Easy Spicy Broccoli Cheddar Potato Soup Recipe

Introduction

This Easy Spicy Broccoli Cheddar Potato Soup is a comforting bowl of creamy, cheesy goodness with a hint of heat. Packed with tender potatoes, fresh broccoli, and a touch of salsa verde, it’s perfect for chilly days when you want something hearty and flavorful.

Ingredients

• 4 tablespoons salted butter
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1/4 cup all-purpose or gluten free flour
• 4 cups bone broth
• 2 Russet potatoes, peeled and chopped
• 3 cups chopped broccoli florets
• 2 cups milk
• 1/2 cup salsa verde
• 1-2 cups shredded cheddar cheese
• Chopped green onion, for serving

Instructions

1. Step 1: Melt the butter in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Stir in the fresh oregano and chili powder. Season with salt and black pepper to taste. Whisk in the flour and cook for approximately 2 minutes to create a roux.
2. Step 2: Gradually pour in the bone broth while stirring. Add the chopped potatoes and broccoli florets. Partially cover the pot and simmer over medium heat for 15 to 20 minutes, or until the potatoes are very tender. Use a potato masher or immersion blender to gently blend the soup, leaving it slightly chunky if preferred.
3. Step 3: Stir in the milk, salsa verde, and shredded cheddar cheese. Cook for another 5 to 10 minutes, stirring occasionally, until the cheese is completely melted. Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin it with additional broth as needed.
4. Step 4: Ladle the soup into bowls and garnish with chopped green onions. Optionally, top with yogurt or sour cream, extra cheese, and fresh oregano for added flavor. Serve warm and enjoy!

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the cheese.
• Swap salsa verde for your favorite hot sauce to customize the spice level.
• Use vegetable broth to make this soup vegetarian-friendly.
• Add cooked bacon or ham for an extra savory twist.
• Fresh broccoli works best, but frozen broccoli florets can also be used in a pinch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of broth or milk to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, while cheddar is classic, you can substitute with Monterey Jack, Colby, or even a spicy pepper jack for a different flavor.

Is this soup freezer-friendly?

This soup can be frozen, but the texture of the potatoes and broccoli may change slightly. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.

Easy Spicy Broccoli Cheddar Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 705 reviews

This Easy Spicy Broccoli Cheddar Potato Soup is a comforting, creamy bowl perfect for chilly days. Packed with tender potatoes, fresh broccoli, and a spicy kick from chili powder and salsa verde, it’s enhanced with melted cheddar cheese for richness. This hearty soup is quick to prepare on the stovetop, making it a delicious weeknight meal to warm you up.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 4 tablespoons salted butter
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1/4 cup all-purpose or gluten free flour

Soup Vegetables and Liquids

• 4 cups bone broth
• 2 Russet potatoes, peeled and chopped
• 3 cups chopped broccoli florets
• 2 cups milk
• 1/2 cup salsa verde

Cheese and Garnishes

• 1–2 cups shredded cheddar cheese
• Chopped green onion for serving

Instructions

1. Sauté Aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Stir in fresh oregano and chili powder, then season with salt and black pepper to taste. Whisk in the flour and cook it for approximately 2 minutes to form a roux that will thicken the soup.
2. Add Broth and Vegetables: Pour in the bone broth, then add the peeled and chopped Russet potatoes and chopped broccoli florets. Partially cover the pot and allow the soup to simmer over medium heat for 15-20 minutes, or until the potatoes are very soft.
3. Blend the Soup: Use a potato masher or an immersion blender to lightly blend the soup. The goal is to have a chunky texture, so blend just enough to break down some potatoes while keeping the soup hearty.
4. Add Milk, Salsa Verde, and Cheese: Stir in the milk, salsa verde, and shredded cheddar cheese. Cook the soup for an additional 5-10 minutes until the cheese has fully melted and the soup is creamy. Adjust seasoning with salt and pepper as needed, and thin the soup with additional broth if it’s too thick.
5. Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped green onions. Optionally, add yogurt, sour cream, extra cheese, or a sprinkle of oregano for enhanced flavor. Enjoy your comforting spicy broccoli cheddar potato soup!

Notes

• This soup can be made gluten free by using gluten free flour or an alternative thickener.
• For a vegetarian version, use vegetable broth instead of bone broth.
• Adjust chili powder and salsa verde quantities to control the spice level.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
• If using an immersion blender, be careful not to over blend if you prefer a chunkier texture.

Keywords: broccoli cheddar soup, potato soup, spicy soup, easy soup recipe, comfort food, homemade soup, gluten free soup