Savory Cheddar Broccoli Potato Stew is a comforting bowl full of tender potatoes, fresh broccoli, and melted cheddar cheese all mingling in a flavorful, hearty broth. It’s the kind of stew that feels like a warm hug on a chilly day, with creamy cheese and green veggies making every spoonful satisfying and delicious.
I love how simple ingredients come together to create such a rich and filling meal. The cheddar adds a nice cheesy twist that makes this stew taste special without being complicated. I usually make a big batch so we can enjoy leftovers, which somehow taste even better the next day.
This stew is perfect served with some crusty bread or a fresh green salad on the side. Whenever I make it, everyone around my table is instantly drawn to its cheesy goodness and the way the broccoli stays bright and tender without getting mushy. It’s a recipe that’s easy to love and easy to share!
Key Ingredients & Substitutions
Potatoes: Choose starchy potatoes like Russets for a creamy, thick stew. Yukon Golds work well too, offering a buttery texture. Avoid waxy potatoes as they can get too soft and break apart.
Broccoli: Fresh broccoli florets add color and crunch. Frozen works in a pinch; just add it later to avoid overcooking. Keep florets bite-sized so they cook evenly.
Cheddar Cheese: Sharp cheddar packs flavor and melts beautifully. For a milder taste, try mild or medium cheddar. If dairy-free, nutritional yeast adds a cheesy note, but won’t melt.
Butter & Flour (Roux): These thicken the stew. For gluten-free, swap all-purpose flour with cornstarch or a gluten-free flour blend. Butter can be replaced with olive oil for a lighter touch.
Broth: Use chicken or vegetable broth depending on preference. Low-sodium versions help control saltiness better. Water plus extra seasoning is a last resort.
How Do You Get the Perfect Creamy Texture Without Overcooking the Broccoli?
Balancing creamy and fresh-tasting broccoli is key. Here’s what I do:
- Cook potatoes fully first, since they need longer.
- Add broccoli last and simmer only 5-7 minutes until tender but still bright green.
- Use an immersion blender to partially blend the stew, then stir in broccoli. This keeps texture from getting mushy.
- Don’t cover the pot while cooking broccoli to prevent steam from overcooking it.
This way, the stew stays creamy from blended potatoes and cheese, while broccoli keeps a nice bite and vibrant color.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and plenty of space to cook everything together.
- Cutting board and sharp knife – for chopping onions, garlic, potatoes, and broccoli easily.
- Measuring cups and spoons – to keep the ingredients just right without guessing.
- Wooden spoon or silicone spatula – for stirring without scratching the pot and mixing everything smoothly.
- Immersion blender or regular blender – optional, to blend part of the stew for extra creaminess.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or Monterey Jack for a different cheesy flavor and some spice.
- Add cooked bacon or ham bits for a smoky, meaty twist.
- Incorporate a dash of hot sauce or red pepper flakes for some heat.
- Mix in sautéed mushrooms or peas for added texture and color.
How to Make Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 3 medium potatoes)
- 4 cups broccoli florets, cut into bite-sized pieces
- 4 cups chicken broth or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This stew takes about 10 minutes to prep and around 30 minutes to cook. Overall, you’ll need about 40 minutes from start to finish to enjoy a warm, hearty bowl of cheddar broccoli potato stew.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. Next, add the minced garlic and cook for another minute, stirring to avoid burning.
2. Make the Roux:
Stir in the flour, cooking and stirring constantly for about 2 minutes. This helps thicken the stew later, so don’t skip this step!
3. Add Broth and Potatoes:
Slowly whisk in your broth until smooth and lump-free. Add the diced potatoes and optional dried thyme. Bring everything to a boil, then lower the heat to simmer. Cover the pot and cook for about 15 minutes until the potatoes are tender when poked with a fork.
4. Cook Broccoli and Add Milk:
Stir in the broccoli florets and then pour in the half-and-half or milk. Let the stew simmer uncovered for 5–7 minutes until the broccoli is tender but still bright green and not mushy.
5. Add Cheese and Season:
Remove the pot from the heat and gradually stir in your shredded cheddar cheese until it melts and the stew becomes creamy. Taste and season with salt and freshly ground black pepper as you like.
6. Optional Blending:
If you like a smoother stew, use an immersion blender to blend part of the soup right in the pot. Leave some chunks to keep it hearty and comforting.
7. Serve and Enjoy:
Spoon the stew into bowls, sprinkle extra shredded cheddar and a pinch of black pepper on top if you like, and serve warm. It’s perfect with crusty bread or a simple green salad on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Add it later in the cooking process and simmer for a shorter time (about 3-5 minutes) to avoid overcooking and mushiness. Thawing first isn’t necessary but can help if you want to reduce liquid in the stew.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually deepen after resting. Store the stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth to loosen it if it thickens too much.
What Can I Substitute for Half-and-Half?
You can use whole milk, heavy cream (for an extra rich stew), or a dairy-free milk alternative like oat or cashew milk. Just be aware that thinner milks may produce a slightly less creamy texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the stew in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating on low heat to preserve texture and flavor.
