Savory Cheddar Broccoli Potato Stew feels like a warm hug on a chilly day. It’s packed with tender potatoes, fresh broccoli florets, and plenty of sharp cheddar cheese that melts into a rich, comforting broth. Every spoonful has a lovely mix of creamy texture and hearty veggies that make it filling and satisfying.
I love making this stew when I want something easy but special. The cheese adds just the right amount of flavor without being overpowering, and the broccoli brings a nice pop of green and crunch. I often add a little black pepper and garlic to give it a bit of a kick. Plus, it’s one of those dishes that tastes even better the next day, so leftovers always feel like a treat.
My favorite way to serve this stew is with warm, crusty bread for dipping. It’s perfect for busy weeknights or cozy weekends when you want something that feels homemade and nourishing. I’m pretty sure anyone who tries this will ask for seconds—it’s simple, tasty, and just downright comforting.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds a lovely crunch and bright flavor. Frozen works well too and is easy to keep on hand. Just thaw and pat dry before using.
Potatoes: Yukon Gold or red potatoes hold their shape nicely while giving a creamy texture. Russets can be used but may break down more and thicken the stew.
Cheddar Cheese: Sharp cheddar brings a bold, tangy taste. If you’re looking for a milder option, try mild cheddar or even a mix with Monterey Jack. For dairy-free, nutritional yeast adds a cheesy note.
Broth: Vegetable broth keeps it vegetarian, chicken broth adds richness. Low-sodium broths are great if you want to control salt better.
Milk/Half-and-Half: Half-and-half makes the stew richer and creamier. For lighter stew, use milk or plant-based milk like oat or almond (unsweetened).
How Do I Make the Cheese Sauce Smooth Without It Clumping?
Making a creamy cheddar sauce can be tricky because cheese sometimes clumps or becomes grainy. Here’s how to keep it smooth:
- Make a roux by cooking butter and flour together first. This helps thicken the sauce evenly.
- Whisk in the milk gradually, stirring constantly, so the sauce thickens without lumps.
- Remove sauce from heat before adding cheese to avoid overcooking it, which causes clumping.
- Add cheese in small handfuls, stirring gently until melted before adding more.
- If your sauce breaks, gently stirring in a little more warm milk can help bring it back together.
Equipment You’ll Need
- Large soup pot – I like it because it gives plenty of space to cook all the ingredients evenly.
- Small saucepan – for making the cheese sauce; keeps everything neat and controlled.
- Immersion blender or regular blender – to partially puree the stew and add texture.
- Sharp knife and chopping board – for preparing vegetables quickly and safely.
- Measuring cups and spoons – to keep track of ingredients and seasonings accurately.
Flavor Variations & Add-Ins
- Swap broccoli for cauliflower or add in chopped kale for a different veggie twist.
- Add cooked bacon or pancetta for a smoky, meaty flavor.
- Mix in a dash of hot sauce or a sprinkle of red pepper flakes for some heat.
- Use a different cheese like Gruyère or pepper jack for varied flavor profiles.
Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups broccoli florets, fresh or frozen
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and finely diced or shredded
- 3 cups vegetable or chicken broth
Cheese Sauce:
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1 cup milk or half-and-half
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Seasoning & Cooking:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon smoked paprika (optional)
- 1 tablespoon olive oil or butter, for sautéing
How Much Time Will You Need?
This stew takes about 10 minutes to prep and roughly 25 minutes to cook. So, plan for about 35 minutes total from start to finish. It’s fast enough for a weekday dinner but hearty enough to satisfy a hungry crowd.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrot, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the veggies are soft and smell delicious.
2. Cook the Potatoes:
Add the peeled and diced potatoes and the broth to the pot. Bring everything to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook until the potatoes are tender—about 15 minutes.
3. Prepare the Broccoli:
While the potatoes cook, steam or blanch the broccoli florets until they are just tender, about 3-4 minutes. Drain and set aside.
4. Make the Cheese Sauce:
In a small saucepan, melt 3 tablespoons of butter over medium heat. Gradually whisk in the flour and keep whisking for 2-3 minutes until the mixture becomes bubbly and pale (this is called a roux).
Slowly add the milk or half-and-half, whisking constantly until the sauce thickens and is smooth (3-5 minutes). Remove the pot from heat, then stir in the shredded cheddar cheese until melted and creamy. Add salt, pepper, thyme, and smoked paprika if you like.
5. Blend the Stew:
When the potatoes are tender, use an immersion blender or carefully transfer to a blender to puree about half of the stew. Leave some potato pieces chunky so you get a nice mix of smooth and chunky textures.
6. Combine and Heat Through:
Stir the cheese sauce into the pot with the stew. Fold in the steamed broccoli. Warm everything gently over low heat for about 5 minutes, stirring occasionally, until heated through but not boiling.
7. Serve and Enjoy:
Taste and adjust the salt and pepper if needed. Serve the stew hot, topped with extra shredded cheddar cheese, and enjoy with a piece of crusty bread or a fresh salad on the side!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works well—just thaw and drain any excess water before adding it to the stew to avoid diluting the flavor.
How Can I Make This Stew Dairy-Free?
Use a plant-based milk like unsweetened almond or oat milk and substitute the cheddar cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Can I Prepare This Stew in Advance?
Yes! Make the stew up to the point of adding the cheese sauce and broccoli, then cool and refrigerate for up to 2 days. Add the cheese sauce and broccoli when reheating to keep everything fresh and vibrant.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid scorching.