This Broccoli Cheddar Potato Soup is creamy and comforting, packed with soft potatoes and vibrant broccoli. It’s perfect for warming up on chilly days!
I love how cheesy it is, and the bright green broccolis make it look super fresh. Plus, who can resist dipping a warm bread roll into this yummy soup? 🍞🥦
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds great texture and flavor, but frozen works just as well. It also cooks faster. For a different veggie, try cauliflower for a similar taste.
Potatoes: I recommend Yukon Gold or Russet potatoes for their creaminess. You can swap them with sweet potatoes for a sweeter flavor, just note they will change the soup’s color.
Onion: A yellow onion is perfect for sweetness. If you’re in a pinch, white or even shallots can work. If you’re avoiding onion, try leeks for a milder taste.
Cheddar Cheese: Sharp cheddar gives the best flavor, but you can mix in varieties like gouda or pepper jack for a twist! For a dairy-free option, use a vegan cheese that melts well.
Milk or Cream: Whole milk is rich, but you can also use half-and-half for even creamier soup or almond milk for a lighter and dairy-free option.
How Can I Perfectly Thicken My Soup?
A roux made from butter and flour is a classic method to thicken soups. Be sure to whisk continuously to avoid lumps. Here’s a quick guide:
- Melt butter in a pot over medium heat.
- Add floured onion mixture, cooking for 2 minutes while whisking.
- Slowly add broth while whisking till smooth.
This method ensures a creamy base for your soup without any clumps. Remember to gradually stir in milk after the broth is added, maintaining a gentle heat to avoid curdling.
Delicious Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1 ½ cups whole milk or half-and-half
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and pepper, to taste
- ½ tsp dried thyme (optional)
- Fresh or dried parsley for garnish (optional)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of about 40 minutes from kitchen to table! Perfect for a quick and delicious meal any time of the day.
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, stir in the minced garlic and cook for another minute, just until fragrant. Your kitchen will smell amazing!
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture. Whisk constantly for about 2 minutes to form a roux. This will help thicken your soup later on. Don’t rush this step; it adds great flavor!
3. Stir in the Broth:
Slowly whisk in the chicken or vegetable broth, making sure there are no lumps remaining. Bring this mixture to a gentle simmer. You’ll see it start to bubble just a little—this is good!
4. Cook the Potatoes:
Add the diced potatoes into the pot and cook until they’re tender, about 10-15 minutes. You can poke them with a fork to check doneness—soft but not mushy!
5. Add the Broccoli:
Now, it’s time for the broccoli! Stir in the broccoli florets and cook for another 5-7 minutes. You want the broccoli to be bright green and just tender. It should still have a bit of crunch!
6. Add the Creaminess:
Reduce the heat to low and stir in the milk or half-and-half. Be gentle here; you don’t want to boil the soup at this stage.
7. Cheese It Up:
Gradually add the shredded cheddar cheese, stirring until it’s fully melted and incorporated into the soup. This is where the magic happens! Season with salt, pepper, and thyme to taste.
8. Blend for Texture:
If you like a creamier consistency, use an immersion blender to gently purée some of the soup, while leaving some chunks of potato and broccoli for texture. If you don’t have an immersion blender, carefully transfer a portion to a regular blender and then return it to the pot.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar and a sprinkle of parsley or black pepper if you like a little kick. It pairs wonderfully with warm crusty bread or rolls. Dive in and enjoy this delightful bowl of warmth!
This rich and cheesy soup combines tender potatoes and vibrant broccoli with sharp cheddar flavors, making it a hearty and satisfying dish that’s just perfect for any meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can definitely use frozen broccoli! It’s quick and convenient. Just add it in the same time frame as you would fresh broccoli so it has enough time to heat through and become tender.
Can I Substitute the Milk for a Dairy-Free Alternative?
Absolutely! You can use almond milk, coconut milk, or any other dairy-free milk. Just ensure it’s unsweetened and doesn’t have too strong a flavor so it complements the soup well.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or milk if it gets too thick.
What Can I Pair with This Soup?
This soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it with a grilled cheese sandwich for a comforting meal!
