Cheddar Broccoli Potato Soup Recipe

There’s nothing like a warm, creamy bowl of cheddar broccoli potato soup on a chilly day. Loaded with wholesome vegetables, rich cheddar cheese, and hearty potatoes, this soup is the ultimate comfort food that will satisfy your cravings. Whether you’re serving it as a main course or alongside a fresh salad, this delicious recipe will quickly become a family favorite. Read on to learn how to make this incredible dish and discover tips for perfecting it every time. Don't miss out on all the helpful tips and tricks throughout the article that will make this recipe a true masterpiece!

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What is Cheddar Broccoli Potato Soup?

Cheddar broccoli potato soup is a rich, hearty soup made from a combination of fresh vegetables like broccoli, carrots, onions, and potatoes, cooked in a creamy, cheesy broth. It’s packed with flavor and texture, and the cheddar cheese brings a sharp, tangy richness that elevates the dish. With the combination of tender potatoes, nutritious broccoli, and a velvety base, it’s a delicious way to incorporate veggies into your diet in a comforting way.

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Ingredients List for Cheddar Broccoli Potato Soup

To make a delicious batch of cheddar broccoli potato soup, here’s what you’ll need:

• 5 ½ tablespoons butter (divided into 2 portions)
• 1 ⅓ cups chopped carrots (about 3 medium carrots)
• 1 cup chopped celery (approximately 2 celery stalks)
• 1 cup chopped yellow onion (1 small onion)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 ½ cups peeled and cubed russet potatoes (cut into ½-inch to ¾-inch cubes, about 2 large potatoes)
• 3 cups chopped broccoli florets (about 2 medium-sized broccoli heads)
• ¼ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 6 tablespoons all-purpose flour
• 3 cups milk (preferably 1% or 2% for a balanced creaminess)
• ½ cup heavy cream
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• ⅓ cup finely shredded parmesan cheese (about 1 ounce)

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Substitutions and Variations for Cheddar Broccoli Potato Soup

Feel free to make substitutions or variations depending on what you have available or dietary preferences. Here are a few ideas to tailor the recipe:

• Milk alternatives: If you’re dairy-free, you can swap out the milk and cream for unsweetened almond milk, oat milk, or coconut milk. For extra creaminess, opt for full-fat versions of these plant-based options.
• Vegetarian option: Substitute the chicken broth with vegetable broth for a vegetarian version of this soup.
• Different cheese options: While sharp cheddar is the traditional choice, you can also experiment with other types of cheese. Try gouda, gruyere, or Monterey Jack for different flavors.
• Add protein: For a more filling meal, add diced cooked chicken, bacon crumbles, or ham to the soup.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a subtle kick of heat.
• Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickening agent.

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Step-by-Step Cooking Instructions for Cheddar Broccoli Potato Soup

Creating a flavorful cheddar broccoli potato soup from scratch is easier than you might think. Follow these simple steps to make this cozy meal:

1. Prepare the vegetables: Begin by chopping the carrots, celery, onions, garlic, potatoes, and broccoli into bite-sized pieces. Set aside.
2. Sauté the aromatics: In a large pot, melt 2 ½ tablespoons of butter over medium heat. Add the chopped carrots, celery, and onions, and sauté until softened, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add broth and potatoes: Pour in the low-sodium chicken broth and add the cubed potatoes. Season with thyme, salt, and freshly ground black pepper. Bring the mixture to a simmer and let the potatoes cook for about 10-15 minutes, or until they become tender.
4. Add the broccoli: Stir in the chopped broccoli florets, and continue cooking the soup for another 5-7 minutes, until the broccoli is tender but still bright green.
5. Create the roux: In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring continuously, until it turns a light golden color.
6. Incorporate the milk and cream: Gradually whisk the milk into the roux, making sure to avoid lumps. Continue whisking until the mixture thickens and becomes smooth, about 3-4 minutes. Add the heavy cream and stir to combine.
7. Combine and finish: Slowly pour the milk mixture into the pot with the broth and vegetables, stirring constantly. Continue to cook the soup for another 5-10 minutes, allowing all the flavors to meld together. Stir in the shredded cheddar cheese and parmesan until melted and creamy.

