Cheddar Broccoli Potato Soup

Ah, the symphony of flavors that is Cheddar Broccoli Potato Soup! Imagine creamy potatoes dancing with vibrant broccoli florets, all swathed in a blanket of sharp cheddar – a culinary hug in a bowl, guaranteed to banish the blahs.

This isn’t just soup; it’s an edible time machine, whisking you back to childhood comfort, but with a sophisticated twist. Perfect for a chilly evening, a lazy Sunday lunch, or frankly, anytime you need a dose of pure, unadulterated deliciousness.

Here’s why this Cheddar Broccoli Potato Soup recipe will become your new obsession:

• Effortlessly easy to make, this soup comes together in under an hour, making it perfect for busy weeknights or lazy weekends.

• The rich, cheesy flavor perfectly complements the earthy potatoes and slightly sweet broccoli, creating a harmonious and satisfying taste experience.

• With its vibrant green broccoli and creamy, cheesy base, this soup is as visually appealing as it is delicious, a true feast for the eyes.

• This soup is incredibly versatile; customize it with your favorite toppings or enjoy it as a base for heartier meals, the possibilities are endless.

Ingredients for Cheddar Broccoli Potato Soup

Here’s what you’ll need to make this delicious dish:

Potatoes Use Yukon Gold or Russet potatoes for the best texture and flavor. Yukon Golds will give you a creamier soup, while Russets will make it heartier.

Broccoli Florets Fresh broccoli florets are best, but frozen can be used in a pinch. Just be sure to thaw and drain them well before adding to the soup.

Cheddar Cheese Sharp cheddar is the star of this show! Use a block of cheese and shred it yourself for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

Chicken Broth Provides a flavorful base for the soup. You can also use vegetable broth for a vegetarian option.

Yellow Onion Adds a savory depth of flavor. Dice it finely so it cooks evenly.

Garlic Because everything is better with garlic! Mince it finely for the best flavor distribution.

Heavy Cream Adds richness and creaminess to the soup. You can substitute half-and-half for a lighter option.

Butter Used to sauté the onion and garlic, adding richness and flavor.

All-Purpose Flour Helps to thicken the soup. You can use a gluten-free all-purpose flour blend as a substitute.

Salt and Pepper To taste. Don’t be afraid to season generously!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cheddar Broccoli Potato Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 2: Build the Base

Sprinkle the flour over the onion and garlic and cook for 1 minute, stirring constantly. This creates a roux that will thicken the soup. Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer.

Step 3: Add the Potatoes

Add the diced potatoes to the pot. Bring the soup back to a simmer, then reduce the heat and cover. Cook until the potatoes are tender, about 15-20 minutes.

Step 4: Broccoli Time!

Add the broccoli florets to the soup and cook until they are tender-crisp, about 5-7 minutes. You want them to be tender but still have a bit of bite.

Step 5: The Cheese Finale

Remove the pot from the heat and stir in the shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste.

Step 6: Serve and Enjoy

Ladle the Cheddar Broccoli Potato Soup into bowls and serve immediately. Garnish with extra shredded cheddar cheese, chopped fresh chives, or a dollop of sour cream for the perfect finishing touch. This soup is even better the next day, so don’t be afraid to make a big batch!

Variations to Spice Things Up

Want to get a little crazy with your Cheddar Broccoli Potato Soup? Here are a few ideas to take it to the next level:

Add Some Heat

A pinch of red pepper flakes or a dash of hot sauce can add a welcome kick to this comforting soup. Start with a small amount and adjust to your taste.

Blend It Up

For an ultra-smooth and creamy soup, use an immersion blender to partially or fully blend the soup after the broccoli is cooked. Be careful when blending hot liquids!

Boost the Protein

Add shredded cooked chicken or turkey to the soup for a heartier and more filling meal. This is a great way to use up leftover rotisserie chicken or turkey.

Sneak in More Veggies

Finely diced carrots, celery, or zucchini can be added along with the onion for extra nutrients and flavor.

Tips for the Perfect Cheddar Broccoli Potato Soup

Making the best Cheddar Broccoli Potato Soup is easier than you might think, but here are a few extra tips to ensure soup success:

Use Good Quality Cheese

As mentioned earlier, using a block of sharp cheddar cheese and shredding it yourself will result in the best flavor and melting.

