This Savory Cheddar Broccoli Potato Stew is pure comfort in a bowl. It’s filled with tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese that melts right into the creamy broth. Every spoonful is rich, hearty, and full of cozy flavors that really hit the spot on a chilly day.
I love making this stew when I want something easy but satisfying. The cheddar gives it a nice cheesy kick without being overpowering, and the broccoli adds just the right amount of green and texture. It’s one of those meals that feels like a warm hug from the inside, especially when you let it simmer and the flavors meld together.
My favorite way to enjoy this stew is with a slice of crusty bread for dipping. It’s perfect for a casual dinner or to pack for lunch the next day. Trust me, this recipe tends to disappear quickly around here because everyone loves that mix of creamy, cheesy, and veggie goodness all in one bowl.
Key Ingredients & Substitutions
Potatoes: I prefer Yukon Gold because they hold their shape well while getting tender. You can swap for russet potatoes if you like a creamier, mashed texture.
Broccoli: Fresh broccoli is best for crisp-tender florets. Frozen broccoli works too—just add it later in the cooking. Avoid overcooking to keep that vibrant green color.
Cheddar Cheese: Sharp cheddar brings a nice tangy kick. If you want something milder, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese since it can be coated with anti-caking agents that affect melting.
Butter & Flour (for thickening): This combo creates a roux that thickens the stew. For a gluten-free option, use cornstarch or a gluten-free flour instead.
Milk or Heavy Cream: Whole milk gives a lovely creaminess. Use cream for a richer stew or plant-based milk (like oat or cashew) for a lighter or dairy-free version, but creaminess might be a bit less.
How Do I Make the Stew Thick and Creamy Without Lumps?
The key is making a good roux with butter and flour. Here’s how I do it:
- Cook the butter and onion first, then sprinkle the flour evenly and stir constantly to cook the raw taste out for 1-2 minutes.
- Slowly add broth while whisking to avoid lumps forming.
- Keep stirring gently until the mixture thickens and the potatoes are tender.
- When adding cheese, lower the heat and add it bit by bit, stirring to melt smoothly without clumping or separating.
Also, avoid boiling once you add the milk or cheese, as this can cause the dairy to curdle. Patience here really pays off for silky stew!
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents sticking while simmering everything together.
- Sharp knife and cutting board – makes chopping potatoes, onion, and broccoli quick and safe.
- Measuring cups and spoons – to keep your ingredients just right.
- Wooden spoon or silicone spatula – for stirring the stew without scratching the pot.
- Grater – to shred the cheese easily and uniformly.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or Monterey Jack for different cheese flavors—each adds a unique tang or creaminess.
- Mix in sautéed mushrooms or cooked bacon pieces for extra texture and flavor.
- Add a pinch of smoked paprika or cayenne pepper to give the stew a little kick.
- Include cooked chicken or turkey for added protein and heartiness.
Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 2 medium potatoes)
- 4 cups broccoli florets
- 3 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for topping)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This stew takes about 10 minutes to prep and 25 minutes to cook, for a total of around 35 minutes. It’s a quick, hearty meal that’s ready in just under an hour!
Step-by-Step Instructions:
1. Cook the Onions and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Then stir in the minced garlic and cook for another 30 seconds until you smell that lovely aroma.
2. Make the Stew Base
Sprinkle the flour evenly over the onions and garlic. Stir constantly for 1 to 2 minutes so the flour cooks through and helps thicken the stew without lumping.
3. Add Broth and Potatoes
Slowly whisk in the broth bit by bit to avoid lumps. Once smooth, add the diced potatoes and thyme if you’re using it. Bring everything to a boil, then lower the heat and simmer for 10 to 15 minutes until the potatoes are just tender.
4. Cook the Broccoli
Add the broccoli florets to the pot and simmer for another 5 to 7 minutes until the broccoli is tender but still bright green. This keeps the veggies nice and fresh.
5. Stir in Milk and Cheese
Pour in the milk or cream and warm through gently—don’t let it boil. Then reduce the heat and slowly add the shredded cheddar cheese, stirring constantly until melted and the stew becomes creamy and smooth.
6. Season and Serve
Taste your stew and add salt and plenty of freshly ground black pepper to your liking. Serve the stew hot, topped with extra cheddar cheese and a sprinkle of black pepper if you want. Enjoy with crusty bread or a fresh salad for a perfect, cozy meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just add frozen broccoli a little later, once the potatoes are mostly cooked, and simmer until tender. This helps prevent it from becoming mushy.
How Can I Make This Recipe Dairy-Free?
Swap out the butter for a plant-based alternative, use a dairy-free milk like almond or oat milk, and try a vegan cheese substitute that melts well. The texture will be slightly different but still delicious!
Can I Prepare This Stew Ahead of Time?
Absolutely! Make the stew and let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat over low heat on the stove while stirring occasionally to keep it creamy and smooth.