This potato and broccoli cheddar soup is a warm hug in a bowl. It’s a mash up of potato soup meets broccoli cheddar soup, and makes for a creamy, hearty and cheesy bowl that has just enough broccoli in it to make you feel like you’re getting your veggies in for a complete meal.
POTATO AND BROCCOLI CHEDDAR SOUP
I prepared this soup to serve to my mom on the evening she was flying into Charlotte for a weeklong visit. I thought it would be a comforting meal after a travel day and something she could heat up throughout the week for an easy lunch.
It was fast and easy to prepare between getting home from work and going to the airport to pick her up. It was under an hour from start to finish.
POTATO AND BROCCOLI CHEDDAR SOUP INGREDIENTS
- Potatoes – I used yukon golds over russet because they tend to be a bit sturdier/not get as mushy and I didn’t feel the need to peel them due to their thin skin.
- Broccoli – wholeheartedly recommend fresh over frozen in this recipe.
- Cheddar cheese – I used a sharp yellow cheddar which I feel also helped give the soup a golden color. You could totally use a white cheddar here too.
- Chicken broth – I opted for chicken bone broth but you could use traditional chicken broth or vegetable broth if you’re going the vegetarian route.
- Milk – I used a combination of 2% and half and half. I would recommend 2% or whole milk in this recipe.
- Sour cream – for added creaminess and tang. Plain greek yogurt would work too.
- Flour – this is to thicken the soup.
- Garlic and onions – for flavor.
- Carrots – love the pop of orange they offer to the soup and the slight sweetness.
- Butter – for sauteeing the garlic, onions and carrots. You can use salted or unsalted but I prefer salted in savory recipes.
- Salt and pepper – to taste!
As far as toppings and sides go, I went with crumbled bacon and shredded cheddar cheese for my toppings. I would have loved to add a pop of green with chives, green onions or parsley but I didn’t have any. I went full hearty and had my soup with toasted sourdough but the addition of a side salad would be so nice too.
Here’s the recipe!
POTATO AND BROCCOLI CHEDDAR SOUP RECIPE
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Potato and Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
Potato soup meets broccoli cheddar soup in this creamy, hearty and delicious bowl of goodness! Simple to prepare and ready in under an hour.
Ingredients
- 3 tablespoons of butter
- 1 sweet or yellow onion, finely diced
- 1 carrot, cut into thin rounds
- 3 cloves of garlic, peeled and minced
- 1/3 cup all-purpose flour
- 2 cups of milk (I used 1 1/2 cups of 2% milk and 1/2 cup half and half for a little added creaminess)
- 4 cups of chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1.5 lbs yellow potatoes, washed and cubed into bite-sized pieces
- 1 head of broccoli, chopped into bite-sized pieces (about 4-5 cups)
- 1 cup shredded sharp cheddar cheese, plus more for topping if desired
- 1/2 cup sour cream or plain greek yogurt
Toppings of choice: shredded cheese, crumbled bacon, chives, green onions, parsley
Instructions
- In a large, heavy pot (like a dutch oven), melt butter over medium heat.
- Add onions and carrots and saute until they begin to soften. Add garlic for last minute and saute until fragrant but not overly browned.
- Add flour and stir to coat onion mixture. Slowly add milk, stirring constantly. Continue to stir until thickens. Use a whisk if necessary to make a smooth paste. This should take about 3-5 minutes.
- Add in chicken stock, salt and pepper. Stir to combine. Add potatoes.
- Reduce heat to medium low so that soup is simmering but not boiling. Cook for about 15 minutes. Potatoes should begin to soften. Stir frequently so that potatoes do not stick to the bottom of the pot.
- Add in the broccoli and continue to cook for another 10-15 minutes or so until potatoes and broccoli are both softened. Continue to stir at regular intervals. If soup gets too thick at any point, feel free to give it another splash of milk or stock.
- Stir in shredded cheddar cheese and sour cream.
- Season to taste with salt and pepper.
- Serve with toppings of your choice.
Notes
- Soup keeps in the fridge for about 4-5 days.
- You can freeze it but the texture will be somewhat different when you reheat as the dairy does slightly separate and the potato might get a little mushier.
