Greetings, traveler! You must be chilled to the bone from your long journey through the frostbitten wilds. Worry not, for you’ve found sanctuary in my humble tavern, where the hearth is warm and the stewpot ever bubbling. Tonight, I’ll be serving up a hearty Broccoli Cheddar Potato Soup, a dish inspired by the storied tomes of the Elder Scrolls Cookbook. Thick, creamy, and rich with the essence of sharp cheese and tender vegetables, this is the kind of meal that fortifies warriors, soothes mages, and fills the bellies of even the most road-worn rogues. So, take a seat by the fire, wrap your hands around a steaming bowl, and let the magic of good food restore your spirit. The night is young, and the soup is ready—let’s feast!
This soup is wonderful in fighting off cold weather chills and is well loved in the winter time. However, this recipe is wonderful year round whenever you want a hearty soup.
This was inspired by my Golden Winter Harvest Bisque recipe, and pairs well with my homemade garlic bread.
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Ingredients
*See recipe card for quantities*
Broccoli Cheddar Potato Soup
- unsalted butter
- onion minced
- flour
- broth
- milk
- potatoes peeled and cubed
- broccoli
- cheddar cheese shredded
- heavy cream or cream cheese & greek yogurt for consistency
- scallions
- fresh dill
- salt & pepper
Optional Garlic Bread
- unsalted butter or ghee
- fresh thyme
- garlic cloves, minced
Instructions
Let the crafting begin!
- Start by mincing, peeling, and chopping your root vegetables on your cutting board.
- Grab your sauce pan and add in your butter. Melt on low heat. Then add your cut up root vegetables and let cook on low heat for several minutes until the onions become soft and fragrant.
- Add your broth and milk, followed by the potatoes and broccoli, then bring to a simmer and cook for 15 minutes or until the potatoes are soft. Use your immersion blender or masher to blend the contents into a soup.
- Prepare your garlic bread if you want to eat with the soup!
Hint: Once you've made your soup blend, add in your cheese, herbs, seasonings, and just enough cream to create a consistency you like! Taste it to make sure you're happy with it!
Substitutions
Here are some substitutions for the broccoli cheddar potato soup, whether you need to adjust the recipe for dietary preferences or just want to mix things up:
- Dairy free - feel free to swap butter with olive oil and cheddar cheese with two tbsp of nutritional yeast for a dairy free option.
- Low-carb - swap the potatoes with turnips or rutabaga
Variations
- Spicy - Add diced jalapeños or serrano peppers to the sautéed onions. Stir in red pepper flakes or cayenne pepper for extra heat. Mix in some chipotle powder for a smoky spice. Top with a dollop of sour cream or Greek yogurt to cool it down.
- Deluxe - Stir in heavy cream or mascarpone for extra richness. Add sautéed wild mushrooms for depth of flavor. Top with crispy bacon or pancetta for crunch. Drizzle with truffle oil before serving for a luxurious finish.
- Kid friendly - Omit the garlic and reduce the pepper for a milder flavor. Use mild cheddar cheese and cream for extra smoothness. Blend the soup to make it extra creamy and smooth. Top with fun croutons or shredded cheese for texture.
Equipment
- 1 Large sauce pan
- 1 Chopping Knife
- 1 Cutting Board
- 1 Handheld Immersion Blender
- 1 Wooden Spatula
- 1 Small Bowl for optional garlic bread
- 1 Spoon for optional garlic bread
- 1 Baking Sheet for optional garlic bread
- Parchment Paper for optional garlic bread
Broccoli Cheddar Potato Soup Recipe
Equipment
- 1 Large sauce pan
- 1 Chopping Knife
- 1 Cutting Board
- 1 Handheld Immersion Blender
- 1 Wooden Spatula
- 1 Small Bowl for optional garlic bread
- 1 Spoon for optional garlic bread
- 1 Baking Sheet for optional garlic bread
- Parchment Paper for optional garlic bread
Ingredients
Broccoli Cheddar Potato Soup
- 2 tbsp butter
- 1 small onion minced
- 2 tbsp flour
- 2 cups broth
- ½ cup milk
- 3 medium potatoes peeled and cubed
- 1 cup broccoli
- ½ cup cheddar cheese shredded
- heavy cream or cream cheese & greek yogurt for consistency
- scallions
- fresh dill
- salt & pepper
Optional Garlic Bread
- ½ large French roll
- 1 tbsp butter or ghee
- 1 tsp thyme
- 4 cloves garlic minced
Instructions
Broccoli Cheddar Potato Soup
- Grab your chopping knife and start by mincing, peeling, and chopping your root vegetables on your cutting board.
- Grab your sauce pan and add in your butter. Melt on low heat. Then add your cut up root vegetables and let cook on low heat for several minutes until the onions become soft and fragrant.
- Sprinkle your flour into until it's completely incorporated.
- Add your broth and milk, followed by the potatoes and broccoli, then bring to a simmer and cook for 15 minutes or until the potatoes are soft.
- Use your immersion blender or masher to blend the contents into a soup.
- Add in your cheese, herbs, seasonings, and just enough cream to create a consistency you like!
- Before serving, top with cheese and scallions!
Optional: Garlic Bread
- In a small bowl, mix butter or ghee, garlic, and thyme and spread across slices of bread. Pop in the oven on a baking sheet for 5 minutes at 350F.
Storage
Refrigeration: Store in an airtight container for up to 4 days. Let the soup cool before refrigerating.
Freezing: Not recommended due to dairy content, but if necessary, freeze without cheese and add it when reheating. Store for up to 3 months.
Reheating: Warm on medium-low heat on the stovetop, stirring occasionally. Add broth or milk if too thick. For the microwave, heat in 30-second intervals, stirring in between.
FAQ
Yes. Add it directly to the soup without thawing and let it cook through.
The soup was likely too hot. Remove from heat and stir in cheese gradually to prevent separation.
Use cornstarch instead of flour (mix 1 tbsp cornstarch with 2 tbsp water) or blend some potatoes for natural thickness.
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