Cheddar Broccoli Potato Soup Recipe

Craving a hearty, comforting meal that’s both delicious and nutritious? Look no further than this Cheddar Broccoli Potato Soup recipe. This rich, creamy soup combines the smoothness of cheddar cheese, the earthy taste of broccoli, and the satisfying texture of potatoes for a dish that will warm you from the inside out. Whether you're a seasoned home cook or a kitchen beginner, this recipe is simple, versatile, and sure to become a household favorite. Read on to discover how to make this flavorful soup and learn tips for perfecting it every time.

What is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a creamy and hearty soup made from a blend of broccoli florets, tender potatoes, and sharp cheddar cheese. This classic combination of vegetables and cheese creates a comforting meal that’s perfect for cold days, quick dinners, or even meal prepping for the week. Packed with vitamins, minerals, and protein, this soup offers both nourishment and flavor in one delicious bowl.

Ingredients List for Cheddar Broccoli Potato Soup

To create the perfect Cheddar Broccoli Potato Soup, you’ll need the following ingredients:

For the Soup Base:

• 3 tablespoons of unsalted butter: Provides a rich, buttery base for the soup.
• 1 medium onion, diced: Adds sweetness and depth of flavor.
• 2 cloves of garlic, minced: Boosts the savory flavor profile.
• 3 tablespoons all-purpose flour: Helps thicken the soup to give it that classic creamy texture.
• 4 cups chicken or vegetable broth: Acts as the liquid base of the soup. Vegetable broth is a great option for a vegetarian version.
• 4 medium russet potatoes, peeled and diced: These add bulk and creaminess to the soup.
• 3 cups broccoli florets: Adds color, texture, and nutritional value.
• 2 cups shredded sharp cheddar cheese: The star ingredient that brings the rich, cheesy flavor to the soup.

For Seasoning and Finish:

• 1 cup heavy cream or half-and-half: Makes the soup extra creamy and luxurious.
• Salt and pepper to taste: Essential for bringing out the flavors of the other ingredients.
• 1 teaspoon paprika or smoked paprika (optional): Adds a bit of warmth and depth to the overall flavor.
• Fresh parsley or chives for garnish: A fresh, vibrant finishing touch.

Substitutions and Variations

Sometimes, you may want to switch things up based on your dietary needs or available ingredients. Here are a few ideas for substitutions and variations:

• Cheddar cheese: If you’re not a fan of sharp cheddar, try substituting it with mild cheddar, Gruyere, or even gouda for a different flavor profile.
• Dairy-free option: For a lactose-free version, use almond milk or coconut cream in place of the heavy cream, and swap the cheddar with a dairy-free cheese alternative.
• Add protein: Amp up the protein content by adding cooked bacon, shredded chicken, or even diced ham.
• Gluten-free variation: To make the soup gluten-free, substitute the flour with cornstarch or gluten-free all-purpose flour.
• Vegan version: Make the recipe vegan by using vegetable broth, plant-based milk (like cashew or almond milk), and vegan cheese alternatives. You can also skip the butter and sauté your onions and garlic in olive oil.

Step-by-Step Cooking Instructions

Making Cheddar Broccoli Potato Soup at home is easier than you think. Follow these step-by-step instructions to achieve the perfect consistency and flavor:

1. Prep the vegetables: Start by dicing the onion and garlic, peeling and cubing the potatoes, and cutting the broccoli into small florets.
2. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, sautéing them until soft and fragrant (about 3-4 minutes).
3. Make the roux: Once the onions are soft, sprinkle the flour over the mixture, stirring constantly for about 1 minute. This will help thicken the soup.
4. Add the broth: Slowly pour in the chicken or vegetable broth, whisking as you go to ensure the flour fully dissolves. Bring the mixture to a simmer.
5. Cook the potatoes: Add the diced potatoes to the pot. Cover and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Add the broccoli: Stir in the broccoli florets and cook for another 5-7 minutes, just until the broccoli becomes tender.
7. Blend (optional): For a smoother texture, use an immersion blender to partially or fully puree the soup. If you prefer a chunkier soup, skip this step.
8. Add the cheese and cream: Lower the heat and slowly stir in the shredded cheddar cheese, followed by the heavy cream or half-and-half. Stir until the cheese is fully melted and incorporated.
9. Season and serve: Taste the soup and season with salt, pepper, and paprika (if using). Garnish with fresh parsley or chives before serving.

