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Cheddar Broccoli Potato Soup


  • Author: Wendy Balderas
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Description

A creamy, comforting soup blending tender potatoes, broccoli, and rich cheddar cheese in a flavorful, smooth broth. Perfect for cozy, satisfying meals.

 


Ingredients

Scale
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • 4 cups broccoli florets
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or milk for a lighter option)
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • Optional: 1/2 tsp smoked paprika or cayenne
  • Fresh parsley or chives, chopped, for garnish

Instructions

  • Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic, cooking until fragrant.
  • Cook Potatoes and Broth: Add potatoes and broth to the pot. Bring to a boil, reduce to simmer, and cook for 10-12 minutes until potatoes are tender.
  • Add Broccoli: Stir in broccoli and cook 5-7 minutes until tender.
  • Blend (Optional): Use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks if preferred.
  • Add Cream and Cheese: Stir in heavy cream, then gradually add cheese, stirring until melted. Season with salt, pepper, and smoked paprika or cayenne if desired.
  • Serve: Ladle into bowls and garnish with parsley or chives.

Notes

  • For a lighter version, replace heavy cream with milk.
  • To make it vegan, substitute butter with olive oil, heavy cream with a dairy-free alternative, and cheddar with dairy-free cheese.
  • Frozen broccoli can be used, just add a few extra minutes to cooking time.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sodium: 750mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 65mg