There’s nothing quite like the feeling of wrapping your hands around a warm bowl of soup on a cold day. Creamy Broccoli Cheddar Soup with Potatoes is the perfect solution when you’re craving a comforting, hearty meal that’s bursting with flavor. This rich and creamy soup combines the earthy goodness of fresh broccoli, the indulgent sharpness of cheddar cheese, and the satisfying heartiness of potatoes to create a dish you’ll want to make over and over again.
Whether you’re serving it for dinner, meal prepping for the week, or hosting friends, this soup is guaranteed to impress. The best part? It’s made with simple, wholesome ingredients, and you only need one pot to pull it all together.
Why You’ll Love Creamy Broccoli Cheddar Soup with Potatoes
This soup has everything you could want in a comfort food dish. Here’s why it will quickly become a staple in your kitchen:
- Rich and Creamy Texture: The combination of heavy cream and cheddar cheese creates a luscious, velvety soup that feels indulgent with every bite.
- Packed with Nutrients: With fresh broccoli and potatoes, this soup is both delicious and nutritious.
- One-Pot Wonder: You don’t need multiple pots and pans to create this masterpiece, making cleanup a breeze.
- Family-Friendly: Both kids and adults love the flavor of creamy cheddar and tender potatoes, making this soup perfect for everyone.
- Customizable: Add more vegetables, swap out the cheese, or adjust the seasoning to suit your taste.
Ingredients for Creamy Broccoli Cheddar Soup with Potatoes
To make this delicious soup, you’ll need the following ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ¼ cup | For sautéing the aromatics |
| Sweet onion, diced | 1 medium | Adds a mild, sweet flavor |
| Garlic, minced | 3 cloves | Enhances the depth of flavor |
| Dried thyme | ½ teaspoon | Adds a subtle earthy aroma |
| All-purpose flour | ¼ cup | Helps thicken the soup |
| Chicken stock | 3 ½ cups | Use low-sodium for better control of seasoning |
| Russet potatoes, diced | 2 cups | Adds heartiness and creaminess to the soup |
| Broccoli florets, finely chopped | 5 cups | Fresh broccoli is recommended |
| Heavy cream | ½ cup | Creates a creamy, luxurious texture |
| Extra-sharp cheddar cheese, shredded | 8 ounces (about 2 cups) | For rich, cheesy flavor |
| Kosher salt and black pepper | To taste | Adjust seasoning as needed |
Step-by-Step Instructions
1. Sauté the Aromatics
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook for 4-5 minutes until it becomes translucent.
- Stir in the minced garlic and dried thyme, cooking for an additional 1-2 minutes until fragrant.
2. Create the Roux
- Sprinkle the flour over the onion mixture, stirring constantly to form a thick paste.
- Cook the roux for 2-3 minutes to eliminate the raw flour taste.
3. Add the Broth and Potatoes
- Slowly pour in the chicken stock, stirring continuously to combine it with the roux.
- Add the diced potatoes and season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
4. Cook the Broccoli
- Stir the chopped broccoli florets into the pot.
- Continue simmering for 5-7 minutes, allowing the broccoli to cook through while still retaining its vibrant green color.
5. Add the Cream and Cheese
- Reduce the heat to low and stir in the heavy cream.
- Gradually add the shredded cheddar cheese, stirring until it melts completely and the soup becomes creamy and smooth. Avoid boiling the soup at this stage to prevent the cheese from curdling.
6. Taste and Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve immediately with crusty bread or crackers.
- For an extra touch, garnish with shredded cheddar cheese or a sprinkle of dried thyme.
Why This Soup Stands Out
1. Perfect Texture
The combination of the roux, heavy cream, and melted cheddar cheese creates a silky, creamy texture that’s utterly satisfying.
2. Balanced Flavors
The sweetness of the onion, the earthiness of thyme, and the sharpness of cheddar cheese come together perfectly to create a flavorful broth.
3. A Complete Meal in One Bowl
With potatoes, broccoli, and cheese, this soup is hearty and filling enough to serve as a standalone meal.
4. Ideal for All Occasions
Whether it’s a weeknight dinner, a meal for entertaining, or a make-ahead lunch, this soup fits every scenario.
