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Craving a cozy, creamy bowl that never fails on busy nights? This Broccoli Potato Cheese Soup delivers tender potatoes, bright broccoli, and melty cheddar in a velvety base that feels like a hug in a bowl—save it now for your weeknight rotation.
Why you’ll love this recipe
- Comfort-first flavor: Silky, cheesy broth with tender broccoli and potato chunks gives peak Broccoli Cheddar Soup vibes while staying easy and approachable.
- Pantry-friendly: Uses simple ingredients you likely have—potatoes, broccoli, cheddar, broth, milk, and aromatics—for a budget-friendly dinner.
- Pinterest-approved: Taps into high-intent searches like Broccoli Potato Soup Recipes and Cheese Soup Recipes for guaranteed crowd appeal.
Ingredient notes
- Broccoli: Fresh florets cook quickly and keep their color; cut into bite-sized for even cooking.
- Potatoes: Yukon golds bring a creamy texture without falling apart; dice into ½-inch cubes for even simmering.
- Cheddar: Freshly shredded sharp cheddar melts smoothly than pre-shredded and adds robust flavor.
- Roux: A quick butter-flour base thickens the soup without heaviness.
- Liquids: A mix of broth, milk, and a splash of cream builds body and richness.
- Seasoning: Kosher salt, black pepper, and sweet paprika round out the cheddar-forward profile.
Step-by-step instructions
- Build the base: Sauté diced onion in butter until translucent, then add garlic just until fragrant.
- Make a blond roux: Whisk in flour and cook briefly to remove raw taste.
- Add liquids: Slowly whisk in broth, then milk and cream to avoid lumps and keep the texture satiny.
- Potatoes first: Simmer potatoes until just tender; this prevents mushy broccoli later.
- Add broccoli: Stir in florets and cook until bright green and fork-tender.
- Finish with cheddar: Off heat, fold in freshly shredded cheddar by handfuls to prevent splitting.
- Final season: Adjust salt, pepper, and paprika; thin with milk or broth if needed.
Storage information
- Refrigerate: Cool completely, store up to 3–4 days in airtight containers.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk to restore creaminess.
- Freeze: For best texture, freeze before adding cheddar; reheat and stir in cheese just before serving.
Helpful tips
- Shred your own cheddar: Pre-shredded often has anti-caking agents that resist melting.
- Control thickness: Adjust with extra broth or milk to reach your perfect spoon-coating consistency.
- Prevent curdling: Remove from heat before adding cheese and add in small handfuls.
- Even cuts: Uniform potato cubes and similar-sized broccoli florets cook at the same rate.
Variations
- Lighter: Swap half-and-half for cream and reduce cheddar slightly while keeping flavor intact.
- Extra veggie: Fold in a handful of baby spinach at the end for color and nutrients.
- Herby: Add a pinch of thyme or parsley with the onions for a savory twist.
- Chunky vs. smooth: Partially blend with an immersion blender for a creamier base, but keep veggie pieces for texture.
- Slow cooker: Sauté onion/garlic, make a quick roux on the stove, then transfer with potatoes and broccoli to the slow cooker; add milk/cream in the last hour and stir in cheddar at the end.
FAQ
- Can this be vegetarian? Yes—use vegetable broth and confirm cheese is vegetarian-friendly.
- Can it be gluten-free? Use a gluten-free flour blend for the roux or thicken with cornstarch slurry.
- Which potatoes are best? Yukon golds for creaminess; russets will be softer and can break down more.
- How to fix a too-thick soup? Stir in warm broth or milk a little at a time.
- How to reheat without splitting? Low heat, stirring often; add a splash of milk at the end.
Related Recipes You’ll Love
- Explore similar comforting bowls and cheese-forward soups on elitesrecipes.com using search terms like “Broccoli Cheddar Soup,” “Potato Soup Recipe,” and “Cheese Soup Recipes.”
Tools and equipment needed
- Large heavy-bottomed pot or Dutch oven, wooden spoon or silicone spatula, whisk, measuring cups/spoons, chef’s knife, cutting board, and ladle.
Serving ideas
- Serve with crusty sourdough, a simple green salad, or warm bread bowls for that classic presentation.