Don’t Overcook the Broccoli

Nobody likes mushy broccoli! Cook it just until it’s tender-crisp to maintain its bright green color and slight bite.

Adjust the Thickness

If the soup is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Taste and Adjust

Always taste the soup before serving and adjust the seasoning as needed. Salt and pepper can make a big difference!

Serving Suggestions for Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is delicious on its own, but here are a few ideas for serving it as part of a larger meal:

Grilled Cheese Companion

Pair it with a classic grilled cheese sandwich for the ultimate comfort food combo.

Crusty Bread for Dipping

Serve it with a side of crusty bread or rolls for dipping and soaking up all that cheesy goodness.

Side Salad

A simple green salad or Caesar salad provides a refreshing contrast to the rich and creamy soup.

Baked Potato Bar

Set up a baked potato bar with toppings like sour cream, chives, beef beef bacon bits (turkey beef beef bacon, of course!), and extra cheddar cheese for a fun and interactive meal.

Frequently Asked Questions about Cheddar Broccoli Potato Soup

Let’s address some common questions about making this cheesy, veggie-packed delight:

Can I make this soup ahead of time?

Absolutely! In fact, the flavors often meld together even more beautifully overnight. Store it in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze this soup?

While you can freeze this soup, the texture may change slightly upon thawing due to the dairy content. To minimize this, allow the soup to cool completely before freezing it in airtight containers or freezer bags. When reheating, do so gently over low heat, stirring occasionally.

Can I use milk instead of heavy cream?

Yes, you can substitute milk for heavy cream, but the soup will be less rich and creamy. For a slightly creamier option than milk, try using half-and-half.

Is this soup gluten-free?

This recipe as written is not gluten-free because it uses all-purpose flour to thicken the soup. However, you can easily make it gluten-free by using a gluten-free all-purpose flour blend or cornstarch as a thickener.

Can I use frozen broccoli?

Yes, you can use frozen broccoli florets if fresh broccoli is not available. Be sure to thaw and drain them well before adding them to the soup to prevent it from becoming watery.

Final Thoughts on the Perfect Cheddar Broccoli Potato Soup

So there you have it – everything you need to know to create the ultimate Cheddar Broccoli Potato Soup. It’s a dish that’s easy to love, easy to make, and guaranteed to bring a smile to your face, even on the gloomiest of days. So gather your ingredients, put on some good music, and get ready to whip up a batch of this cheesy, comforting goodness! You won’t regret it.

Perfecting the Cooking Process

To achieve the ultimate **Cheddar Broccoli Potato Soup**, start by sautéing the aromatics for maximum flavor infusion. Next, boil the potatoes until tender before adding broccoli to prevent overcooking. Finally, gently melt the cheese for a smooth, lump-free consistency.

Add Your Touch

Elevate your **Cheddar Broccoli Potato Soup** with a sprinkle of smoked paprika for a subtle smoky flavor. For a creamier texture, blend a portion of the soup before adding the cheese. Consider adding roasted garlic for a richer, more intense flavor profile.

Storing & Reheating

Store your leftover **Cheddar Broccoli Potato Soup** in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals to prevent overheating.

Here are some tips to help you create the perfect **Cheddar Broccoli Potato Soup**:

• To prevent the broccoli from becoming mushy, add it during the last few minutes of cooking, ensuring it retains a slight bite.

• Use a high-quality sharp cheddar for the best flavor and melting properties, as pre-shredded cheese often contains cellulose that hinders smooth melting.

• If the soup becomes too thick, simply stir in a bit of vegetable broth or milk until you reach your desired consistency.

(Personal anecdote formated as paragraph subheading)

My mom always added a pinch of nutmeg to her potato soup. It’s a subtle touch that adds such warmth and depth. Now, I do the same! It always reminds me of home.

Okay, folks, let’s talk **Cheddar Broccoli Potato Soup**. Not just any soup, mind you. We’re talking about a bowl of creamy, cheesy, veggie-packed goodness that’ll make you want to curl up on the couch with a good book and forget all your troubles. Or, you know, binge-watch your favorite show. No judgment here. This is a **Cheddar Broccoli Potato Soup** that hugs you from the inside out.

