This Broccoli Cheddar Potato Soup is warm and creamy, perfect for chilly days! With tasty broccoli, soft potatoes, and lots of gooey cheddar cheese, it’s a hug in a bowl.
Making this soup is as easy as pie! I love how it fills up the kitchen with its delicious smell. Plus, it’s a fun way to sneak in some veggies! 🥦
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds a vibrant color and flavor to the soup. If fresh isn’t available, frozen broccoli can work too. I prefer fresh for better texture, but frozen is great when you’re short on time.
Potatoes: Russet potatoes are fantastic for this recipe as they become creamy when cooked. You could use Yukon Gold for a buttery flavor or even sweet potatoes for a twist!
Cheddar Cheese: Sharp cheddar gives a nice tangy flavor. While I love sharp for the depth, medium or mild cheddar can work too. For a lighter option, try using reduced-fat cheese, but be aware it may not melt as smoothly.
Milk/Half-and-Half: Whole milk adds richness, but you can use 2% milk for a lighter soup or even unsweetened almond milk for a dairy-free version. Just remember, dairy-free cheese can change the flavor a bit!
How Do I Create the Perfect Creamy Texture?
The key to a creamy texture lies in using the roux and blending method. After sautéing the onions and garlic, you add flour to thicken the soup. This forms a base that helps create that rich feel.
- Cook the roux for just 2 minutes to remove the raw flour taste.
- Blend half of the soup after adding the milk to get a nice creamy consistency while keeping some texture.
- Using an immersion blender is handy, but a standard blender can work too; just be careful blending hot liquids!
These steps will help your soup be both creamy and hearty, perfect for a chilly evening! Enjoy your cooking! 🥣
Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
- 4 cups broccoli florets
- 3 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg for warmth
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 25 minutes to cook, so you’ll be enjoying it in less than an hour! Perfect for a quick weeknight dinner or a cozy weekend meal.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
2. Make the Roux:
Sprinkle in the flour, stirring constantly for about 2 minutes to form a roux. This will help thicken the soup later on, creating that lovely creamy texture.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth until smooth. Add the diced potatoes and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the potatoes are tender.
4. Incorporate the Broccoli:
Add the broccoli florets and keep simmering for another 5-7 minutes. You want the broccoli to be tender but still bright green!
5. Stir in Milk:
Lower the heat and add the whole milk or half-and-half. Stir gently until heated through, but keep an eye on it to avoid boiling—this can curdle the milk.
6. Blend for Creaminess:
Using an immersion blender, blend half of the soup for a creamy texture while leaving some chunky bits for heartiness. If you don’t have an immersion blender, carefully remove about 2 cups of the soup, blend until smooth, and then mix it back in.
7. Add the Cheddar:
Stir in the shredded sharp cheddar cheese until it’s completely melted and smooth. Taste your soup and season it with salt, black pepper, and a pinch of nutmeg if you’d like.
8. Serve and Enjoy:
Serve the soup hot in bowls, garnished with extra shredded cheddar and a sprinkle of freshly cracked black pepper. Enjoy your deliciously cozy Broccoli Cheddar Potato Soup!
This soup is creamy, cheesy, and packed with tender broccoli and potatoes—a perfect cozy meal!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a convenient alternative and works well in this recipe. Simply add it during the last 5 minutes of cooking to ensure it’s heated through and retains its bright color.
How Can I Make This Soup Vegan?
For a vegan version, use vegetable broth and replace the milk with unsweetened almond milk or coconut milk. Additionally, use a plant-based cream cheese or vegan cheddar to keep that creamy texture while still enjoying the cheesy flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much while sitting.
Can I Add Other Vegetables?
Yes, feel free to add other vegetables like carrots or cauliflower! Just make sure they are cut into small pieces, so they cook evenly alongside the broccoli and potatoes. Adjust cooking times as needed to ensure everything is tender.