Oh, friends, let’s talk comfort food! You know those days when all you want is a big hug in a bowl? That’s exactly what this Cheddar Broccoli Potato Soup is all about. It’s seriously the easiest, cheesiest soup you’ll ever make, and trust me, that’s saying something coming from me – I’m all about easy! On a chilly day (or, let’s be honest, even when it’s *not* chilly), there’s nothing I love more than curling up on the couch with a steaming bowl of this goodness.

I’ve been tweaking this recipe for years, ever since my kids were little and I needed a way to sneak some extra veggies into their diet. Now, even my pickiest eater asks for seconds! Seriously, this Cheddar Broccoli Potato Soup is a game-changer. Get ready to cozy up!

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Why You’ll Love This Cheddar Broccoli Potato Soup

Okay, besides the fact that it tastes like a warm hug, here’s why you’re going to be obsessed with this Cheddar Broccoli Potato Soup:

It’s unbelievably creamy and comforting.
The whole family will gobble this up – even the veggie-haters!
Seriously quick and easy – weeknight dinner WIN!
You can totally make it your own with different cheeses, veggies, whatever you like!

Creamy and Comforting

Seriously, the texture is like velvet! It’s so rich and satisfying, you’ll feel like you’re eating something super fancy, but it’s secretly SO easy.

Family-Friendly Favorite

Even the kids will ask for more! The cheesy flavor and creamy texture hide those healthy veggies, and everyone wins!

Quick and Easy to Make

Forget spending hours in the kitchen! This soup comes together in under an hour. Perfect for busy weeknights!

Customizable to Your Taste

Want to kick up the heat? Add some spice! Not a fan of broccoli? Swap it out! This recipe is a blank canvas for your cravings!

Ingredients for Cheddar Broccoli Potato Soup

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Cheddar Broccoli Potato Soup. Don’t skimp on the cheese – it’s what makes it sing! And hey, I always measure things kinda loosely, but I’ll give you the *official* amounts, haha!

5 1/2 Tbsp butter, divided (yes, you need that much, trust me!)
1 1/3 cups chopped carrots (that’s about 3, give or take)
1 cup chopped celery (2 stalks should do it)
1 cup chopped yellow onion (1 small one)
2 cloves garlic, minced (or more, if you’re a garlic fiend like me!)
3 cups low sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2 inch to 3/4 inch thick (2 large-ish potatoes)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper (to taste, obvi!)
6 Tbsp all purpose flour
3 cups milk (I usually use 1 percent or 2 percent)
1/2 cup heavy cream (don’t skip this – it’s what makes it extra creamy!)
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

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How to Make Cheddar Broccoli Potato Soup: Step-by-Step Instructions

Okay, so you’ve got your ingredients all prepped? Awesome! Let’s get cooking! Don’t worry, it’s super simple, I promise. Just follow these steps and you’ll have a pot of creamy, cheesy goodness in no time!

Sauté the Vegetables

First, grab your biggest pot and melt 1 1/2 Tbsp of that glorious butter over medium heat. Toss in your chopped carrots, celery, and onion, and saute them for about 3-4 minutes, until they start to soften. Then, add your minced garlic and cook for another 30 seconds. Careful not to burn it! Nobody likes burnt garlic!

Simmer with Broth and Potatoes

Now, pour in your chicken broth, add the cubed potatoes and thyme, and season with salt and pepper. Bring it all to a boil over medium-high heat, then reduce the heat to medium, cover the pot, and let it simmer for about 15 minutes. You want those potatoes nice and tender!

Add Broccoli

Stir in your chopped broccoli florets and cook for another 5 minutes, or until the broccoli is tender-crisp. You don’t want mushy broccoli, yuck!

Make the Roux

While the broccoli’s cooking, let’s make the roux! In a separate, medium saucepan, melt the remaining 4 Tbsp of butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute. Now, slowly pour in the milk while whisking like crazy! You want to make sure there are no lumps! Keep stirring until the mixture starts to thicken, then stir in the heavy cream.

Combine and Melt Cheese

Once the veggies are tender, pour the roux into the soup and stir it all together. Remove the pot from the heat and stir in the cheddar and parmesan cheese until they’re all melted and gooey. And that’s it! Serve it up warm and enjoy!

Tips for the Best Cheddar Broccoli Potato Soup

Want to take your soup from “good” to “OMG AMAZING”? Here are a few little secrets I’ve learned over the years to make this Cheddar Broccoli Potato Soup truly unforgettable!

