I absolutely love this Broccoli Cheddar Potato Soup for Two Recipe because it’s the perfect cozy dinner for when you want something hearty but not too heavy. It’s packed with comforting, fresh flavors and that beautiful cheesy richness that just hits the spot on a chilly evening. Whether you’re cooking for yourself or sharing with someone special, this recipe makes just enough to satisfy without piling up leftovers.
When I first tried making broccoli cheddar potato soup for two, I struggled with getting the veggies tender but not mushy and balancing the cheese so it didn’t become greasy. Over time, I discovered a few tricks that really brought everything together – like gently sautéing the veggies before adding broth and folding the cheese in off the heat. You’ll find that this homemade version far outshines anything canned, and it’s surprisingly simple to make with everyday ingredients.
Why You’ll Love This Recipe
- Perfect Portion Size: Designed specifically for two, so you won’t waste food or have overwhelming leftovers.
- Easy to Make: Uses simple steps and common ingredients without complicated techniques.
- Rich & Comforting Flavor: Creamy cheddar and tender veggies combine to create a satisfying soup.
- Customizable Heat Level: The optional jalapeño and crushed red pepper let you tailor the spice to your liking.
Ingredients You’ll Need
This Broccoli Cheddar Potato Soup for Two Recipe brings together fresh vegetables, sharp cheddar, and creamy potatoes for a classic pairing. I always like to use fresh broccoli and a good-quality cheddar cheese for that homemade flavor that really shines.
- Unsalted Butter: Gives a lovely base for sautéing veggies without adding too much salt.
- Celery: Adds subtle crunch and aromatic flavor that balances richer ingredients.
- Carrot: Provides natural sweetness and bright color.
- Shallot or Yellow Onion: For that essential savory depth; shallots add a mild, sweet note.
- Jalapeño (optional): I add this for a gentle spicy kick, but it’s totally optional based on your taste.
- Salt: Enhances all those lovely flavors—always taste and adjust!
- Garlic: Minced for a fragrant depth of flavor.
- Paprika: Adds a subtle smokiness and warm undertone.
- Crushed Red Pepper (optional): For extra heat—only if you’re a spice lover.
- All-Purpose Flour: Thickens the soup smoothly without lumps.
- Low Sodium Chicken Stock or Vegetable Stock: I prefer low sodium so I can control seasoning perfectly.
- Half and Half or Heavy Cream: Brings creaminess without overpowering richness.
- Yellow Potatoes: Their waxy texture holds up well without turning mushy.
- Broccoli Florets: Fresh and cut into bite-sized pieces for quick cooking.
- Shredded Cheddar Cheese: Sharp cheddar packs the most flavor, but mild works too.
- Freshly Cracked Black Pepper: Adds a finishing touch of warmth and bite.
Variations
I love making this Broccoli Cheddar Potato Soup for Two Recipe my own, and you’ll find it’s super easy to adjust to what you have on hand or your mood that day. Don’t hesitate to get creative and make it more personal!
- Vegetarian Variation: Use vegetable stock and skip the jalapeño for a milder, plant-based option—I always keep veggie stock stocked for this.
- Spicy Boost: When I want a bit of heat, I add extra jalapeño or a pinch of cayenne; it really wakes up the flavors.
- Cheese Swap: Try mixing in a little smoked gouda or gruyère if you want a richer, more complex cheese flavor.
- Thicker Soup: Blend part of the soup with an immersion blender for a creamier texture I adore without losing those lovely chunks.
How to Make Broccoli Cheddar Potato Soup for Two Recipe
Step 1: Sauté Your Veggies Gently
Melt your unsalted butter in a medium saucepan or a small Dutch oven over medium heat. Once it’s nicely melted, add the finely chopped celery, carrot, shallot (or onion), jalapeño if using, and salt. Stir frequently and let those veggies cook for about 7 to 8 minutes until they soften and pick up a touch of golden brown color—you want them tender, but not mushy. This step really builds the soup’s flavor base, so take your time here.
Step 2: Add Garlic and Spices for Aroma
Next, toss in your minced garlic along with the paprika and crushed red pepper. Cook this mixture for just about a minute while stirring—it’s all about releasing those fragrant oils and warm spices so your soup becomes super flavorful without anything burning. This quick step makes a big difference in the final taste.
Step 3: Whisk in Flour to Thicken
Sprinkle the all-purpose flour over the softened veggies and stir it in well. Cook the mixture for a little over a minute, whisking occasionally so the raw flour taste cooks off. This creates the base for your soup’s creamy texture, so don’t rush it—you want to see a smooth, paste-like consistency before moving on.
