Cheddar Broccoli Potato Soup

When the weather turns chilly, there’s nothing quite like a bowl of rich and hearty soup to warm you up. This Cheddar Broccoli Potato Soup is the perfect comfort food, combining the creamy richness of potatoes with the wholesome goodness of broccoli and the sharp, savory flavor of cheddar cheese. It’s easy to make, and every spoonful is filled with satisfying, comforting flavors.

Ingredients:

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3 medium carrots)
• 1 cup chopped celery (about 2 stalks)
• 1 cup chopped yellow onion (1 small onion)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes (cut into 1/2-inch to 3/4-inch cubes, about 2 large potatoes)
• 3 cups chopped broccoli florets (from about 2 broccoli heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions:

1. Sauté the Vegetables: In a large pot, melt 1 1/2 tablespoons of butter over medium heat. Add the chopped carrots, celery, and onion, and sauté for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
2. Cook the Potatoes and Broccoli: Pour in the chicken broth, then add the cubed potatoes and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot with a lid, and let it cook for 15 minutes. Stir in the chopped broccoli and cook for another 5 minutes, or until all the vegetables are tender.
3. Prepare the Creamy Base: While the vegetables are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to create a roux. While continuing to whisk, slowly pour in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it begins to gently boil and thicken. Once thickened, stir in the heavy cream.
4. Combine and Finish: Once all the vegetables are tender, pour the creamy milk mixture into the pot with the soup. Stir to combine. Remove the pot from the heat and gradually stir in the shredded cheddar and parmesan cheeses until they are fully melted and the soup is smooth and creamy.
5. Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.

Serving and Storage Tips:

Serving Tips:

• Presentation: Serve the Cheddar Broccoli Potato Soup in deep bowls to showcase the thick, creamy texture. Garnish with a sprinkle of extra shredded cheddar cheese, a dash of freshly ground black pepper, or a few chopped fresh herbs like parsley or chives for added color and flavor.
• Pairing Suggestions: This soup pairs beautifully with crusty bread, such as a baguette or sourdough, for dipping. It also goes well with a simple green salad or a side of roasted vegetables to round out the meal.
• Serving Temperature: The soup is best served hot, straight from the pot. If it cools down, reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before storing, allow the soup to cool to room temperature to prevent condensation, which can make the soup watery.
• Reheating: To reheat, transfer the soup to a pot and warm it over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge, you can add a splash of milk or chicken broth to reach your desired consistency.
• Freezing: This soup can be frozen, but be aware that the texture may change slightly upon thawing due to the dairy content. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. The soup can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

By following these serving and storage tips, you can enjoy the Cheddar Broccoli Potato Soup at its best, whether you’re serving it fresh or savoring leftovers later.

Variations:

1. Bacon Cheddar Broccoli Potato Soup:

• Add: Cooked and crumbled bacon into the soup just before serving. You can also sprinkle some on top as a garnish.
• Tip: Use smoked cheddar for an extra layer of flavor that complements the bacon.

2. Vegan Cheddar Broccoli Potato Soup:

• Switch: Use vegan butter, almond or oat milk, and dairy-free cheese alternatives like nutritional yeast for the cheesy flavor.
• Add: Extra vegetables such as spinach or kale to boost the nutritional value.
• Tip: Substitute the chicken broth with vegetable broth for a fully vegan dish.

3. Spicy Cheddar Broccoli Potato Soup:

• Add: Diced jalapeños or a dash of cayenne pepper to the sautéed vegetables for a spicy kick.
• Switch: Use pepper jack cheese instead of cheddar for a spicier, more complex flavor.
• Tip: Garnish with a drizzle of hot sauce for an extra punch of heat.

4. Loaded Cheddar Broccoli Potato Soup:

• Add: Sour cream, additional bacon, chives, and a sprinkle of extra cheese on top of each serving to create a loaded baked potato flavor profile.
• Tip: Serve with a side of warm bread rolls to mimic the full experience of a loaded baked potato.

5. Chicken Cheddar Broccoli Potato Soup:

• Add: Shredded or diced cooked chicken to the soup for added protein and heartiness.
• Tip: Use rotisserie chicken for a quick and easy addition, or cook and shred chicken breasts specifically for the soup.

6. Gluten-Free Cheddar Broccoli Potato Soup:

• Switch: Use a gluten-free flour blend or cornstarch to thicken the soup instead of all-purpose flour.
• Tip: Ensure that all other ingredients, like broth and cheese, are certified gluten-free.

7. Cauliflower & Broccoli Potato Soup:

• Add: Replace half of the potatoes with chopped cauliflower for a lower-carb version of the soup.
• Tip: Blend a portion of the cauliflower before adding it to the soup to create an extra creamy texture without added cream.

8. Extra Cheesy Cheddar Broccoli Potato Soup:

• Add: An additional cup of sharp cheddar cheese or a combination of cheddar and Gruyère for a richer, cheesier flavor.
• Tip: Stir in some cream cheese or Velveeta for an ultra-creamy, smooth consistency.

9. Herb-Infused Cheddar Broccoli Potato Soup:

• Add: Fresh herbs like rosemary, thyme, or basil to the soup for a fragrant, herbal twist.
• Tip: Use fresh herbs as a garnish to enhance the flavor and visual appeal of the dish.

FAQs:

1. Can I make Cheddar Broccoli Potato Soup ahead of time?

• Answer: Yes, you can make this soup ahead of time. Prepare the soup as directed, then let it cool to room temperature before storing it in the refrigerator. When you’re ready to serve, reheat it on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth to restore the desired consistency.

2. Can I use frozen broccoli instead of fresh?

• Answer: Yes, frozen broccoli can be used in place of fresh broccoli. Simply add the frozen broccoli directly to the soup during the cooking process. It may require a slightly longer cooking time to ensure the broccoli is tender.

3. How do I thicken the soup if it’s too thin?

• Answer: If the soup is too thin, you can thicken it by creating a slurry with 1-2 tablespoons of flour or cornstarch mixed with a small amount of cold water. Stir the slurry into the soup and let it simmer until it thickens to your desired consistency.

4. Can I freeze Cheddar Broccoli Potato Soup?

• Answer: Yes, you can freeze this soup, although the texture of the dairy-based ingredients might change slightly upon thawing. To freeze, allow the soup to cool completely, then store it in airtight containers in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stove.

5. What can I use instead of heavy cream?

• Answer: If you want a lighter version of the soup, you can substitute the heavy cream with half-and-half, whole milk, or even a non-dairy milk like almond or oat milk. Keep in mind that the soup will be less rich and creamy with these substitutions.

6. How long does Cheddar Broccoli Potato Soup last in the refrigerator?

• Answer: When stored in an airtight container, this soup will keep in the refrigerator for up to 3-4 days. Reheat individual servings on the stove or in the microwave as needed.