Savory Cheddar Broccoli Potato Stew is a cozy, comforting bowl filled with tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese melted right in. This stew has a nice, thick texture and a rich flavor that feels like a warm hug on a chilly day. The broccoli adds a fresh bite, while the cheddar brings that familiar gooey, cheesy goodness that makes the whole thing special.
I love making this stew when I want something filling but still full of veggies. The best part is how easy it is to whip together, and it feels like you’re getting a complete meal in one pot. Whenever I make it, I always add a pinch of black pepper and a splash of milk to make it extra creamy. It’s the kind of dish that’s great for leftovers too, and I often enjoy it for lunch the next day.
One of my favorite ways to serve this stew is with a big slice of crusty bread for dipping. The bread soaks up the cheesy broth perfectly, and the combo just can’t be beat. This stew is a family favorite because it’s simple, hearty, and packed with flavors everyone loves. It’s a great pick when you want something warm and satisfying without too much fuss.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add a nice texture and bright color. Frozen broccoli works too—just add it toward the end to avoid overcooking.
Potatoes: I like using Yukon Gold or Russet potatoes for their creaminess after cooking. If you want a lighter stew, try sweet potatoes for a bit of natural sweetness.
Cheddar Cheese: Sharp cheddar gives the stew a bold, cheesy flavor. If you prefer milder, go for mild cheddar or even Colby. For a dairy-free option, use vegan cheddar cheese.
Butter & Flour (Roux): This combo thickens the stew and adds creaminess. You can substitute butter with olive oil or dairy-free margarine if needed.
Milk: Whole or 2% milk keeps the stew creamy. For a dairy-free version, try unsweetened almond or oat milk—just skip any vanilla-flavored types!
How Do You Make the Stew Thick and Creamy without Lumps?
The key step is making a good roux with butter and flour before adding liquids. Here’s how I do it:
- Melt the butter over medium heat and sauté onions and garlic first for flavor.
- Sprinkle in the flour and stir constantly for 1-2 minutes. This cooks out the raw flour taste and forms a paste that will thicken the stew.
- Gradually whisk in broth and milk, a little at a time, to avoid lumps.
- Keep stirring as it warms until it thickens nicely and becomes smooth.
Taking your time with the roux and slow whisking helps create that rich, creamy base you want. Then adding the potatoes and broccoli gives texture without making it watery.
Equipment You’ll Need
- Large pot or Dutch oven – I like this for cooking everything in one place and making sure it heats evenly.
- Wooden spoon or spatula – perfect for stirring the roux and vegetables without scratching the pot.
- Measuring cups and spoons – helps keep the ingredients balanced and just right.
- Grater – for shredding the cheddar cheese quickly and easily.
- Vegetable peeler – handy if you prefer peeled potatoes for a smoother stew.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shredded chicken, turkey, or crumbled bacon for extra flavor and substance.
- Cheese swap: Use Monterey Jack or Pepper Jack instead of cheddar for a milder or spicier kick.
- Veggie twist: Mix in sautéed mushrooms, carrots, or cooked peas for more variety and nutrients.
- Spice it up: Stir in a dash of hot sauce, cayenne pepper, or smoked paprika for extra heat and smoky flavor.
How to Make Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk (whole or 2%)
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- Optional garnish: extra shredded cheddar cheese and black pepper
How Much Time Will You Need?
This stew takes about 45 minutes from start to finish. You’ll spend around 10-15 minutes prepping your veggies, then about 30 minutes cooking everything until the potatoes and broccoli are tender and the cheese melts into a creamy, delicious stew.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook them until they become soft and clear—about 5 minutes. Then add the garlic and cook for one more minute until you can smell its wonderful aroma.
2. Make the Roux (Thickener):
Sprinkle in the flour and keep stirring everything for 1-2 minutes. This roux will help thicken your stew and make it nice and creamy.
3. Add Liquids and Thicken:
Slowly whisk in the broth and milk, a little at a time, stirring constantly to avoid lumps. Keep stirring until the mixture starts to thicken up.
4. Cook Potatoes and Season:
Put the diced potatoes and thyme into the pot. Bring it all to a boil, then turn down the heat and let it simmer for 15–20 minutes, or until the potatoes feel soft if you poke them with a fork.
5. Add Broccoli:
Add the broccoli florets and cook for another 5 minutes. You want the broccoli bright and tender—not mushy.
6. Melt in the Cheese and Season:
Take the pot off the heat and stir in the shredded cheddar cheese. Keep stirring until it melts smoothly into the stew. Then taste and add salt, pepper, and smoked paprika if you like for a little extra flavor.
7. Serve and Enjoy:
Spoon the stew into bowls and sprinkle extra cheddar cheese and a dash of pepper on top if you want. Serve it with crusty bread or crackers, and enjoy your warm, cheesy, comforting meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well—just add it during the last few minutes of cooking so it warms through without becoming mushy. No need to thaw beforehand.
Can I Substitute the Potatoes with a Lower-Carb Option?
Absolutely! Cauliflower florets or turnips can be great substitutes for potatoes if you want a lighter, lower-carb stew. Adjust cooking times as needed since these veggies can cook faster.
How Should I Store Leftovers?
Store any 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 the cheese melted and creamy.
Can I Make This Stew Dairy-Free?
Yes! Use a plant-based milk like almond or oat milk, and substitute the cheddar cheese with a dairy-free vegan cheese alternative. Using dairy-free butter or oil will keep it completely vegan-friendly.
