This Cheddar Broccoli Potato Soup


Why You’ll Love This Recipe

  1. Creamy & Cheesy : The combination of potatoes and cheese creates a luscious, velvety base without needing heavy cream.
  2. Packed with Veggies : Broccoli adds freshness, color, and nutrients to every spoonful.
  3. One-Pot Simplicity : Minimal cleanup makes this recipe perfect for busy weeknights.
  4. Customizable : Add bacon, spices, or extra veggies to make it your own.
  5. Crowd-Pleasing : A comforting dish that’s great for family dinners or meal prep.

Ingredients You’ll Need

Serves 4–6

For the Soup:

  • 2 tbsp unsalted butter
  • 1 medium onion , diced
  • 2 garlic cloves , minced
  • 3 medium potatoes , peeled and diced (about 3 cups)
  • 2 cups broccoli florets , chopped into bite-sized pieces
  • 4 cups chicken or vegetable broth
  • 1 cup milk (whole milk or half-and-half for extra creaminess)
  • 2 cups shredded sharp cheddar cheese , divided
  • Salt and pepper , to taste

Optional Toppings:

  • Crumbled cooked bacon
  • Green onions , sliced
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt

Step-by-Step Instructions

Step 1: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Cook the Potatoes

  1. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 10–12 minutes , or until the potatoes are tender.

Step 3: Add the Broccoli

  1. Stir in the broccoli florets and continue to simmer for 5–7 minutes , or until the broccoli is tender but still vibrant green.

Step 4: Blend (Optional)

  1. For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, skip this step for a chunkier soup.

Step 5: Add Cheese and Milk

  1. Reduce the heat to low and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
  2. Pour in the milk and stir until the soup is creamy and heated through. Season with salt and pepper to taste.

Step 6: Serve

  1. Ladle the soup into bowls and top with the remaining shredded cheddar cheese.
  2. Garnish with optional toppings like crumbled bacon, green onions, or a dollop of sour cream.


 

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