The aroma of sharp cheddar melting into a creamy broth, mingled with the earthy scent of potatoes and broccoli, is pure comfort in a bowl. I remember those days when a quick, uninspired meal was the only option after a long day, but then I discovered this amazing recipe for Irresistible Cheddar Broccoli Potato Soup. It’s a hearty, soul-warming hug that comes together surprisingly easily on the stovetop, proving that truly delicious, homemade food doesn’t have to be complicated. Forget takeout; this velvety, cheesy classic is about to become your new go-to for cozy nights in.
Why You’ll Love This Irresistible Cheddar Broccoli Potato Soup
Craving a truly cozy meal?
This irresistible cheddar broccoli potato soup is pure comfort in a bowl, merging two beloved classics into one velvety delight.
- Effortless Elegance: Surprisingly simple to prepare on the stovetop, making it perfect for weeknights.
- Flavor Explosion: Rich cheddar, tender broccoli, and creamy potatoes create a deeply satisfying taste.
- Ultimate Comfort: It’s a hearty, soul-warming hug that banishes fast food cravings.
- Texture Heaven: You’ll adore the perfect marriage of creamy broth and tender vegetables.
- Versatile Delight: Easily adaptable, try adding crispy bacon or swapping veggies.
Irresistible Cheddar Broccoli Potato Soup Ingredients
For the Savory Base
- Butter – You’ll need 5 1/2 tablespoons, divided, for sautéing and creating a luscious roux.
- Carrots – 1 1/3 cups chopped; these add a touch of natural sweetness and beautiful color.
- Celery – 1 cup chopped; forms the aromatic foundation of our soup.
- Yellow Onion – 1 cup chopped; for that essential savory depth of flavor.
- Garlic – 2 cloves, minced; awakens all the other flavors with its wonderful pungency.
- Low-Sodium Chicken Broth – 3 cups; the liquid heart of our soup, keeping it light yet flavorful.
- Russet Potatoes – 3 1/2 cups peeled and cubed (about 2 large); these get wonderfully tender and contribute to the soup’s creamy texture.
- Broccoli Florets – 3 cups chopped (from about 2 heads); aim for tender-crisp so they still have a vibrant green pop!
- Dried Thyme – 1/4 tsp; a classic herb pairing that complements these hearty flavors perfectly.
- Salt and Freshly Ground Black Pepper – to taste; the essential seasonings that bring everything together.
For the Creamy, Cheesy Finish
- All-Purpose Flour – 6 tablespoons; this is key to creating our velvety smooth soup base via a roux.
- Milk – 3 cups (1% or 2% is perfect); adds a wonderful creaminess without being too heavy.
- Heavy Cream – 1/2 cup; for that extra touch of indulgence and luxurious texture. (Or try half-and-half for a lighter touch).
- Shredded Sharp Cheddar Cheese – 2 cups (8 oz); we want that bold, tangy cheddar flavor to truly shine!
- Finely Shredded Parmesan Cheese – 1/3 cup (1 oz); adds a subtle salty, nutty layer of complexity.
- Fresh Parsley – for garnish (optional); a sprinkle of green makes everything look as good as it tastes!
How to Make Irresistible Cheddar Broccoli Potato Soup
- Melt half the butter in a large pot over medium heat until it shimmers.
- Sauté the carrots, celery, and onion for 3–4 minutes until they begin to soften.
- Add the minced garlic and cook for 30 seconds more until fragrant and delicious.
- Pour in the chicken broth, add the cubed potatoes, thyme, salt, and pepper. Bring to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for about 15 minutes until the potatoes are fork-tender.
- Stir in the broccoli florets and cook for another 5 minutes until they are bright green and tender.
- Melt the remaining butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
- Gradually whisk in the milk until smooth, then cook until the mixture slightly thickens, creating a creamy base.
- Stir in the heavy cream, then carefully pour this thickened mixture into the soup pot and combine well.
- Remove the soup from the heat and stir in both shredded cheddar and Parmesan cheeses until they’re completely melted and gloriously smooth.
- Ladle the warm soup into bowls and garnish with fresh parsley if desired.
Optional: Garnish with crispy bacon bits for an added savory crunch.
Exact quantities are listed in the recipe card below.
Cheesy Potato & Broccoli Soup Variations
Ready to personalize this creamy delight? Let’s explore some delicious twists to make this cheesy potato broccoli soup your very own!
- Add Protein: Stir in cooked shredded chicken, crumbled crispy bacon, or smoky ham for a heartier meal.
- Spicy Kick: For a bit of heat, add a pinch of cayenne pepper or a sprinkle of red pepper flakes.
- Veggie Boost: Swap some broccoli for cauliflower or add a handful of fresh spinach in the last few minutes.
- Herbaceous Notes: Incorporate a sprig of fresh rosemary while simmering or a spoonful of fresh dill at the end.
- Lighter Option: Use half-and-half or whole milk instead of heavy cream for a less rich, but still creamy, soup.
- Gluten-Free: Use a gluten-free all-purpose flour blend or cornstarch slurry (2 tbsp cornstarch mixed with 1/4 cup cold water) to thicken.
- Smoky Flavor: Add a teaspoon of smoked paprika along with the dried thyme for a subtle smoky depth.
