This soup takes me back to countless evenings where the whole family would huddle around the table, bowls brimming with this luscious blend of broccoli and cheddar goodness. There is something magical about the way a simple soup recipe can turn a regular dinner into a gathering filled with stories and warmth. Whether it’s mom’s gentle reminder that vegetables in soup count as our “daily greens” or dad’s relentless pursuit of the perfect cheese stretch from spoon to mouth, this soup has always played a starring role in our kitchen chronicles.
What I love about this recipe is just how adaptable it is—to be honest, I whip it up whenever I’ve got a mix of leftovers and a craving for something soothing. It’s not fussy at all, inviting improvisation and creativity. The potatoes add a creamy undertone that perfectly complements the rich, cheesy finish, while the broccoli ensures we’re still getting a hearty dose of nutrients. Toss in some good ol’ thyme, and you’ve got yourself a one-pot wonder that will not only please your palate but will also nurture your soul.
If you’re new to making soup or looking to jazz up your weeknight dinners, this Broccoli, Potato & Cheddar Soup is a wonderful starting point. The ingredients are straightforward, and the process is forgiving—almost like it was designed to be made by those short on time but long on love. So grab your ladle, pull on your apron, and let’s bring a bit of homey charm back to your dinner table. Who knows, this could be the beginning of a new family favorite tradition for you too!
How to Make Broccoli, Potato & Cheddar Soup
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Ingredients:
- 3 cups broccoli florets (about 2 heads)
- 3 1/2 cups russet potatoes, peeled and cubed (about 2 large potatoes)
- 6 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 1/3 cups chopped carrots (about 3 carrots)
- 1 cup chopped yellow onion (1 small onion)
- 3 cups milk (preferably 1% or 2%)
- 1 cup chopped celery (2 stalks)
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
- 5 1/2 tablespoons butter, divided
- Salt and freshly ground black pepper
Directions:
- Begin by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Add the chopped carrots, celery, and onion and sauté them for about 3 to 4 minutes to soften.
- Add the minced garlic, stirring for another 30 seconds until fragrant. Pour in the chicken broth and add the cubed potatoes and thyme. Sprinkle with a pinch of salt and a few grinds of black pepper.
- Raise the heat to medium-high and bring the mixture to a boil. Once boiling, lower the heat to medium, cover the pot, and let it simmer for 15 minutes to soften the potatoes. Add the broccoli florets and continue cooking for an additional 5 minutes.
- Meanwhile, melt the remaining 4 tablespoons of butter in a separate saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute until the mixture is smooth.
- Gradually whisk the milk into the butter-flour mixture, ensuring a lump-free consistency. Stir until the mixture begins to thicken, then add the heavy cream, stirring all the while. Remove from heat.
- Once the vegetables in the soup are tender, pour the creamy mixture from the saucepan into the soup pot and stir gently to combine. Remove from heat and add the cheddar and parmesan cheeses, stirring until melted and smooth. Serve warm, relishing each savory spoonful.
Customizing Broccoli, Potato & Cheddar Soup: Alternative Ingredients
If you’re missing an ingredient or two, don’t fret! Swap out russet potatoes for sweet potatoes for a sweeter note, or use vegetable broth instead of chicken broth for a vegetarian option. For a dairy-free alternative, replace the milk and cream with coconut milk or almond milk, and use nutritional yeast as a cheesy substitute. These tweaks ensure the recipe is versatile and can suit various dietary preferences.
Best Ways to Store Broccoli, Potato & Cheddar Soup Leftover
This soup stores beautifully in the fridge for up to four days. Simply transfer to an airtight container, allowing the soup to cool first. For longer storage, freeze for up to three months. Portion the soup into individual containers for easy thawing and reheating when the craving strikes. When reheating, do it slowly over low heat to maintain its delightful creamy consistency.
The Best Accompaniments for Broccoli, Potato & Cheddar Soup
Pair this delightful soup with a warm, crusty baguette or some homemade garlic bread for dunking. A fresh side salad also makes for a crisp and refreshing contrast. For beverages, a chilled glass of white wine or a comforting mug of herbal tea complements the rich flavors elegantly.
Pro Tips for the Perfect Broccoli, Potato & Cheddar Soup
Want to nail this soup every time? Make sure to cut your vegetables into even sizes for uniform cooking. Use a hand blender for a smoother texture if you prefer a puréed style. Remember to season gradually, tasting as you go. Freshly cracked pepper enhances flavor depth, so don’t be shy with it.
Adapting Broccoli, Potato & Cheddar Soup for Any Time of Year
Enhance your soup with seasonal ingredients. In spring, add fresh peas for a pop of sweetness. During summer, try incorporating zucchini for a light touch. Autumn is perfect for a dash of nutmeg to complement its hearty nature. Winter calls for a sprinkling of chili flakes to add warmth and depth.
FAQs:
Can I make this soup vegan?
Yes, you can! Swap the chicken broth for vegetable broth and use plant-based milk and cream alternatives such as almond or coconut milk. For the cheese, nutritional yeast can impart a cheesy flavor without dairy. These adjustments will deliver a vegan-friendly version without compromising on taste.
What’s the best way to thicken the soup?
If the soup is too thin for your liking, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, blend a portion of the soup until smooth and stir it back into the pot. This helps thicken the consistency naturally while keeping it rich and creamy.
Can I freeze this soup?
Absolutely! Allow the soup to cool completely before ladling it into freezer-safe containers. It can be frozen for up to three months. Thaw it overnight in the refrigerator and warm it up gently over low heat when ready to enjoy. It’s a great make-ahead meal for busy days!
What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a light side salad. For a more filling meal, serve it alongside a sandwich like a grilled cheese for a classic combo. Refreshing drinks like iced tea or citrus-infused water are great choices to accompany this rich soup.
How do I adjust the seasoning?
Start with light seasoning and adjust as you go. For added flavor, a splash of Worcestershire sauce or a pinch of cayenne pepper can bring a delightful depth to the soup. Always taste before serving and don’t be afraid to add more salt or pepper if needed.
Can I make this in advance?
Yes, making it a day ahead allows the flavors to meld beautifully. Store it in the refrigerator, and when you’re ready to serve, gently heat it on the stove. You might need to add a bit of milk or broth to loosen the consistency as it tends to thicken when chilled.
Broccoli, Potato & Cheddar Soup
Equipment
- large pot
- Medium saucepan
Ingredients
- 3 cups broccoli florets (about 2 heads)
- 3 1/2 cups russet potatoes (peeled and cubed, about 2 large)
- 6 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- 2 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped yellow onion (1 small)
- 3 cups milk (preferably 1% or 2%)
- 1 cup chopped celery (2 stalks)
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
- 5 1/2 tablespoons butter (divided)
- Salt and freshly ground black pepper to taste
Instructions
- Start by gathering all the ingredients you will need for the soup.
For the Soup:
- In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the carrots, celery, and onion, and sauté for about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Pour in the chicken broth, then add the cubed potatoes and thyme, seasoning with salt and pepper. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium, cover, and simmer for 15 minutes. Add the broccoli and continue cooking for another 5 minutes, or until the vegetables are tender.
For the Creamy Mixture:
- In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for about 1 minute. Gradually add the milk, whisking until the mixture is smooth and free of lumps.
- Continue stirring until the mixture thickens, then add the heavy cream and remove from heat. Once the vegetables are tender, incorporate this creamy mixture into the soup pot.
- Remove the pot from the heat and stir in the shredded cheddar and parmesan cheese until everything is well mixed and creamy. Serve warm and savor every delicious spoonful!
