Cheddar Broccoli Potato Soup Recipe

I discovered this soup that blends tender broccoli, hearty potatoes, and sharp cheddar in a rich, velvety broth. Its creamy texture and hint of smoked paprika deliver comfort with every spoonful. I love how simple ingredients transform into a satisfying, balanced bowl that’s perfect for cozy evenings and food experiments.

I think this Cheddar Broccoli Potato Soup is one of my favorite ways to enjoy a rich, creamy bowl of comfort. I love how the 3 cups of roughly chopped broccoli florets and 2 medium diced russet potatoes work together to offer a satisfying texture while still giving you that healthy dose of vitamins.

I add 1 finely diced onion and 2 cloves of minced garlic to boost the flavor and nutritional value even more. I like to use a combination of 4 cups chicken broth, 1 cup heavy cream and 1 cup whole milk to create a creamy base that feels both indulgent and balanced.

The 1 cup of shredded sharp cheddar cheese makes sure every spoonful has that characteristic cheesy taste. I often season it with salt, freshly ground black pepper and a pinch of smoked paprika if I’m feeling adventurous.

Its creamy texture and wholesome ingredients make it my go-to soup for a cozy meal.

Why I Like this Recipe

I really love this recipe because it has such a unique mix of flavors that create a comforting, cheesy, veggie goodness every time I make it.
I like that its really simple to follow; the steps are clear enough even when I’m in a rush, and nothing feels too complicated.
The creaminess from the heavy cream and whole milk gives it that rich feel that always satisfies my hunger when I want something hearty and filling.
I also appreciate how versatile it is; I can always tweak the seasonings like adding a pinch of smoked paprika to give it an extra kick if I’m in the mood for something a bit different.

Ingredients

• Broccoli: Packed with fiber, vitamins, and antioxidants; adds a healthy crunch and vibrant color.
• Russet Potatoes: Provide starchy carbohydrates for energy, producing a hearty and smooth texture in the soup.
• Sharp Cheddar Cheese: Brings protein and a tangy, rich flavor that melts beautifully, making the soup creamy.
• Onion: Enhances aroma and sweetness when cooked slowly, boosting the overall taste in a warm way.
• Garlic: Adds a punch of flavor and nutritional benefits, perfect for a cozy, comforting meal.
• Chicken Broth: Forms a savory base rich in protein and depth, tying all ingredients together.
• Heavy Cream: Adds a luxurious, velvety texture and balances the hearty flavors perfectly.

Ingredient Quantities

• 3 cups broccoli florets, roughly chopped
• 2 medium russet potatoes, peeled and diced into about 1/2-inch cubes
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth if you prefer)
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp smoked paprika for a hint of smokey flavor

How to Make this

1. In a large pot, melt the butter over medium heat then add the diced onions. Cook them for about 3-4 minutes until they turn soft and almost translucent.

2. Toss in the minced garlic and stir for about 1 minute until you can smell it, but dont let it brown.

3. Now add the diced potatoes and broccoli florets to the pot. Mix everything well.

4. Pour in the chicken broth (or vegetable broth if you prefer) and bring the whole thing to a boil over medium high heat.

5. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for around 20 minutes or until the potatoes and broccoli are nice and tender.

6. Stir in the heavy cream and whole milk. Be sure to mix them in carefully and let the soup warm through again.

7. Season your soup with salt, black pepper, and if you like, add the smoked paprika for a little smoky taste.

8. Gradually mix in the shredded cheddar cheese until it melts smoothly into the soup.

9. Give everything a final stir, adjust your seasonings if needed, and serve the soup hot with your favorite bread or crackers. Enjoy your cheesy vegetable chowder!

Equipment Needed

1. Large pot with a lid
2. Sharp knife and cutting board
3. Wooden spoon or spatula for stirring
4. Measuring cups and spoons
5. Ladle for serving
6. Vegetable peeler for the potatoes

FAQ

• How do I substitute heavy cream if I don’t have it?
  
  If you don’t have heavy cream you can use whole milk mixed with a little bit of butter. Some people also use half-and-half but the soup might be a bit thinner.
• Can this recipe be made vegetarian?
  
  Yep, just swap the chicken broth with vegetable broth and you’re good to go.
• How long should I simmer the vegetables?
  
  You’ll want to let the veggies simmer for about 15 to 20 minutes or until the potatoes and broccoli are tender.
• Can I make this ahead of time?
  
  Sure thing! You can make the soup ahead, but remember that the cream might separate when reheated. Warm it slowly and stir often to bring it back together.
• Do I need to blend the soup?
  
  Nope, this recipe is intended to have chunks of potato and broccoli so just stir well and enjoy the texture.

Cheddar Broccoli Potato Soup Recipe Substitutions and Variations

• Chicken broth: Instead of chicken broth, you could use a solid vegetable broth or even just water with bouillon cubes for a budget-friendly twist.
• Heavy cream: You can swap heavy cream with half-and-half or evaporated milk if you’re trying to lighten it up a bit.
• Whole milk: If you dont have whole milk, unsweetened almond milk or coconut milk can work as a substitute without messing up the flavor too much.
• Sharp cheddar cheese: Sometimes you may not have sharp cheddar around so using Colby cheese or a mild cheddar will still give a nice creamy texture.
• Unsalted butter: In a pinch, regular salted butter or even a bit of olive oil can be used but you might need to go easy on the extra salt in the recipe.

Pro Tips

1. Try warming up your heavy cream and milk before mixing them in; this helps prevent curdling and makes for a smoother texture overall.
2. Keep an eye on the garlic when you’re stirrin it in with the onions; if it cooks too long it can get bitter really quick.
3. Taste your soup as you go and adjust the salt and pepper accordingly – sometimes the cooking time can change how strong the flavors become.
4. If you want your chowder to be a bit thicker, you can mash a few of the potatoes after they’ve softened in the broth, which adds extra creaminess.