Broccoli Cheddar Potato Soup

Name: Broccoli Cheddar Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 lbs Yukon gold potatoes ((diced)); 4 cups fresh broccoli florets; 2 cups sharp cheddar cheese ((grated)); 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups whole milk; 4 cups chicken broth; 1 medium yellow onion ((diced)); 3 garlic cloves ((minced)); salt and pepper to taste

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I’ve made this broccoli cheddar potato soup for years. It’s my family’s favorite comfort meal. You’ll love how creamy and rich it tastes. It’s not too heavy either.

The tender potatoes, fresh broccoli, and sharp cheddar make the perfect winter soup. This recipe gets rave reviews from everyone who tries it.

Why You’ll Love This Soup?

This soup tastes incredibly creamy and satisfying on cold days.
You can make it easily in just one pot tonight.
It’s packed with vegetables that even picky eaters will enjoy.
The cheese flavor is rich but not overwhelming at all.

Ingredients You’ll Need

Potatoes: I use Yukon Gold potatoes. They’re creamy and hold their shape when cooked perfectly every time.
Fresh Broccoli: Choose bright green heads with tight florets. They give you the best flavor and a nice texture.
Sharp Cheddar Cheese: Get a good quality block and grate it yourself. It melts smoother and tastes much richer.
Butter: Use real butter, not margarine. It creates the perfect base for building all those yummy flavors together.
All-Purpose Flour: This helps thicken the soup nicely. It gives you that perfect creamy feel you’re looking for.
Whole Milk: The fat content makes the soup extra creamy. Don’t use skim milk for this recipe at all.
Chicken Broth: I prefer low-sodium so I can control salt. You can adjust the seasoning to your taste preferences.
Yellow Onion: A medium onion adds sweetness and depth. It’s the flavor base that ties everything together nicely.
Garlic: Fresh garlic cloves work best here. They give you that good smell that makes everything taste amazing.
Salt and Pepper: Season to taste throughout cooking. It makes all the difference in the final soup flavor.

Equipment You’ll Need

Large Heavy-Bottom Pot: A thick bottom stops burning. It makes sure heat spreads evenly for perfect soup every time.
Sharp Knife: You need this for chopping vegetables cleanly and safely. A dull knife makes prep work much harder.
Cutting Board: Choose a large one that gives you plenty of space. You can work with all your ingredients easily.
Cheese Grater: Freshly grated cheese melts so much better than pre-shredded cheese. It’s worth the extra few minutes of work.
Wooden Spoon: Perfect for stirring without scratching your pot. It won’t get hot like metal spoons do when cooking.
Measuring Cups: Good measurements make sure you get consistent results. You’ll make this delicious soup perfectly every time.

How to Make Broccoli Cheddar Potato Soup?

This soup comes together in about 40 minutes. The steps are simple and you can follow them easily.

Step 1: Prep your vegetables by washing and chopping potatoes, broccoli, onion, and garlic into small bite-sized pieces first.

Step 2: Melt butter in your large pot over medium heat. Add chopped onion and cook until it gets soft.

Step 3: Add garlic and flour. Stir constantly for one minute to make a good base without burning anything at all.

Step 4: Pour in broth slowly while whisking to stop lumps. Add potatoes and bring everything to a nice boil.

Step 5: Simmer for 15 minutes until potatoes are fork-tender. Add broccoli and cook 5 more minutes until bright green.

Step 6: Stir in milk and bring back to a gentle simmer. Don’t let it boil hard, or it might curdle.

Step 7: Add cheese gradually while stirring until it melts completely. Season with salt and pepper to taste perfectly right.

Tips for the Best Soup

Don’t overcook broccoli – it should stay bright green and slightly crisp for best texture.
Grate cheese fresh – pre-shredded cheese has anti-caking agents that prevent smooth melting completely.
Keep the heat low when adding milk and cheese to prevent curdling or separation issues.
Season gradually throughout the cooking process – taste and adjust salt and pepper as you go.
Let the soup rest for 5 minutes before serving to allow flavors to blend together perfectly.

Variations and Substitutions

Use cauliflower instead of broccoli for a different flavor while keeping the same cooking method.
Try different cheeses like Gruyere or Gouda for unique flavors that still melt beautifully.
Add cooked bacon pieces on top for extra protein and a smoky flavor everyone loves.
Use sweet potatoes instead of regular potatoes for a slightly sweeter and more nutritious version.
Make it lighter by using half-and-half instead of whole milk without sacrificing too much creaminess.

Make-Ahead and Storage Tips

Store leftovers safely in the refrigerator for up to 4 days in airtight containers.
Reheat gently, slowly on low heat while stirring to prevent the cheese from separating badly.
Freeze for later up to 3 months, but the texture might change slightly after thawing.
Add fresh cheese when reheating frozen soup to restore that creamy texture you love most.
Prep vegetables ahead and store them separately to make cooking faster on busy weeknights.

Serving Ideas

Crusty bread: Serve with warm sourdough or French bread for dipping into this creamy, delicious soup perfectly.
Side salad: A simple green salad with vinaigrette balances the richness of this comforting soup beautifully.
Grilled cheese: Make mini grilled cheese sandwiches as the perfect pairing for this classic comfort food.
Fresh herbs: Top with chopped chives or parsley for a pop of color and fresh flavor.

Frequently Asked Questions (FAQs)

Yes, you can blend some cooked potatoes to thicken your soup naturally instead of using any flour.

Yes, use vegan butter, plant milk, vegetable broth, and vegan cheese to make this soup completely plant-based.

Frozen broccoli works fine, but add it directly from frozen and cook for less time than fresh.

Reheat gently on low heat while stirring often to stop separation and keep the creamy, smooth texture.

Add more flour mixture for a thicker soup, or add more broth if you want it thinner instead.