Broccoli Cheddar Potato Soup Recipe

I love this thick and creamy broccoli cheddar potato soup because it combines the comfort of tender potatoes with the zing of cheddar and crisp broccoli. Every spoonful feels like a cozy hug, elevating my meal without any fuss. It’s a quick, hearty delight perfect for satisfying those midweek cravings.

I made this Cheesy Potato Broccoli Soup to be a healthy, hearty meal that still feels indulgent. It has 2 medium potatoes that give a rich, creamy texture when they are diced and cooked with 4 cups of broccoli florets.

I also throw in a medium diced onion, 2 minced garlic cloves and 2 diced celery stalks which pack vitamins and add nutritional value like fiber and vitamin C. The 3 tablespoons of butter and equal flour help thicken it up while the 4 cups of chicken broth tie the flavors together.

I stir in a cup of heavy cream and then mix 2 cups of shredded cheddar cheese in at the end so its cheesy and warmly satisfying. This recipe is sometimes called Cheesy Broccoli Soup or even Broccoli Cheddar Potato Soup, and its convenient to whip up in under an hour.

Its a great balance of taste and nutrition for any meal.

Why I Like this Recipe

I like this recipe because it makes a soup that’s super creamy and comforting when im feeling under the weather or just need a warm meal. I also love how its loaded with veggies like potatoes and broccoli, which makes it hearty but not too heavy. I really appreciate how easy it is to throw together and cooks up pretty quick, so I dont have to spend all day in the kitchen. Plus, that melted cheddar cheese gives it a rich, savory kick that makes every spoonful feel like a treat.

Ingredients

• Potatoes: They add hearty texture and carbohydrates that provides energy and keeps you full.
• Broccoli: This veggie offers vitamins, fiber, and antioxidants that boost taste and nutrition.
• Onion: Adds a burst of sweetness and depth making the soup flavor richer than expected.
• Garlic: Gives a bold aromatic kick, its zesty flavor lifts the taste of the broth.
• Celery: A crunchy, fresh ingredient that brings subtle earth and brightness into the mix.
• Cheddar Cheese: Melts into a creamy, nourishing layer enhancing the soup with rich, savory notes.

Ingredient Quantities

• 2 medium potatoes, peeled and diced
• 4 cups broccoli florets, chopped (include some of the peeled stalks if you like)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (or vegetable broth for a veggie twist)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

How to Make this

1. In a large pot, melt the 3 tablespoons of butter over medium heat and add the diced onion, celery and minced garlic. Cook until the veggies are soft and a bit translucent, about 3-4 minutes.

2. Sprinkle the 3 tablespoons of flour over the veggies and stir well for about 1 minute so it mixes in properly.

3. Slowly pour in the 4 cups of chicken or vegetable broth while stirring, making sure there are no lumps forming.

4. Add the diced potatoes to the pot and stir them into the broth mixture.

5. Bring the soup to a simmer and let the potatoes cook for about 10 minutes.

6. Once the potatoes start getting tender, add the 4 cups of broccoli florets (and any extra stalk bits you like) to the pot.

7. Allow the soup to simmer for another 10-15 minutes until all the veggies are cooked through and tender.

8. Reduce the heat to low and stir in the 1 cup of heavy cream slowly. Make sure it mixes in well.

9. Add the 2 cups of shredded cheddar cheese gradually, stirring constantly until all the cheese is melted into the soup.

10. Give the soup a good taste and add salt and pepper to your liking, then serve it hot. Enjoy your thick and creamy broccoli cheddar potato soup!

Equipment Needed

1. A big pot – this is needed to cook the soup
2. A cutting board – for chopping the onions, celery, garlic, and potatoes
3. A sharp knife – to dice and peel the veggies
4. Measuring cups – used for the broth, heavy cream, and shredded cheese
5. Measuring spoons – needed for the butter and flour
6. A wooden spoon – for stirring all the ingredients in the pot
7. A ladle – helps in serving the hot soup into bowls

FAQ

• Q: Can I substitute the chicken broth with veggie broth?
  A: Yes, you absolutely can! Using vegetable broth will make it a great vegetarian option that still packs a punch of flavor.
• Q: Can I use milk instead of heavy cream?
  A: Sure thing, but keep in mind that using milk might make it a bit thinner and less creamy. If you like a thicker soup, stick with the heavy cream or add a bit more flour.
• Q: How do I know when the potatoes are done cooking?
  A: You can pierce them with a fork and if they go in easily, its a sure sign that they are fully cooked.
• Q: Can I prepare this soup ahead of time?
  A: Yep, you can definitely make it ahead. Just reheat it slowly on the stove and stir in any extra cheese if needed because sometimes it thickens up after refrigeration.
• Q: What should I do if the soup comes out too thick?
  A: If its too thick for your liking, simply thin it out with a bit more broth or milk until it reaches the consistency you want.

Broccoli Cheddar Potato Soup Recipe Substitutions and Variations

• Instead of 2 medium potatoes, try sweet potatoes. They’ll give a slightly sweeter taste and a fun twist to your soup.
• If you don’t have 4 cups broccoli, you can substitute with cauliflower florets. They cook about the same and still add a nice crunch.
• For the chicken broth, you might use vegetable broth instead. It makes the soup all veggie and can be a bit lighter in flavor.
• If heavy cream is too much richness for you, consider using half-and-half. Its a bit lighter but still keeps that creamy texture.
• Instead of shredded cheddar cheese, you could try pepper jack cheese. It adds a little spice which gives the soup an interesting twist.

Pro Tips

Tip 1: When you’re cooking the veggies in butter, keep the heat low so they dont burn and you end up with a bitter flavor. Trust me, low and slow is the way to go.

Tip 2: Stir in the flour really well with the veggies and let it cook a bit; this helps your soup thicken up nicely and stops that raw flour taste from messing things up.

Tip 3: Add in the heavy cream and cheese slowly while stirring all the time so you dont get any clumps and your soup stays super smooth.

Tip 4: Dont forget to taste as you go along. It’s easy to add too much salt or pepper if you wait until the end, so adjust your seasonings bit by bit.