This Savory Cheddar Broccoli Potato Stew is a comforting bowl full of tender potatoes, fresh broccoli florets, and melty cheddar cheese that brings everything together. It’s thick, creamy, and packed with simple flavors that feel just like a warm hug on a chilly day. The cheddar adds the perfect cheesy punch, while the broccoli keeps it fresh and a little green.
I love making this stew when I want something cozy but not too heavy. What’s great is how easy it is to whip up with just a few ingredients, yet it tastes like you’ve been slow-cooking it all day. I usually pop a big pot on the stove and let the flavors blend while I get other things done around the house. It’s the kind of dish that always makes me feel satisfied and happy when I sit down to eat it.
My favorite way to serve this stew is with some crusty bread or warm rolls to soak up every drop. It also makes a great leftover lunch that reheats nicely. Whether you’re having it for dinner on a weeknight or bringing it to a casual get-together, this cheddar broccoli potato stew is sure to be a crowd-pleaser that keeps everyone coming back for more.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds a nice crisp texture and bright flavor. Frozen broccoli works well too and helps save time. Just thaw and drain before adding to avoid extra water in the stew.
Potatoes: Use starchy potatoes like Russets for a creamy base when cooked, or Yukon Gold for a buttery flavor. Avoid waxy potatoes since they hold their shape and won’t break down well.
Cheddar Cheese: Sharp cheddar gives a bold flavor and melts nicely. If you want a milder taste, try mild or medium cheddar. For dairy-free, nutritional yeast can add a cheesy flavor but won’t melt.
Butter and Flour (Roux): This combo thickens the stew and adds richness. For a gluten-free option, use cornstarch instead of flour or a gluten-free flour blend.
How Do You Get the Stew Thick and Smooth Without Losing Texture?
The key is the roux and blending part. First, cook butter, onions, garlic, then stir in flour to form the roux. Slowly whisk broth in to avoid lumps; this thickens the base.
After potatoes are soft, pureeing half the stew adds creaminess without turning it into soup. It keeps some chunks for a nice texture balance.
- If using an immersion blender, blend half the pot directly.
- With a regular blender, work in batches and return puree carefully.
- Then add cheese and milk gradually so the cheese melts smoothly.
Finally, add broccoli just before serving so it stays bright green and slightly crisp—not mushy. This way, you get a creamy, hearty texture with fresh vegetable bites.
Equipment You’ll Need
- Large soup pot – I use it because it holds all the ingredients and helps everything cook evenly.
- Immersion blender or regular blender – makes blending part of the soup quick and smooth (be careful with hot liquids!).
- Measuring cups and spoons – keeps your ingredients just right for perfect flavor and consistency.
- Stirring spoon – a sturdy spoon for mixing the roux, stirring the stew, and adding ingredients.
Flavor Variations & Add-Ins
- Replace bacon with cooked cooked sausage or ham for extra heartiness.
- Stir in a pinch of smoked paprika or cayenne pepper to add a little heat and smoky flavor.
- Add different veggies like carrots or cauliflower for more variety.
- Use different cheeses such as Monterey Jack or Pepper Jack for a milder or spicier taste.
How to Make Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
Optional Garnishes:
- 4 slices cooked bacon, chopped (for garnish)
- Freshly ground black pepper and extra shredded cheddar for topping
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 30 minutes cooking time. In total, around 40 minutes from start to finish, making it a great option for a hearty weeknight meal.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, around 5 minutes. Then add minced garlic and cook for another minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to form a roux, which will thicken the stew later and remove the raw flour taste.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth to the roux, making sure to avoid lumps. Add the diced potatoes and dried thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until potatoes are tender.
4. Steam the Broccoli:
While the potatoes cook, lightly steam or blanch the broccoli florets for 3-4 minutes until they are bright green and slightly tender but still crisp. Set aside.
5. Blend Half the Stew:
Once the potatoes are cooked, use an immersion blender to puree half of the stew right in the pot until smooth. If you don’t have an immersion blender, carefully transfer half the stew to a blender, puree it, and return it to the pot. Leave the other half chunky to give the stew a nice texture balance.
6. Add Milk and Cheese:
Stir in the milk and 1½ cups of shredded cheddar cheese until melted and creamy. Season the stew with salt and pepper to your taste.
7. Combine Broccoli and Heat Through:
Add the steamed broccoli florets to the pot and stir gently. Let the stew heat for another 3-4 minutes to warm the broccoli but keep it fresh and just tender.
8. Serve and Garnish:
Serve the stew hot, topped with the remaining shredded cheddar cheese. If you like, sprinkle chopped cooked bacon and some extra freshly ground black pepper on top for extra flavor.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works perfectly. Just thaw and drain it well to avoid extra water in the stew. You can steam or blanch it briefly before adding for the best texture.
How Can I Make This Recipe Dairy-Free?
Substitute the milk with a plant-based milk like almond or oat milk, and replace cheddar cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Can I Prepare This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as flavors meld. Store it in the fridge for up to 3 days and reheat gently on the stove or microwave, stirring occasionally.
What Can I Use Instead of Potatoes?
You can swap potatoes for cauliflower florets or sweet potatoes for a different twist. Keep in mind cauliflower will blend into the stew more, while sweet potatoes add natural sweetness.