It’s funny, isn’t it? How something as simple as a bowl of soup can evoke such strong feelings. I remember being a kid and absolutely hating broccoli. My mom would try everything to get me to eat it: hiding it in casseroles, disguising it with cheese (a classic move), even attempting to convince me that it was “tiny trees.” Nothing worked. Until she made this soup.

Seriously, this **Cheddar Broccoli Potato Soup** is like a magic trick. Suddenly, broccoli became not just tolerable, but actually *delicious*. The creamy, cheesy base transformed those tiny trees into something craveable. And let’s be honest, who doesn’t love potatoes? They’re basically the comfort food MVP.

Now, I know what you’re thinking: “Another **Cheddar Broccoli Potato Soup** recipe? What’s so special about this one?” Well, buckle up, buttercup, because this isn’t your grandma’s bland, watery soup. This is a soup with swagger. A soup with personality. A soup that’s not afraid to be bold and cheesy and utterly irresistible.

We’re going to walk through every step of this recipe together, from choosing the right potatoes (hint: Yukon Golds are your friend) to achieving that perfect cheesy melt. I’m going to share all my secrets, all my tips, and all my funny stories along the way. Because making soup should be fun, not stressful!

So, grab your apron, crank up some tunes, and let’s get cooking! You’re about to embark on a culinary adventure that will leave you with a belly full of warm, cheesy goodness and a newfound appreciation for the humble broccoli. Are you ready? Let’s do this!

The Cheese Factor: Choosing Wisely

Let’s talk cheese, baby! This is where the magic truly happens in our **Cheddar Broccoli Potato Soup**. You can’t just grab any old block of cheddar and expect stellar results. No, no, no. We need to be strategic. We need to be cheese ninjas.

The key is to use a good quality sharp cheddar. Why sharp? Because it has a bolder, more pronounced flavor that will stand up to the potatoes and broccoli. Mild cheddar just kind of fades into the background, and we don’t want that. We want our cheese to sing!

Now, you might be tempted to buy pre-shredded cheese. I get it. It’s convenient. But trust me on this one: shred your own cheese. Pre-shredded cheese often contains cellulose, which prevents it from melting smoothly. And nobody wants clumpy, stringy cheese in their soup.

So, grab a block of sharp cheddar, a cheese grater, and get shredding. It’s a little extra effort, but it’s totally worth it. Your taste buds will thank you. And while you’re at it, sneak a little taste. You know, for quality control purposes.

If you’re feeling adventurous, you can even experiment with different types of cheddar. A mix of sharp and extra-sharp cheddar can add some serious depth of flavor. Or, if you want to add a little smoky note, try using some smoked cheddar. Just don’t go overboard. We still want that classic cheddar flavor to shine through.

Remember, cheese is a powerful thing. It can make or break a soup. So, choose wisely, shred carefully, and get ready for some serious cheesy goodness. Your **Cheddar Broccoli Potato Soup** is about to reach a whole new level of deliciousness!

Broccoli Basics: Not Just Tiny Trees

Okay, let’s address the elephant in the room: broccoli. I know, I know, some of you are probably still scarred from those childhood broccoli battles. But trust me, broccoli can be delicious, especially when it’s swimming in a sea of cheesy potato soup.

The key to delicious broccoli is to not overcook it. Nobody wants mushy, flavorless broccoli. We want it to be tender-crisp, with a slight bite. The trick is to add the broccoli to the soup towards the end of the cooking process, just a few minutes before you add the cheese.

This will ensure that the broccoli retains its vibrant green color and its slightly crunchy texture. If you add the broccoli too early, it will turn an unappetizing shade of green and become mushy. And nobody wants that.

When you’re choosing your broccoli, look for heads that are firm and tightly packed, with a deep green color. Avoid broccoli that has yellowing or browning spots. And don’t be afraid to use the broccoli stems! They’re just as nutritious and flavorful as the florets. Just peel them first to remove the tough outer layer.

You can also experiment with different ways of preparing the broccoli. Some people like to roast it before adding it to the soup, which gives it a slightly smoky flavor. Others like to steam it or blanch it. It’s really up to you. Just remember to not overcook it!

