Description
This Cheddar Broccoli Potato Soup is the ultimate comfort food, combining creamy cheese, hearty potatoes, and nutrient-rich broccoli. Perfect for chilly days or anytime you crave a bowl of something warm and satisfying, this soup brings together the best flavors in one pot. Topped with crispy bacon and extra cheddar, it’s a meal that feels both nostalgic and indulgent.
Who is this Recipe For?
This recipe is ideal for:
- Those who love warm, comforting dishes.
- Families looking for a hearty, veggie-filled soup that’s kid-friendly.
- Busy cooks who want a one-pot meal that’s easy to make and filling.
- Fans of classic, creamy soups that combine cheese and vegetables.
Why It’s Great
Here’s why this soup will become a family favorite:
- Comforting and Hearty: The perfect blend of potatoes, broccoli, and cheese for a satisfying bowl.
- One-Pot Simplicity: Minimal cleanup and easy to prepare.
- Customizable Texture: Add more milk or broth for a thinner soup, or keep it thick and rich.
- Full of Flavor: With cheddar, garlic pepper, and bacon, every bite is a savory delight.
Ingredients
- 2 cans (14.5 oz each) of low-sodium vegetable or chicken broth
- 2–3 large carrots, chopped
- 4 medium potatoes, peeled and cubed
- 2 small broccoli crowns, coarsely chopped
- 1 tsp onion powder
- 1/3 cup all-purpose flour
- 3 tbsp unsalted butter
- 3½ cups milk, plus more as needed
- 1 tsp salt
- 1/2 tsp garlic pepper
- 1 cup shredded cheddar cheese, plus extra for garnish
- 6 slices cooked bacon, diced (optional)
How To Make Cheddar Broccoli Potato Soup
- Prepare the Base:
In a large saucepan over medium-high heat, combine the potatoes, carrots, broth, and onion powder. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes, or until the potatoes and carrots are tender. - Add the Broccoli:
Stir in the chopped broccoli, cover, and simmer for an additional 10 minutes. - Make the Cheese Sauce:
In a separate pan over medium-low heat, melt the butter. Gradually whisk in the flour, cooking for about 1 minute until golden brown. Slowly add the milk, whisking constantly. Increase heat to medium, stirring until the sauce thickens, about 5 minutes. - Combine the Ingredients:
Add the shredded cheddar cheese to the sauce and stir until melted. Season with garlic pepper and salt. - Finish the Soup:
Pour the cheese sauce into the pot with the vegetables, stirring until well combined. Adjust the thickness by adding more milk if needed. Taste and add extra salt or garlic pepper if desired. - Serve and Garnish:
Serve hot, topped with diced bacon and additional cheddar cheese if desired.
Kitchen Equipment Needed
- Large saucepan or pot
- Whisk
- Ladle
- Separate pan for cheese sauce
Storage
- Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer: This soup can be frozen in freezer-safe containers for up to 2 months. For best results, thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a little milk if the soup has thickened too much.
FAQ
Can I use a different cheese?
Yes, while cheddar is classic, you can try Gouda, Monterey Jack, or a cheese blend for variation.
Can I make this soup gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener.
What can I serve with this soup?
This soup pairs well with a crusty baguette, garlic bread, or a simple side salad.
Can I make this in a slow cooker?
Yes! Cook the broth, vegetables, and seasonings on low for 4–5 hours. Add the cheese sauce during the last 30 minutes, stirring until well combined.
Conclusion
This Cheddar Broccoli Potato Soup is a cozy, creamy, and hearty dish that’s sure to please. With tender vegetables and a velvety cheese sauce, each spoonful delivers comfort and flavor. Whether you’re serving it for a family meal or storing leftovers for a quick lunch, this soup is as satisfying as it is delicious. Enjoy with a side of bread or simply savor it on its own!
