Ah, broccoli cheddar soup-it’s one of those cozy, comforting dishes that seems to have a universal appeal. It’s rich, creamy, and just the perfect blend of savory goodness. When you add potatoes into the mix, you elevate the entire experience, turning it into a heartier, more satisfying meal that’s perfect for a chilly evening. Imagine taking that first spoonful: the smooth, velvety soup hits your taste buds with a burst of cheesy richness, and then you get a satisfying bite of tender potato and broccoli. It’s not just a soup, it’s an experience.
If you’ve ever had the kind of day where nothing sounds better than a warm bowl of soup and maybe a slice of crusty bread on the side, then this broccoli cheddar soup with potatoes is exactly what you need. Not only is it a crowd-pleaser, but it’s also incredibly easy to make. Whether you’re preparing a quick dinner or meal prepping for the week, this recipe is both comforting and practical. Let’s dive in and break down how to make this creamy, cheesy soup that’s bound to become a regular in your recipe rotation!
Broccoli Cheddar Soup With Potatoes Recipe
This recipe is simple yet satisfying. It takes the humble flavors of broccoli, sharp cheddar, and tender potatoes, combines them into a velvety, cheesy base, and results in a filling, comforting meal.
Ingredients Needed
To whip up this creamy broccoli cheddar soup with potatoes, you’ll need the following ingredients:
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Broccoli Florets (4 Cups)
Fresh is best for vibrant color and crisp texture, but frozen works in a pinch.
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Yellow Potatoes (2 Medium)
These are your starches that help thicken the soup and add that heartiness.
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Butter (4 Tablespoons)
Adds richness to the soup base, creating that smooth mouthfeel.
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Onion (1 Medium)
A classic aromatic that forms the backbone of the soup’s flavor.
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Garlic (2-3 Cloves)
A key flavor enhancer, garlic gives the soup that savory depth.
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Vegetable Or Chicken Broth (4 Cups)
This is the liquid that helps meld all the ingredients together. You can choose based on dietary preferences.
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Whole Milk (1 Cup)
Whole milk helps add to the creaminess, though you can swap with half-and-half or cream for an extra indulgent version.
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Shredded Cheddar Cheese (2-3 Cups)
The star ingredient, naturally. Make sure you’re using good quality sharp cheddar to achieve that deep, tangy flavor.
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Salt And Pepper
To taste, as these simple seasonings bring out the natural flavors of the ingredients.
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Flour (2 Tablespoons)
Helps to thicken the soup to that perfect, creamy consistency.
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Fresh Thyme (optional)
For a little added herbal note.
Cooking Instructions
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Prepare The Vegetables
- Start by peeling and dicing your potatoes into small cubes. Chop your broccoli florets into bite-sized pieces, and dice the onion finely. Mince the garlic.
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Cook The Potatoes And Broccoli
- In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, add the diced onion and sauté for about 3-4 minutes, until softened and translucent.
- Toss in the garlic and cook for another minute until fragrant.
- Add the diced potatoes, broccoli florets, and vegetable or chicken broth. Bring it all to a simmer and cook until the potatoes are tender (about 12-15 minutes).
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Thicken The Soup Base
- In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s lightly golden to form a roux.
- Slowly pour in the milk while whisking to prevent lumps. Continue to cook, whisking constantly, until the mixture thickens slightly (about 5 minutes).
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Combine The Two
- Once the potatoes and broccoli are tender, pour the milk mixture into the pot with the vegetables. Stir well and bring the soup to a simmer again. Let everything simmer for an additional 5-7 minutes, allowing the flavors to meld together.
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Cheese It Up
- Turn off the heat, and stir in the shredded cheddar cheese, one handful at a time, ensuring each batch melts completely before adding more. Taste for seasoning, and adjust salt and pepper as needed.
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Blend (optional)
- If you like your soup smoother, you can blend part or all of the soup using an immersion blender. Be sure to leave some chunks of potato and broccoli for texture.
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Serve & Enjoy
- Ladle into bowls and serve hot. You can top with a sprinkle of extra cheese or a few fresh thyme leaves for garnish if desired. Don’t forget that slice of bread!
Ingredient Insights
- Broccoli: Besides its vibrant color, broccoli is a nutritional powerhouse packed with vitamin C, fiber, and antioxidants. It gives the soup a mild bitterness that balances out the richness of the cheese.
- Potatoes: Potatoes help create that hearty texture, giving the soup a satisfying fullness. Their starches also act as a natural thickening agent for the soup, eliminating the need for additional thickeners.
- Cheddar Cheese: Sharp cheddar is ideal for this soup because its bold, tangy flavor provides a contrast to the mildness of the broccoli and the creaminess of the potatoes.
- Butter: A base of butter adds both richness and flavor. It’s not just a fat; it’s a key ingredient that helps in the browning of the onions and garlic, building depth in the soup.
- Milk: Whole milk is the best option for that silky smooth consistency. You could use a non-dairy substitute, but be mindful of how it might affect the flavor and texture.
Expert Tips
- Consistency: For a thicker soup, use less broth or add an extra potato. If you prefer it thinner, just add more broth or a splash of milk.
- Cheese choice: While sharp cheddar is the go-to for maximum flavor, you can experiment with other cheeses like Gruyère or Monterey Jack for a unique twist. Combining a few different types can add complexity.
- Make it ahead: This soup actually improves in flavor the next day! It’s perfect for meal prep or freezing. Just make sure to leave out any toppings until you’re ready to serve.
- A little crunch: If you want to add texture to your soup, toast some breadcrumbs or add crispy bacon bits as a garnish. This gives the soup a fun crunch factor.
Recipe Variations
- Vegan Broccoli Cheddar Soup: Replace the butter with olive oil, use plant-based milk (like almond or oat milk), and substitute vegan cheese or nutritional yeast for the cheddar. It won’t have the exact same richness, but it’s a great alternative for those avoiding dairy.
- Spicy Broccoli Cheddar Soup: Kick things up a notch by adding some crushed red pepper flakes or diced jalapeños. For an even spicier twist, toss in a bit of hot sauce or cayenne pepper.
- Bacon or Sausage: Adding some crumbled bacon or cooked sausage (like Italian sausage) can turn this already comforting soup into a more hearty, meaty meal.
- Add Other Veggies: Want to make it even more nutritious? Toss in some carrots, celery, or cauliflower. They’ll blend in beautifully and still let the broccoli shine.
Final Words
This broccoli cheddar soup with potatoes is like a warm hug in a bowl. The combination of creamy cheese, hearty potatoes, and the mild bitterness of broccoli makes it a well-rounded and deeply satisfying dish. The best part is, it’s incredibly flexible-you can adjust it based on what you have at hand or your dietary preferences. It’s a recipe that invites creativity and comfort, all in one.
If you’re looking for a soup that’s filling, delicious, and has that perfect balance of creamy and cheesy, this is it. Plus, it’s one of those dishes that makes great leftovers, so you can enjoy it for days to come.