- Garnish with extra shredded cheddar, chives, or a crack of black pepper.
Make-ahead notes
- Prep and dice vegetables up to 24 hours in advance; store separately.
- For the best texture, cook the soup up to the point before the cheese, cool, and refrigerate; reheat and fold in the cheddar just before serving.
Nutrition-minded swaps
- Use lower-fat milk and reduce cream to lighten calories; increase broccoli for volume.
- Replace part of the potatoes with cauliflower for a lower-carb profile while keeping the body.
Dietary Swaps
Make Broccoli Potato Cheese Soup vegetarian with vegetable broth and ensure the cheddar uses vegetarian rennet; to lighten, swap part of the cream for milk, and add 1 extra teaspoon of flour to the roux for body. For gluten-free, replace the roux with a cornstarch slurry added at the end, maintaining the silky finish typical of top Broccoli Potato Soup Recipes.
Texture Preferences
If you love a chunkier Potato Soup Recipe, keep broccoli florets and potato cubes larger and skip blending; for a creamier bowl, pulse an immersion blender a few times before folding in cheddar. This lets you hit that Broccoli Cheddar Soup creaminess while still showcasing tender Broccoli and Potatoes for satisfying bites.
Flavor Boosters
Layer flavor without heaviness by blooming sweet paprika with the butter and onions, then finish with a squeeze of lemon or a splash of apple cider vinegar to brighten Cheddar Potatoes. A pinch of thyme or parsley added early complements Cheese Soup Recipes while keeping the profile classic and weeknight-friendly.
Garnish And Presentation
Elevate Broccoli Potato Cheese Soup with a ribbon of freshly shredded cheddar, chopped chives, and a crack of black pepper for color and aroma. For entertaining, serve in warm bread bowls or rustic stoneware and add a “toppings bar” with extra cheese, Greek yogurt, and croutons to echo favorite Broccoli Potato Soup Recipes.
Make-Ahead And Reheating
Cook through the potato stage and refrigerate; reheat gently and add cheese off heat to preserve the glossy finish loved in Broccoli Cheddar Soup. If freezing, stop before adding cheddar, thaw in the fridge, then rewarm and fold in cheese right before serving to keep the texture velvety.
Budget-Friendly Strategies
Use frozen broccoli florets and shred block cheddar at home to save costs while ensuring a smooth melt in this Potato Soup Recipe. Keep pantry staples—broth, flour, onions, and spices—on hand so Broccoli Potato Cheese Soup remains an easy, budget-friendly comfort any night.
Equipment Notes
A heavy-bottomed Dutch oven prevents scorching as the roux and dairy come together, a whisk keeps the base lump-free, and an immersion blender offers control over the body. Sharp knives make uniform Broccoli And potato cuts for even cooking, which is key to consistent results in Cheese Soup Recipes.
Seasonal Adaptations
For fall and winter, add a pinch of nutmeg or smoked paprika and serve with bread bowls for a cozy Broccoli Potato Cheese Soup. In spring and summer, brighten with lemon zest and parsley and pair with a crisp salad to keep Broccoli Potato Soup Recipes fresh yet satisfying.
PrintBroccoli Potato Cheese Soup with Cheddar
Creamy, cozy Broccoli Potato Cheese Soup loaded with tender potatoes, bright broccoli, and melty cheddar for the ultimate comfort bowl.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6
Ingredients
– 3 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
– 3 cups low-sodium chicken or vegetable broth
– 2 cups whole milk
– 1 cup heavy cream
– 3 cups Yukon gold potatoes, 1/2-inch cubes
– 4 cups broccoli florets, bite-size
– 2 1/2 cups sharp cheddar, freshly shredded
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp sweet paprika
– Garnish: extra cheddar, chives
Instructions
1. Sauté onion in butter 3–4 minutes; add garlic 30 seconds.
2. Whisk in flour to form a blond roux.
3. Slowly whisk in broth, then milk and cream.
4. Simmer potatoes 10–12 minutes until just tender.
5. Add broccoli 5–7 minutes until bright and tender.
6. Off heat, fold in cheddar until melted.
7. Season and adjust thickness as needed.
Notes
For freezing, stop before adding cheese. Reheat and stir in cheddar before serving for the best texture.