Cheddar Broccoli Potato Soup Recipe

When the weather cools down, there's nothing quite like a warm bowl of soup to soothe the soul. One of the best comfort foods you can make at home is Cheddar Broccoli Potato Soup—a creamy, cheesy, and satisfying dish that's perfect for any occasion. Whether you're whipping it up for a cozy family dinner or impressing guests at a gathering, this soup will not disappoint. Plus, it’s an easy recipe to follow, even for beginner cooks. Keep reading to discover everything you need to know to make this crowd-pleasing meal, from the ingredients list to serving tips, and more.

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What Is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a rich, creamy soup featuring tender broccoli florets, hearty potatoes, and sharp cheddar cheese. The smooth, velvety texture is balanced with chunks of vegetables, creating a comforting dish that’s perfect for chilly evenings. It combines the earthiness of broccoli and the starchy richness of potatoes with the bold, tangy flavor of cheddar cheese. Often served with crusty bread or a side salad, this soup is an all-in-one meal that’s both filling and nutritious.

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Ingredients List for Cheddar Broccoli Potato Soup

To make a flavorful Cheddar Broccoli Potato Soup, you will need the following ingredients:

• 2 large heads of broccoli, cut into small florets
• 3 large russet potatoes, peeled and diced into small cubes
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (vegetable broth can be substituted for a vegetarian version)
• 2 cups whole milk (or half-and-half for a creamier texture)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• ¼ teaspoon ground nutmeg (optional, for a hint of warmth)
• ¼ cup all-purpose flour (for thickening)
• Fresh parsley or chives, for garnish

This ingredient list ensures a rich, velvety soup with a perfect balance of creamy and hearty elements.

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Ingredient Breakdown for Cheddar Broccoli Potato Soup

Each ingredient in this recipe plays a critical role in building the layers of flavor. Here's why each is essential:

• Broccoli: Adds a vibrant green color and a slightly bitter, earthy flavor that pairs well with the creamy, cheesy base.
• Potatoes: The potatoes give the soup body and bulk, creating a filling meal that can stand on its own.
• Onion and Garlic: These aromatics add depth and enhance the savory notes of the soup.
• Chicken Broth: Acts as the main liquid base, providing flavor and richness.
• Whole Milk: The milk creates a creamy texture without being too heavy. Half-and-half or cream can be used for an even richer result.
• Cheddar Cheese: Sharp cheddar brings bold flavor and is the star of the show.
• Butter and Olive Oil: These fats help in sautéing the vegetables and making a roux, which thickens the soup.
• Flour: Helps to thicken the soup, creating a smooth consistency.
• Seasonings: Salt, pepper, paprika, and nutmeg enhance the flavor profile, adding warmth and complexity.

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Substitutions and Variations

Don’t have all the ingredients on hand? Here are some simple substitutions and variations:

• Cheddar Cheese: Swap sharp cheddar with mild cheddar, Gouda, or even a mix of cheeses like Gruyère or Parmesan for different flavors.
• Broccoli: You can replace broccoli with cauliflower for a different but equally delicious twist.
• Russet Potatoes: If you don’t have russet potatoes, Yukon gold or red potatoes will also work, although they might not be as starchy.
• Milk: Use heavy cream or half-and-half for a creamier texture, or substitute with a dairy-free alternative like almond or coconut milk if you want a vegan version.
• Chicken Broth: Vegetable broth is a great alternative for a vegetarian-friendly version of this soup.

You can also add extra vegetables, such as carrots or celery, for additional nutrients and texture.

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Step-by-Step Cooking Instructions

Making Cheddar Broccoli Potato Soup is simple, and the following steps will guide you through the process:

1. Prepare the Vegetables: Chop the broccoli into small florets, dice the potatoes, and finely chop the onion and garlic.
2. Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes, until softened and fragrant.
3. Cook the Potatoes: Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture. Season with salt, pepper, and paprika. Cook for about 5 minutes, stirring occasionally.
4. Add the Broth: Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
5. Add the Broccoli: Add the broccoli florets and continue to cook for another 5-7 minutes, until the broccoli is tender but still vibrant in color.
6. Make the Roux: In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, creating a roux.
7. Combine and Thicken: Gradually whisk in the milk to the roux, making sure there are no lumps. Cook until the mixture thickens, then add it to the soup pot.
8. Add the Cheese: Stir in the shredded cheddar cheese, a handful at a time, allowing it to melt fully before adding more. Taste and adjust seasoning as needed.
9. Simmer: Allow the soup to simmer for another 5-10 minutes to blend the flavors. If the soup is too thick, you can thin it out with extra broth or milk.
10. Blend (Optional): For a smoother texture, use an immersion blender to puree part of the soup while leaving some chunks for texture.

