A twist on a classic soup recipe, this one-pot protein broccoli and potato cheddar soup is full of vegetables, takes only 35 minutes to make, and is even sneaking in a little extra protein thanks to the secret ingredient, cottage cheese. It is all made in one-pot, so you will have less dishes to wash! A winning soup if you ask me! This broccoli and potato soup is perfect for the cooler weather coming! Enjoy it to warm up on cold nights or feel better when feeling under the weather.
I know, another cottage cheese recipe! I promise, this is the last one for a while…well maybe. But really, cottage cheese is such a versatile food! I honestly rarely eat it on its own, but I love adding to my recipes to boost protein and add another creamy layer in recipes like this soup and my protein mac and cheese! You cannot even tell the cottage is hiding in this cozy soup recipe because it is blended up with the milk. So, if you are iffy on the texture of cottage cheese, I’ve got you covered!
I also really love this easy soup recipe is packed with fresh vegetables! There is plenty of broccoli, and potatoes. But I also added carrots, onions and fresh garlic. All these delicious veggies add texture and flavor to this recipe. And of course, when you add cheddar cheese to the mix, even the picky eaters will be gobbling up all those vegetables!
Tips and tricks when making this one-pot protein broccoli and potato cheddar soup.
- Cut all the veggies into bite size pieces or even a little smaller so you are not struggling to get perfect spoonful’s of soup with each bite!
- Grate your own cheese! Using freshly grated cheese over pre-shredded cheddar cheese will make the soup creamier. This is because the bagged pre-shredded cheese is often coated with additives to prevent caking. And these additives also can interfere with the melting of the cheese!
- After all the seasonings have been added to the soup, taste it! This is the time to adjust the salt, paprika and nutmegs to your liking!
- Store leftovers in the fridge for about 2 days. You can reheat the soup on the stove or microwave when ready to eat. Just like most soups, this one holds up great as leftovers!
Ingredient substitutions and variations
Milk: You can swap out the milk for almond or oat milk if needed. Of course, if you are looking to make this dairy free, you will need to also use a dairy free cottage cheese and cheddar cheesed, which you definitely can!
Chicken Broth: The chicken broth can be replaced with vegetable broth.
Smoked Paprika: I really love the light smokey flavor the smoked paprika brings to this soup dish, but you can use regular paprika instead.
Red Potatoes: You can swap the potatoes for Yukon Gold potatoes, or Russet potatoes if needed. If using Russet, you will probably one need one potato or two potatoes, depending on the size.
All-Purpose Flour: If you need to make this recipe gluten free you can replace the flour with a 1:1 ratio gluten-free flour. Another option is to use 1-2 tablespoons of cornstarch in place of the flour. To do this, add the broth to the saucepan. Mix the cornstarch with 1/4 cup of broth and stir into the saucepan with the broth. Whisk until fully combined and slightly thickened.
Serving suggestions and ideas
This one-pot protein broccoli and Potato cheddar soup can make for a standalone dish or served as a side dish! Here are some pairing ideas
Sourdough bread: Toasted or fresh sourdough bread is the perfect match with this cheesy and creamy soup recipe. Add butter, olive oil, garlic or leave the bread plain!
Croutons: You can toss some crunchy croutons onto the soup to add another layer of texture.
Salad: The classic salad and soup combo! You really cannot go wrong here! Make your favorite salad to pair with this creamy soup to complete the meal.
Grilled Cheese Sandwich: Add more cheesy goodness to the meal by pairing it with a grilled cheese! This one is always a win with the kids, too! Who cannot resist a good grilled cheese dipped into a creamy soup?
Chicken: If you are wanting to boost the protein a little more, this soup could be served as a side dish to grilled, pan-fried or baked chicken!
If you give this one-pot protein broccoli and potato cheddar soup a try, I would love to hear your feedback in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this soup as much as me and family does!
One-Pot Protein Broccoli and Potato Cheddar Soup
Ingredients
- 3 C. Broccoli cut into bite size pieces
- 1 C. Cheddar cheese grated
- 1 C. Cottage cheese
- 1 1/4 C. Milk
- 2 1/2 C. Chicken broth
- 1 onion diced
- 2 Garlic cloves minced
- 2 Carrots diced
- 3 Red Potatoes peeled and cut into bite size pieces
- Pinch of nutmeg
- 1/4 tsp. Smoked Paprika
- 3 Tbsp. Olive oil
- 3 Tbsp. All-purpose flour
Instructions
- Heat olive oil in large saucepan over medium heat. Add onions, and carrots and sauté for 6-7 minutes or until the carrots are tender. Add in the minced garlic and cook 1-2 more minutes. Sprinkle in the flour and whisk until combined with the olive oil. Slowly stir in chicken broth, whisking continuously. Bring to a boil. Add the potatoes and broccoli and cook 10-15 minutes or until potatoes are tender.
- While the broccoli and potatoes are cooking, blend the cottage cheese and milk together. Once the potatoes are tender, whisk the cottage milk mixture into the saucepan. Stir in the cheddar cheese, and seasonings. Turn up heat and bring just to a boil. Reduce to heat, and simmer for 3-5 more minutes, stirring occasionally. Taste and adjust salt and nutmeg as needed.
- Serve immediately with additional sprinkle of cheddar cheese. Enjoy
