Broccoli Potato Cheese Soup
This Broccoli Potato Cheese Soup is warm, thick, cheesy, and loaded with tender vegetables. It’s the perfect comfort soup for chilly nights, bringing together rich cheddar, hearty potatoes, and fresh broccoli in every spoonful.
Ingredients
- Ingredients
- Vegetables
- 3 cups broccoli florets
- 2 medium potatoes peeled & diced
- 1 small onion chopped
- 2 cloves garlic minced
- Soup Base
- 3 tablespoons butter
- 3 tablespoons all-purpose flour optional for thickness
- 4 cups chicken or vegetable broth
- 2 cups milk or half-and-half
- 1 cup heavy cream optional for extra richness
- Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- Salt and pepper to taste
- Optional Add-Ins
- Crumbled bacon
- Green onions
- Extra cheddar
- A dollop of sour cream
Instructions
- Prepare the Vegetables
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Build the Soup Base
- Add flour and stir to form a light roux (skip if you want a gluten-free, lighter version).
- Slowly pour in the broth while whisking.
- Add diced potatoes and bring to a gentle boil.
- Cook the Potatoes
- Simmer for 10–12 minutes, or until the potatoes begin to soften.
- Add the Broccoli
- Stir in broccoli florets.
- Continue simmering for 8–10 more minutes, until everything is tender.
- Blend (Optional)
- Depending on your preferred texture:
- For a smooth soup: blend most of it using an immersion blender.
- For a chunky soup: blend only half.
- For fully chunky: leave as-is.
- Add the Dairy
- Reduce heat to LOW.
- Stir in milk or half-and-half.
- Add the heavy cream if you want extra richness.
- Add the Cheese
- Add cheddar one handful at a time, stirring gently.
- Season with paprika, mustard powder, salt, and pepper.
- Avoid boiling at this stage — it can cause separation.
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