And if you’re still not convinced that broccoli can be delicious, just trust me on this one. The cheesy, potatoey goodness of this soup will transform even the most ardent broccoli hater. You might even find yourself craving it!

Potato Power: Choosing the Right Spud

Potatoes, glorious potatoes! They’re the backbone of this **Cheddar Broccoli Potato Soup**, providing a creamy, comforting base that perfectly complements the cheese and broccoli. But not all potatoes are created equal.

For this soup, I highly recommend using Yukon Gold potatoes. They have a naturally buttery flavor and a creamy texture that makes them ideal for soups and chowders. They also hold their shape well during cooking, so they won’t turn into a mushy mess.

If you can’t find Yukon Golds, you can also use Russet potatoes. They’re a bit starchier than Yukon Golds, so they’ll thicken the soup a little more. Just be careful not to overcook them, or they might become too mushy.

Avoid using red potatoes for this soup. They tend to be a bit waxy and don’t break down as easily, which can result in a soup with a slightly lumpy texture.

When you’re prepping your potatoes, make sure to peel them and cut them into uniform pieces. This will ensure that they cook evenly. And don’t forget to rinse them under cold water to remove any excess starch. This will help prevent the soup from becoming too thick.

You can also experiment with different ways of cooking the potatoes. Some people like to boil them until they’re tender, while others prefer to roast them. Roasting the potatoes will give them a slightly caramelized flavor that adds a nice depth to the soup.

No matter which type of potato you choose, make sure to treat them with respect. They’re the foundation of this soup, and they deserve all the love and attention you can give them. With the right potatoes, your **Cheddar Broccoli Potato Soup** will be a creamy, dreamy masterpiece.

Conclusion for Cheddar Broccoli Potato Soup

This **cheddar broccoli potato soup** is the ultimate comfort food, blending creamy texture with the wholesome goodness of vegetables. The simplicity of the recipe makes it a weekday winner, while the rich flavors make it a crowd-pleaser. Whether you tweak it to be vegetarian, load it with toppings, or freeze it for later, this soup is a versatile dish that will warm you from the inside out. So grab a spoon and get ready for a delightful culinary experience!

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FAQs

Can I freeze this Cheddar Broccoli Potato Soup?

Absolutely! This **cheddar broccoli potato soup** is a freezer-friendly champion. Once it has cooled completely, portion it into airtight containers or freezer bags. When you’re ready to enjoy a cozy bowl, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Just keep in mind that the texture might change slightly upon thawing, but the deliciousness will remain intact. So go ahead, make a big batch and enjoy this comforting soup whenever cravings strike.

How can I make this potato broccoli cheddar soup vegetarian?

Making this soup vegetarian is easier than dodging a rogue broccoli floret! Simply swap out the chicken broth for vegetable broth. Ensure that the other ingredients you are using, like any cheese additions, are also vegetarian-friendly. With this simple change, you can have a creamy, dreamy **cheddar broccoli potato soup** that caters perfectly to a vegetarian diet. No one will ever guess the difference – except maybe that it’s even more delicious!

What are some tasty toppings for Cheddar Broccoli Potato Soup?

Oh, the possibilities are endless! For a crispy crunch, try some homemade croutons or toasted bread crumbs. A dollop of sour cream or plain yogurt adds a tangy coolness. Sprinkle on some extra shredded cheddar cheese for an extra cheesy experience. A sprinkle of fresh herbs like parsley or chives adds a touch of freshness. Or, if you are feeling adventurous, a swirl of hot sauce can add a little kick. Don’t be afraid to get creative and tailor your **cheddar broccoli potato soup** to your liking!

Can I use frozen broccoli for this potato cheddar broccoli soup recipe?

You absolutely can! Frozen broccoli is a convenient and perfectly acceptable substitute for fresh broccoli in this recipe. Just ensure to thaw it slightly and drain off any excess water before adding it to the soup. It might soften a bit more than fresh broccoli during cooking, but the flavor and nutritional value will still be wonderful. So don’t let lack of fresh ingredients stop you from enjoying a delicious bowl of potato cheddar broccoli soup.