How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

1. Gather your ingredients and tools: Have everything prepped before you start cooking to streamline the process. You’ll need a large pot or Dutch oven, a whisk, a sharp knife, and a cutting board.
2. Cook in stages: Start by sautéing your aromatics, then move on to thickening the soup with a roux. Add your liquids and cook the vegetables in stages, starting with the potatoes since they take longer to cook than broccoli.
3. Blending options: If you prefer a very smooth soup, an immersion blender is your best friend. For those who like texture, blend only a portion of the soup and leave the rest chunky.
4. Finish with dairy: To ensure the soup stays creamy, be sure to reduce the heat when adding cheese and cream. This prevents the dairy from curdling.

Common Mistakes to Avoid

• Overcooking the broccoli: Broccoli can become mushy and lose its bright green color if overcooked. Be sure to add it toward the end of the cooking process.
• Using pre-shredded cheese: Pre-shredded cheese often contains additives to prevent clumping, which can affect the smoothness of your soup. Grate your own cheese for the best results.
• Skipping the roux: The flour-butter roux is essential for thickening the soup. Without it, the soup may turn out too thin.
• Curdling the cream: If you add the cream or cheese when the soup is too hot, it may curdle. Lower the heat before incorporating these ingredients.

Serving and Presentation Tips

How you serve and present Cheddar Broccoli Potato Soup can make a big difference in your dining experience. Consider the following tips for serving and garnishing your soup:

• Serve in a bread bowl: For an extra indulgent experience, serve your soup in a hollowed-out bread bowl. This adds both flavor and texture to the meal.
• Top with extra cheese: Sprinkle a bit of extra cheddar on top of each bowl for that perfect cheesy finish.
• Add a crunchy garnish: Try topping the soup with homemade croutons or crispy bacon bits for an added crunch.

How to Serve Cheddar Broccoli Potato Soup

This soup is incredibly versatile and can be served in many ways:

• As a starter: Serve smaller portions as an appetizer before a main course like roasted chicken or a sandwich.
• As a main dish: Pair it with crusty bread, a side salad, or grilled cheese sandwiches for a complete, satisfying meal.
• In smaller bowls for meal prep: This soup reheats well, making it a great option for weekday lunches.

Presentation Ideas for Cheddar Broccoli Potato Soup

• Garnish with fresh herbs: A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness.
• Drizzle with cream: For an elegant presentation, drizzle a small amount of cream or sour cream in a swirl pattern on top of the soup.
• Cheese crisps: Bake small rounds of cheddar cheese in the oven until crispy, and use them as a decorative and tasty topping.

Cheddar Broccoli Potato Soup Recipe Tips

• Use sharp cheddar: The sharper the cheddar, the more pronounced the cheese flavor will be. This balances the creaminess of the potatoes and the slight bitterness of the broccoli.
• Simmer gently: Keep the soup at a gentle simmer to avoid overcooking the ingredients or causing the cream to curdle.
• Taste as you go: Always taste your soup before serving and adjust the seasoning as needed.

Frequently Asked Questions (FAQs)

Can I freeze Cheddar Broccoli Potato Soup? Yes, but keep in mind that soups with dairy can sometimes separate when frozen. If freezing, consider leaving out the cream and cheese until you reheat the soup.

How long does Cheddar Broccoli Potato Soup last in the fridge? It will last about 3-4 days when stored in an airtight container in the refrigerator.

Can I use frozen broccoli? Absolutely! Just add it directly to the soup without thawing, and adjust the cooking time slightly.

Conclusion

Cheddar Broccoli Potato Soup is the ultimate comfort food—rich, creamy, and bursting with flavor. It’s easy to make, endlessly customizable, and perfect for cozy dinners or meal prep. Whether you're making a simple weeknight meal or impressing guests, this recipe is a guaranteed crowd-pleaser. So, grab your ingredients and give this satisfying soup a try—you won’t regret it!

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