Cheddar Broccoli Potato Soup
A creamy, comforting soup packed with tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for chilly days, this easy-to-make soup is hearty, flavorful, and customizable to your taste. Whether served as a main dish or a starter, it’s sure to please everyone at the table.
Equipment
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Blender or immersion blender (optional)
- Ladle
- Soup bowls
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 3 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (optional for thickening)
- Salt and pepper, to taste
- Optional toppings: crispy bacon, green onions, sour cream
Instructions
- Prepare the aromatics: In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add potatoes and broth: Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes until potatoes are tender.
- Add broccoli: Add broccoli florets and cook uncovered for another 5–7 minutes until broccoli is bright green and tender-crisp.
- Thicken the soup (optional): If you want a thicker soup, sprinkle flour over the vegetables, stirring quickly to avoid lumps. Cook for 2 minutes.
- Blend the soup: Use an immersion blender to partially puree the soup for a creamy but chunky texture. Alternatively, blend half the soup in a blender and return to pot.
- Add dairy and cheese: Stir in milk and shredded cheddar cheese until melted and smooth. Heat gently, but do not boil. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with optional toppings like bacon, green onions, or sour cream.
Notes
- For a lighter soup, substitute half the milk with Greek yogurt or use cauliflower instead of some potatoes.
- Use gluten-free flour or omit flour for a gluten-free version.
- Adding cheese off the heat prevents graininess.
- To make vegan, swap butter, milk, and cheese for plant-based alternatives and use vegetable broth.
- Soup thickens as it cools; add broth or milk when reheating to adjust consistency.