Choosing the Right Cheese

Okay, this is HUGE. Don’t even *think* about using pre-shredded cheese, okay? It just doesn’t melt the same! Get a block of good quality sharp cheddar and shred it yourself. And the parmesan? Freshly grated is always best! If you’re feeling adventurous, a little Gruyere or even a touch of smoked Gouda can be amazing too!

Achieving the Perfect Consistency

Soup too thick? No problem! Just stir in a little more chicken broth or milk until it reaches your desired consistency. Too thin? You can simmer it for a bit longer, uncovered, to let some of the liquid evaporate. Easy peasy!

Don’t Overcook the Broccoli

Trust me on this one! Nobody wants mushy, sad broccoli in their soup. Add it at the very end and cook it just until it’s tender-crisp. You want it to have a little bite! That bright green color is what we’re after!

Cheddar Broccoli Potato Soup Variations

Okay, so you’ve mastered the basic recipe? Awesome! Now let’s get a little crazy and try some fun variations! This Cheddar Broccoli Potato Soup is seriously a blank canvas – you can do SO much with it!

Spicy Cheddar Broccoli Potato Soup

Want a little kick? Me too! Just add a pinch of red pepper flakes while you’re sautéing the veggies, or a dash of your favorite hot sauce right before serving. Trust me, it’s AMAZING!

Loaded Cheddar Broccoli Potato Soup

Okay, this is where things get SERIOUSLY good. Top your soup with crispy bacon bits, a dollop of sour cream, and some fresh green onions. It’s like a loaded baked potato in soup form! YUM!

Healthier Cheddar Broccoli Potato Soup

Trying to be a little healthier? No problem! Use skim milk instead of 1 or 2 percent, cut back on the cheese just a tad (but not too much, haha!), and add more veggies! Spinach, kale, carrots – go wild!

Serving Suggestions for Your Cheddar Broccoli Potato Soup

Okay, so you’ve got this amazing Cheddar Broccoli Potato Soup… now what? Honestly, it’s pretty darn perfect on its own, but if you wanna make it a *meal*, I’ve got some ideas! A crusty loaf of bread for dipping is always a winner. Or, how about a grilled cheese sandwich? Talk about comfort food overload! A simple side salad works too, if you’re feeling virtuous!

Storing and Reheating Your Cheddar Broccoli Potato Soup

Got leftovers? Lucky you! Store your Cheddar Broccoli Potato Soup in an airtight container in the fridge for up to 2 days. Reheat it gently on the stovetop over low heat, stirring occasionally. It might not freeze super well because of the dairy, so best to enjoy it fresh!

Nutritional Information for Cheddar Broccoli Potato Soup

Okay, so you’re probably wondering about the nutritional stuff, right? Here’s the lowdown, but keep in mind these are just estimates, okay? It all depends on exactly what you put in YOUR soup!

Per serving, you’re probably looking at around 450 calories, 30g of fat, 15g of protein, and 35g of carbs. But hey, it’s homemade and delicious, so who’s counting *too* closely, right?!

Frequently Asked Questions About Cheddar Broccoli Potato Soup

Got questions? I’ve got answers! Here are a few of the most common things people ask me about this amazing Cheddar Broccoli Potato Soup!

Can I freeze this Cheddar Broccoli Potato Soup?

Okay, so technically, *can* you? Yes. *Should* you? Probably not. The dairy in this soup (milk, cream, cheese) tends to get a little weird and separated when it’s frozen and thawed. It’s still edible, but the texture won’t be quite as creamy and dreamy. Best to enjoy it fresh, my friend!

Can I make this Cheddar Broccoli Potato Soup vegetarian?

You betcha! As long as you’re using vegetable broth instead of chicken broth, this soup is already totally vegetarian! Just double-check your broth ingredients to be 100% sure, but you’re probably good to go!

Can I use frozen broccoli?

Sure, you *can* use frozen broccoli if that’s what you have on hand! It’ll still taste yummy! But honestly, fresh broccoli really does make a difference in both texture and flavor. If you can swing it, go for the fresh stuff. It’s worth it!

How can I make this Cheddar Broccoli Potato Soup thicker?

Soup not quite as thick as you’d like? No worries! You’ve got a couple of options. You can mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the soup while it’s simmering. Or, you can just stir in a little extra cheese! Because, let’s be honest, more cheese is *always* a good idea!

Enjoy Your Homemade Cheddar Broccoli Potato Soup!

Alright, you did it! You made a pot of seriously amazing Cheddar Broccoli Potato Soup! Now, go curl up and enjoy every last spoonful! And hey, if you loved it as much as I think you will, don’t forget to rate the recipe and leave a comment! Sharing is caring!