This Savory Cheddar Broccoli Potato Stew is a warm and comforting bowl filled with tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese melted right in. It’s thick, creamy, and full of flavor, with just the right mix of veggies and cheesy goodness to make it feel like a cozy hug on a chilly day.
I love making this stew when I want something simple but satisfying. The potatoes soak up all the cheesy sauce, and the broccoli adds a nice pop of green and a little crunch. I usually stir in extra cheese on top before serving because, well, you can never have too much cheddar!
It’s perfect for lunch or dinner, especially when served with crusty bread for dipping. This stew reminds me of the times I’d come in from playing outside, cold and hungry, and a warm, cheesy bowl like this was exactly what I needed. It always feels like a little celebration of home cooking.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives a nice crunch, but frozen works great too and can save time. Just don’t overcook frozen broccoli; it softens quickly.
Potatoes: I prefer Yukon Gold for their creamy texture when cooked, but russets will work if you want a fluffier bite.
Cheddar Cheese: Sharp cheddar adds bold flavor. If you want milder taste, try a mild cheddar or a mix with Monterey Jack.
Milk & Butter: Whole milk keeps the stew creamy, but 2% or even plant-based milk (like oat or almond) works if you want a lighter or dairy-free option. Stick with butter for richness; olive oil is fine if you prefer.
How Do I Make a Smooth, Creamy Cheese Sauce Without Clumps?
The key is making a good roux and adding cheese carefully:
- Cook the onion and garlic soft, then sprinkle flour and stir well to create a roux. This helps thicken the stew smoothly.
- Add the broth and milk slowly while whisking to avoid lumps.
- Once the veggies are tender, lower the heat before adding cheese—high heat can make cheese clump or separate.
- Add cheese in small handfuls, stirring constantly until melted.
- If the sauce feels too thick, thin gently with extra milk or broth.
This careful process makes the stew creamy and cheesy without grainy bits, perfect for a cozy bowl.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s big enough for all the ingredients and easy to stir.
- Wooden spoon or silicone spatula – for stirring and scraping the bottom as it cooks.
- Measuring cups and spoons – to keep your ingredients just right.
- Cheese grater – so you can shred the cheddar fresh for the best flavor.
- Optional: immersion blender – if you prefer a smoother, velvety stew, you can blend part of it directly in the pot.
Flavor Variations & Add-Ins
- Replace broccoli with spinach or kale for a different veggie twist — add greens near the end to keep their color and texture.
- Add cooked bacon or ham for extra smoky, meaty flavor.
- Stir in a splash of hot sauce or a pinch of cayenne for some heat.
- Mix in cooked corn or peas for sweetness and variety.
Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes (about 1 lb), peeled and diced
- 1 medium carrot, peeled and diced (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
Cheese & Dairy:
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 cups milk (whole or 2%)
- 3 tablespoons unsalted butter
Other:
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika or paprika (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This stew takes about 10 minutes of prep time and about 25-30 minutes to cook. It’s a quick option for a warm, cheesy dinner that comes together easily on your stove.
Step-by-Step Instructions:
1. Cook the Base Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and carrot and cook for about 5 minutes, stirring occasionally, until they soften. Then add the minced garlic and cook for 1 more minute until you can smell its aroma.
2. Make the Roux:
Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1 to 2 minutes, making sure the flour cooks through and starts to thicken the mixture. This is your thickening base for the stew.
3. Add Liquids and Potatoes:
Slowly whisk in the broth and milk bit by bit to avoid lumps. When mixed well, add the diced potatoes. Bring everything to a boil, then lower the heat and let it simmer for 10 to 12 minutes, or until the potatoes are soft when poked with a fork.
4. Add Broccoli and Cheese:
Add the broccoli florets and cook for another 5 minutes until the broccoli is tender but still vibrant green. Turn the heat to low, then gradually stir in 1 cup of shredded cheddar cheese until it melts smoothly into the stew.
5. Season and Serve:
Stir in Dijon mustard, salt, pepper, and smoked paprika (if using) to taste. Give your stew a taste and adjust seasoning if needed. If it feels too thick, add a little extra milk or broth to reach your preferred consistency. Serve it hot with the remaining cheddar cheese sprinkled on top and fresh herbs if you like. Enjoy with crusty bread or crackers for dipping!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and is super convenient. Just add it a bit later in the cooking to avoid overcooking, so it stays tender but not mushy.
Can I Make This Stew Ahead of Time?
Absolutely! Make the stew up to 2 days in advance and store it in the fridge. Reheat gently on low heat, stirring occasionally to prevent the cheese from separating.
How Do I Store Leftovers?
Keep any leftover stew in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring well to keep it creamy.
What Can I Substitute for Cheddar Cheese?
You can use other melty cheeses like Monterey Jack, Colby, or even a blend. Just choose one with good melting qualities and flavor you enjoy!