This creamy Broccoli Cheddar Potato Soup is like a warm hug on a chilly day! Packed with tender broccoli, fluffy potatoes, and gooey cheddar, it’s comfort food in a bowl.
Honestly, this soup makes veggies taste amazing! I love enjoying it with a slice of crusty bread for dipping. Trust me, you won’t want to miss a single drop! 🥣
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for vibrant color and crunch, but frozen works too! If you’re in a pinch, you can substitute it with kale or spinach, though cooking times will vary.
Potatoes: Yukon Golds provide a creamy texture, but Russet potatoes or even sweet potatoes can be swapped in for a different flavor. Just remember, different types may change the soup’s consistency slightly!
Cheddar Cheese: Sharp cheddar gives deep flavor, but you can substitute with mild cheddar or even a cheese blend. For a dairy-free option, choose a vegan cheese alternative that melts well.
Dijon Mustard: This adds a nice depth, but if you don’t have it, a splash of Worcestershire sauce or a bit of lemon juice works great too. You could also skip it entirely if you prefer a milder taste.
How Do You Ensure Your Soup Is Creamy and Smooth?
To get that perfect creamy texture, focusing on the roux is key. Cooking the flour with butter helps avoid lumps. Make sure to gradually whisk in the broth, stirring constantly to really blend everything.
- Once you add the milk, keep the heat low and avoid boiling to prevent curdling.
- If the soup feels a bit too chunky for your taste, use an immersion blender to puree part of it, then mix back or blend it all for a silkier texture.
- Seasoning is crucial! Always taste before serving. Adjust salt or add a sprinkle of nutmeg or smoked paprika for extra flavor.
Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 2 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard (optional, for depth)
- Salt and freshly ground black pepper, to taste
- Freshly ground black pepper, for garnish
- Optional: pinch of nutmeg or smoked paprika for extra warmth
How Much Time Will You Need?
This delightful Broccoli Cheddar Potato Soup will take about 15-20 minutes for prep and about 30 minutes to cook. Overall, you’re looking at around 45-50 minutes from start to finish, perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sautéing the Veggies:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté everything together for about 3-5 minutes, or until the onion is soft and translucent. This step helps build a flavorful base for our soup!
2. Creating the Roux:
Sprinkle the all-purpose flour over the sautéed onion and garlic mixture. Stir constantly for about 2 minutes, ensuring the flour cooks out its raw taste and combines well. This roux will help thicken our soup.
3. Adding the Broth:
Gradually whisk in the chicken or vegetable broth, making sure to eliminate any lumps. Bring the mixture to a gentle simmer, allowing it to thicken a bit.
4. Cooking the Potatoes:
Now, add in the diced potatoes. Let them cook until tender, which should take about 10-12 minutes. Keep an eye on them; they should be easily pierced with a fork when done!
5. Mixing in the Broccoli:
Next, add the broccoli florets to the pot, letting them cook for another 5-7 minutes. You want them to be tender yet still a bright green color. It adds a lovely pop to the soup!
6. Adding the Creaminess:
Reduce the heat to low and slowly stir in the whole milk or half-and-half, along with the optional Dijon mustard for an extra flavor boost. Heat gently but avoid boiling to keep the cream smooth.
7. Stirring in the Cheese:
Remove the pot from heat and stir in the shredded cheddar cheese until it melts and becomes smooth. Season the soup with salt, pepper, and a pinch of nutmeg or smoked paprika if you like.
8. Blending (Optional):
If you prefer a thicker or creamier texture, use an immersion blender to blend part of the soup. You can also carefully transfer some soup to a regular blender and puree, then return it to the pot. Just be cautious with hot liquids!
9. Serving Up the Soup:
Ladle the soup into bowls and garnish with extra shredded cheese and a crack of black pepper on top. It’s a flavorful touch!
10. Enjoying Your Creation:
Serve the soup hot with some crusty bread or a fresh green salad on the side. You’ve now made a comforting bowl of Broccoli Cheddar Potato Soup that is sure to warm your heart!
Enjoy a rich, cheesy, and comforting bowl of Broccoli Cheddar Potato Soup perfect for cozy days!
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli is a great time-saver and can be used directly in the recipe. Just add it during the same step as fresh broccoli; it may take a minute or two less to cook since it’s already blanched.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, whole milk or half-and-half works perfectly. For a dairy-free alternative, you can use coconut milk or unsweetened almond milk, though it may change the flavor slightly.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version of this soup. You can also swap the cheese for a vegan cheese substitute if needed!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. If the soup thickens, you can add a splash of broth or milk to bring it back to the desired consistency.
