Step 2: Cook the Vegetables

  1. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
  2. Add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
  3. Pour in the broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for about 10–12 minutes until the potatoes are tender.
  4. Add the broccoli florets during the last 5 minutes of cooking to keep them slightly crisp.

Step 3: Make the Roux

  1. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat.
  2. Whisk in the flour to form a smooth paste. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
  3. Gradually pour in the milk, whisking continuously to avoid lumps. Cook until the mixture thickens slightly (about 3–5 minutes).

Step 4: Blend and Combine

  1. Use an immersion blender to partially blend the soup in the pot. This creates a creamy texture while leaving some chunks of potatoes and broccoli for a rustic feel. (If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend, and return it to the pot.)
  2. Stir in the roux to the soup base, mixing well until it thickens.

Step 5: Add the Cheese

  1. Lower the heat to prevent the cheese from curdling.
  2. Gradually add the shredded cheddar cheese, stirring constantly until it melts and integrates into the soup.
  3. Season with salt, pepper, paprika, and nutmeg, adjusting to taste.

Step 6: Serve and Garnish

  1. Ladle the soup into bowls while hot.
  2. Garnish with extra shredded cheddar, a sprinkle of green onions or parsley, and crumbled bacon if desired.
  3. Serve with crusty bread or warm rolls for a complete meal.

Tips for the Perfect Cheddar Broccoli Potato Soup

  1. Cheese Choice: Use high-quality sharp cheddar for the best flavor. Pre-shredded cheese may contain anti-caking agents that can make the soup grainy.
  2. Consistency: Adjust the thickness of the soup by adding more broth for a thinner soup or more potatoes for a thicker one.
  3. Make it Vegetarian: Use vegetable broth and skip the bacon garnish for a vegetarian-friendly version.
  4. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.

Why You’ll Love This Soup

  • Rich Flavor: The combination of cheddar, broccoli, and potatoes creates a satisfying balance of creamy and hearty.
  • Simple Ingredients: It’s made with pantry staples and fresh veggies.
  • Customizable: You can add carrots, celery, or even some crispy bacon for extra depth.

With this step-by-step guide, making Cheddar Broccoli Potato Soup is easy and rewarding. It’s a cozy dish perfect for chilly days, family dinners, or anytime you want a bowl of something delicious. Enjoy!