Cheddar Broccoli Potato Soup is a comforting, creamy dish that combines the richness of cheddar cheese with the wholesome goodness of potatoes and broccoli.
Perfect for a cozy evening, this soup balances hearty vegetables with a smooth, cheesy texture that warms you from the inside out.
It’s a versatile recipe, fitting for lunch, dinner, or as a savory side. In this recipe, we’ll walk you through each step to create this delightful soup in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets, chopped
- 3 cups chicken or vegetable broth
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Fresh chives, chopped (for garnish)
Instructions
Step 1: In a large pot, heat 1 tbsp of olive oil over medium heat.
Step 2: Add diced onion and minced garlic, sautéing for about 3 minutes until onion is soft and translucent and garlic is fragrant.
Add diced potatoes, chopped broccoli, and carrots to the pot with onions and garlic.
Step 3: Pour in 3 cups of chicken or vegetable broth and add 1 tsp dried thyme.
Season with salt and black pepper to taste.
Bring mixture to a boil, then reduce heat and let soup simmer for 15–20 minutes, or until potatoes and vegetables are tender.
Step 4: Use an immersion blender to partially blend soup directly in the pot, leaving some chunks for added texture.
Alternatively, transfer about half the soup to a blender, blend until smooth, then return it to the pot.
Step 5: Stir in 1 cup heavy cream, mixing well to incorporate.
Gradually add 2 cups shredded cheddar cheese, stirring until cheese has fully melted and soup is smooth. Adjust seasoning if needed.
Step 6: Top with fresh chopped chives. Serve warm and enjoy!
Frequently Asked Questions (FAQs)
1. Can I freeze Cheddar Broccoli Potato Soup?
Yes, you can freeze it! However, because it contains cream, it may separate slightly upon thawing. Reheat gently on the stove, stirring to restore the creamy texture.
2. How long will the soup last in the refrigerator?
The soup will keep well in the fridge for up to 3 days in an airtight container. Reheat it on the stovetop over low heat to maintain its creamy texture.
3. Can I make this soup ahead of time?
Absolutely! The flavors may even improve as they meld together. Just be sure to add the cheese and cream after reheating for the best consistency.
4. Can I use frozen broccoli?
Yes, frozen broccoli works just as well. Add it directly to the soup during the simmering stage.
5. How can I make this soup thicker?
For a thicker consistency, increase the number of potatoes or let the soup simmer a little longer after blending.
Cheddar Broccoli Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 clove garlic minced
- 4 medium potatoes peeled and diced
- 2 cup broccoli florets chopped
- 3 cup chicken or vegetable broth
- 1 cup carrots diced
- 1 tsp dried thyme
- 1 cup heavy cream
- 2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Fresh chives chopped (for garnish)
Instructions
- In a large pot, heat 1 tbsp of olive oil over medium heat.
- Add diced onion and minced garlic, sautéing for about 3 minutes until onion is soft and translucent and garlic is fragrant. Add diced potatoes, chopped broccoli, and carrots to the pot with onions and garlic.
- Pour in 3 cups of chicken or vegetable broth and add 1 tsp dried thyme. Season with salt and black pepper to taste. Bring mixture to a boil, then reduce heat and let soup simmer for 15–20 minutes, or until potatoes and vegetables are tender.
- Use an immersion blender to partially blend soup directly in the pot, leaving some chunks for added texture. Alternatively, transfer about half the soup to a blender, blend until smooth, then return it to the pot.
- Stir in 1 cup heavy cream, mixing well to incorporate. Gradually add 2 cups shredded cheddar cheese, stirring until cheese has fully melted and soup is smooth. Adjust seasoning if needed.
- Top fresh chopped chives. Serve warm and enjoy!
