This Cheddar Broccoli Potato Soup is the ultimate comfort food! It’s rich, creamy, and packed with tender potatoes, fresh broccoli, and loads of cheddar cheese. Perfect for chilly days or when you need a hearty meal, this soup is easy to make and pairs wonderfully with crusty bread for dipping.
Ingredients
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups potatoes, peeled and diced
- 4 cups fresh broccoli florets, chopped
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- Salt and pepper to taste
- Optional toppings: extra shredded cheese, chopped green onions, bacon bits
Directions
Step 1: Sauté the Aromatics
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another minute, stirring frequently until fragrant.
Step 2: Make the Base
- Stir in the flour and cook for 1-2 minutes, stirring constantly until the mixture is lightly browned. This helps remove the raw flour taste and creates a thickening base.
- Gradually whisk in the broth until smooth, scraping any bits from the bottom of the pot.
Step 3: Add Potatoes and Broccoli
- Add the diced potatoes and bring the mixture to a simmer. Cook for about 10 minutes, or until the potatoes start to soften.
- Add the chopped broccoli and continue to cook for an additional 10-15 minutes, or until both the potatoes and broccoli are tender.
Step 4: Add Cheese and Milk
- Lower the heat to prevent curdling, then gradually stir in the shredded cheddar cheese until it’s fully melted and the soup is creamy.
- Slowly pour in the milk, stirring to combine. Season with salt and pepper to taste.
Step 5: Serve
- Ladle the soup into bowls and garnish with extra shredded cheese, green onions, or bacon bits if desired. Serve hot and enjoy!
Serving Suggestions
This Cheddar Broccoli Potato Soup is fantastic with crusty bread or a side salad. For extra indulgence, top with a dollop of sour cream or pair with a warm grilled cheese sandwich.
Storage Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in individual portions for up to 2 months. Let the soup cool completely before transferring to freezer-safe containers. Reheat on the stove, stirring occasionally.
Helpful Notes
- Blending Tip: For a smoother soup, use an immersion blender to puree part or all of the soup before adding the cheese and milk. This creates a silky texture.
- Cheese Selection: Sharp cheddar works best for bold flavor. Avoid pre-shredded cheese, which doesn’t melt as smoothly due to anti-caking agents.
- Milk Options: Whole milk or 2% milk yields the creamiest result, but you can use half-and-half or cream for an even richer consistency.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: “Layer your flavors with fresh aromatics. Sauté onions and garlic until they’re deeply aromatic for a soup that’s bursting with flavor.”
- Chef Ina Garten: “When using potatoes in soup, try Yukon gold or russet varieties—they hold up well and add creaminess when blended.”
- Chef Jamie Oliver: “For a pop of flavor, finish with a sprinkle of smoked paprika or cayenne pepper.”
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth for a fully vegetarian option.
2. What type of potatoes work best in this soup?
Yukon gold or russet potatoes are ideal. Yukon golds have a creamy texture, while russets are starchier and thicken the soup nicely.
3. Can I substitute milk with a dairy-free option?
Yes, unsweetened almond or oat milk works as a substitute, though it may slightly alter the flavor.
4. How can I make the soup thicker?
For a thicker soup, reduce the broth by 1/2 cup or blend part of the soup until smooth.
5. Can I use frozen broccoli?
Yes, frozen broccoli can be added in the same way as fresh, though you may need to cook it slightly less.
6. How do I prevent the cheese from curdling?
Lower the heat before adding cheese and milk, and add them slowly to avoid curdling.
7. Is it possible to make this soup in a slow cooker?
Yes, add all ingredients except milk and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in cheese and milk just before serving.
8. Can I add other vegetables?
Absolutely! Carrots or celery are great additions and can be sautéed with the onions.
9. Can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener instead.
10. What can I do if the soup is too salty?
Add more milk or broth, or toss in a peeled potato to absorb excess salt. Be sure to remove the potato before serving.
Enjoy every spoonful of this Creamy Cheddar Broccoli Potato Soup—it’s a cozy, satisfying dish that’s sure to become a family favorite!
