Broccoli Potato Cheese Soup
This broccoli potato cheese soup is thick, creamy, and deeply comforting. Made with tender potatoes for natural creaminess, fresh broccoli, and melted sharp cheddar cheese, it’s a hearty one-pot soup that’s filling without being heavy—perfect for cold days, busy weeknights, or cozy leftovers.
Ingredients
- 4 tablespoons butter
- 1 small onion finely diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth low sodium
- 3 cups potatoes Yukon Gold or russet, peeled and diced small
- 2 –3 cups broccoli florets chopped
- 1½ cups milk or half-and-half
- 2 cups sharp cheddar cheese freshly grated
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon mustard powder optional, enhances cheese flavor
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion and cook 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook 1 minute.
- Slowly whisk in the broth until smooth.
- Add diced potatoes, salt, and black pepper.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer 12–15 minutes, until potatoes are fork-tender.
- Add broccoli and cook 5–7 minutes until tender and bright green.
- Use an immersion blender to partially blend the soup, leaving some chunks.
- Lower heat and stir in milk or half-and-half.
- Add cheese in small handfuls, stirring until melted before adding more.
- Stir in smoked paprika and mustard powder if using.
- Remove from heat, rest 5 minutes, then taste and adjust seasoning.
Notes
- Do not boil the soup after adding cheese—gentle heat prevents graininess.
- Freshly grated cheese melts much smoother than pre-shredded.
- Avoid over-blending to keep the soup creamy, not gluey.