Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is so flavorful and comforting. You would never know it is one of the easiest soup recipes you can make.

One of my favorite things to eat is soup. It does not matter how warm it is outside, I can eat soup all year round. There is nothing better than sitting down with a big bowl of soup and watching my favorite shows at the end of a long day.

If I am at a restaurant and there is a broccoli cheddar soup is on the menu, it is extremely likely that I will order it. However, you do not need to go to a restaurant to enjoy a soup like that. In fact, this Cheddar Broccoli Potato soup is even better and one of the easiest soups I’ve ever made. This is a one pot meal!

Soup Making Tips

Incorporating Milk (or Cream) into Soups – You should never add cold milk into boiling liquid. If you’re adding milk or cream to an already hot liquid, like broth, try whisking a small portion of the liquid to the milk. This is known as Tempering. Tempering is when you bring two liquids you plan to blend together to a similar temperature before combining them completely. You can also save time by heating the milk or cream in a pan first, then add it into the soup liquid.

In this recipe, you will notice that I added the milk and vegetable broth at the same time prior to heating up the vegetable broth. However, the vegetables (and pan) were already warmed, so this allows for a smooth incorporation of the milk and no curdling.

Melting Cheese into Soups – One of the first things you want to pay attention to before adding cheese to your soup is to make sure the temperature is not too hot. You do not want to add cheese when the soup is boiling, and it should not be above 150F. Second, it is best if you add the cheese to the soup slowly, a small amount at a time.

The other thing to keep in mind is not all cheeses are created equal. Some cheeses do not melt well, so the best cheeses for soups are high in moisture and have a lower melting point. Good options include medium to sharp Cheddar, Fontina, Gruyere and Swiss.

In this recipe, I do not add the cheese to the pot of soup. I much prefer adding the cheese to the individual bowls once served. This makes it much easier to avoid clumping, and each person can control how much cheese they want.

This soup is excellent even without cheese and easily adaptable for anyone who is vegan. You can replace the milk as well with soy or rice milk. Check out some great milk replacement options HERE – options will vary depending on what you are making.

Shopping List for Cheddar Broccoli Potato Soup

• Olive Oil
• Garlic
• 2 Medium Broccoli Crowns 
• 24 oz bag of Baby Yellow Potatoes
• 32 oz Vegetable Broth
• Milk
• Shredded Cheddar Cheese (Use Sargento Cheddar Cheese)
• Paprika (Use McCormick brand)
• Salt

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Suggested Equipment

One of my favorite kitchen tools is my Braun Immersion Blender! It makes things so much easier when you are blending soups, so that you do not have to transfer to a separate blender (and if you are me, risk spilling your soup). The one I have is an older model, but that just shows how good of an investment this is, as it has been used for years. The one I linked is a newer version for you to check out.

So, now that you have some helpful tips, I hope you will give this soup a try and don’t hesitate to grab a piece of Homemade Italian Bread to pair with it. There is nothing like scraping your soup bowl clean with homemade bread.

Let me know how you like the soup below and enjoy!