If you are looking for a comforting, velvety, and incredibly flavorful soup, the Creamy Broccoli and Potato Soup with Cheddar Recipe is an absolute must-try. This soup blends tender potatoes and vibrant broccoli with a luxurious cheese finish that warms you from the inside out. Each spoonful delivers a perfect balance of creamy texture and wholesome ingredients, making it ideal for any day when you want to indulge in a cozy, satisfying meal.
Ingredients You’ll Need
The magic of the Creamy Broccoli and Potato Soup with Cheddar Recipe lies in its simple but essential ingredients. Each component plays a vital role—from the sweetness of shredded carrots and sharpness of cheddar cheese to the aromatic garlic and hearty potatoes that provide a rich, creamy base.
- Shredded carrots (1 cup): Add a subtle natural sweetness and beautiful color.
- Chopped celery (2 stalks): Provides a refreshing crunch and depth of flavor.
- Chopped small onion (1): Brings a mild, savory base note that complements all the veggies.
- Minced garlic (4 cloves): Infuses the soup with a warm, aromatic kick.
- Peeled, cubed potatoes (4 cups): The heart of the soup, offering creamy texture and body.
- Chopped broccoli florets (4 cups): Adds vibrant green color and a fresh, slightly earthy taste.
- Black pepper (1 1/2 teaspoons): Balances out the richness with a subtle heat.
- Salt (2 1/2 teaspoons): Enhances every flavor beautifully.
- Chicken broth (4 cups): Creates a flavorful, savory liquid base that ties it all together.
- Heavy cream (2 cups): Delivers indulgent creaminess and smooth texture.
- Flour (1/4 cup): Acts as a thickening agent for the perfect consistency.
- Shredded sharp cheddar cheese (2 cups): The star ingredient that melts into every spoonful, adding rich sharpness.
How to Make Creamy Broccoli and Potato Soup with Cheddar Recipe
Step 1: Preparing the Vegetables
Start by prepping all your fresh ingredients. Chop the onion, celery, and broccoli florets into even pieces to ensure they cook evenly. Mince the garlic finely so it infuses the soup without overpowering it. Peel and cube the potatoes into bite-size chunks that will soften perfectly during simmering.
Step 2: Sautéing the Aromatics
In a large pot over medium heat, sauté the chopped onion, celery, and minced garlic in a bit of oil until they’re soft and fragrant. This step unlocks the flavors and forms a savory foundation for your soup without any heaviness.
Step 3: Adding Potatoes, Broccoli, and Broth
Next, add the cubed potatoes and broccoli florets to the pot. Pour in the chicken broth, sprinkle with salt and black pepper, then bring everything to a gentle boil. Once boiling, reduce heat and let it simmer until the potatoes and broccoli are tender, roughly 20 to 25 minutes.
Step 4: Creating the Creamy Base
While the vegetables cook, whisk together the heavy cream and flour in a separate bowl to form a smooth mixture. Slowly pour this into the simmering soup, stirring constantly to avoid lumps. This mixture will thicken the soup and give it that luscious, creamy consistency.
Step 5: Adding the Cheddar Cheese
Finally, stir in the sharp cheddar cheese gradually, allowing it to melt completely into the soup. This step transforms your soup into the rich, cheesy delight that makes the Creamy Broccoli and Potato Soup with Cheddar Recipe so irresistible.
How to Serve Creamy Broccoli and Potato Soup with Cheddar Recipe
Garnishes
Top off your soup with a sprinkle of extra shredded cheddar cheese or a few fresh parsley leaves for a pop of color and freshness. A dollop of sour cream or a swirl of cream can also add a lovely touch and elevate the presentation.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls to soak up all that creamy goodness. For a heartier meal, a crisp garden salad with a tangy vinaigrette offers a bright contrast to the rich flavors.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out small bread bowls. You can also sprinkle toasted nuts or crispy bacon bits on top for added texture and indulgence, making the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 3 days. The flavors will even deepen after resting, making your next meal just as delightful.
Freezing
You can freeze the Creamy Broccoli and Potato Soup with Cheddar Recipe for up to 2 months. However, because it contains cream and cheese, it’s best to cool it completely before freezing and to thaw slowly in the fridge to preserve the texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently. If the soup thickens too much during storage, add a splash of broth or cream to loosen it to that perfect creamy consistency again.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for a good-quality vegetable broth. The flavor will still be rich and satisfying.
Is there a way to make this soup dairy-free?
You can substitute the heavy cream with coconut milk or a plant-based alternative and use a dairy-free cheese, though the texture and flavor will change slightly.
Can I use frozen broccoli and potatoes?
Yes, frozen vegetables work well and can save prep time. Just adjust cooking times as needed until everything is tender.
What type of cheddar cheese works best?
Sharp or extra-sharp cheddar provides the best flavor punch. Avoid mild cheddar as it may not give the same depth of cheesiness.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still easy to ladle. If it feels too thick, add a little more broth or cream until you reach your desired consistency.
Final Thoughts
There is nothing quite like the comforting hug of the Creamy Broccoli and Potato Soup with Cheddar Recipe. It is simple to make, deeply satisfying, and perfect for sharing with loved ones on chilly days. I strongly encourage you to try this recipe — it might just become your new favorite go-to comfort food that you reach for time and again.
Print
Creamy Broccoli and Potato Soup with Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy broccoli potato soup made with fresh vegetables, rich chicken broth, and sharp cheddar cheese. This hearty soup combines shredded carrots, celery, onion, garlic, potatoes, and broccoli, slowly cooked and blended with cream and cheese for a velvety texture. Perfect for warming up on a chilly day.
Ingredients
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
Seasonings
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
Liquids and Dairy
- 4 cups chicken broth
- 2 cups heavy cream
Other
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté the aromatics: In a large pot over medium heat, add a bit of oil or butter, then sauté the chopped onion, minced garlic, shredded carrots, and chopped celery until the vegetables are softened and fragrant, about 5-7 minutes.
- Add potatoes and broccoli: Add the peeled and cubed potatoes along with chopped broccoli florets to the pot. Stir everything together to combine.
- Season and add broth: Sprinkle in the black pepper and salt, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 40-45 minutes, or until the vegetables are tender and cooked through.
- Make the roux: In a separate small pan, melt a couple tablespoons of butter over medium heat, then whisk in the flour and cook for 2-3 minutes to make a roux, which will help thicken the soup.
- Combine cream and roux: Gradually whisk in the heavy cream into the roux mixture to create a creamy base, making sure there are no lumps.
- Add cream mixture to soup: Pour the cream and roux mixture into the soup pot and stir well to combine. Continue to simmer the soup gently for another 10-15 minutes, allowing it to thicken.
- Blend the soup (optional): For a smoother texture, use an immersion blender to puree the soup partially or fully, depending on your preference. Alternatively, leave it chunky for more bite.
- Add cheddar cheese: Stir in the shredded sharp cheddar cheese until melted and incorporated into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with extra cheese or fresh herbs if desired. Serve warm and enjoy!
Notes
- You can substitute vegetable broth for a vegetarian option.
- For a thicker soup, add more flour when making the roux or reduce the amount of broth you use.
- If you prefer a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Be cautious with salt, as the cheddar cheese adds some saltiness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
