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