I adore how this creamy broccoli cheddar potato soup delivers a vibrant punch of flavor and heartiness, making it an ideal comfort meal. I love the blend of veggies with a rich cheesy base that feels like a warm embrace, ensuring this is my go-to when I crave a bowl.

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I’ve been really excited about this Broccoli Cheddar Potato Soup recipe lately. I love that it’s thick and creamy yet packed with good-for-you veggies like broccoli florets, diced russet potatoes, carrots, celery, onion and garlic.

I start off by melting 3 tablespoons of butter in my pot and sautée the onion and garlic till they soften and release their flavors. Then I mix in the carrots and celery before adding in the chicken broth and water, which makes for a satisfying nutritious base.

I also stir in a bit of all-purpose flour to help thicken the soup. I love how the milk, heavy cream and shredded cheddar cheese come together to create that cheesy, hearty taste that reminds me a lot of classic cheesy potato and broccoli soup recipes.

The dish is not only delicious but also provides a good amount of vitamins and fiber from the veggies. Enjoy this healthy, filling bowl on a chilly day!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First off, I love how creamy and thick it turns out—it’s super comforting and makes me feel like I’m having a little treat even when I’m just cooking a regular meal. I also really dig that its packed with veggies and flavor, which makes it a pretty balanced dish even if I’m in a rush. The mix of cheddar and potatoes always hits the spot for me, and there’s something satisfying about that rich, cheesy taste that just makes every spoonful so worth it. Lastly, I appreciate that it comes together in under an hour so I can whip it up any time im in the mood for a hearty, home-cooked bowl of goodness.

Ingredients

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Butter: It gives a rich, smooth taste and makes the soup extra creamy.
Its mostly fat that helps blend all the flavors together.
Onion and garlic: Both boost the flavor while adding a bit of fiber.
They give the soup a savory kick that balances the creaminess.
Carrots and celery: These add a touch of natural sweetness and crunch.
They also provide fiber and vitamin goodness.
Russet potatoes: Full of carbohydrates, they thicken the soup and make it hearty, like a warm, comforting meal.
Broccoli: Packed with vitamins, it adds a healthy crunch and delivers a fresh, vibrant taste.
Cheddar Cheese: It melts beautifully to add protein and a tangy, rich flavor to the dish.

Ingredient Quantities

3 tablespoons butter

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

3 cups chicken or vegetable broth

2 cups water

2 large russet potatoes, peeled and diced

4 cups broccoli florets (about 1 head)

1/4 cup all-purpose flour

1 cup milk

1 cup heavy cream

2 cups shredded cheddar cheese

Salt and pepper to taste

How to Make this

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1. In a large pot, melt 3 tablespoons of butter over medium heat and add the diced onion, minced garlic, diced carrots, and celery. Cook ’em until they’re soft, about 5 minutes.

2. Sprinkle in 1/4 cup of all-purpose flour and stir well to coat the veggies; let it cook for another minute to get rid of that raw flour taste.

3. Slowly pour in 3 cups of broth and 2 cups of water, stirring constantly so the flour doesn’t lump up.

4. Add the 2 peeled and diced russet potatoes to the mix and bring everything to a simmer.

5. Once it’s simmering, carefully add 4 cups of broccoli florets and let the soup cook for about 15 minutes until the potatoes are tender.

6. Stir in 1 cup of milk and 1 cup of heavy cream, making sure it stays on a gentle simmer.

7. Gradually add in 2 cups of shredded cheddar cheese, stirring until the cheese is completely melted into the soup.

8. Season with salt and pepper to your taste and give it another stir to mix in the flavors.

9. Let the soup simmer for another couple of minutes so all the flavors can meld together.

10. Remove the soup from heat, ladle into bowls, and serve hot. Enjoy your hearty bowl of broccoli cheddar potato soup!

Equipment Needed

1. Large pot for melting butter and simmering the soup
2. Cutting board for dicing the onion, carrots, celery, potatoes, and broccoli
3. Chef’s knife for chopping and peeling
4. Measuring spoons for measuring butter and seasonings
5. Measuring cups for the flour, broth, water, milk, and cream
6. Wooden spoon for stirring the ingredients
7. Ladle for serving the soup into bowls

FAQ

Q: Can I make this soup vegetarian?
A: Yup, you can totally use vegetable broth instead of chicken broth and it still tastes awesome.

Q: How do I get a thicker consistency?
A: If the soup is too runny, just stir in a little more flour and let it simmer a bit longer for it to thicken up.

Q: Do I really need to peel the potatoes?
A: Nah, you dont have to peel them if you like the extra texture, just be sure to wash them well.

Q: Can I make this soup ahead of time?
A: Yes, you can prep it in advance and store it in the fridge, then reheat it when youre ready to serve.

Q: Is it safe to freeze the soup?
A: Freezing isnt the best idea cause the milk and cheese may separate, so its better to enjoy it fresh or chill it in the fridge.

Broccoli Cheddar Potato Soup Recipe Substitutions and Variations

Instead of butter, you can use olive oil or vegetable oil if you’re lookin to cut down on saturated fat.
If you don’t have heavy cream, try using half and half mixed with a little extra milk. It’ll give you a similar creamy texture.
Not a fan of cheddar? Monterey Jack or even Colby cheese will do the trick and add a nice, smooth flavor.
For chicken broth, you could easily swap it with vegetable broth or water with a bouillon cube for that extra flavor kick.

Pro Tips

1. When you make the roux with butter and flour, keep stirring like all the time so lumps don’t form. Its really important since this mix is what makes your soup thick and creamy.
2. Add your broth really slowly so the flour mixes in smooth. If you pour too fast, you might get clumps all over the place.
3. If you have a little extra time, try roasting the broccoli for a few minutes before tossing it in. It gives a cool smoky flavor that makes the soup taste even more awesome.
4. Keep tasting and adjusting the salt and pepper as you go. Sometimes a small pinch at the end can really brighten things up.