Cheddar Broccoli Potato Soup Recipe – Creamy Vegetable Chowder with Cheese & Potatoes
This Cheddar Broccoli Potato Soup Recipe is the ultimate cold-weather comfort food. Made with tender russet potatoes, fresh broccoli florets, carrots, and celery, it’s simmered in a rich chicken broth and finished with a velvety blend of milk, cream, cheddar, and parmesan cheese. The result is a thick, cheesy soup that’s hearty enough for dinner and cozy enough for a snow day. Serve with crusty bread or a sprinkle of bacon for extra indulgence. It’s a family-friendly favorite that’s easy to make and packed with flavor.
Equipment
- Large soup pot
- Cutting board & knife
- Wooden spoon
- Immersion blender or countertop blender
- Cheese grater
- Measuring cups & spoons
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium Yukon Gold or russet potatoes, peeled and diced
- 3 cups broccoli florets
- 4 cups vegetable or chicken broth
- 1½ cups freshly grated sharp cheddar cheese
- ½ cup heavy cream or milk
- Salt and pepper to taste
- Optional: 1 carrot, 1 celery stalk, ½ tsp smoked paprika, splash of lemon juice
Instructions
- Sauté aromatics: In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent. Stir in garlic and cook for 1 minute.
- Add vegetables: Add diced potatoes, broccoli, and optional carrot/celery. Pour in broth to cover. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender.
- Blend partially: Use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Add cheese and cream: Lower heat. Stir in grated cheddar gradually until melted. Add cream and stir gently.
- Season and finish: Add salt, pepper, and a splash of lemon juice. Adjust consistency with extra broth if needed.
- Serve: Garnish with chives, croutons, or extra cheese.
Notes
- Cheese matters: Use freshly grated cheddar for smooth melting.
- Texture tip: Blend only part of the soup for a creamy yet chunky consistency.
- Make it vegan: Substitute plant-based cheese and coconut milk.
- Storage: Refrigerate up to 4 days; freeze before adding cheese for best results.
- Reheating: Warm gently and add broth to loosen texture.