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How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

Let’s break down each step into finer details for anyone needing extra help in the kitchen:

1. Chopping Vegetables: Make sure your broccoli florets are small enough to cook evenly but not so small they disappear into the soup. Dice the potatoes uniformly for even cooking.
2. Sautéing Aromatics: This step is crucial for building flavor. Don’t rush through sautéing the onions and garlic—let them soften and release their fragrance fully before adding the next ingredients.
3. Simmering: Be patient while simmering the potatoes; this allows them to absorb the broth and become soft and flavorful.
4. Making the Roux: Stir constantly while making the roux to avoid burning it. Whisk the flour and butter thoroughly so your soup doesn’t end up with lumps.
5. Adding Cheese: Add the cheese slowly, stirring constantly. This prevents clumping and ensures a smooth, cheesy soup.

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Common Mistakes to Avoid

• Overcooking the Broccoli: Broccoli should be tender but not mushy. Overcooking will result in a dull, mushy texture and a loss of nutrients.
• Lumpy Soup: Failing to whisk the roux properly can cause lumps in the soup. Make sure to stir constantly when adding the milk and flour mixture.
• Burning the Cheese: Add the cheese slowly over low heat to prevent it from seizing or becoming grainy.
• Not Adjusting Seasoning: Taste your soup throughout the cooking process and adjust the seasoning as needed. A good balance of salt, pepper, and spices will enhance the overall flavor.

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Serving and Presentation Tips

Presentation is key when it comes to serving a beautiful bowl of Cheddar Broccoli Potato Soup. Here are some tips to make it look as good as it tastes:

• Garnish: Sprinkle freshly chopped parsley, chives, or even extra cheddar cheese on top before serving.
• Bread Bowl: Serve the soup in a hollowed-out bread bowl for a rustic, hearty presentation.
• Side Dishes: Pair the soup with garlic bread, a crisp green salad, or a slice of sourdough for a complete meal.

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How to Serve Cheddar Broccoli Potato Soup

Serve Cheddar Broccoli Potato Soup hot, straight from the pot. It’s best enjoyed in a deep bowl to hold plenty of the hearty soup. If you have leftovers, it can be reheated on the stove or in the microwave, though it may thicken upon standing. Just add a little milk or broth to loosen it up when reheating.

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Presentation Ideas for Cheddar Broccoli Potato Soup

Get creative with your presentation by using fun garnishes and serving styles:

• Swirl of Cream: Drizzle a swirl of heavy cream or sour cream on top for a visually appealing touch.
• Cheddar Crisps: Bake thin slices of cheddar until crispy, then use them as a topping for a crunchy contrast.
• Color Contrast: Serve the soup in a white bowl with vibrant green garnish for a pop of color.

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Cheddar Broccoli Potato Soup Recipe Tips

• Blending: If you prefer a smoother soup, you can use an immersion blender to puree the soup fully. For a chunkier texture, only blend half of the soup.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• Freeze It: You can also freeze this soup for up to 3 months. Thaw it in the fridge overnight before reheating.

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Frequently Asked Questions (FAQs)

1. Can I use frozen broccoli instead of fresh?

Yes, you can substitute fresh broccoli with frozen florets. Just add them directly to the soup and adjust cooking time accordingly.

2. How can I make this soup gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener.

3. Can I make this soup without dairy?

For a dairy-free version, use plant-based milk like almond or coconut milk, and substitute the cheddar cheese with a vegan cheese alternative.

4. Can I add meat to the soup?

Yes, cooked bacon or ham would be a delicious addition. Simply add it in during the final simmer for added flavor.

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Conclusion

Cheddar Broccoli Potato Soup is a comforting, cheesy, and hearty dish that’s perfect for any occasion. Whether you’re making it for a cozy dinner or to impress guests, this soup is guaranteed to be a hit. The combination of tender broccoli, hearty potatoes, and sharp cheddar cheese creates a meal that’s both delicious and satisfying. Now that you know how to make this savory soup, it’s time to gather your ingredients and get cooking! Enjoy!

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