broccoli cheddar potato soup hits different when the wind’s howling and you just can’t shake that chill. Seriously. Picture this: your toes are freezing, your nose is pink, and you’re pretty sure you need a hug inside, not out. Happened to me last week, actually. That’s when I start thinking about the gooey cheddar, bright green broccoli, and good old potato comfort—yes, all melted together in a big, cozy bowl. And guess what? This one keeps people raving for seconds.
Why You’ll Love This Broccoli Cheddar Potato Soup
Alright, so I know there’s a million soup recipes flying around. But trust me—this broccoli cheddar potato soup lands at the top. For real. It’s got these tender hunks of potato, bits of broccoli that are somehow, you know, just right (not mushy), plus cheddar that actually melts in instead of being all grainy and weird. Even picky folks will sneak in ladlefuls when you’re not looking.
It’s great for, well, any bad-weather day. Stirs up fast. Kitchen won’t look like a tornado visited (I mean, not if you’re tidier than me). Sometimes I toss in leftover chicken or a rogue ham hock for bonus flavor, but it honestly stands up strong without ’em. If my husband can’t stop dunking his bread in it, you know it’s not all talk.
“Made this last Tuesday, and my family actually licked their bowls. I wouldn’t have believed it if I didn’t see it myself!” – Jess R.
Ingredients Needed for Broccoli Cheddar Potato Soup
You don’t need a fancy grocery list. Here’s what I grab:
- 2 large potatoes (russets are my go-to, peeled and cubed)
- 1 large head of broccoli (cut up into bite-sized bits)
- 1 yellow onion (chopped small, not too fussy)
- 2 carrots (peeled, diced)
- 3 cups chicken broth (or veggie, if you want)
- 2 cups shredded cheddar cheese (sharp works best for flavor)
- 2 tablespoons butter
- 2 garlic cloves (minced)
- 1 cup milk (or cream if you’re splurging)
- Salt and black pepper, to taste
That’s seriously it. If you’ve got bread for the side, even better.
How to Make the Best Cheddar Broccoli Potato Soup
All right, so let’s do this. Start off by melting your butter in a big pot on medium. Toss in the onion and carrot. Give it a few minutes, let them get a little soft and breath in those smells. Oh man.
Now throw in minced garlic. Not too long—burnt garlic is just sad. Drop in those potato cubes and pour in the broth. Everything should get a warm bubble. Let it simmer until potatoes are getting soft, probably ten to fifteen minutes.
Broccoli time. Add the pieces and keep it going until they’re bright and tender. Stir now and then; don’t go scrolling TikTok and forget it or you’ll end up with green mush.
Take the pot off the stove (important, don’t skip this or you’ll end up with weird-textured cheese). Slowly stir in your cheddar and milk. Mix until it’s smooth and creamy. If it looks too thick, splash a little extra milk. Salt and black pepper—taste as you go. That’s it. Done. Sprinkle a tiny bit of cheddar on top if you’re feeling wild.
Tips for Cheddar Broccoli Potato Soup
Wanna level it up? Here are some practical nuggets:
- Top with crispy bacon or grilled cheese croutons for extra crunch.
- Swap in cauliflower if broccoli’s not your thing.
- Double the recipe. This one’s honestly even better after a night in the fridge.
Keep your cheddar at room temp—cold cheese can clump up and be, well, kinda sad.
FAQs
Q: Can I make this recipe vegetarian? A: Oh, totally. Just switch chicken broth for veggie broth. No harm done.
Q: Can I freeze leftovers? A: Yep, though the texture might change just a little when you reheat. Nothing a whisk can’t fix.
Q: Can I use pre-shredded cheese? A: Technically, yes. But block cheese melts a hundred times smoother if you’re patient.
Q: My soup’s too thick—what now? A: Add a splash of milk or broth until you like the feel. Happens to the best of us.
Q: Is it gluten free? A: It can be, if you watch out for sneaky thickeners in your broth or cheese.
Let’s Be Real—You Need to Try This
So, if you haven’t grabbed your potatoes already, what’s the holdup? This broccoli cheddar potato soup is kind of like a wearable blanket, but for your stomach. You get that, right? Warm, creamy, and deeply satisfying. The perfect fix for gloomy weather or even just a random Tuesday. If you want even more soup ideas, check out this soup inspiration for all the cozy feels you could ever need. Now promise me you’ll try it. I’ll be here waiting to hear how it turned out (seriously, let me know if your bowl’s empty in three minutes flat).
Cheesy Vegetable Chowder (Broccoli Cheese Potato Soup)
Ingredients
Equipment
Method
- In a large pot over medium heat, melt butter. Add onion, celery, and carrots and sauté until slightly softened, about 5–6 minutes.
- Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, then add potatoes, salt, pepper, mustard powder, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer until potatoes are almost tender, about 10 minutes.
- Stir in broccoli and simmer until tender, about 5–7 minutes more.
- Reduce heat to low. Stir in milk and cheese until melted and smooth. Adjust seasoning as needed and serve.