Creamy Cheddar Broccoli Potato Soup
A creamy, cozy, and filling soup made with potatoes, broccoli, and sharp cheddar cheese, perfect for busy nights and comfort food cravings.
Ingredients
Vegetables
- 2 medium Russet potatoes, peeled and diced Yukon Golds can also be used.
- 2 cups Broccoli florets Fresh is ideal, but frozen works too.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
Dairy
- 2 cups Milk Can use just milk or a small splash of cream for richness.
- 0.5 cup Heavy cream Optional, for added creaminess.
- 2 cups Sharp cheddar cheese, shredded Block cheese melts better than pre-shredded.
Broth and Thickeners
- 4 cups Chicken broth Vegetable broth can be substituted.
- 2 tbsp Butter For sautéing.
- 2 tbsp All-purpose flour Used to thicken the soup.
Seasonings
- 1 tsp Salt Adjust according to taste.
- 0.5 tsp Black pepper
- 1 pinch Paprika Optional, for added flavor.
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Instructions
Preparation
- Melt butter in a large pot over medium heat. Add the chopped onion and a pinch of salt; cook until softened, about 5 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour and stir until it forms a thick paste, cooking for about a minute.
- Slowly pour in the chicken broth while stirring; then add the diced potatoes.
- Simmer until potatoes are very tender, about 12-15 minutes.
- Add broccoli florets and cook until bright green and tender, about 4-6 minutes. Avoid overcooking.
- Lower the heat and stir in milk and cream. Gradually add cheddar, stirring until melted.
- Use an immersion blender to blend slightly for a chunky texture. Taste and adjust seasoning.
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Note
This soup gets better as it sits; flavors mingle well after a day. For storage, freeze in containers after cooling. Stir in a splash of broth as needed when reheating to adjust consistency. Keep the heat low when adding cheese to prevent graininess.