Tips for Making the Best Broccoli Cheddar Soup
- Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese will yield the best flavor and texture.
- Don’t Overcook the Broccoli: Cooking the broccoli until it’s tender but still vibrant ensures a better texture and prevents it from becoming mushy.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how it melts. Grating your own cheese ensures a smoother soup.
- Blending Options: If you prefer a smoother soup, use an immersion blender to puree the mixture partially or fully before adding the cream and cheese.
- Add Extra Veggies: Feel free to toss in other vegetables like carrots, celery, or leeks for added flavor and nutrition.
FAQs About Creamy Broccoli Cheddar Soup with Potatoes
1. Can I make this soup vegetarian?
Absolutely! Simply swap out the chicken stock for vegetable stock to make this soup vegetarian-friendly.
2. Can I freeze this soup?
It’s not recommended to freeze this soup because the heavy cream and cheese can separate when reheated. If you plan to freeze it, leave out the cream and cheese, and add them fresh when reheating.
3. What can I serve with this soup?
This soup pairs beautifully with crusty bread, garlic toast, or a simple side salad.
4. Can I use frozen broccoli?
Yes, frozen broccoli can be used if fresh isn’t available. Just reduce the cooking time slightly, as frozen broccoli cooks faster.
5. How can I make the soup thicker?
If you’d like a thicker soup, simply reduce the amount of chicken stock slightly or let the soup simmer uncovered for a few extra minutes.
6. What type of potatoes work best?
Russet potatoes are ideal because they break down slightly as they cook, helping to thicken the soup.
Why This Recipe Will Become a Family Favorite
This Creamy Broccoli Cheddar Soup with Potatoes is the ultimate comfort food. It’s creamy, hearty, and packed with the perfect blend of cheesy goodness and fresh vegetables. Whether you’re looking for a quick weeknight dinner, a dish to impress guests, or a way to use up leftover broccoli, this recipe checks all the boxes.
Final Thoughts: A Warm Bowl of Comfort Awaits
Ready to indulge in a bowl of creamy, cheesy perfection? This Creamy Broccoli Cheddar Soup with Potatoes is your ticket to a satisfying, soul-warming meal. From its rich flavors to its velvety texture, this soup is guaranteed to become a favorite in your home.
Gather your ingredients, follow the steps, and treat yourself to the ultimate comfort food experience. Serve it with crusty bread, share it with loved ones, and enjoy every delicious bite!
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Creamy Broccoli Cheddar Soup with Potatoes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Creamy Broccoli Cheddar Soup with Potatoes is the ultimate cold-weather comfort food. Packed with tender potatoes, vibrant broccoli, and rich cheddar cheese, every spoonful is loaded with flavor and warmth. The combination of a velvety broth, perfectly cooked vegetables, and the creamy indulgence of cheddar makes this soup the perfect choice for weeknight dinners or cozy family meals.
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt and freshly ground black pepper (to taste)
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Instructions
Sauté the Aromatics
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook for 4-5 minutes until it becomes translucent.
- Stir in the minced garlic and dried thyme, cooking for an additional 1-2 minutes until fragrant.
Create the Roux
- Sprinkle the flour over the onion mixture, stirring constantly for 2-3 minutes to cook off the raw flour taste.
- This forms a thick paste (roux) that will help thicken the soup.
Add the Broth and Potatoes
- Slowly pour in the chicken stock, stirring continuously to incorporate the roux into the liquid. Add the diced potatoes and season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Cook the Broccoli
- Add the chopped broccoli florets to the pot, stirring to combine.
- Continue to simmer for 5-7 minutes, until the broccoli is tender but still vibrant in color.
Add the Cream and Cheese
- Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Avoid boiling the soup at this stage to keep the cheese from curdling.
- Taste and adjust seasoning with additional salt and pepper if needed.
Serve and Enjoy
Notes
- Make It Vegetarian: Swap the chicken stock for vegetable stock to make this soup vegetarian-friendly.
- Cheese Selection: Extra-sharp cheddar works best for bold flavor, but you can mix it with mild cheddar or even Gruyère for added depth.
- Blending Option: For a smoother soup, use an immersion blender to partially puree the soup before adding the cream and cheese.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American