Creamy Broccoli and Cheddar Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
