There’s nothing like a warm, creamy soup on a chilly day, and Creamy Broccoli and Potato Soup with Cheddar is the ultimate comfort dish. Combining the rich flavors of potatoes and broccoli with the smooth, velvety texture of melted cheddar cheese, this soup is the perfect bowl of comfort. With simple ingredients and easy steps, it’s an ideal meal for busy weeknights or as a hearty starter for a special dinner. Plus, it’s vegetarian-friendly, making it a great choice for everyone at the table.

The creamy texture, enhanced by the sharpness of cheddar cheese, makes each spoonful feel indulgent without being overly heavy. The combination of vegetables and cheese gives it a satisfying richness, while the soup itself is light and nutritious, making it a perfect balance of flavors and textures. Whether you’re a fan of broccoli or just looking for a delicious way to get more vegetables into your diet, this soup is sure to become a favorite in your home.

Why You’ll Love This Recipe

1. Simple and Comforting

This soup is packed with simple, wholesome ingredients, making it both comforting and satisfying without complicated steps.

2. Velvety Smooth Texture

Blending the soup creates a smooth, creamy texture, perfect for those who love indulgent, creamy soups without heavy cream.

3. Packed with Veggies

Broccoli and potatoes are both nutritious vegetables, providing fiber, vitamins, and minerals that make this soup a healthy choice.

4. Cheese Lovers’ Dream

With a generous amount of melted cheddar cheese stirred in at the end, this soup is a delicious treat for cheese lovers.

5. Vegetarian-Friendly

This soup is completely vegetarian, making it a great option for plant-based eaters or anyone looking to eat more veggies.

Ingredients

Olive oil
Onion, chopped
Garlic, minced
Broccoli florets
Potatoes, peeled and diced
Vegetable broth
Shredded cheddar cheese
Salt and pepper to taste

Variations

Add Cream: For an even richer soup, add a splash of heavy cream or milk after blending for extra creaminess.
Use Other Cheeses: If you prefer a different type of cheese, feel free to swap cheddar for Gruyère, mozzarella, or a sharp cheese of your choice.
Spicy Option: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
Add Bacon: For a non-vegetarian version, crisp up some bacon and sprinkle it on top before serving for added flavor and crunch.
Make it Vegan: Use dairy-free cheese and vegetable broth to create a vegan-friendly version of this soup.

How to Make the Recipe

Step 1: Heat the Oil

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.

Step 2: Add Vegetables and Broth

Stir in the broccoli florets, diced potatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the vegetables are tender.

Step 3: Blend the Soup

Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender and blend it until smooth.

Step 4: Add Cheese

Stir in the shredded cheddar cheese until it’s melted and fully incorporated into the soup. This will give the soup its creamy, cheesy consistency.

Step 5: Season and Serve

Taste the soup and add salt and pepper as needed. Serve hot, and enjoy the creamy goodness!

Tips for Making the Recipe

Check the Consistency: If you prefer a thinner soup, you can add a bit more vegetable broth to reach your desired consistency.
Smoothness: If you don’t have an immersion blender, make sure to blend the soup in batches for a smooth, velvety texture.
Cheese Tips: For the creamiest soup, use a high-quality sharp cheddar cheese that melts easily.
Storage: This soup stores well in the fridge for up to 3 days and can be reheated on the stove. If it thickens too much upon refrigeration, add a little vegetable broth or water to thin it out.

How to Serve

Serve Creamy Broccoli and Potato Soup with Cheddar with a side of crusty bread for dipping or a light salad. You can garnish with extra cheese, fresh herbs like parsley or chives, or even some crispy bacon bits for added flavor.

Make Ahead and Storage

Storing Leftovers

This soup keeps well in the refrigerator for up to 3 days. Allow the soup to cool to room temperature before transferring it to an airtight container for storage.

Freezing

You can freeze this soup for up to 3 months. To freeze, let the soup cool completely, then store it in freezer-safe bags or containers. When ready to serve, thaw it overnight in the fridge and reheat it on the stove.

Reheating

When reheating, you may need to add a little extra vegetable broth or water to achieve the desired consistency. Stir occasionally while reheating to ensure an even temperature.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

2. Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used in place of vegetable broth for a different flavor, though it will no longer be vegetarian.

3. How can I make this soup spicier?

You can add a pinch of red pepper flakes or some diced jalapeños to give it a spicy kick.

4. Can I use frozen broccoli?

Yes, you can use frozen broccoli, though fresh broccoli will yield a better texture. Be sure to thaw it and drain any excess moisture before adding it to the soup.

5. Can I add more vegetables?

Feel free to add extra vegetables like carrots, spinach, or zucchini for more flavor and nutrition.

6. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

7. Can I use a regular blender instead of an immersion blender?

Yes, you can transfer the soup to a regular blender in batches to blend until smooth. Be sure to let the soup cool slightly before blending.

8. Can I use a different type of cheese?

Yes, you can swap the cheddar cheese for another cheese like Gruyère, mozzarella, or gouda for a different flavor profile.

9. Can I make this soup vegan?

Yes, to make it vegan, use dairy-free cheese and vegetable broth, and you can add coconut cream for a creamy texture.

10. How can I make this soup richer?

For a richer flavor, add a splash of cream or whole milk after blending, or top with a dollop of sour cream.

Conclusion

Creamy Broccoli and Potato Soup with Cheddar is the perfect blend of comforting flavors and creamy texture. It’s easy to make, packed with nutritious vegetables, and loaded with rich cheddar cheese. This recipe is versatile enough to customize with different veggies or cheese varieties, making it a go-to option for any meal. Whether you’re serving it for a cozy dinner or meal prepping for the week ahead, this soup is sure to please everyone at the table.