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Broccoli Potato Cheese Soup

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This hearty and creamy soup combines soft potatoes, fresh broccoli, and cheddar cheese in a rich, velvety broth. It’s easy to make in one pot and perfect for a quick weeknight meal. Serve it with crusty bread for the ultimate cozy dinner!

Ingredients

Scale
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups milk (whole or 2%)
  • 2 medium russet potatoes, peeled and diced
  • 3 cups broccoli florets, chopped
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp paprika (optional)
  • 2 cups shredded cheddar cheese (plus extra for topping)
  • ½ cup heavy cream (optional, for extra creaminess)
  • ½ tsp Dijon mustard (optional, enhances flavor)

Instructions

Step 1: Sauté Aromatics

  1. In a large pot, melt butter over medium heat.
  2. Add the diced onion and cook for 3-4 minutes until soft.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Make the Base

  1. Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.
  2. Slowly whisk in the chicken broth and milk, stirring to prevent lumps.

Step 3: Cook the Potatoes & Broccoli

  1. Add the diced potatoes, salt, black pepper, and paprika. Bring to a simmer and cook for 10-12 minutes until the potatoes are fork-tender.
  2. Stir in the chopped broccoli and simmer for another 5-7 minutes until tender but still bright green.

Step 4: Blend & Add Cheese

  1. Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively, blend half the soup in a blender and return to the pot.
  2. Stir in the shredded cheddar cheese, heavy cream, and Dijon mustard. Mix until the cheese is fully melted.

Step 5: Serve & Garnish

  1. Taste and adjust seasoning if needed.
  2. Serve hot, garnished with extra shredded cheese, crispy bacon bits, or croutons!

Notes

Make It Thicker: Add extra cheese or blend more of the soup for a thicker texture.

Cheese Options: Use sharp cheddar for the best flavor, or mix in Gouda or Monterey Jack.

Gluten-Free Option: Use cornstarch instead of flour for thickening.

Storage: Keeps in the fridge for 3-4 days. Reheat gently to avoid curdling.

 

Find it online: https://recipe.newsvks.com/broccoli-potato-cheese-soup/