If you’re looking for a hearty, comforting, and downright delicious meal that’s perfect for any chilly day, this Broccoli Cheddar Potato Soup Recipe is going to become your new best friend. Creamy, cheesy, and packed with tender potatoes and vibrant broccoli, this soup strikes the perfect balance between cozy and fresh. It’s easier to make than you might think, and every spoonful feels like a warm hug that brightens your whole day. Plus, it’s a wonderful way to enjoy vegetables in a rich, satisfying way that the whole family will adore.
Ingredients You’ll Need
To create this mouthwatering Broccoli Cheddar Potato Soup Recipe, we stick to simple, wholesome ingredients that work together to build layers of flavor, texture, and color. Each component plays a key role, whether it’s the creaminess of the milk, the sharpness of the cheddar, or the vibrant green broccoli adding a pop of freshness.
- Butter: Adds a rich, silky base to sauté the onions and build flavor right from the start.
- Yellow onion: Provides a subtle sweetness that complements the earthiness of the potatoes and broccoli.
- White potatoes: The starchy heart of the soup giving it that creamy, comforting body you crave.
- Chicken broth: Offers a savory depth; use vegetable broth if you prefer a vegetarian version.
- Kosher salt: Enhances all the flavors and balances the richness.
- Broccoli florets: Adds texture, nutrition, and a burst of color to the soup.
- Whole milk: Creates a velvety, luscious texture that makes this soup feel indulgent without being heavy.
- Shredded medium cheddar cheese: Melts beautifully for that signature sharp and creamy cheese flavor.
- Flour: Helps thicken the soup, ensuring it coats your spoon just right.
- Freshly ground black pepper: Brings a gentle kick that brightens the flavors.
How to Make Broccoli Cheddar Potato Soup Recipe
Step 1: Sauté the onions
Melt the butter in a large Dutch oven over medium heat. Once melted, toss in the chopped yellow onion and cook for about 4 to 5 minutes. Stir occasionally until the onions soften and become translucent, releasing their natural sweetness—the perfect foundation for the whole soup.
Step 2: Cook the potatoes
Add the cubed white potatoes, chicken broth, and kosher salt to the pot and bring everything to a boil. Once boiling, lower the heat to a rolling simmer and let the potatoes cook for roughly 8 minutes. You want them tender enough to pierce easily with a fork. Then, grab an immersion blender and whiz the potatoes and broth until you reach your preferred texture—somewhere between silky smooth and a little chunky works best for that home-cooked feel.
Step 3: Add broccoli and milk
Stir in the fresh broccoli florets and pour in the whole milk. Bring the soup back to a boil, then reduce heat to a simmer. Cook for another 5 to 7 minutes, just until the broccoli is tender yet maintains a lovely al dente bite. This keeps the soup fresh and bright, avoiding any sogginess.
Step 4: Melt in the cheddar cheese
In a separate bowl, toss the shredded cheddar cheese with flour to prevent clumping. Add the cheese mixture to the soup gradually, about one cup at a time. Stir continuously and allow the cheese to melt smoothly before adding more. This method ensures a rich, creamy consistency without lumps. Finally, season with freshly ground black pepper and adjust salt to your taste. You’re basically done—and it smells amazing.
How to Serve Broccoli Cheddar Potato Soup Recipe
Garnishes
While the soup is incredible on its own, topping it with a few choice garnishes takes it to the next level. Try crispy bacon bits for added crunch and smoky flavor, a sprinkle of extra shredded cheddar for cheesiness, or a handful of chopped fresh chives or parsley for a fresh, herbal pop. Each garnish adds a little something special to every bite.
Side Dishes
This Broccoli Cheddar Potato Soup Recipe pairs wonderfully with warm, crusty bread like a rustic baguette or sourdough for dipping. If you want something lighter, a crisp side salad with a simple vinaigrette balances the richness perfectly. For a heartier meal, try serving alongside garlic herb roasted chicken or a grilled cheese sandwich for pure comfort food magic.
