If you’re craving a cozy, creamy comfort meal that hits all the right notes, this Cheddar Broccoli Potato Soup is going to become your new favorite. I absolutely love how the melted sharp cheddar mingles with tender broccoli and hearty potatoes for a rich, satisfying bowl that’s both nourishing and soul-soothing. Stick with me here because I’ll walk you through exactly how to get that perfect creamy texture and savory flavor every time—you’ll want a big bowl, trust me.
Why You’ll Love This Recipe
- Creamy Comfort in Every Spoonful: The blend of sharp cheddar and creamy broth makes each bite utterly satisfying.
- Loaded with Veggies: Tender broccoli, carrots, and celery add great texture and nutrition without feeling heavy.
- Simple Ingredients, Big Flavor: You probably already have everything in your fridge and pantry—no fuss, just great taste.
- Perfect for Any Season: Cozy up in winter or enjoy it as a hearty lunch or dinner any time of the year.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a hearty soup that’s creamy, cheesy, and packed with fresh vegetables. When shopping, look for firm russet potatoes and crisp broccoli heads to get the best texture.
- Butter: I split this between sautéing veggies and making the creamy roux—it’s key for flavor and texture.
- Carrots: Adds a touch of sweetness and color; fresh and firm carrots work best.
- Celery: Offers a subtle, savory crunch; two stalks give the perfect balance.
- Yellow onion: A small onion is just enough to build flavor without overpowering.
- Garlic: Minced, for that aromatic kick you can’t skip.
- Chicken broth: I prefer low-sodium to control the saltiness, but vegetable broth works well too.
- Russet potatoes: Peeled and cubed for creamy thickness after cooking; choose large potatoes to save prep time.
- Broccoli florets: Fresh from about two heads, they add vibrant green color and texture.
- Dried thyme: Just a little to lend some herbal warmth.
- Salt and freshly ground black pepper: To taste, but don’t be shy with seasoning.
- All-purpose flour: Used for the roux that thickens the soup perfectly.
- Milk: 1% or 2% works best for creaminess without too much fat.
- Heavy cream: Adds richness and a silky finish.
- Sharp cheddar cheese: The star of the show—choose a good quality sharp cheddar for best melt and flavor.
- Parmesan cheese: Finely shredded to deepen the cheesy richness with a salty edge.
Variations
I love playing around with this soup to keep it fresh and exciting, and you should too! Feel free to swap ingredients or boost flavors depending on your mood or what you have on hand.
- Meaty Upgrade: Adding cooked bacon or diced ham gives a smoky depth that my family always asks for.
- Vegetarian Version: Use vegetable broth instead of chicken, and feel free to toss in some extra mushrooms or corn to add texture.
- Spicy Kick: Stir in a pinch of cayenne or some chopped jalapeños if you like your soup with a little heat.
- Dairy-Free: Swap the cheese and cream for coconut milk and nutritional yeast for a creamy, cheesy flavor without dairy.
How to Make Taco Pizza with Crescent Roll Crust Recipe
Step 1: Sauté your base veggies until fragrant
Start by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Toss in your chopped carrots, celery, and onion and sauté for about 3 to 4 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant. This step builds the flavor foundation, so don’t rush it! You’ll notice the kitchen filling with a lovely aroma that hints at the delicious soup ahead.
Step 2: Simmer potatoes and broth for a tender base
Next, stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring everything to a boil over medium-high heat, then reduce the heat to medium and cover the pot. Let this simmer for about 15 minutes—enough time for the potatoes to become tender and ready to absorb all those savory flavors.
Step 3: Add broccoli and finish simmering
After your potatoes are tender, stir in the chopped broccoli florets. Continue cooking, uncovered, for another 5 minutes or until the broccoli is just tender. I like to keep the broccoli slightly crisp so it doesn’t turn to mush, giving the soup a nice varied texture.
Step 4: Make your creamy roux
While the veggies cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly to avoid lumps and get a smooth paste. Slowly pour in the milk while whisking vigorously until the mixture is lump-free and starts to thicken. Then stir in the heavy cream and take the saucepan off the heat. This creamy base is what makes the soup irresistibly silky.
Step 5: Combine and melt in the cheese
With the veggies tender and your roux ready, pour the creamy mixture into the big pot and stir well to combine. Then remove the pot from heat and stir in the shredded sharp cheddar and parmesan cheeses until they melt completely. This step is when the soup transforms into that luscious, cheesy delight that’ll have you wanting seconds.
Pro Tips for Making Taco Pizza with Crescent Roll Crust Recipe
- Start with Fresh, Firm Veggies: Using fresh carrots and broccoli makes a huge difference in flavor and texture—skip the frozen if you can.
- Whisk Constantly When Making the Roux: This prevents lumps and ensures your soup stays silky smooth.
- Don’t Overcook the Broccoli: I learned the hard way that mushy broccoli ruins the texture; keep it just tender.
- Season Generously: Taste as you go—potatoes need salt to bring out their flavor, so don’t be shy!
How to Serve Taco Pizza with Crescent Roll Crust Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar or parmesan, a few fresh chives or green onions for a pop of color, and a dollop of sour cream to add a little tang and creaminess. Sometimes, I throw on some crushed tortilla chips for crunch, which always gets a thumbs up from everyone at the table.
Side Dishes
It pairs beautifully with a simple green salad dressed in a light vinaigrette or my favorite crusty bread for dipping. I also like serving it alongside warm cornbread or garlic knots when I’m feeling indulgent.
Creative Ways to Present
For casual get-togethers or cozy family dinners, I sometimes serve this soup in mini bread bowls—kids and adults alike love it! For a fun twist, add a side of loaded nachos to up the taco vibe. A sprinkle of colorful bell peppers or fresh cilantro on top makes it feel extra festive.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually let the soup cool completely before refrigerating it, and I find the flavors even deepen overnight.
Freezing
This soup freezes beautifully, which is perfect for busy weeks. Just ladle it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent burning. If the soup feels too thick after refrigeration, add a splash of milk or broth to loosen it up. Microwave works in a pinch, but the stove method keeps the creamy texture better.
FAQs
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Can I make this Cheddar Broccoli Potato Soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and the soup remains just as flavorful and comforting. You can also add extra veggies or beans for more protein.
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What’s the best way to prevent the soup from becoming too thick?
If your soup thickens too much, especially after chilling, just add a bit more milk or broth while reheating and stir well to reach your preferred consistency.
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Can I use different types of cheese in this soup?
You sure can! While sharp cheddar and parmesan are classic here, you could try gouda, mozzarella, or even pepper jack for a nice twist. Just make sure to use good melting cheeses.
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Is this soup freezer-friendly?
Yes! This soup freezes well when stored in an airtight container. Just be mindful to add cream and cheese fresh if you want the best texture after reheating.
Final Thoughts
This Cheddar Broccoli Potato Soup really is like a warm hug in bowl form, and it’s become one of those recipes I go back to again and again. Whether you’re cooking for a busy weeknight or a casual weekend meal, it’s easy to prepare, satisfying, and comforting. I hope you give this recipe a try and love it as much as my family does—I know you’ll be reaching for second helpings, so keep the bread ready!
Print
Taco Pizza with Crescent Roll Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheddar Broccoli Potato Soup is a creamy, comforting, and delicious blend of tender potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for a cozy meal, it combines sautéed vegetables, a savory broth, and a rich cheese sauce for a hearty and satisfying soup that even picky eaters will enjoy.
Ingredients
Vegetables and Aromatics
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick, about 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
Liquids and Broth
- 3 cups low-sodium chicken broth
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
Dairy and Cheese
- 5 1/2 Tbsp butter, divided
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Seasonings and Thickeners
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 Tbsp all-purpose flour
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of butter. Add the chopped carrots, celery, and onion, sautéing them for 3 to 4 minutes until they begin to soften. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Potatoes and Broth: Stir in the low-sodium chicken broth, peeled and cubed russet potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover with a lid, and cook for 15 minutes.
- Add Broccoli: After 15 minutes, stir in the chopped broccoli florets. Continue cooking for 5 more minutes or until all vegetables are tender.
- Prepare Cheese Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook while whisking constantly for 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Cook this mixture while stirring constantly until it begins to thicken, then stir in the heavy cream. Remove from heat.
- Combine and Finish: Once the vegetables are tender, pour the cheese sauce into the large pot with the vegetables and broth. Stir to combine thoroughly. Remove from heat and stir in the shredded sharp cheddar and finely shredded parmesan cheese until all the cheese melts completely. Serve the soup warm and enjoy the comforting flavors.
Notes
- This Cheddar Broccoli Potato Soup is creamy, comforting, and utterly delicious.
- It’s sure to please even the fussiest eaters.
- Perfect for a cozy meal during colder months or when you need a hearty, satisfying soup.
- Use low-sodium broth to better control salt levels in the soup.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
