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cheese and cream at the end.
- Instant Pot: Sauté onions and garlic, then add the remaining ingredients (except cheese and cream). Cook on high pressure for 10 minutes, quick release, then stir in cheese and cream.
2. How Long Does Homemade Soup Last?
Stored properly in an airtight container, it lasts:
- In the fridge: 3-4 days
- In the freezer: Up to 2 months
3. Can I Use Pre-Shredded Cheese?
Technically, yes—but it’s not the best choice. Pre-shredded cheese contains anti-caking agents that can affect the texture of your soup.
For the creamiest soup, always shred your cheese fresh!
Final Thoughts: Why You’ll Love This Recipe
Whether you’re a soup lover, a cheese addict, or just someone looking for a quick, hearty meal, this Cheddar Broccoli Potato Soup is a total winner. It’s rich, creamy, and completely satisfying. Plus, it’s super customizable, so you can make it as indulgent or as healthy as you want.
So what are you waiting for? Grab a pot, some cheese, and let’s get cooking!
Did you try this recipe? Share your thoughts in the comments!
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The Best Cheddar Broccoli Potato Soup – Easy & Comforting
- Total Time: 0 hours
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
There’s nothing quite like a warm, creamy bowl of Cheddar Broccoli Potato Soup to bring comfort on a chilly day. This rich and hearty soup is loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese, making it the ultimate cozy meal. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish, this recipe delivers big on flavor and creaminess. Plus, it’s easy to customize—make it vegetarian, add protein, or spice it up to your liking. Get ready to enjoy the best homemade broccoli cheddar potato soup ever!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 2 cups broccoli, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra depth)
For Garnishing (Optional):
- Extra shredded cheddar cheese
- Crumbled bacon
- Green onions, chopped
- A drizzle of hot sauce for spice
Instructions
In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes until the potatoes are fork-tender. Add the chopped broccoli and cook for an additional 5 minutes.
In a small bowl, mix the flour with a couple of tablespoons of water to create a smooth paste. Stir this into the soup and let it simmer for 2-3 minutes until it starts to thicken.
For a smoother soup, use an immersion blender to blend part of the soup while keeping some chunks. If you prefer a chunkier soup, simply mash some of the potatoes with a spoon.
Reduce the heat to low and slowly stir in the shredded cheddar cheese, one handful at a time, until fully melted. Pour in the heavy cream and stir well to combine. Season with salt, black pepper, and smoked paprika.
Ladle the soup into bowls and top with extra shredded cheese, crumbled bacon, or green onions for an added burst of flavor. Serve warm with crusty bread or crackers.
Notes
- For a healthier version: Swap heavy cream for milk or Greek yogurt and use low-fat cheese.
- For a gluten-free option: Use cornstarch instead of flour for thickening.
- Make it protein-packed: Add cooked shredded chicken or crispy bacon.
- Want extra spice? Stir in a pinch of cayenne pepper or a few dashes of hot sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months, then reheat gently on the stovetop.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg