Cheddar Broccoli Potato Soup Recipe

Cheddar Broccoli Potato Soup is the ultimate comfort food, combining the creamy richness of cheddar cheese with the hearty textures of broccoli and potatoes. This soup is perfect for chilly evenings or whenever you need a satisfying and wholesome meal. It’s easy to make, packed with nutritious vegetables, and loaded with delicious cheese. Whether you’re serving it as a starter or a main course, this soup is guaranteed to warm your soul. Let’s dive into this easy, cheesy, and delicious recipe!

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What is Cheddar Broccoli Potato Soup?

Cheddar Broccoli Potato Soup is a creamy, rich soup that blends together tender potatoes, fresh broccoli, and sharp cheddar cheese. This combination creates a savory, satisfying dish that’s filling and flavorful. The potatoes add heartiness, the broccoli contributes a fresh, earthy taste, and the cheddar cheese adds a rich creaminess that brings it all together. It’s a popular comfort food, often topped with additional cheese, bacon, or a dollop of sour cream for extra indulgence.

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Ingredients List for Cheddar Broccoli Potato Soup

To make this delicious and comforting soup, gather the following ingredients:

1. Broccoli – 4 cups of fresh broccoli florets, chopped (or use frozen broccoli if fresh isn’t available)
2. Russet Potatoes – 4 medium-sized russet potatoes, peeled and diced
3. Cheddar Cheese – 2 cups of sharp cheddar cheese, shredded
4. Onion – 1 medium yellow onion, finely chopped
5. Garlic – 3 cloves of garlic, minced
6. Carrots – 2 medium carrots, peeled and diced
7. Celery – 2 stalks of celery, diced
8. Chicken or Vegetable Broth – 4 cups of low-sodium broth
9. Milk – 2 cups of whole milk (or half-and-half for extra creaminess)
10. Butter – 4 tablespoons unsalted butter
11. Flour – 3 tablespoons all-purpose flour (for thickening)
12. Heavy Cream – ½ cup (optional, for added richness)
13. Salt and Black Pepper – To taste
14. Paprika – ½ teaspoon for added flavor
15. Crumbled Bacon (optional) – For garnish
16. Green Onions (optional) – Chopped, for garnish

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Substitutions and Variations

One of the best things about Cheddar Broccoli Potato Soup is its versatility. Here are some substitutions and variations to suit your dietary needs or preferences:

1. Vegetarian Version: Use vegetable broth instead of chicken broth. If you want a smoky flavor without using bacon, add a dash of smoked paprika or liquid smoke.
2. Vegan Option: Replace butter with olive oil or a vegan margarine, use plant-based milk (like almond or oat milk), and substitute vegan cheddar cheese. For creaminess, blend some of the potatoes and broccoli to create a thick, rich texture without using dairy.
3. Gluten-Free: Substitute all-purpose flour with gluten-free flour, cornstarch, or potato starch to thicken the soup.
4. Different Cheeses: Sharp cheddar is the classic choice, but you can also experiment with other cheeses like Gruyère, Monterey Jack, or even a blend of different cheeses.
5. Add Protein: For a protein boost, add cooked diced chicken, ham, or sausage to the soup.
6. Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to give the soup a bit of heat.

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Step-by-Step Cooking Instructions

Here’s a step-by-step guide to making a creamy, delicious Cheddar Broccoli Potato Soup:

Step 1: Prepare the Vegetables

Start by washing and chopping your vegetables. Peel and dice the potatoes, chop the broccoli into small florets, and dice the carrots and celery. Finely chop the onion and mince the garlic.

Step 2: Cook the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir constantly to create a roux. Cook for about 2-3 minutes to remove the raw flour taste. Be careful not to let the flour burn.

Step 4: Add the Potatoes and Broth

Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps. Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes or until the potatoes are fork-tender.

Step 5: Add the Broccoli

Once the potatoes are tender, add the chopped broccoli florets to the soup. Cook for another 5-7 minutes, or until the broccoli is bright green and tender.

Step 6: Blend the Soup (Optional)

For a smoother texture, you can use an immersion blender to blend part of the soup directly in the pot. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot. If you prefer a chunkier soup, skip this step.

Step 7: Add the Cheese and Milk

Lower the heat to medium-low and stir in the shredded cheddar cheese, stirring constantly until it’s fully melted and incorporated into the soup. Then, stir in the milk and heavy cream (if using), and cook for another 5 minutes, allowing the flavors to combine.

Step 8: Season and Serve

Season the soup with salt, black pepper, and paprika to taste. Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, and chopped green onions for added flavor and presentation.

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Common Mistakes to Avoid

To ensure your Cheddar Broccoli Potato Soup turns out perfectly, here are a few common mistakes to avoid:

1. Curdling the Cheese: Cheese can curdle if added to a soup that’s too hot. Always reduce the heat before adding the cheese and stir it in slowly to prevent the soup from curdling.
2. Overcooking the Broccoli: Overcooked broccoli can become mushy and lose its bright green color. Add the broccoli near the end of the cooking process to ensure it stays tender but not overcooked.
3. Lumpy Soup: Avoid adding flour directly to hot broth, as it can cause lumps. Always cook the flour in butter to form a roux before adding the broth to ensure a smooth texture.
4. Undercooking the Potatoes: Potatoes should be tender enough to break apart with a fork. Be sure to check the potatoes before moving on to the next step.

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Serving and Presentation Tips

Here’s how to make your Cheddar Broccoli Potato Soup look as good as it tastes:

1. Serve in Bread Bowls: Hollow out a small round loaf of sourdough or whole wheat bread and serve the soup inside. The bread soaks up the flavors and adds an extra element of comfort.
2. Top Generously: Garnish each bowl with a generous sprinkle of extra shredded cheese, crispy bacon, and fresh green onions for a pop of color and texture.
3. Serve with Crusty Bread: A side of garlic bread, sourdough, or warm rolls complements the creamy texture of the soup and is perfect for dipping.

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How to Serve Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup is hearty enough to be served as a main course, but it also works well as a starter. Here are some serving ideas:

1. As a Main Dish: Serve the soup with a light salad or a grilled cheese sandwich for a complete meal.
2. As an Appetizer: Serve smaller portions of the soup as a starter for a multi-course dinner.
3. Perfect for Leftovers: This soup tastes even better the next day! Store it in the fridge for up to 3 days and reheat gently on the stove, adding a little extra milk or broth if it thickens too much.

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Presentation Ideas for Cheddar Broccoli Potato Soup

To elevate your presentation, here are a few creative ideas:

1. Cheese Swirl: Drizzle a swirl of melted cheese on top for a beautiful finishing touch.
2. Bread Bowls: For a rustic presentation, serve the soup in hollowed-out bread bowls. This adds visual appeal and the bread can be eaten as part of the meal.
3. Bacon and Herb Garnish: Add a sprinkle of crumbled bacon, freshly chopped parsley or chives, and a little extra cheese for a colorful and inviting presentation.

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Cheddar Broccoli Potato Soup Recipe Tips

• Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or milk as the soup will thicken as it sits.
• Freezing: You can freeze this soup, but it's best to do so before adding the cheese and cream. Cheese and cream can separate when frozen. Once thawed, reheat the soup and stir in the cheese and cream before serving.
• Blending Tip: If using a regular blender to blend part of the soup, let the soup cool slightly and blend in small batches to avoid steam buildup, which can cause hot soup to overflow.

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Frequently Asked Questions (FAQs)

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just as well. Add the frozen broccoli directly to the soup during the same step as you would with fresh broccoli. No need to thaw it first — just add a few extra minutes of cooking time.

2. Can I freeze Cheddar Broccoli Potato Soup?

Yes, but it’s best to freeze the soup before adding the cheese and cream. Dairy can sometimes separate when frozen. When ready to eat, thaw the soup, reheat, and stir in the cheese and cream just before serving.

3. How can I make the soup thicker?

If your soup isn’t as thick as you’d like, you can blend more of the soup or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) and simmer until the soup reaches your desired consistency.

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Conclusion

This Cheddar Broccoli Potato Soup Recipe is the ultimate combination of hearty potatoes, fresh broccoli, and creamy cheddar cheese. It’s perfect for cozy family dinners, holiday meals, or anytime you’re craving comfort food. With its simple ingredients and rich flavor, this soup is sure to become a favorite in your household. Whether served in a bread bowl or with crusty bread on the side, this soup is as versatile as it is delicious. Enjoy your comforting, cheesy creation!

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