This creamy broccoli cheddar potato soup is a warm hug in a bowl! It’s packed with tender broccoli, cheesy goodness, and hearty potatoes. Perfect for chilly days!
I love how comforting this soup is, especially when paired with some crusty bread. It makes dinner feel like a cozy night in, and who doesn’t enjoy a big bowl of cheese? 🧀
Key Ingredients & Substitutions
Butter: Unsalted butter is my go-to for this recipe as it allows better control of saltiness. You can replace it with olive oil or vegan butter if you want a dairy-free option.
Onion: A medium onion adds depth of flavor. Swap it for shallots or leeks if you prefer a milder taste.
Broccoli: Fresh broccoli is ideal, but frozen works just as well! Just add it later in the cooking process, as it cooks faster.
Potatoes: I recommend Yukon Gold for their buttery flavor, but russets or red potatoes can also work. Sweet potatoes can add a nice twist if you want to experiment!
Cheese: Sharp cheddar is what gives the soup its rich, cheesey flavor. If you’re looking for a lower-fat version, you can use reduced-fat cheddar or a cheese alternative.
How Do You Make a Smooth Roux?
The roux is key to a creamy soup base. It’s all about mixing flour with fat to create a thickening agent. Here’s how to do it:
- In a pot, melt the butter and sauté the onions until translucent.
- Add the flour and stir constantly for about 2 minutes. This helps cook the flour so your soup doesn’t taste gritty.
- When you mix in the broth, do so slowly while whisking to keep it smooth. This helps avoid lumps.
Keep the heat low after adding cheese. If it gets too hot, the cheese might curdle and your creamy soup could turn grainy. Just stir gently until the cheese melts in!
Broccoli Cheddar Potato Soup Recipe
Ingredients You’ll Need:
Base Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes (Yukon Gold or Russet), peeled and cubed
Liquids:
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
Thickening Agents:
- 1/4 cup all-purpose flour
- 1 1/2 cups shredded sharp cheddar cheese
Seasoning:
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg for warmth
How Much Time Will You Need?
This comforting broccoli cheddar potato soup takes about 10 minutes for prep and 30 minutes for cooking. Altogether, you’ll spend around 40 minutes making this delicious soup – perfect for a cozy night in!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot over medium heat, melt the unsalted butter. Once melted, add the diced onion and cook for about 4-5 minutes until it becomes translucent. Then, add the minced garlic and continue cooking for another minute until fragrant.
2. Create the Roux:
Next, sprinkle in the all-purpose flour to create a roux. Stir constantly for about 2 minutes so that it cooks through and doesn’t create lumps. This step is essential for giving your soup thickness and creaminess!
3. Add the Broth:
Slowly whisk in the chicken or vegetable broth until the mixture is smooth and well combined. This is when your soup base really starts to come together!
4. Cook the Potatoes:
Now, add the cubed potatoes to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Incorporate the Broccoli:
Add the broccoli florets to the pot and continue cooking for an additional 5-7 minutes. You want the broccoli to be tender but still vibrant green!
6. Mix in the Milk:
Reduce the heat to low and stir in the milk or half-and-half. This will add creaminess to your soup that makes it so comforting!
7. Add the Cheese:
Gradually stir in the shredded sharp cheddar cheese, mixing gently until it melts and creates a smooth and savory cheese blend. Remember, keep the heat low to avoid curdling!
8. Season to Taste:
Finally, season the soup with salt, freshly ground black pepper, and a pinch of nutmeg for a hint of warmth if you’d like!
9. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar and a sprinkle of black pepper. Pair it with crusty bread for a complete meal!
Enjoy your comforting bowl of broccoli cheddar potato soup! 🥦🧀
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works great in this soup. Just add it in the last 5-7 minutes of cooking, as it will cook faster than fresh broccoli.
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free! Substitute the butter with vegan butter, the milk with almond or oat milk, and use a dairy-free cheddar cheese alternative.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat it on the stove over low heat, adding a splash of milk if it thickens too much.
Can I Add Other Vegetables?
Definitely! Feel free to get creative by adding vegetables like carrots, cauliflower, or spinach. Just adjust the cooking time so everything is tender.