Savory Cheddar Broccoli Potato Stew is a hearty, comforting dish filled with tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese. The broth is rich and creamy without being heavy, making it a perfect meal for chilly days when you want something warm and satisfying. The combination of cheesy goodness and veggies makes it both cozy and nourishing.
I love making this stew when I want an easy dinner that feels like a warm hug. The best part is how the cheddar melts into the potatoes and broccoli, creating a velvety texture with just the right amount of flavor. I usually add a sprinkle of extra cheese on top before serving because, honestly, you can never have too much cheddar in a stew like this.
One of my favorite ways to enjoy this stew is with a thick slice of crusty bread on the side for dipping. It’s a simple pairing that brings everything together, especially on a lazy weekend evening. If you’re looking for a comforting meal that’s both filling and full of familiar flavors, this cheddar broccoli potato stew is a solid choice I come back to time and time again.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor, but frozen works well in a pinch. Just thaw and drain to avoid extra water in your stew.
Potatoes: Russet or Yukon Gold potatoes are great for this stew because they get soft but hold their shape. Red potatoes can be used if you want a firmer bite.
Cheddar Cheese: Sharp cheddar adds a nice tanginess. If you’re avoiding dairy, you can try a vegan cheese or nutritional yeast for a cheesy flavor.
Milk: Whole milk gives a creamy stew, but 2% or even unsweetened plant-based milk (like oat or almond) can work. Just skip the dairy cheese for vegan options.
Broth: Chicken broth gives richness, but vegetable broth suits vegetarians and keeps the flavors light and fresh.
How Do You Make the Perfect Cheese Sauce for This Stew?
Making a smooth, creamy cheese sauce is key. Here’s how to nail it:
- Start by melting butter and whisking in flour to make a roux. Cook it for a couple of minutes to remove the raw flour taste.
- Slowly whisk in milk to keep the sauce lump-free. Keep stirring until it thickens—it should coat the back of a spoon.
- Lower the heat before adding cheese to stop it from clumping or becoming grainy.
- Add seasonings like mustard or a pinch of smoked paprika for extra flavor depth.
- Stir gently until the cheese melts fully; avoid boiling the sauce after cheese is in.
Patience here pays off with a velvety sauce that blends perfectly into the stew.
Equipment You’ll Need
- Large pot – I like it because it’s perfect for simmering the stew and blending partly with an immersion blender.
- Medium saucepan – for making the cheese sauce; it keeps everything smooth and contained.
- Immersion blender or regular blender – makes blending the soup easy, either in the pot or in batches.
- Chef’s knife and cutting board – handy for chopping onions, garlic, and potatoes with ease.
- Measuring cups and spoons – for accurate ingredient amounts; keeps the flavors balanced.
- Grater – for shredding the cheddar cheese quickly and freshly.
Flavor Variations & Add-Ins
- Swap broccoli for cauliflower or add in some sliced carrots for extra sweetness and color.
- Mix in cooked bacon or ham for a smoky, meaty punch.
- Use a different cheese blend, like Monterey Jack or pepper jack, for a milder or spicier flavor.
- Add a pinch of cayenne or red pepper flakes if you like a little heat.
How to Make Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 ½ cups shredded sharp cheddar cheese, plus extra for garnish
- 1 ½ cups milk (whole or 2%)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon Dijon mustard (optional for depth)
- ¼ teaspoon smoked paprika or ground nutmeg (optional for subtle warmth)
- Olive oil or butter for sautéing
Time Needed
This recipe takes about 10 minutes to prep and 30 minutes to cook, totaling approximately 40 minutes until your savory cheddar broccoli potato stew is ready to enjoy.
Step-by-Step Instructions:
1. Cook Onions and Garlic
Heat a tablespoon of olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook Potatoes in Broth
Add the diced potatoes to the pot and stir for a couple of minutes. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer until the potatoes are tender, about 15 minutes.
3. Prepare Broccoli
While the potatoes cook, steam or blanch the broccoli florets for about 3-4 minutes until they are just tender but still bright green. Drain and set aside.
4. Make Cheese Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly to create a smooth roux. Slowly add the milk while continuing to whisk to prevent lumps. Cook until the sauce thickens, about 5 minutes. Then, remove from heat and stir in the shredded cheddar cheese until melted and smooth. Add Dijon mustard, smoked paprika or nutmeg if using, salt, and pepper; mix well.
5. Blend Potatoes
Partially puree the potato and broth mixture using an immersion blender, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and then pour it back into the pot.
6. Combine and Heat Through
Stir the cheese sauce into the pot with the potatoes and broth until well combined. Gently fold in the steamed broccoli florets, taking care not to break them. Heat everything through for 2-3 more minutes.
7. Serve and Enjoy
Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, topped with extra shredded cheddar cheese and a sprinkle of freshly ground black pepper. Enjoy with crusty bread for a filling, comforting meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well—just thaw and drain it before adding to the stew to avoid excess water that could thin out the soup.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Stew Dairy-Free?
Absolutely! Use plant-based milk like almond or oat and substitute the cheddar with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Can I Prepare This Ahead of Time?
Yes, you can prepare the stew a day in advance. Keep it covered and refrigerated, then reheat slowly to maintain the creamy texture. You may need to stir in a splash of milk when reheating if it thickens too much.