Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup is a warm and hearty dish that’s perfect for chilly days. This creamy soup combines tender potatoes, vibrant broccoli, and sweet carrots, all brought together by a rich cheddar cheese sauce.

With its comforting flavors and satisfying texture, it’s an ideal meal for family gatherings or a cozy night in. Topped with crispy bacon and extra cheese, this soup is sure to become a favorite, bringing smiles to the table with every bowlful!

Cheddar Broccoli Potato Soup

Ingredients:

2 cans (14.5 oz each) low-sodium vegetable or chicken broth

2-3 large carrots, diced

4 medium potatoes, peeled and chopped

2 cups of broccoli florets, roughly chopped

1 teaspoon onion powder

1/3 cup all-purpose flour

3 tablespoons unsalted butter

3 1/2 cups milk (plus more if needed)

1 teaspoon salt

1/4 cup shredded cheddar cheese for garnish (optional)

1/2 teaspoon garlic pepper

6 strips of cooked bacon, diced

Instructions:

In a large pot over medium-high heat, combine the diced potatoes, carrots, broth, and onion powder. Bring the mixture to a vigorous boil, then reduce the heat to medium-low.

Cover and simmer for about 10 minutes, or until the vegetables are tender.

Add the chopped broccoli to the pot, cover again, and continue simmering for an additional 10 minutes.

Meanwhile, prepare the cheese sauce in a separate saucepan. Melt the butter over medium-low heat. Gradually whisk in the flour, cooking for about one minute until it turns a light golden color.

Slowly incorporate the milk, increasing the heat to medium and whisking continuously until the sauce thickens, about 5 minutes.

Stir in the shredded cheddar cheese until melted, then add the garlic pepper and salt to taste.

Once the vegetables have finished simmering, pour the cheese sauce into the vegetable mixture, stirring to combine thoroughly.

If you prefer a thinner soup, add more milk until you reach your desired consistency. Adjust seasoning with additional salt and garlic pepper as needed.

For an extra touch, top with chopped bacon and more cheese if desired.

Enjoy this comforting, cheesy soup!

Notes:

Broth Options: You can use either low-sodium vegetable broth for a vegetarian option or chicken broth for added flavor. If you prefer a richer taste, homemade broth works wonderfully too.

Vegetable Variations: Feel free to customize the soup with additional vegetables such as cauliflower, peas, or bell peppers. Just make sure to adjust cooking times accordingly.

Cheese Choices: While cheddar is a classic choice, you can experiment with other cheeses like Gruyère or Monterey Jack for different flavor profiles.

Thickening the Soup: If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender and then stir it back in. This will create a creamier texture.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, add a splash of milk to restore creaminess.

Bacon Alternatives: For a vegetarian version, simply omit the bacon or replace it with crispy tofu or tempeh for added texture and protein.

Spice Level: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce for extra flavor.

Serving Suggestions: This soup pairs nicely with crusty bread, a side salad, or grilled cheese sandwiches for a complete meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. It can be stored in the refrigerator for up to four days.

Just reheat on the stove or in the microwave before serving.

Is it possible to make this soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth and omit the bacon.

You can add more vegetables for extra flavor and nutrition.

How can I make this soup gluten-free?

To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Just be sure to adjust the thickening process accordingly.

What if I want a creamier texture?

If you prefer a creamier soup, consider blending part of the soup using an immersion blender or a regular blender.

This will give it a smooth, velvety texture while keeping some chunks of vegetables.

Can I freeze the leftovers?

Yes, this soup freezes well! Store it in an airtight container for up to three months.

When reheating, you may need to add a little extra milk to restore the creamy consistency.

How do I know when the vegetables are done cooking?

The vegetables are done when they are fork-tender, which usually takes about 10 minutes for the potatoes and carrots.

You can easily pierce them with a fork to check for tenderness.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Just add them to the soup during the last 5 minutes of cooking to ensure they are heated through but still maintain their texture.

What should I do if the cheese sauce doesn’t thicken?

If your cheese sauce isn’t thickening, try increasing the heat slightly while whisking continuously.

If it still doesn’t thicken, you can mix a little cornstarch with cold milk and gradually whisk it into the sauce until it reaches the desired consistency.

Can I use a different type of cheese?

Definitely! While cheddar is traditional, you can experiment with other cheeses like Monterey Jack, Gruyère, or a combination of cheeses for different flavors.

How can I adjust the seasoning if the soup tastes bland?

If the soup tastes bland, try adding more salt, pepper, or garlic pepper to enhance the flavor.

You can also add a splash of hot sauce, a squeeze of lemon juice, or fresh herbs like thyme or parsley for extra depth.