Savory Cheddar Broccoli Potato Stew is a comforting bowl full of chunky potatoes, fresh broccoli florets, and melted cheddar cheese that brings it all together in a warm, hearty way. It’s the kind of stew that feels like a big, cozy hug on a chilly day, with just the right mix of creamy and cheesy textures swimming around tender veggies and soft potatoes.
I love making this stew when I want something filling but still packed with veggies. The broccoli adds a nice pop of green and a little bit of crunch, which balances perfectly with the softness of the potatoes and the sharpness of the cheddar. I usually sprinkle a bit more cheese on top before serving because, well, why not? It makes the whole dish taste extra homemade and special.
This stew tastes even better when served with some crusty bread for dipping, or a simple green salad to keep things light. It’s also a great choice for a quick dinner that feels like you’ve put in way more effort than you actually have. Easy, tasty, and totally satisfying—this is one meal I always feel good about making and sharing.
Key Ingredients & Substitutions
Broccoli: Use fresh broccoli florets for the best texture and flavor. Frozen works too, just add them a bit later so they don’t get too soft. I like keeping the broccoli bright green and slightly crisp.
Potatoes: I use russet or Yukon Gold potatoes because they hold up well without turning mushy. Red potatoes can also work but may make the stew creamier.
Cheddar Cheese: Sharp cheddar gives the stew a nice tang and richness. If you want a milder flavor, try mild cheddar or even gouda. Avoid pre-shredded cheese if possible—it melts better when freshly shredded.
Milk and Broth: Whole or 2% milk makes the stew creamy without being too heavy. For broth, vegetable or chicken broth both work well—choose based on your preference or diet.
How Do You Make a Smooth and Creamy Stew Without Lumps?
The key is making a good roux and gradually adding liquids to avoid clumps:
- Melt butter and sauté onions and garlic first for flavor.
- Sprinkle flour over the warm mixture, stirring constantly. Cooking the roux for 2-3 minutes ensures it’s lightly golden and will thicken your stew nicely.
- Add broth and milk *slowly*, whisking as you go. This helps to mix flour completely and prevents lumps.
- Simmer gently so the stew thickens and potatoes cook through without breaking down too much.
- Finally, mix in shredded cheese off the heat to avoid curdling and keep it silky smooth.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it heats evenly and you can cook everything in one place.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom without scratching the pot.
- Whisk – helps smoothly incorporate the flour and liquids without lumps.
- Measuring cups and spoons – for accuracy and consistency.
- Knife and cutting board – for chopping vegetables.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or Pepper Jack for a milder or spicier flavor.
- Add cooked bacon bits or diced ham for a smoky, meaty finish.
- Stir in a splash of hot sauce or a pinch of crushed red pepper flakes for some heat.
- Mix in sautéed mushrooms or chopped cooked carrots to boost veggie variety and texture.
Savory Cheddar Broccoli Potato Stew
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 3 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups sharp cheddar cheese, shredded
- 2 cups milk (whole or 2%)
For Thickening and Flavor:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon ground mustard powder (optional)
- Salt and freshly ground black pepper, to taste
- Freshly ground black pepper for garnish
How Much Time Will You Need?
This delicious stew takes about 10 minutes to prepare and roughly 25 minutes to cook. In just 35 minutes, you’ll have a creamy, cheesy, and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, making sure it doesn’t burn.
2. Make a Roux:
Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook this for 2-3 minutes until it turns a light golden color. This will help thicken your stew later.
3. Add Liquids and Potatoes:
Slowly whisk in the broth and milk, stirring constantly to avoid lumps. Bring everything to a gentle simmer. Add the diced potatoes, dried thyme, smoked paprika (if using), mustard powder (if using), and salt and pepper to taste. Let the stew simmer gently for about 15 minutes until the potatoes are tender.
4. Add Broccoli:
Stir in the broccoli florets and continue simmering for another 5 to 7 minutes. The broccoli should be tender but still bright green.
5. Stir in Cheese and Finish:
Remove the pot from heat. Gradually add 1 ½ cups of shredded cheddar cheese, stirring until smooth and melted. Keep the remaining cheese to sprinkle on top when serving. Taste the stew and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the stew into bowls, then top each serving with the remaining shredded cheddar cheese and a crack of fresh black pepper. This stew pairs wonderfully with crusty bread or a fresh side salad for a hearty, satisfying meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it a few minutes later in the cooking process to avoid overcooking and turning it mushy. Thawing it slightly beforehand can help maintain texture.
Can I Make This Stew Ahead of Time?
Absolutely! Prepare the stew up to the point before adding the cheese, then refrigerate for up to 2 days. When ready to eat, gently reheat and stir in the cheese last to keep it creamy and smooth.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, stirring occasionally to prevent the cheese from clumping.
What Can I Serve with This Stew?
This stew is great with crusty bread to soak up the cheesy broth or a simple green salad for a lighter side. It also pairs well with roasted vegetables for extra heartiness.