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Broccoli Potato Cheese Soup in a creamy cheddar broth with tender potato chunks broccoli florets carrots celery and melted cheese served in a rustic bowl

Broccoli Potato Cheese Soup

A thick and creamy one-pot soup with tender Yukon Gold potatoes, fresh broccoli florets, and sharp cheddar cheese melted into a rich, velvety broth. Ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 3 cups broccoli florets, cut small
  • 3 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp dry mustard powder
  • extra shredded cheddar and sour cream for serving

Equipment

  • Large Pot
  • Wooden spoon
  • Ladle

Method
 

  1. Saute onion in butter until soft, then add garlic and flour.
  2. Add broth and potatoes, then simmer for 15 minutes.
  3. Stir in milk, cream, and broccoli and cook for 8 to 10 more minutes.
  4. Remove from heat and stir in shredded cheddar gradually until melted.
  5. Serve hot with extra cheese and sour cream on top.

Notes

  • Always add cheese off the heat to prevent a grainy texture.
  • Shred cheese fresh from a block for the smoothest melt.
  • Add broccoli in the last 10 minutes to keep it bright and tender.
  • Reheat gently over low heat with a splash of broth or milk.