Creamy Broccoli and Cheddar Potato Soup Recipe

Introduction

This creamy broccoli and cheddar potato soup is a comforting and flavorful dish perfect for chilly days. It combines tender potatoes, fresh broccoli, and sharp cheddar cheese into a smooth, satisfying bowl of warmth.

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 2 cups milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional: Croutons or additional shredded cheese for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
2. Step 2: Add the diced potatoes and broccoli florets to the pot. Pour in the vegetable broth and bring to a boil.
3. Step 3: Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
5. Step 5: Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is heated through. Season with salt and pepper to taste.
6. Step 6: Serve hot, garnished with croutons or additional shredded cheese if desired.

Tips & Variations

• For a richer flavor, substitute half of the milk with heavy cream.
• Add a pinch of nutmeg to enhance the cheese’s depth.
• Use sharp or extra-sharp cheddar for a bolder taste.
• Swap vegetable broth for chicken broth if you prefer.
• To make it vegan, use plant-based milk, vegan butter, and dairy-free cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the texture smooth. Add a splash of milk if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it during the simmering step and cook until tender, just as you would with fresh broccoli.

How can I make the soup thicker?

For a thicker soup, use less broth or add a tablespoon of flour or cornstarch dissolved in a small amount of cold water while simmering. Cook for a few more minutes until thickened.

Creamy Broccoli and Cheddar Potato Soup Recipe

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★★★★★

4.8 from 740 reviews

This creamy broccoli and cheddar potato soup is a comforting, hearty dish perfect for chilly days. Made with tender potatoes, fresh broccoli florets, and melted cheddar cheese, this soup delivers a rich and smooth texture with the perfect balance of flavors. Easy to prepare on the stovetop, it makes a satisfying meal that’s both nutritious and delicious.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 2 cups milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Optional Garnishes

• Croutons
• Additional shredded cheddar cheese

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking and stirring for about 3-4 minutes until the onion becomes soft and translucent.
2. Add Vegetables and Broth: Incorporate the diced potatoes and broccoli florets into the pot. Pour in the vegetable broth and bring everything to a boil.
3. Simmer Until Tender: Reduce the heat to low and let the soup simmer gently for 15-20 minutes or until the potatoes and broccoli are fork-tender.
4. Blend the Soup: Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. For a chunkier texture, blend only half of the soup and stir it back in.
5. Add Dairy and Cheese: Stir in the milk followed by the shredded cheddar cheese. Continue stirring until the cheese has fully melted and the soup is hot throughout.
6. Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with optional croutons or extra shredded cheddar cheese.

Notes

• For a richer flavor, you can substitute whole milk with half-and-half or heavy cream.
• Using an immersion blender helps to control the soup’s texture; alternatively, carefully blend in batches using a regular blender.
• To make this soup gluten-free, ensure croutons are gluten-free or omit them altogether.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Add a pinch of nutmeg or mustard powder for extra depth in flavor if desired.

Keywords: broccoli cheddar soup, creamy potato soup, vegetarian soup, comfort food, easy stovetop soup