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How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide

1. Chop and prep all ingredients before starting. This ensures that the cooking process is smooth and efficient.
2. Sauté the vegetables: Start by building flavor through sautéing. Cook the carrots, celery, and onions until softened, then add garlic for a robust base.
3. Add liquid and potatoes: Pour in your broth and add potatoes, simmering until tender. This step ensures the potatoes fully absorb the broth flavor.
4. Simmer the broccoli: Add the broccoli after the potatoes, as it requires less cooking time.
5. Make the roux and cream sauce: A key to a silky soup is the roux, which thickens the soup. The combination of milk and cream gives the soup its rich, velvety texture.
6. Finish with cheese: Stir in the cheese slowly to avoid clumping. Adding it at the end ensures a smooth, creamy soup.

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Common Mistakes to Avoid

When making cheddar broccoli potato soup, a few missteps could lead to a less-than-perfect result. Here are some mistakes to avoid:

• Overcooking the vegetables: Broccoli can easily turn mushy if overcooked. Add it in the last few minutes of cooking to maintain its texture.
• Skipping the roux: The roux is essential for thickening the soup. If you skip it, you may end up with a runny soup.
• Curdling the cheese: Add the cheese off the heat and stir it in slowly. If the soup is too hot, the cheese can curdle and become grainy.
• Not seasoning properly: Taste the soup as you cook and adjust the seasoning with salt and pepper accordingly. Under-seasoning can make the soup bland.

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Serving and Presentation Tips for Cheddar Broccoli Potato Soup

When serving cheddar broccoli potato soup, presentation is key to making it look as delicious as it tastes. Here are a few ideas for serving and garnishing your soup:

• Top with extra cheese: Sprinkle a little extra shredded cheddar or parmesan on top of each bowl for a cheesy finish.
• Garnish with fresh herbs: Add a pop of color and freshness by sprinkling chopped parsley or chives over the soup.
• Serve with crusty bread: Pair the soup with a warm loaf of crusty bread or garlic bread for dipping.
• Use edible bowls: For a fun twist, serve the soup in bread bowls, which adds an extra layer of flavor and makes for a delightful presentation.

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How to Serve Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup is best served hot, ideally with a side of bread, crackers, or a fresh green salad. You can serve it in individual bowls or ladle it into a large soup tureen if you’re feeding a crowd. It’s also perfect as an appetizer, starter, or main course for a cozy dinner. This soup pairs beautifully with simple sides like a mixed salad, roasted vegetables, or even a sandwich for a more substantial meal.

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Presentation Ideas for Cheddar Broccoli Potato Soup

• Crouton Topping: Add a handful of seasoned croutons on top for extra crunch.
• Swirl of Cream: Drizzle a swirl of heavy cream or sour cream on the surface of the soup for an elegant look.
• Cheese Chips: Bake some thin slices of cheddar or parmesan into crispy cheese chips and serve them on the side for dipping or as a garnish.

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Cheddar Broccoli Potato Soup Recipe Tips

• Don’t rush the roux: Take your time when making the roux. Cooking it slowly will enhance the flavor and create the perfect base for a creamy soup.
• Use fresh cheese: For the best results, shred your cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can affect the texture.
• Adjust thickness: If the soup becomes too thick, add more broth or milk to thin it out to your desired consistency.
• Freeze leftovers: This soup freezes well. Just let it cool, portion it into freezer-safe containers, and freeze for up to 3 months.

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Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Yes, you can make this soup a day or two in advance. Just store it in the refrigerator and reheat it gently over low heat when ready to serve.

Q: Can I use frozen broccoli?
A: Absolutely! Frozen broccoli works well in this recipe and can be added directly to the soup without thawing.

Q: How can I thicken the soup without flour?
A: You can thicken the soup using cornstarch or by blending some of the cooked potatoes into the soup.

Q: Can I make this soup in a slow cooker?
A: Yes, cook the vegetables and broth on low for 4-6 hours, then add the milk, cream, and cheese during the last 30 minutes.

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Conclusion

Cheddar broccoli potato soup is the perfect combination of hearty vegetables and creamy, cheesy goodness. This recipe is easy to follow, full of flavor, and customizable to suit your tastes. With these step-by-step instructions, helpful tips, and variations, you’re well on your way to creating a bowl of comfort that’s perfect for any occasion. Whether you’re cooking for your family or hosting a gathering, this soup is sure to be a hit!

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