🧀 Cheddar Broccoli Potato Soup

If you’re craving something cozy, creamy, and full of comfort, this Cheddar Broccoli Potato Soup is just what you need. It combines tender potatoes, crisp broccoli, and sharp cheddar cheese in a rich, velvety broth that warms you from the inside out. Perfect for a chilly night, a comforting lunch, or a quick weeknight dinner, this soup is a family favorite that never disappoints! 🥦🥔🧀

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❤️ Why You’ll Love This Recipe

✅ Creamy & Satisfying: The potatoes make it naturally thick and creamy—no heavy cream needed.
✅ Nutrient-Packed: Loaded with vitamins, fiber, and protein from broccoli, potatoes, and cheese.
✅ Budget-Friendly: Uses simple ingredients you likely already have at home.
✅ Freezer-Friendly: Perfect for meal prep and easy to reheat for lunch or dinner.

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🥦 Ingredients

• 2 tablespoons butter (or coconut oil for dairy-free)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups fresh broccoli florets (or frozen, thawed)
• 4 cups chicken or vegetable broth
• 1 cup milk (or unsweetened almond milk for lighter option)
• 1 ½ cups shredded sharp cheddar cheese
• ½ teaspoon smoked paprika (optional, for depth)
• Salt and black pepper, to taste
• Optional garnish: extra cheddar, crispy bacon bits, or green onions

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👩‍🍳 Instructions

Step 1: Sauté the Aromatics

In a large pot, melt butter and olive oil over medium heat.
Add the onion and cook until softened, about 4–5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.

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Step 2: Add Potatoes and Broth

Add diced potatoes to the pot and pour in the broth.
Bring to a boil, then reduce heat to medium and simmer for 10–12 minutes, until the potatoes are tender.

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Step 3: Add the Broccoli

Add broccoli florets to the pot and cook for another 6–8 minutes, until tender but still bright green.

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Step 4: Blend for Creaminess

Use an immersion blender to puree part of the soup (about half) until smooth, leaving some chunks for texture.
(Or transfer half to a blender, puree, and return to the pot.)

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Step 5: Add Milk and Cheese

Reduce heat to low. Stir in the milk and shredded cheddar cheese gradually, stirring until melted and creamy.
Season with salt, pepper, and smoked paprika to taste.

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Step 6: Serve and Garnish

Ladle into bowls and top with:
🧀 Extra cheddar cheese
🥓 Crispy bacon bits
🌿 Fresh chives or parsley

Serve warm with crusty bread, garlic toast, or a light salad for the perfect meal.

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🌟 Tips for the Best Soup

✨ Use sharp cheddar cheese — it gives the best flavor and melts beautifully.
✨ Don’t overcook the broccoli — keep it vibrant and slightly crisp.
✨ Add creaminess naturally — the potatoes thicken the soup without heavy cream.
✨ For extra protein, stir in some shredded cooked chicken or turkey.

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🍲 Variations

🌱 Vegetarian: Use vegetable broth and skip any bacon garnish.
🥛 Dairy-Free: Use coconut milk and vegan cheddar for a rich, plant-based version.
🥔 Loaded-Style: Top with sour cream, chives, and extra bacon for a “loaded baked potato” vibe.
🌶️ Spicy Twist: Add a pinch of cayenne pepper or diced jalapeño for gentle heat.

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🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze for up to 2 months.
• Reheat: Warm on the stove over low heat, stirring often. Add a splash of milk if the soup thickens.

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💛 Final Thoughts

This Cheddar Broccoli Potato Soup is the definition of comfort food—creamy, cheesy, hearty, and full of wholesome veggies. Each spoonful feels like a cozy hug on a cold day! Whether you serve it as a main dish or a side, it’s bound to become a family favorite.

So grab your favorite soup bowl, sprinkle some extra cheese on top, and enjoy a warm, delicious meal that hits all the right notes. 🥦🥔🧀💛

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