Print

Cheddar Broccoli Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cheddar broccoli potato soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese for a rich and comforting meal. The soup is thickened with a butter-flour roux and balanced with cream and milk for a smooth, velvety texture. Top with extra cheese, crispy bacon, and croutons for a hearty, satisfying dish.

Ingredients

Scale
  • 4 medium russet or Yukon Gold potatoes, peeled and diced
  • 3 cups chopped broccoli florets (fresh or frozen)
  • 1 medium onion, chopped
  • 2-3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups shredded cheddar cheese (sharp cheddar for best flavor)
  • 3 tablespoons butter
  • ยผ cup flour (for thickening)
  • Salt and pepper, to taste

Optional Garnishes:

  • Extra shredded cheddar cheese
  • Crumbled bacon
  • Chives or green onions
  • Croutons

Instructions

  • In a large pot, melt butter over medium heat. Add onions, garlic, and carrots, sautรฉing until softened.
  • Stir in flour to create a roux, cooking for 1-2 minutes.
  • Gradually add broth while stirring. Add diced potatoes and bring to a simmer.
  • Cook for 15-20 minutes until potatoes are tender. Add chopped broccoli and cook for another 5-7 minutes.
  • Stir in heavy cream, milk, and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with extra cheddar, bacon crumbles, chives, or croutons if desire

Notes

  • For a thicker texture, blend part of the soup before adding the cheese.
  • Use sharp cheddar for a more pronounced cheese flavor.
  • Adjust the consistency with more broth or milk as needed.

Nutrition