Cheddar Broccoli Potato Soup Recipe

Introduction

Cheddar Broccoli Potato Soup is a comforting, creamy dish that combines the richness of cheddar cheese with the wholesome goodness of potatoes and broccoli. Perfect for a cozy evening, this soup balances hearty vegetables with a smooth, cheesy texture that warms you from the inside out. It’s a versatile recipe, fitting for lunch, dinner, or as a savory side. In this recipe, we’ll walk you through each step to create this delightful soup in under an hour.

Overview of the Recipe

This Cheddar Broccoli Potato Soup brings together diced potatoes, broccoli, and carrots in a flavorful broth seasoned with garlic and thyme. After a gentle simmer, the soup is blended partially to achieve a smooth yet chunky consistency, finished with heavy cream and melted cheddar cheese for a creamy texture. The soup is garnished with fresh chives, adding a subtle freshness to each bowl.

History and Origin

Cheddar Broccoli Potato Soup, though relatively modern, draws its inspiration from classic potato-based soups popular in European cuisines. Potato soups have been a staple in many regions for centuries, particularly in Ireland and Eastern Europe, where potatoes are an essential part of the diet. The addition of cheddar and broccoli likely emerged in American cuisine, as cheddar cheese became more widely available. Broccoli, a nutrient-dense vegetable, found its way into the recipe, adding texture, flavor, and nutritional value to this comforting soup.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 3 cups chicken or vegetable broth
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Fresh chives, chopped (for garnish)

Instructions

Step 1: Prepare and Cook the Vegetables

1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes soft and translucent and the garlic is fragrant.

Step 2: Simmer the Soup

3. Add the diced potatoes, chopped broccoli, and carrots to the pot with the onions and garlic.
4. Pour in 3 cups of chicken or vegetable broth and add 1 teaspoon of dried thyme.
5. Season with salt and black pepper to taste.
6. Bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes and vegetables are tender.

Step 3: Blend the Soup

7. Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks of potatoes and vegetables for added texture.
   • Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and then pour it back into the pot.

Step 4: Add Cream and Cheese

8. Stir in 1 cup of heavy cream, mixing well to incorporate the cream into the soup base.
9. Gradually add 2 cups of shredded cheddar cheese, stirring until the cheese has fully melted and the soup has a smooth, creamy consistency.
10. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 5: Serve and Garnish

11. Ladle the soup into bowls.
12. Garnish each serving with fresh chopped chives for a pop of color and flavor.
13. Serve warm and enjoy your creamy, cheesy Cheddar Broccoli Potato Soup!

Serving Suggestions

Cheddar Broccoli Potato Soup is a hearty meal on its own, but it also pairs wonderfully with various sides:

• Crusty Bread or Rolls: Perfect for dipping and soaking up the creamy soup.
• Salad: A fresh green salad with a light vinaigrette complements the richness of the soup.
• Roasted Vegetables: For an added side, roasted carrots or asparagus bring a light, earthy balance.

Pairing and Serving Suggestions

This soup pairs well with other comforting, simple dishes. Serve it with whole-grain crackers or a slice of toasted sourdough for a rustic presentation. For a heartier meal, consider pairing the soup with a grilled chicken sandwich or a fresh garden salad with vinaigrette to cut through the richness of the cheddar.

Variations of the Recipe

1. Vegan Version: Replace the heavy cream with coconut cream or a cashew cream alternative. Use a dairy-free cheddar cheese substitute.
2. Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a touch of heat.
3. Extra Vegetables: Add cauliflower or spinach along with the broccoli for added nutrients and flavor.
4. Loaded Potato Soup: Top with a small dollop of sour cream, crumbled turkey bacon, and extra shredded cheese for a loaded potato feel.
5. Herbed Twist: Add fresh herbs like parsley or basil for a unique herbal note.

Health Benefits

Cheddar Broccoli Potato Soup is both delicious and nutritious:

• Potatoes: A great source of fiber, vitamins C and B6, and potassium.
• Broccoli: Known for its high levels of vitamins C and K, fiber, and antioxidants.
• Carrots: Rich in beta-carotene, fiber, and several important vitamins.
• Cheddar Cheese: Provides calcium and protein, though it should be consumed in moderation.

For a lighter version, consider reducing the amount of cheese and cream, or using reduced-fat cheddar.

FAQs

1. Can I freeze Cheddar Broccoli Potato Soup? Yes, you can freeze it! However, because it contains cream, it may separate slightly upon thawing. Reheat gently on the stove, stirring to restore the creamy texture.

2. How long will the soup last in the refrigerator? The soup will keep well in the fridge for up to 3 days in an airtight container. Reheat it on the stovetop over low heat to maintain its creamy texture.

3. Can I make this soup ahead of time? Absolutely! The flavors may even improve as they meld together. Just be sure to add the cheese and cream after reheating for the best consistency.

4. Can I use frozen broccoli? Yes, frozen broccoli works just as well. Add it directly to the soup during the simmering stage.

5. How can I make this soup thicker? For a thicker consistency, increase the number of potatoes or let the soup simmer a little longer after blending.

Conclusion

This Cheddar Broccoli Potato Soup is an ideal choice for chilly days or when you’re craving something rich and satisfying. With simple ingredients, you can create a flavorful, creamy soup that’s both nutritious and filling. Whether served as a main course or a side, it’s sure to please family and friends alike.

Cheddar Broccoli Potato Soup Recipe

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• Author: Wendy Balderas
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Cheddar Broccoli Potato Soup is a comforting, creamy blend of cheddar cheese, potatoes, and broccoli. With a smooth, hearty texture, it’s perfect for a cozy meal and easy to make in under an hour. Enjoy it as a main dish or a side, garnished with fresh chives for extra flavor.

 

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 3 cups chicken or vegetable broth
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Fresh chives, chopped (for garnish)

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Instructions

1. Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until soft, about 3 minutes.
2. Simmer the Soup: Add potatoes, broccoli, carrots, broth, and thyme. Season with salt and pepper. Bring to a boil, then simmer for 15–20 minutes, or until vegetables are tender.
3. Blend the Soup: Use an immersion blender to partially blend, leaving some chunks. Alternatively, blend half of the soup in a blender and return it to the pot.
4. Add Cream and Cheese: Stir in heavy cream and shredded cheddar cheese, mixing until cheese is melted and the soup is creamy.
5. Serve and Garnish: Ladle into bowls, garnish with fresh chives, and enjoy warm!

Notes

• For a vegan version, substitute heavy cream with coconut or cashew cream and use a plant-based cheddar.
• To add a spicy kick, mix in a pinch of cayenne pepper or hot sauce.
• Store leftovers in the refrigerator for up to 3 days, reheating gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 380
• Sugar: 5g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 60mg

Keywords: Cheesy broccoli potato soup, creamy broccoli cheddar soup, broccoli potato soup recipe, easy cheddar broccoli soup