Description
Comforting cheddar broccoli potato soup delivers creamy warmth in one hearty bowl. Russet potatoes, sharp cheddar, and tender broccoli blend into a satisfying meal you’ll savor with each spoonful.
Ingredients
Scale
Main Ingredients:
- 4 medium russet or Yukon Gold potatoes, peeled and diced
- 3 cups chopped broccoli florets (fresh or frozen)
- 2 cups shredded cheddar cheese (sharp cheddar)
- 4 cups chicken or vegetable broth
Vegetables and Aromatics:
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 – 3 garlic cloves, minced
Dairy and Thickening Ingredients:
- 1 cup heavy cream
- 1 cup milk
- 3 tablespoons butter
- 1/4 cup flour
- Salt and pepper, to taste
Instructions
- Heat butter in a large pot over medium temperature, gently sautéing onions, garlic, and carrots until they become translucent and tender.
- Sprinkle flour into the vegetable mixture, creating a golden roux and stirring continuously for approximately 2 minutes to eliminate raw flour taste.
- Pour broth slowly into the pot, whisking consistently to prevent lumps from forming, then add diced potatoes and allow the liquid to reach a gentle simmer.
- Reduce heat and let potatoes cook for 15-18 minutes until they become fork-tender, ensuring they’re soft but not disintegrating.
- Introduce chopped broccoli to the simmering pot, cooking for an additional 5-6 minutes until the vegetable turns bright green and remains slightly crisp.
- Lower the heat and incorporate heavy cream, milk, and shredded cheddar cheese, stirring methodically until the cheese melts completely and creates a silky, uniform texture.
- Season the soup with salt and freshly ground black pepper, tasting and adjusting seasoning as needed for optimal flavor balance.
- Ladle the hot soup into serving bowls and optionally garnish with extra cheese, crispy bacon bits, freshly chopped chives, or crunchy croutons for added texture and visual appeal.
Notes
- Make sure to dice vegetables uniformly for even cooking and consistent texture throughout the soup.
- Gradually add broth while stirring to prevent lumps and create a smooth, velvety base for the soup.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream and use less cheese.
- Enhance flavor by roasting broccoli and potatoes before adding to the soup for a deeper, caramelized taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg