Broccoli, Potato & Cheddar Soup

Introduction

There’s something deeply comforting about a bowl of warm, creamy soup, especially on a chilly day. Broccoli, Potato & Cheddar Soup is one of those recipes that delivers both in terms of flavor and satisfaction.

With the rich creaminess of cheddar cheese, the heartiness of potatoes, and the freshness of broccoli, this soup is a perfect balance of texture and taste. The blend of flavors, from the savory cheese to the slight heat from cayenne pepper, makes it more than just a regular vegetable soup — it’s a bowl of pure comfort.

This soup is versatile and can be customized to suit different preferences. Whether you want to make it lighter by swapping heavy cream for milk or keep it indulgent with more cheese, it’s easy to adjust to your needs. This dish is great for family dinners, meal prep, or even a cozy lunch. Let’s break it down step by step and explore how to make this delicious soup that will leave your taste buds wanting more.

Ingredients

To make this creamy and flavorful Broccoli, Potato & Cheddar Soup, you’ll need the following ingredients:

2 tablespoons butter – The base for sautéing the vegetables, adding a rich, savory flavor.

1 tablespoon olive oil – Helps with sautéing and adds a subtle fruitiness.

1 medium onion, finely chopped – Provides sweetness and depth to the soup’s flavor profile.

2 cloves garlic, minced – Adds a savory and aromatic kick to the base.

3 cups broccoli florets, chopped – The main vegetable in this soup. It’s rich in vitamins and gives the soup its vibrant color and texture.

2 medium potatoes, peeled and diced – Potatoes bring a creamy texture to the soup when blended, making it thick and comforting.

4 cups chicken or vegetable broth – Forms the liquid base of the soup, adding a depth of flavor. You can opt for a low-sodium broth for a healthier option.

1 cup heavy cream (or milk for a lighter option) – Adds richness and smoothness. You can use milk for a lighter soup without compromising too much on the creamy texture.

2 cups sharp cheddar cheese, shredded – The star ingredient that gives the soup its creamy, cheesy flavor. Sharp cheddar works best for a bold taste.

1 teaspoon Dijon mustard (optional, for depth of flavor) – Adds a tangy, mustardy undertone that balances the richness of the cheese.

1 teaspoon salt (adjust to taste) – Enhances all the flavors in the soup. Adjust depending on your taste and the saltiness of the broth.

1/2 teaspoon black pepper – Adds a mild heat and enhances the soup’s flavors.

1/2 teaspoon smoked paprika – Adds a smoky depth, giving the soup a slightly rustic flavor.

1/4 teaspoon cayenne pepper – For a gentle heat. If you prefer a spicier soup, feel free to add more.

Instructions

Step 1: Sauté the Aromatics

Start by heating a large pot over medium heat. Add the butter and olive oil, allowing them to melt and combine. Once the fat is hot, add the chopped onion and sauté for about 4-5 minutes.

Stir occasionally to prevent the onions from burning. You want them to soften and become translucent, which will help bring out their natural sweetness. Once the onions are softened, add the minced garlic and sauté for another minute until fragrant. Garlic releases a delicious aroma when cooked, and this will enhance the soup’s overall flavor.

Step 2: Cook the Vegetables

Now it’s time to add the main ingredients. Stir in the broccoli florets and diced potatoes, making sure they are well-coated with the oil and butter mixture. These vegetables will cook down and contribute to the body of the soup. Next, pour in the chicken or vegetable broth, and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes and broccoli are tender. You can check the tenderness by poking the potatoes with a fork — they should be soft and easily break apart.

Step 3: Blend the Soup

Once the vegetables are tender, it’s time to blend the soup. You can use an immersion blender directly in the pot for a smoother, more consistent texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Be cautious when blending hot liquids, and make sure to vent the blender lid slightly to avoid splattering. Blend until the soup reaches your desired texture. If you prefer a chunky soup, you can blend only part of the mixture and leave some vegetables intact.

Step 4: Add Cream and Seasonings

After blending the soup, return it to the pot and stir in the heavy cream (or milk for a lighter version). The cream adds a silky smooth texture that makes the soup feel rich and indulgent. Stir in the Dijon mustard, salt, black pepper, smoked paprika, and cayenne pepper.

The Dijon mustard adds a little tang, which balances the richness of the cream and cheese. The smoked paprika and cayenne give a subtle depth and heat to the soup, making it more complex and flavorful.

Step 5: Melt the Cheese

Now, for the most exciting part — cheese! Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese. The cheese will melt beautifully into the soup, giving it that creamy, cheesy consistency.

Stir until fully incorporated and the soup is smooth and velvety. If the soup seems too thick at this point, you can add a bit more broth or milk to adjust the consistency to your liking.

Step 6: Taste and Adjust

Taste the soup and adjust the seasoning as needed. If it needs more salt, pepper, or cayenne for a kick, feel free to add more. This is your chance to personalize the soup to match your preferences. Once you’re satisfied with the flavor, remove the soup from heat.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with additional shredded cheddar cheese, a sprinkle of smoked paprika, or even some fresh herbs like parsley or chives. Serve it with crusty bread or a side salad for a well-rounded meal.

Tips

Add more veggies: You can customize this soup by adding other vegetables like carrots, cauliflower, or spinach. Simply chop and add them along with the broccoli and potatoes.

Make it spicier: If you love heat, increase the amount of cayenne pepper or add a diced jalapeño when sautéing the onions and garlic.

Vegan or dairy-free options: For a vegan version, swap the heavy cream for coconut cream and use a dairy-free cheese alternative.

Make it smoky: If you prefer a more pronounced smoky flavor, try using smoked cheese or adding a bit more smoked paprika.

Storage

This soup is great for leftovers and can be stored in the refrigerator for up to 4 days. Allow the soup to cool completely before transferring it to an airtight container. For longer storage, you can freeze the soup for up to 3 months. When reheating, you might need to add a little extra broth or milk, as it can thicken when chilled or frozen.

Serving Suggestions

Grilled cheese sandwich: Pair this soup with a classic grilled cheese sandwich for the ultimate comfort meal. The crispy, buttery bread and gooey cheese are a perfect match for the creamy soup.

Crusty bread: Serve with a thick slice of warm, crusty bread for dipping. You can also toast the bread with a bit of garlic butter for added flavor.

Salad: A light, refreshing salad with a citrus vinaigrette can balance out the richness of the soup. Try a simple mixed green salad or a kale and apple salad for a fresh contrast.

Conclusion

The Broccoli, Potato & Cheddar Soup is a perfect choice for a cozy meal that combines both comfort and nutrition. With its creamy texture, sharp cheddar flavor, and balance of spices, it’s sure to satisfy any craving.

Whether you’re preparing a hearty dinner, packing leftovers for lunch, or sharing with friends and family, this soup will undoubtedly become a favorite in your recipe collection.