Make Ahead Options
This Irresistible Cheddar Broccoli Potato Soup is a dream for busy cooks looking to save time, making it a perfect candidate for meal prep! You can prepare the entire soup base (steps 1-6) up to 2 days in advance and refrigerate it in an airtight container. To maintain the best texture and flavor, it’s best to add the milk, cream, and cheeses just before serving. When you’re ready to eat, gently reheat the soup base on the stovetop over medium-low heat, then whisk in the milk and cream mixture (steps 7-9). Once heated through, remove from the heat and stir in the cheeses until melted and wonderfully smooth, ensuring the cheddar doesn’t become oily. This strategy allows you to enjoy that homemade comfort in a fraction of the time on any given night.
Expert Tips
- Carrot Prep: Cut carrots evenly so they cook at the same rate as the other vegetables, preventing some from being mushy while others are still firm.
- Roux Patience: Cook the flour and butter mixture for a full minute to remove the raw flour taste. Boiling this Irresistible Cheddar Broccoli Potato Soup base with milk prevents lumps.
- Broccoli Brightness: Add broccoli in the last 5 minutes of cooking. This keeps it vibrantly green and perfectly tender, rather than overcooked and dull.
- Cheese Power: Gradually melt cheeses off the heat. This prevents the soup from becoming oily or grainy, ensuring a smooth, luxurious finish.
- Seasoning Savvy: Taste and adjust salt and pepper at the end. The cheese adds saltiness, so be mindful before adding more.
How to Store and Freeze Irresistible Cheddar Broccoli Potato Soup
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3 days. This hearty cheddar broccoli potato soup is perfect for delicious meal prep!
- Freezer: To freeze, let the soup cool completely. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months.
- Reheating: Thaw frozen soup in the fridge overnight. Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. You may need to add a splash of milk or broth.
What to Serve with Irresistible Cheddar Broccoli Potato Soup?
Transform this hearty soup into a complete, satisfying meal with these delightful additions that complement its creamy, cheesy goodness.
- Crusty Bread: Perfect for soaking up every last drop of this rich, velvety soup.
- Side Salad: A crisp, fresh salad with a light vinaigrette balances the soup’s richness beautifully.
It’s the ideal way to add a refreshing counterpoint to the creamy soup. - Grilled Cheese Sandwich: An absolute classic pairing that takes comfort food to a whole new level.
- Roasted Chicken: Lean protein adds substance, making this a wonderfully complete dinner.
- Garlic Bread: Double down on the savory goodness with this aromatic, buttery side.
- Cornbread Muffins: Slightly sweet and tender, these are fantastic for dipping.
- Apple Slices: A touch of sweet, tart crispness cuts through the soup’s richness.
- A Crisp White Wine: Like a Sauvignon Blanc, its acidity complements the cheese and vegetables.
Irresistible Cheddar Broccoli Potato Soup Recipe FAQs
Can I use different types of potatoes for this soup?
Absolutely! While Russet potatoes give this soup its signature creaminess, you can certainly use Yukon Golds or even red potatoes. Just be sure to cut them into similar-sized cubes for even cooking, and they’ll contribute a lovely texture to your Irresistible Cheddar Broccoli Potato Soup.
How can I make this soup dairy-free or vegan?
Making it dairy-free or vegan is quite achievable! For a vegan version, swap the butter for olive oil or vegan butter, use vegetable broth instead of chicken broth, and substitute the milk and heavy cream with unsweetened plant-based milk (like oat or cashew, which are great for creaminess) and a cashew cream or full-fat coconut milk (from a can, just the thick part). For the cheese, use your favorite dairy-free cheddar shreds. The texture might vary slightly, but the flavor will still be wonderfully comforting.
My soup seems a little too thick. How can I thin it out?
No worries, that’s an easy fix! You can thin out your soup by gradually stirring in more chicken broth or milk, a quarter cup at a time, until it reaches your desired consistency. If you’ve added the cheese already, a little extra broth will help loosen it up beautifully without affecting the flavor too much.
How long does this soup last in the refrigerator, and can it be frozen?
This hearty soup keeps wonderfully in the refrigerator for 3 to 4 days when stored in an airtight container. And yes, it freezes like a dream! For the best texture when reheating, let the soup cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and gently reheat on the stovetop over low heat, stirring often. You might want to add another splash of milk or broth to revive its creamy texture.
Irresistible Cheddar Broccoli Potato Soup
Ingredients
Equipment
Method
- Melt half the butter in a large pot over medium heat until it shimmers.
- Sauté the carrots, celery, and onion for 3–4 minutes until they begin to soften.
- Add the minced garlic and cook for 30 seconds more until fragrant and delicious.
- Pour in the chicken broth, add the cubed potatoes, thyme, salt, and pepper. Bring to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for about 15 minutes until the potatoes are fork-tender.
- Stir in the broccoli florets and cook for another 5 minutes until they are bright green and tender.
- Melt the remaining butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
- Gradually whisk in the milk until smooth, then cook until the mixture slightly thickens, creating a creamy base.
- Stir in the heavy cream, then carefully pour this thickened mixture into the soup pot and combine well.
- Remove the soup from the heat and stir in both shredded cheddar and Parmesan cheeses until they're completely melted and gloriously smooth.
- Ladle the warm soup into bowls and garnish with fresh parsley if desired.