Cheddar Broccoli Potato Soup Recipe

I love making this Cheesy Vegetable Chowder because it combines hearty potatoes, fresh broccoli, and melted sharp cheddar cheese in a creamy, dreamy broth. The balance of flavors feels indulgent yet comforting, making every bite satisfying. This recipe effortlessly transforms fresh ingredients into a warming bowl of deliciousness perfect for any day.

I’m excited to share my Cheddar Broccoli Potato Soup recipe which I call a Cheesy Vegetable Chowder. I first experimented with this dish when I was looking for a hearty and nutritious soup that blends the goodness of broccoli cheese soup with the creamy texture of a classic potato soup.

I used 3 cups of rough chopped broccoli florets, 2 cups of peeled and diced potatoes, 1 diced onion and 2 minced garlic cloves to give the soup its depth. I then added 4 cups of chicken broth for a richer taste.

After melting 2 tablespoons of butter and stirring in 2 tablespoons of flour to make a thick roux, I mixed in 1 cup of whole milk and 1 cup of heavy cream before the 2 cups of shredded sharp cheddar cheese joined the party. This dish is not only rich in flavor but also packs nutritional benefits like protein and vitamin C making it a balanced meal.

Why I Like this Recipe

I like this recipe because it always gives me a creamy, cheesy flavor explosion that makes every spoonful feel like a hug. I also love how the potatoes and broccoli stay perfectly tender, so I get a mix of textures in every bite. Plus, it reminds me of home-cooked comfort food that’s simple yet really satisfying. Sometimes I even say it’s like getting the best parts of two soups in one bowl, and that’s just amazing.

This soup is kinda like when broccoli cheese soup and creamy potato soup had a baby. It’s all about that rich, velvety base with plenty of cheesy goodness and a bunch of fresh broccoli and potatoes thrown in. I mean, you get the creamy comfort of potato soup, but with an extra punch of fun cheese flavor that makes it totally irresistible and perfect for those cold nights.

Ingredients

• Broccoli: This veggie gives you fiber and vitamins; its crispness adds a fresh, bold touch.
• Potatoes: A great source of carbohydrates that gently sweetens, they are filling and super comforting.
• Onion: Packed with antioxidants, its mild spice deepens flavor even when its cooked down.
• Garlic: Known for its strong taste and health benefits, it adds a punchy, vibrant kick.
• Cheddar Cheese: Offers protein and rich flavor, making the soup really creamy and bold.
• Milk and Cream: They provide smooth richness and extra fat, balancing and mellowing flavors.
• Butter and Flour: These thickeners create a velvety base while locking in all delicious flavors.

Ingredient Quantities

• 3 cups broccoli florets, rough chopped
• 2 cups peeled and diced potatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth (i usually go with chicken)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste

How to Make this

1. In a large pot, melt 2 tablespoons of butter over medium heat then add the diced onion and minced garlic. Stir ’em until the onions are soft and the garlic smells good.

2. Sprinkle in the 2 tablespoons of flour and stir well for about a minute to help get rid of that raw flour taste.

3. Slowly pour in the 4 cups of chicken broth while stirring constantly so the flour can dissolve without any lumps.

4. Add the diced potatoes and broccoli florets into the pot. Bring everything up to a simmer and let it cook for about 15 minutes or until the potatoes are just tender.

5. Slowly stir in the whole milk and heavy cream. Make sure the soup is not too hot when you do this so the milk doesn’t curdle.

6. Once the soup is creamy and heated through, lower the heat and mix in 2 cups of shredded sharp cheddar cheese. Stir until the cheese is completely melted.

7. Taste the soup and add salt and pepper as needed. Stir well and let it simmer for another few minutes to meld all the flavours.

8. Remove from heat and serve hot. Enjoy your bowl of Cheddar Broccoli Potato Soup while it’s creamy and delicious!

Equipment Needed

1. A large pot
2. A wooden spoon for stirring
3. Measuring cups and spoons
4. A sharp knife
5. A cutting board
6. A ladle for serving the soup

FAQ

Cheddar Broccoli Potato Soup Recipe Substitutions and Variations

• If you don’t have broccoli, try substituting cauliflower florets for a slightly milder flavor.
• You can replace regular potatoes with sweet potatoes, just note that it might give a sweeter undertone.
• If you’re short on onions, shallots or even leeks could work, though the taste wont be exactly the same.
• Not into chicken broth? Use vegetable broth instead, it’ll keep the soup rich and tasty.
• If you’re low on whole milk, half and half is a decent swap, makin the soup extra creamy without too much fuss.

Pro Tips

1. When you pour in your broth, make sure you do it slowly and keep stirring so the flour mixes really good and doesn’t get lumpy.
2. Be careful when adding the milk and heavy cream; if the soup’s too hot, they might curdle, so let the heat drop down a bit first.
3. When you melt in the cheese, lower the heat even further, so you don’t end up with an oily soup with clumps of cheese.
4. Give the soup a few extra minutes off the heat once everything is mixed in; it’ll help the flavours blend together way better.