Broccoli Cheddar Potato Soup

Creamy, nourishing and, above all, so cheesy, this broccoli cheddar potato soup is one for the books. It comes together when a handful of ingredients—including potatoes, onion, garlic and chicken stock—are simmered until the vegetables are fork-tender. Then, frozen broccoli is added to the mixture until thawed. Separately, a flour and milk slurry (otherwise known as a roux) is added to the stock during the final stages of cooking, which helps give this soup its thick texture. Finally, the cooked ingredients are blended in small batches until smooth and velvety before it’s served topped with a heaping mound of shredded sharp cheddar and freshly minced parsley.

This hearty soup will undoubtedly fill you up, thanks to the starchy and nutrient-dense ingredients like potatoes, broccoli and cheddar cheese. However, you can’t go wrong serving it with warm, crusty bread or oyster crackers for added crunch. The best part? This cheddar broccoli potato soup recipe comes together in under 30 minutes with minimal effort. We imagine it’ll quickly become a household staple for you too.

Broccoli Cheddar Potato Soup Ingredients

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• Potatoes: Choose a potato with a high starch content that will produce the thickest texture; we recommend Russet potatoes.
• Onion: For a hint of sweetness, opt for yellow onions that will lose some of their pungency and become milder in flavor (and slightly sweeter) when they cook.
• Garlic: In a pinch, swap fresh garlic with powdered garlic. Use about 1/4 teaspoon of garlic powder for every garlic clove you replace.
• Chicken broth: This recipe calls for reduced-sodium chicken broth, which will help you control the salt level of the dish with greater ease.
• Broccoli florets: If you don’t have frozen broccoli florets, swap them for another frozen vegetable, such as spinach. You can also use fresh broccoli. However, cooking them before adding them to the mixture may be best.
• All-purpose flour: Combining the flour with milk to form a slurry helps thicken the sauce without forming clumps of cooked dough when it’s introduced to the stock.
• Milk: To achieve the best texture, ensure the flour and milk are thoroughly combined before adding them to the soup.
• Cheddar cheese: Although sharp cheese is a foolproof combination for broccoli potato soups, you can swap it for another cheese of your choice. We think Gouda or mozzarella are prime choices.
• Parsley: Freshly minced parsley will add a pop of vibrant green color when garnishing the final dish.

Directions

Step 1: Cook the ingredients

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In a large saucepan, combine the potatoes, onion, garlic, chicken broth, water, pepper and salt, and bring the mixture to a boil. Reduce the heat and simmer, covered, for 10 to 15 minutes or until the potatoes are tender. Stir in the broccoli and return everything to a boil.

Step 2: Thicken the soup

Jena Carlin for Taste of Home

In a small bowl, whisk the flour and milk until smooth. Stir that mixture into the soup, then cook and stir for two minutes or until thickened. Remove from the heat and cool slightly.

Step 3: Blend the soup

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In a blender, process the soup in batches until smooth. Return it to the pan and heat it through. Sprinkle each bowl with cheese and parsley before serving.

Jena Carlin for Taste of Home

Broccoli Cheddar Potato Soup Variations

• Don’t blend all the ingredients: Rather than blending all the ingredients before serving, reserve a few cups of the cooked vegetables and add them to the blended portions for added texture.
• Add more cheese: To increase the cheesy flavor of the dish, add a bit of shredded cheese into the soup’s base before it’s blended, for the ultimate cheesy concoction.
• Choose a different type of potato: Although the high starch content in Russet potatoes makes them ideal for thickening soups, they also may cause a gritty texture when cooked. As such, you may want to choose a different variety, such as a waxy potato with a creamier consistency; keep in mind that it likely won’t help thicken the soup as efficiently, and you may need to rely on another thickening agent, such as cornstarch, to achieve the desired consistency.

How to Store Broccoli Cheddar Potato Soup

Let the soup cool down before storing it. Once it’s cool enough, transfer it to an airtight container and store it in the refrigerator for three to four days.

Can you freeze broccoli cheddar potato soup?

This soup can also be stored in a freezer-safe container for two to three months. However, due to its starchy and creamy texture, the consistency may change slightly over time when frozen.

Broccoli Cheddar Potato Soup Tips

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Why does my broccoli cheddar soup taste gritty?

When exposed to higher temperatures, the ingredients in this dish may begin to separate or become gritty. As such, it’s best to cook the ingredients under medium heat to avoid scalding them. Alternatively, choosing a different potato variety, such as a waxy potato, may also help achieve a smoother consistency.

Why isn’t my potato soup creamy?

If your potato soup isn’t as creamy as you’d like it to be, you may want to add a splash or two of heavy cream toward the end of the cooking process. This will help add extra richness to the final dish.

Why does my broccoli soup taste bland?

Underseasoning is the most likely cause of bland broccoli soup. Tasting the cooked soup as you go and adjusting the seasoning by adding more salt and pepper, as needed, can help mitigate this issue.