Cheddar Broccoli Potato Soup

On a frosty evening, I found myself craving a warm, filling soup but only had a few stalks of broccoli and a lonely potato in the pantry. I sautéed onion until fragrant, tossed in chopped broccoli and potatoes, and poured in broth. A handful of sharp cheddar at the end melted the bowl into creamy comfort. That first spoonful felt like home—even made me nostalgic for the school-lunch version, but better.

This Cheddar Broccoli Potato Soup is a cozy twist on classic comfort food—hearty, rich, and simple. A creamy bowl full of veggies and cheese that’s perfect for crisp nights or casual family dinners.

Inspired by that spur-of-the-moment pantry clear-out, this soup is fuss-free yet thoughtful. It’s just the right balance of creamy, cheesy, and fresh without overthinking it.

Whether you’re warming up after a walk or planning a relaxed dinner, this soup hits the spot every time.

Short Description

Cheddar Broccoli Potato Soup is a creamy, one-pot comfort meal with tender broccoli, soft potatoes, and melty cheddar—perfect for chilly evenings and simple family dinners.

Ingredients

For the Soup

• 2 tbsp butter or olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets (fresh or frozen)
• 2 medium russet potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half or milk
• 1½ cups shredded sharp cheddar cheese
• ½ tsp dried thyme or 1 tsp fresh
• Sea salt and black pepper to taste

Optional Add-ins/Substitutions

• Use Greek yogurt for tangier creaminess
• Swap cheddar for Gruyère or smoked gouda
• Add cooked bacon or ham for extra flavor

Tools Needed

• Large heavy pot or Dutch oven
• Wooden spoon
• Immersion blender or regular blender
• Measuring cups and spoons

Step-by-Step Cooking Instructions

Step 1: Sauté aromatics
Melt butter over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and thyme; stir 1 minute until fragrant.

Step 2: Cook veggies
Add diced potatoes and broccoli. Stir for 2 minutes, then pour in broth. Bring to a gentle boil, reduce heat, and simmer 15–18 minutes until vegetables are tender.

Step 3: Purée soup
Use an immersion blender to smooth the soup, leaving some chunks for texture. Or carefully blend half in a blender and return it to the pot.

Step 4: Add dairy and cheese
Stir in half-and-half or milk. Add cheddar a handful at a time, stirring until melted and smooth.

Pro Tip: Add cheese off the heat to prevent grainy texture.

Step 5: Season and adjust
Taste and season with salt and pepper. If too thick, thin it with a splash of milk or broth.

Step 6: Serve warm
Ladle into bowls and garnish with extra cheese or broccoli florets.

Why You’ll Love This Recipe

• Satisfying, creamy texture without heavy cream
• Makes a great meal prep option—freezes well
• Easy to customize with different cheeses or add-ins
• Kid-friendly and versatile for lunch or dinner

Helpful Tips and Cooking Notes

Use a heavy pot to avoid scorching and cook evenly.

Leave some vegetable chunks before blending for better bite.

Grate cheese fresh for smoother melting—avoid pre-shredded.

Warm dairy ingredients before adding to avoid curdling.

Make soup ahead, then add cheese just before serving for maximum creaminess.

Nutritional Benefits & Fun Facts

Broccoli brings fiber, vitamin C, and antioxidants. Potatoes add comfort and potassium, and cheddar delivers calcium and protein. This soup is nutrient-packed, heart-warming, and feels indulgent without heaviness.

Final Dish & Serving Suggestions

Picture a bowl of velvety golden-green soup speckled with cheese and tender florets. Each spoonful is warm, rich, and soothing—like a hug in a bowl.

Serve it with crusty bread, cheese toast, or a crisp side salad. Leftover pork crumble or bacon make tasty toppings when you want a savorier twist.

Storage and Reheating Tips

Storage: Cool completely before refrigerating in an airtight container for up to 4 days.

Freezing: Portion into freezer-safe containers and freeze up to 3 months.

Reheating: Gently warm on the stove over low, stirring in milk or broth to refresh texture. Reheat only once for best flavor.

Frequently Asked Questions (FAQs)

1. Can I skip blending the soup?
Yes—you can leave it chunky and skip blending entirely for a rustic feel.

2. Is this suitable for vegetarians?
Yes—use vegetable broth instead of chicken to keep it meat-free.

3. Can I make it vegan?
Swap dairy for coconut milk and use nutritional yeast instead of cheese for creaminess.

4. Can I use frozen broccoli?
Definitely—just add it during simmer and cook a few minutes longer.

5. How do I prevent separation?
Avoid high heat after adding dairy, and stir gently while adding cheese off-heat for smooth integration.

Final Thoughts

This Cheddar Broccoli Potato Soup turned a random pantry tidy-up into a bowl of nostalgic comfort. It’s simple, nourishing, and warmly satisfying—the kind of recipe you’ll want on repeat during cooler days.

Let me know what twists you added—extra veggies, spice, or toppings—to make it your own. Pin it, sip it, share it—and stay cozy with more wholesome recipes to come.