Rich, velvety, and loaded with fresh broccoli, tender diced potatoes, and sharp cheddar, this Creamy Broccoli Cheddar Soup is pure comfort in a bowl. It comes together in just 30 minutes for a cozy weeknight meal!
Why You’ll Love This Recipe
Comforting & Cheesy: Delivers rich bakery-style soup flavor right at home.
Naturally Thickened: Uses diced potatoes to create a hearty texture alongside rich cream and melted cheese.
One-Pot Meal: Preps quickly in a single pot for fast, hassle-free cleanup.
Essential Kitchen Equipment
Dutch Oven or Heavy-Bottomed Soup Pot: Ensures even heat distribution so milk and cheese don’t scorch.
Immersion Blender (Optional): Great if you prefer a smoother soup texture over chunky vegetables.
Ingredients
2 tbsp Butter
1 small Yellow onion, diced
1 medium Carrot, diced
2 cloves Garlic, minced
3 cups Broccoli florets (cut into bite-sized pieces)
1 medium Potato, diced small (Yukon Gold or Russet)
3 cups Vegetable or chicken broth
1 cup Heavy cream or whole milk
1 1/2 cups Sharp cheddar cheese, freshly shredded
1/2 tsp Salt
1/4 tsp Black pepper
Pinch of paprika
Step-by-Step Instructions
1. Sauté Aromatics: Melt butter in a large pot over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened. Stir in minced garlic and cook for another 1 minute until fragrant.
2. Simmer Veggies: Pour in the broth, diced potato, and broccoli florets. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes until the potatoes and broccoli are fork-tender.
3. Add Cream & Seasoning: Reduce heat to low. Stir in heavy cream (or milk), salt, black pepper, and paprika. Simmer gently for 2 to 3 minutes (do not let it come to a hard boil).
4. Melt Cheese: Turn off the heat completely. Gradually fold in shredded cheddar cheese a handful at a time, stirring until completely melted and smooth.
5. Serve: Ladle into warm bowls and top with extra shredded cheddar or fresh black pepper!
Chef’s Tips
Shred Your Own Cheese: Pre-packaged shredded cheese contains anti-caking agents that prevent smooth melting. Shredding a block of sharp cheddar yields a far silkier texture.
Adjust Consistency: For a thicker broth, mash a few cooked potato chunks against the side of the pot with a spoon before adding the cheese.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4 bowls
Calories: ~340 kcal
Protein: 12g
Net Carbs: 16g
Fat: 25g
Frequently Asked Questions (FAQ)
Can I freeze leftover broccoli cheddar soup?
Dairy-heavy soups can separate when frozen and reheated. If planning to freeze, cook the soup up through step 2, freeze, then add the cream and cheese fresh when reheating!