This Cheddar Broccoli Potato Soup is the ultimate comfort food, packed with tender vegetables, hearty potatoes, and rich cheddar cheese. It’s creamy, flavorful, and perfect for a cozy dinner. This soup will warm you up and leave you craving more with each spoonful!
Whenever the weather starts to cool down, I know it’s time to whip up a big pot of this Cheddar Broccoli Potato Soup. It has become a family favorite, especially for my husband, who always asks for a second bowl! The kids love the cheesy goodness, and I love how it sneaks in some extra veggies. It’s one of those recipes that feels like a big hug in a bowl, and it’s perfect for those chilly nights when we all want to gather around the table and enjoy something warm and comforting.
Why This Cheddar Broccoli Potato Soup is Your New Favorite Comfort Food
- Creamy and Cheesy: Loaded with sharp cheddar and parmesan, this soup is rich and cheesy, creating a velvety texture that’s hard to resist.
- Hearty and Filling: Packed with tender chunks of potato, broccoli, carrots, and celery, this soup is a meal in itself – perfect for satisfying big appetites.
- Easy to Make: Simple ingredients and easy steps make this soup a go-to for busy weeknights when you crave something warm and delicious.
- Vegetable-Packed: Despite its creamy texture, it’s filled with nutritious vegetables like broccoli, carrots, and celery, making it a wholesome option.
Ingredients:
- 80 g (5 1/2 Tbsp) butter, divided
- 165 g (1 1/3 cups) chopped carrots (about 3)
- 100 g (1 cup) chopped celery (about 2 stalks)
- 115 g (1 cup) chopped yellow onion (1 small)
- 2 garlic cloves, minced
- 710 ml (3 cups) low-sodium chicken broth
- 525 g (3 1/2 cups) peeled and cubed russet potatoes, cut into 1.25-2 cm (1/2-3/4 inch) cubes (about 2 large potatoes)
- 3 cups chopped broccoli florets (about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 45 g (6 Tbsp) all-purpose flour
- 710 ml (3 cups) milk (preferably 1% or 2%)
- 120 ml (1/2 cup) heavy cream
- 225 g (2 cups) shredded sharp cheddar cheese (8 oz)
- 30 g (1/3 cup) finely shredded parmesan cheese (1 oz)
Directions:
- Sauté the Vegetables: In a large pot, melt 1 1/2 tablespoons of butter over medium heat. Add chopped carrots, celery, and onion, sautéing for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Soup Base: Stir in the chicken broth, diced potatoes, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce to medium, cover the pot with a lid, and let it cook for about 15 minutes.
- Add the Broccoli: Stir in the broccoli florets and cook for an additional 5 minutes, or until all the vegetables are tender.
- Make the Cream Sauce: While the soup is simmering, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk, ensuring no lumps form.
- Finish the Sauce: Continue to stir the milk mixture until it thickens, then add the heavy cream. Once the sauce is creamy and smooth, remove from heat.
- Combine and Serve: Pour the cream sauce into the soup pot once the vegetables are tender. Stir everything together, then remove the pot from heat. Gradually add the shredded cheddar and parmesan cheeses, stirring until fully melted and smooth. Serve the soup warm and enjoy!
Notes:
- Substitutions: You can substitute the russet potatoes with Yukon Gold for a creamier texture, or use vegetable broth instead of chicken broth for a vegetarian version.
- Make It Lighter: To lighten the soup, replace the heavy cream with half-and-half or omit it altogether for a lower-calorie option.
- Add a Kick: If you like a little spice, try adding a pinch of cayenne pepper or red pepper flakes to the soup for some heat.
- Freezing Tips: This soup can be made in large batches and frozen for up to three months. Just reheat slowly on the stovetop to maintain the creamy texture!
