Broccoli Cheddar Potato Soup
This comforting Creamy Broccoli Cheddar Potato Soup is a hearty and flavorful dish, perfect for a cozy evening. Featuring tender potatoes, vibrant broccoli, and a rich, velvety cheddar cheese sauce, it’s a bowl of pure deliciousness that appeals to all ages. Easy to prepare, it delivers on both taste and warmth.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6-8 servings
Keywords
broccoli cheddar souppotato soupcreamy soupcomfort foodeasy soup recipecheddar cheesefamily dinnerwinter warmervegetarian optionhomemade soup
Why This Recipe Delivers
- Rich and Velvety Texture: The combination of a perfectly cooked roux and melted cheddar creates an incredibly smooth and satisfying mouthfeel.
- Hearty and Filling: Packed with tender potatoes, vibrant broccoli, and rich cheese, it's a complete meal in a bowl that truly satisfies.
- Comfort Food Classic: This soup embodies classic comfort, bringing warmth and a sense of coziness to any meal.
- Versatile & Customizable: Easily adaptable with different cheeses, broths, or even by adding other vegetables.
- Crowd-Pleaser: A guaranteed hit with both adults and children, making it ideal for family dinners.
Ingredients
- 860 mL (2 x 14.5-ounce cans) low-sodium chicken broth (or vegetable broth)
- 4 medium potatoes (about 600g), peeled and cubed into 2 cm (0.8 inch) pieces
- 2-3 large carrots (about 250g), peeled and diced into 0.5 cm (0.2 inch) pieces
- 1 teaspoon onion powder
- 2 small heads broccoli (about 400g), florets diced small
- 42g (3 tablespoons) unsalted butter
- 40g (⅓ cup) all-purpose flour
- 828 mL (3½ cups) milk, plus more as needed
- 452g (4 cups) shredded sharp cheddar cheese, plus more for topping (optional)
- 1 teaspoon fine sea salt
- ½ teaspoon garlic pepper (or a blend of 1/4 tsp garlic powder and 1/4 tsp black pepper)
- 6 slices thick-cut bacon, cooked until crispy and finely chopped
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the low-sodium chicken or vegetable broth, the peeled and cubed potatoes, the diced carrots, and the onion powder. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to medium-low to maintain a gentle simmer.
- Cover the pot with a lid and allow the vegetables to simmer for approximately 10 minutes. This initial cooking phase ensures the potatoes and carrots begin to soften, forming the foundational texture of the soup.
- Carefully add the small, diced broccoli florets to the pot. Re-cover and continue to simmer for another 10 minutes, or until all the vegetables are tender when pierced with a fork but not mushy. This staggered addition helps the broccoli retain some of its vibrant color and slight texture.
- While the vegetables are simmering, begin preparing the cheese sauce. In a separate large saucepan, melt the 42g (3 tablespoons) of unsalted butter over medium-low heat until it's completely liquid and just starting to foam.
- Gradually whisk in the 40g (⅓ cup) of all-purpose flour into the melted butter. Continue whisking continuously for about one minute, cooking the flour until it turns a light golden brown. This step, known as making a roux, is crucial for thickening the soup and eliminating any raw flour taste.
- Slowly whisk in the 828 mL (3½ cups) of milk into the roux, ensuring no lumps form. Turn the heat up to medium and cook, stirring frequently with a whisk or wooden spoon, for approximately 5 minutes, or until the sauce thickens to a consistency that coats the back of a spoon.
- Remove the thickened milk sauce from the heat and add the 452g (4 cups) of shredded sharp cheddar cheese. Stir vigorously until all the cheese has completely melted into a smooth, creamy sauce. Incorporate the 1 teaspoon of fine sea salt and ½ teaspoon of garlic pepper, stirring well to distribute the seasonings.
- Gently pour the prepared cheese sauce into the pot with the simmering vegetable broth and cooked vegetables. Stir continuously until the cheese sauce is thoroughly combined with the soup base, creating a homogeneous, creamy consistency.
- Taste the soup and adjust the consistency and seasoning as desired. If you prefer a thinner soup, gradually add more milk, stirring until the desired thickness is achieved. Add additional salt and garlic pepper to taste, ensuring the flavors are perfectly balanced.
- Ladle the hot soup into individual serving bowls. Garnish each bowl generously with the crispy, chopped bacon pieces and an optional sprinkle of extra shredded cheddar cheese for an extra layer of flavor and texture. Serve immediately and enjoy the warmth and richness.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Large saucepan
- Whisk
- Wooden spoon or heat-proof spatula
- Vegetable peeler
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Don't Overcook the Vegetables: Ensure potatoes and broccoli are tender but still have some structure. Overcooking can lead to a mushy texture.
- Build Your Roux Slowly: Whisk the flour into the butter gradually and cook it thoroughly to prevent a raw flour taste and ensure a smooth sauce.
- Whisk Milk Gradually: When adding milk to the roux, pour it in slowly while continuously whisking to prevent lumps and achieve a silky smooth béchamel.
- Use Quality Cheese: A good quality sharp cheddar will provide the best flavor. Shredding it yourself helps it melt more smoothly.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, or other seasonings as needed. The final seasoning makes all the difference.
Professional Cooking Secrets
- Toast Your Flour for Depth: For an even richer, nuttier flavor in your roux, cook the flour in the butter for 2-3 minutes until it's a deeper golden color, being careful not to burn it. This adds an extra layer of complexity to the soup's base.
- Infuse Your Milk: Gently warm the milk with aromatics like a bay leaf or a slice of onion before adding it to the roux. Strain it out before combining; this subtle infusion elevates the overall flavor profile of the cheese sauce.
- Emulsify for Extra Creaminess: Once the cheese is fully melted into the sauce, consider using an immersion blender for just a few seconds to briefly blend a small portion of the vegetables and cheese sauce. This creates an even creamier texture without completely pureeing the soup.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to thin it out.
- Vegetarian Option: Easily make this soup vegetarian by using vegetable broth instead of chicken broth.
- Spice It Up: For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
- Freezing: While possible, potato-based soups can sometimes change texture after freezing and thawing, becoming a bit grainy. If you plan to freeze, undercook the potatoes slightly.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop. You might need to add a little extra milk or broth to thin it to your desired consistency upon reheating.
What kind of potatoes are best for this soup?
Russet or Yukon Gold potatoes are excellent choices for this soup. Russets break down slightly, adding to the creamy texture, while Yukon Golds hold their shape well and offer a buttery flavor.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains anti-caking agents that can make your sauce slightly grainy. For the best, smoothest results, we recommend shredding a block of cheddar cheese yourself.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of recipe): Calories: 480, Protein: 25g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 90mg, Sodium: 950mg, Carbohydrates: 30g, Fiber: 4g, Sugars: 7g.
Allergy Information
Contains dairy (milk, cheese, butter) and gluten (flour). For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or cornstarch, and verify your broth is gluten-free. Not suitable for lactose-intolerant individuals without dairy-free substitutions.
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