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Cheddar Broccoli Potato Soup

A creamy and comforting soup made with cheddar cheese, potatoes, and fresh broccoli, ready in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken or vegetable broth Use as needed
  • 2 tablespoons butter For cooking base
  • 1 medium onion, chopped For depth of flavor
  • 2 cloves garlic, minced Adds flavor
  • 2 tablespoons flour To thicken the soup
  • 2 cups fresh broccoli florets Avoid overcooking for color
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded Use high-quality cheese
  • 2 medium russet potatoes, peeled and diced For creaminess
  • 1 cup heavy cream, optional For a richer soup

Method
 

Preparation
  1. In a large pot over medium heat, melt 2 tablespoons of butter.
  2. Add the chopped onion along with a pinch of salt, cooking until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Sprinkle in 2 tablespoons of flour and stir until it forms a thick paste, cooking for about a minute.
Cooking
  1. Slowly add 4 cups of chicken or vegetable broth while stirring.
  2. Add the diced potatoes and simmer until they are very tender, about 12-15 minutes.
  3. Stir in 2 cups of broccoli florets and cook until they are bright green and tender, about 4-6 minutes.
  4. Lower the heat and stir in 2 cups of milk and optional heavy cream.
  5. Gradually add the shredded cheddar, stirring until melted and smooth.
  6. Use an immersion blender to blend the soup slightly for a chunky texture.
  7. Taste and adjust seasoning with salt, black pepper, and a pinch of paprika if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove.