Get ready for a cozy, simple-to-make Baked Potato & Broccoli Cheddar Soup. It’s like a warm hug in a bowl. You’ll need about 20 minutes to prep and 45 minutes to cook this comforting delight.

Start by baking four big russet potatoes until they’re tender. Let them cool, peel, and chop them up. Meanwhile, steam two cups of broccoli until they’re just right.

In a big pot, melt 3 tablespoons of butter and toss in chopped onions and garlic. Cook until they’re soft. Stir in 3 tablespoons of flour to make things a bit thick. Pour in 4 cups of chicken or veggie broth. Keep stirring until it gets nice and thick.

Now, add those chopped baked potatoes and steamed broccoli. Let it all simmer for another 10-15 minutes. Blend some of it to make it smooth, then pour it back into the pot.

Time to make things cheesy! Drop in 1 cup of shredded cheddar cheese and 1/2 cup of heavy cream. Stir until the cheese melts and everything becomes creamy. Season it with salt and pepper.

Let it sit for 10 minutes – this helps the flavors get friendly. Then, dish it up into bowls. Sprinkle extra cheese on top and toss in some crackers.

There you have it – a bowlful of warmth and goodness. Not too fancy, just simple and delicious baked potato & broccoli cheddar soup. Perfect for a chilly day or whenever you need a tasty pick-me-up.

Baked Potato & Broccoli Cheddar Soup

Enjoy a comforting bowl of Baked Potato & Broccoli Cheddar Soup—a fusion of creamy potatoes, tender broccoli, and rich cheddar cheese. Topped with cheese and crackers, it's a quick 1-hour delight, perfect for a cozy meal.

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Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Calories 400 kcal

Equipment

Large Soup Pot
Baking Sheet
Blender or immersion blender
Mixing bowls
Ladle
Oven

Ingredients

4 large russet potatoes baked and diced
2 cups broccoli florets steamed
1 cup cheddar cheese shredded
½ cup heavy cream
4 cups chicken or vegetable broth
1 onion finely chopped
3 cloves garlic minced
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper to taste
Shredded cheese and crackers for topping

Instructions

Prepare Baked Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and bake for about 45-60 minutes or until tender. Allow them to cool, then peel and dice.
Steam Broccoli: While the potatoes are baking, steam the broccoli until just tender. Set aside.
Make Roux: In a large soup pot, melt butter over medium heat. Add chopped onions and garlic, sauté until softened. Stir in flour to create a roux, cooking for 2-3 minutes to remove the raw flour taste.
Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring to a simmer, stirring constantly until the mixture thickens.
Add Potatoes and Broccoli: Add the diced baked potatoes and steamed broccoli to the pot. Simmer for an additional 10-15 minutes to allow the flavors to meld.
Blend Soup: Use an immersion blender or transfer a portion of the soup to a blender, and blend until smooth. Be cautious, as the soup will be hot. Return the blended soup to the pot.
Add Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Rest and Serve: Allow the soup to rest for about 10 minutes before serving. This allows the flavors to deepen. Ladle the soup into bowls.
Top and Serve: Garnish each bowl with additional shredded cheese and a scattering of crackers. Serve hot and enjoy the comforting flavors.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Adjust the consistency by adding more broth if the soup is too thick.
Customize toppings with bacon bits, chives, or sour cream for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove top or in the microwave.

Keyword Baked Potato Soup, Broccoli Cheddar Soup, Cheesy Soup, Comfort Food