🥦🥔 Broccoli Potato Cheddar Soup
📝 Description
This soup is thick, creamy, and comforting—loaded with tender broccoli, soft potatoes, and rich melted cheddar. It’s heartier than classic broccoli cheddar soup thanks to the potatoes, making it perfect as a full meal on a cold day.
🍽️ Ingredients
- 2 cups broccoli florets (fresh or frozen)
- 2 medium potatoes (peeled & diced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- 1½ cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp flour (for thickening)
- Salt & black pepper (to taste)
- Optional: carrots, paprika, or chili flakes
👩🍳 Instructions
1. Sauté Base
- Melt butter in a pot over medium heat.
- Add onion and cook until soft (3–4 minutes).
- Stir in garlic and cook 1 minute more.
2. Build the Soup
- Add diced potatoes and broth.
- Bring to a boil, then simmer for 10 minutes.
3. Add Broccoli
- Stir in broccoli and cook another 8–10 minutes until everything is tender.
4. Thicken
- In a small bowl, mix flour with a bit of milk to make a slurry.
- Stir into soup and cook until slightly thickened.
5. Blend (Optional)
- Blend part of the soup for a creamier texture, or leave chunky.
6. Add Cheese & Milk
- Lower heat. Stir in milk and cheddar cheese until melted.
- Season with salt, pepper, and optional spices.
7. Serve
- Serve hot with bread or crackers.
❓ Q&A
Q: Can I make it smoother?
A: Yes—blend the whole soup for a silky texture.
Q: Why did my cheese get grainy?
A: Heat was too high. Always melt cheese on low heat.
Q: Can I make it vegetarian?
A: Just use vegetable broth (it already can be!).
Q: Can I freeze it?
A: Yes, but texture may change slightly due to dairy. Reheat gently.
Q: What cheese works best?
A: Sharp cheddar gives the best flavor, but you can mix with mozzarella for extra creaminess.