Step 4: Gradually Add Liquids and Veggies
Pour about a cup of your chicken or vegetable stock slowly into the pot while whisking constantly to keep things smooth. Once the mixture resembles a creamy, loose paste, add the remaining broth along with your half and half or heavy cream. Then stir in the cubed yellow potatoes and broccoli florets, plus another pinch of salt. Turn the heat to high and bring the soup to a gentle boil, then lower it to medium-low to let it simmer for about 15 minutes. The key is to cook just until the potatoes are tender but not falling apart—this timing keeps the soup hearty without becoming mushy.
Step 5: Finish with Cheddar Cheese
Remove the soup from heat before stirring in shredded cheddar a handful at a time—this prevents the cheese from clumping or becoming oily. Once all the cheese is melted and incorporated, give your soup a taste and adjust salt and freshly cracked black pepper as needed. This last step seals in that creamy, cheesy goodness that everyone loves about this soup.
Pro Tips for Making Broccoli Cheddar Potato Soup for Two Recipe
- Use Low-Sodium Stock: That way, you control the salt perfectly without oversalting early on.
- Don’t Overcook the Broccoli: Add it at the same time as the potatoes so it stays tender but keeps some bite and color.
- Add Cheese Off the Heat: Stir cheese in after removing from the burner to keep it smooth and melty.
- Avoid Clumps of Flour: Whisk constantly when adding broth to ensure a silky texture without lumps.
How to Serve Broccoli Cheddar Potato Soup for Two Recipe
Garnishes
I love topping this soup with a sprinkle of extra shredded cheddar and a few freshly chopped chives or green onions for a pop of color and freshness. A swirl of sour cream or a dash of smoked paprika can also add a nice finishing touch. If you’re feeling indulgent, crispy bacon bits on top are a game changer!
Side Dishes
For a simple and satisfying meal, I usually pair this soup with warm crusty bread or garlic toast to soak up all the creamy goodness. If you want something lighter, a crisp side salad with lemon vinaigrette helps balance the richness. Grilled cheese sandwiches also make for a nostalgic and hearty combo.
Creative Ways to Present
For a special occasion, I like to serve the soup in individual mini bread bowls—they’re fun, edible, and make a memorable presentation. Another idea is to garnish with a small broccoli floret and a drizzle of truffle oil for an extra layer of luxury. Using colorful ceramic bowls can also make the vibrant colors of the soup pop when you’re entertaining friends.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring it to an airtight container and storing it in the fridge for up to 3 days. The flavors deepen overnight, but keep the cheese in mind—it can sometimes thicken the soup more than you expect, so add a splash of milk when reheating.
Freezing
I’ve frozen this soup successfully in freezer-safe containers for up to 2 months. Just be aware that the texture might change slightly, with the broccoli softening more after thawing—so I personally prefer to freeze without the broccoli and add fresh florets when reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a little half and half or milk to loosen if it’s gotten too thick. Avoid microwave reheating if possible, as it can cause the cheese to separate and get grainy.
FAQs
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Can I make the Broccoli Cheddar Potato Soup for Two Recipe dairy-free?
Absolutely! Use a non-dairy milk like oat or almond, substitute vegan butter, and swap the cheddar cheese for a dairy-free alternative. Also, use vegetable stock instead of chicken for a fully plant-based version.
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What’s the best potato to use for this soup?
Yellow potatoes or Yukon Gold are my favorites here because they break down nicely for a creamy texture without becoming mushy, and they hold their shape well during the simmer.
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Can I prepare this soup in advance?
Yes! You can make it a day ahead and refrigerate it. Just thin it out with a splash of milk or broth when reheating since it tends to thicken as it chills.
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How do I avoid a grainy texture when adding cheese?
Remove the soup from heat before stirring the cheese in, and add it slowly in small amounts while stirring gently to melt it smoothly.
Final Thoughts
Honestly, this Broccoli Cheddar Potato Soup for Two Recipe has become one of my go-to comfort meals, especially when it’s just me or my partner for dinner. It’s easy without feeling basic, and the flavors always remind me of home-cooked goodness that warms you right up. I can’t recommend giving this a try enough—you’ll love how satisfying and delicious it is, and it’s a fantastic way to enjoy a wholesome, cheesy soup without leftovers looming over you. Trust me, once you make this, you’ll be making it again and again!
