Cheesy Broccoli Potato Chowder
User Reviews
5
Cheesy Broccoli Potato Chowder
Description
The Cheesy Broccoli Potato Chowder features broccoli florets and stalks along with russet potatoes simmered in a seasoned vegetable broth and milk base. The soup is thickened by a roux made from butter and flour, which creates a velvety texture that holds the mixture together. Sharp cheddar and Parmesan cheeses are melted in at the end, enhancing both flavor and creaminess. Aromatics like onion, celery, and garlic form a fragrant foundation, while a pinch of paprika and optional spices add depth without overpowering the dish.
Broccoli is steamed separately to preserve its vibrant color and tender bite before being stirred in with the cheese, ensuring it stays distinct in the chowder. The gentle simmering softens the potatoes thoroughly without disintegrating them, keeping a slight bite for texture contrast. This chowder is satisfying on its own or served alongside a crusty bread for dipping and soaking up the rich broth.
For seasoning adjustments, salt can be tailored to taste depending on the broth type used. The recipe also accommodates substitutions like gluten-free flour blends to maintain thickness for gluten-free diets. Optional heavy cream enriches the chowder further but is not necessary for a flavorful result. Leftover chowder reheats well, maintaining its cheesy body and vegetable texture when warmed gently.
Ingredients
- 3 cups broccoli approx. 10 oz florets + stalks, chopped
- ½ cup onion chopped
- ½ cup celery chopped
- 2 cloves garlic minced
- 2 TBSP butter divided, unsalted
- ¼ cup flour
- 2 russet potato 13-16 oz total
- 3 cups vegetable broth low-sodium
- 2 cups milk (2% or whole)
- ¼ tsp salt or season to taste, sea salt
- ¼ tsp black pepper
- ⅛ tsp paprika
- ⅛ tsp ground nutmeg optional, or allspice
- 2 cups cheddar cheese freshly grated, sharp
- ¼ cup Parmesan Cheese freshly grated
- ½ cup heavy cream (optional)
TASTY TOPPINGS
- cheddar cheese grated, extra
- Bacon or vegetarian bacon bits, crumbled
- green onion chopped
- red pepper flakes
Instructions
- Chop your veggies and measure out your ingredients. Steam or blanch your broccoli until tender and set aside. For the potatoes, peel and dice into cubes.
- In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat.
- Add your chopped onion and celery and cook until tender. Reduce heat to medium and add remaining butter and garlic, sautéing briefly until fragrant.
- Add flour and stir into onions. Continue to stir, allowing the raw flour to cook off for 20-30 seconds or so.
- Add your broth, milk, and potatoes. To prevent sticking, stir constantly as the soup bubbles and thickens.
- Season with salt, pepper, paprika and optional nutmeg allspice. I added 1/8 tsp of each but if you're not a nutmeg fan, totally skip it! Reduce heat to low (I set mine to 2), cover, and simmer for 10-15 minutes until potatoes are tender.
- Remove from heat and stir in your broccoli and grated cheeses until melted. At the end I stirred in 1/2 cup of heavy cream (I couldn't help it - so good!) so feel free to follow suit if you'd like! The soup is fantastic with or without. Sometimes I'll even break up some of the potato with a spatula to make the soup even thicker!
- Ladle soup into bowls and top with all your favorite toppings. Enjoy!
Notes
- You may use vegetable or chicken broth, adjusting added salt accordingly based on broth sodium content.
- Substitute gluten-free flour or omit flour for a thinner chowder consistency.
- Heavy cream is optional; adding it will create a richer texture if desired.
- Leftovers should be stored refrigerated and reheated gently to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 125mg | 42% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2354IU | 47% |
| Vitamin C | 69mg | 77% |
| Calcium | 706mg | 71% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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