Cheesy Broccoli Chowder
Warm up your day with a comforting bowl of Cheesy Broccoli Chowder, a rich and creamy soup that’s as hearty as it is flavorful. Packed with tender broccoli florets, velvety potatoes, and a blend of sharp cheddar cheese, this chowder strikes the perfect balance between indulgence and nourishment. A touch of paprika adds a subtle warmth, while optional heavy cream lends an extra layer of decadence. With its silky texture—achieved by partially blending the soup—and its irresistible cheesy goodness, this one-pot wonder is perfect for chilly evenings or anytime you crave a satisfying, homemade meal. Serve with crusty bread for the ultimate cozy dining experience!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Milk
- 4 cups, chopped Broccoli florets
- 1 large, peeled and diced Russet potato
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Heavy cream (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to create a roux.
Slowly whisk in the chicken or vegetable broth, making sure there are no lumps.
Add the milk, broccoli florets, and diced potato to the pot. Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the broccoli and potato are tender.
Puree about half of the soup using an immersion blender (or carefully transfer to a blender) to achieve a slightly creamy texture while still leaving chunks of vegetables.
Stir in the shredded cheddar cheese, salt, pepper, and paprika. Mix until the cheese is fully melted and incorporated.
If desired, stir in the heavy cream for added richness.
Taste and adjust seasoning as needed before serving.
Ladle the chowder into bowls and garnish with extra shredded cheese or a sprinkle of paprika if desired. Serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 427 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