Creative Ways to Present
If you’re serving this to guests or want to impress your family, consider serving the soup in hollowed-out bread bowls for an eye-catching presentation. You can also drizzle a little extra sharp cheddar cheese sauce on top or swirl in some crème fraîche. Mini cast-iron pots or mason jars make for adorable personalized portions that everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying this soup, you’ll be thrilled to know it keeps beautifully. Allow your Broccoli Cheddar Potato Soup Recipe to cool completely, then transfer it to an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it an excellent option for busy weeknights.
Freezing
You can freeze leftover soup to save for another day. Portion it into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. When you thaw and reheat, you might notice a slight change in texture, so stirring well during reheating is key to restoring that creamy goodness.
Reheating
Reheat gently on the stovetop over low to medium heat to prevent scorching. Stir frequently until warmed through, and add a splash of milk or broth if the soup has thickened too much. Avoid microwaving for long periods as the cheese can sometimes separate. Taking your time here makes all the difference in bringing the soup back to its luscious, cozy self.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and this Broccoli Cheddar Potato Soup Recipe becomes a lovely vegetarian-friendly dish without losing any of its comforting flavor.
Is it possible to use low-fat milk instead of whole milk?
You can use low-fat or skim milk, but keep in mind the soup won’t be quite as creamy. Whole milk provides that indulgent texture and mouthfeel that really makes the cheese shine, so it’s worth considering if you want the richest flavor.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch. Just add it a bit earlier during the cooking process and adjust the simmer time until it reaches your desired tenderness. Fresh broccoli, however, gives the best vibrant color and texture.
How can I thicken the soup if it’s too watery?
If your soup feels a bit thin after adding milk and cheese, you can whisk together a tablespoon of flour or cornstarch with cold water, then gradually stir it in and simmer until thickened. Alternatively, blending a portion of the soup with an immersion blender will also help create a thicker consistency.
What’s the best cheese to use in this soup?
Medium cheddar is the star here because it balances sharpness and creaminess just right. However, you can experiment with sharp cheddar for more punch or mix in a bit of Gruyère for a nutty twist. Just make sure you shred the cheese yourself for the best melting quality.
Final Thoughts
This Broccoli Cheddar Potato Soup Recipe is truly a champion of comfort food—rich, creamy, and packed with wholesome ingredients that come together effortlessly. Whether you’re cooking for the family, meal prepping for the week, or just craving a bowl of something warm and comforting, this soup delivers every single time. Give it a try and watch how quickly it becomes a beloved staple in your kitchen. Your taste buds will thank you.
Print
Broccoli Cheddar Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Broccoli Cheddar Potato Soup is a creamy and hearty dish perfect for chilly days. Made with tender potatoes, fresh broccoli florets, and sharp cheddar cheese, it offers a rich, velvety texture and a delicious blend of flavors. The soup is easy to prepare on the stovetop, with a balance of savory and cheesy notes that make it a family favorite and ideal for cozy lunches or dinners.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (use vegetable broth to keep vegetarian)
- 1/2 teaspoon kosher salt
Vegetables and Dairy
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
Additional Ingredients
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté the Onions: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
- Cook Potatoes: Add the peeled and cubed potatoes, chicken broth, and kosher salt to the pot. Bring the mixture to a boil, then reduce heat to maintain a rolling simmer. Cook the potatoes for about 8 minutes or until they are soft and easily pierced with a fork.
- Blend the Soup Base: Use an immersion blender to partially blend the potatoes and broth until you reach your desired consistency, leaving some chunks for texture. Alternatively, mash the potatoes with a potato masher.
- Add Broccoli and Milk: Stir in the broccoli florets and the whole milk. Bring the soup back to a boil and then reduce it to a simmer. Cook for 5-7 minutes, or until the broccoli is al dente but still bright green.
- Melt the Cheese: Toss the shredded cheddar cheese with the flour to prevent clumping. Add the cheese mixture to the soup gradually, about 1 cup at a time, stirring continuously until each batch is fully melted before adding the next.
- Season and Serve: Season the soup with freshly ground black pepper and additional salt to taste. Stir well, then serve hot for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly.
- For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour with the cheese.
- Use sharp cheddar cheese for a more pronounced cheese flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a pinch of nutmeg for a subtle warmth if desired.
