Thick and creamy Broccoli Cheddar Potato Soup is full of delicious vegetables and seasonings. Topped with bacon and served with crusty bread, it’s hearty and filling! Not only will the whole family love this recipe, it comes together in just 30 minutes.
Let’s make this DELICIOUS Soup!
Ingredients:
- 4 tbsp grass-fed butter
- 1 large onion, minced
- 6 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 4 tbsp cornstarch
- 3 cups Yukon gold potatoes, chopped into 1/2-inch chunks
- 6 cups broccoli florets
- 4 cups low-sodium chicken broth
- 2 cups half and half
- 1/2 cup sour cream
- 3 1/2 cups cheddar cheese
- 1 tsp white pepper
- 1/2 tsp Vegeta vegetable bouillon
- 1/4 tsp paprika
- A pinch of nutmeg
- Salt to taste
Instructions:
1. Preparing the Base
- Begin by heating a large Dutch Oven or soup pot over medium heat. Add the butter and minced onions. Sauté for 3-4 minutes until the onions become translucent.
2. Adding Aromatic Flavors
- Next, introduce the minced garlic and chopped carrots into the pot and sauté for an additional minute.
3. Incorporating the Thickener
- Sprinkle the cornstarch evenly over the vegetables and stir until it’s fully integrated. Ensuring the cornstarch is well blended will prevent lumps when you add the broth.
4. Broth and Simmer
- Pour in the low-sodium chicken broth and mix thoroughly. You’ll notice a slight thickening due to the cornstarch.
- Add the Yukon gold potatoes, white pepper, paprika, nutmeg, and Vegeta. Cover and simmer on medium-low for 5-7 minutes, stirring occasionally to prevent sticking.
5. Load Up on Broccoli
- Introduce the broccoli florets, cover, and simmer for an additional 5-7 minutes, depending on your preferred broccoli tenderness.
6. Creamy Finale
- Reduce the heat to low and gradually add in the sour cream, half and half, and cheddar cheese. Keeping the heat low is crucial to prevent the cream from separating. Gently stir until the cheese melts.
7. Season to Perfection
- Taste the soup and adjust the salt and pepper to your liking.
8. Serve and Savor
- Serve your delicious Broccoli Cheddar Potato Soup garnished with crumbled bacon and extra cheese on top. Pair it with some crusty bread for a delightful meal that’s perfect any time of the year.
You must try this!
Broccoli Cheddar Potato Soup recipe is a comforting delight that’s equally suitable for a crisp autumn evening or a chilly winter night. Its creamy texture and rich flavors make it a family favorite that will keep you coming back for more. Serve with crusty bread, bacon, and extra cheese.
The PERFECT Side for Broccoli Cheddar Potato Soup..
Is some warm buttery bread! Check out my Quick No Yeast No Knead Bread Recipe!
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Loaded Broccoli Cheddar Potato Soup
Thick and creamy Broccoli Cheddar Potato Soup is full of delicious vegetables and seasonings. Topped with bacon and served with crusty bread, it’s hearty and filling!
Ingredients
- 4 tbsp butter grass-fed is best
- 1 large onion minced
- 6 cloves garlic minced
- 2 carrots peeled and chopped
- 4 tbsp cornstarch
- 3 cups Yukon gold potatoes chopped into 1/2 in chunks
- 6 cups broccoli florets
- 4 cups chicken broth low sodium
- 2 cups half n half
- 1/2 cup sour cream
- 3 1/2 cups cheddar cheese
- 1 tsp white pepper
- 1/2 tsp Vegeta vegetable bouillon
- 1/4 tsp paprika
- pinch nutmeg
- salt to taste
Instructions
- Heat a large Dutch Oven or soup pot over medium heat, add the butter and onions. Saute for 3-4 minutes.
- Next add the garlic and carrots and saute for 1 minute.
- Sprinkle the cornstarch over the veggies. Stir until there are no visible white spots. Its important that the cornstarch is incorporated well into the veggies to prevent lumps from forming when the broth is added.
- Pour in the broth and mix well. You should see that it is slightly thickened from the cornstarch.
- Add in the potatoes, white pepper, paprika, nutmeg, and Vegeta. Then cover and simmer on medium low for 5-7 minutes.
- Stir occasionally to prevent the veggies from sticking to the bottom of the pot.
- Add in the broccoli. Cover and simmer for 5-7 more minutes. Adjust the time depending on how soft you want your broccoli.
- Turn the heat to low. Gradually add in the sour cream, half and half, and cheddar cheese. Make sure the heat is low to prevent the cream from splitting. Gently stir until the cheese melts.
- Taste and adjust the salt or pepper if needed.
- Serve with crumbled bacon and cheese on top! I like to pair mine with crusty bread as well.
- Enjoy!
Video
Notes
It’s best to use high quality ingredients in this recipe as it is very simple. I suggest grass-feed butter and high quality cheese for the best flavor. Even though this soup is simple, with great ingredients it will taste AMAZING!
