Creamy Potato and Broccoli Cheddar Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots + 2 celery ribs, diced
• 3 cloves garlic, minced
• 1/4 cup (30 g) all-purpose flour
• 4 cups (1 L) low-sodium chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 lb potatoes, peeled and 1/2-inch diced
• 4 cups small broccoli florets
• 2.5 cups (about 10 oz / 280 g) sharp cheddar, freshly grated, divided
• Salt, black pepper, paprika, dry mustard, cayenne (to taste)

Do This

• 1. Prep all vegetables and grate the cheddar so it is ready to go.
• 2. In a large pot, melt butter and sauté onion, carrots, and celery until soft; add garlic.
• 3. Stir in flour and cook 2 minutes, then slowly whisk in broth, milk, and cream until smooth.
• 4. Add potatoes, salt, pepper, paprika, and bay leaf; simmer 12–15 minutes until potatoes are tender.
• 5. Lightly mash or partially blend the soup to thicken while leaving some chunks.
• 6. Add broccoli florets and cook 5–7 minutes until just tender and bright green.
• 7. Remove from heat and gradually stir in cheddar by the handful until melted and smooth; taste and adjust seasoning, then serve hot.

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Why You’ll Love This Recipe

• Rich, velvety cheese broth naturally thickened with tender potatoes instead of tons of flour.
• Perfect balance of cozy comfort and veggies, with bright green broccoli in every bite.
• Uses simple, affordable ingredients you probably already have in your kitchen.
• Great make-ahead soup that reheats beautifully for easy lunches or weeknight dinners.

Grocery List

• Produce: 1 medium yellow onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1.5 lb potatoes, 1 large head broccoli (or pre-cut florets), green onions or chives (optional garnish)
• Dairy: Unsalted butter, whole milk, heavy cream, sharp cheddar cheese, Parmesan cheese (optional), sour cream or plain Greek yogurt (optional garnish)
• Pantry: Olive oil, all-purpose flour, low-sodium chicken or vegetable broth, kosher salt, black pepper, smoked or sweet paprika, dry mustard, cayenne pepper, bay leaf, Worcestershire sauce (optional), crusty bread or rolls (for serving)

Full Ingredients

For the Soup Base

• 4 tbsp unsalted butter
• 1 tbsp olive oil (optional, helps prevent the butter from browning too quickly)
• 1 medium yellow onion, finely diced (about 1.5 cups)
• 2 medium carrots, diced small
• 2 celery ribs, diced small
• 3 cloves garlic, minced
• 1/4 cup (30 g) all-purpose flour
• 4 cups (1 L) low-sodium chicken or vegetable broth
• 2 cups whole milk, at room temperature if possible
• 1 cup heavy cream, at room temperature if possible
• 1.5 lb potatoes, peeled and cut into 1/2-inch cubes (Yukon Gold or Russet; about 4 cups diced)
• 1 bay leaf
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp smoked paprika or sweet paprika
• 1/2 tsp dry mustard powder (optional but recommended, boosts cheese flavor)
• Pinch of cayenne pepper (optional, for gentle warmth)

For the Broccoli and Cheese

• 4 cups small broccoli florets (about 1 large head or 12 oz / 340 g)
• 2.5 cups (about 10 oz / 280 g) sharp cheddar cheese, freshly grated, divided (2 cups for the soup, 1/2 cup for garnish)
• 1/4 cup (20 g) finely grated Parmesan cheese (optional, adds depth)
• 1–2 tsp Worcestershire sauce (optional, for savory depth; omit or use vegetarian version if needed)

For Serving (Optional)

• Extra grated cheddar cheese
• Thinly sliced green onions or chopped fresh chives
• Sour cream or plain Greek yogurt
• Additional freshly ground black pepper
• Crusty bread, rolls, or toasted baguette slices

Step-by-Step Instructions

Step 1: Prep All Your Ingredients

Start by getting everything ready so the cooking process is smooth. Dice the onion, carrots, and celery into small, even pieces so they soften at the same rate. Peel the potatoes and cut them into 1/2-inch cubes; try to keep the cubes similar in size so they cook evenly. Cut the broccoli into small, bite-size florets. Mince the garlic. Grate the cheddar cheese on the large holes of a box grater and, if using, finely grate the Parmesan. Set the cheese aside in a bowl at room temperature; cold cheese is more likely to clump when added to hot soup.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and foamy. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onion is translucent but not browned. Sprinkle in 1.5 teaspoons kosher salt to help draw out moisture and build flavor. Add the minced garlic and cook for another 30–60 seconds, just until fragrant, stirring constantly to prevent the garlic from burning.

Step 3: Make the Roux

Sprinkle the flour evenly over the softened vegetables. Stir well so all the flour is moistened by the butter and coats the vegetables. Cook this mixture for 2 minutes, stirring frequently. This step cooks out the raw flour taste and forms a roux, which will help thicken your soup. The mixture will look a bit pasty and may stick lightly to the bottom of the pot; keep it moving so it does not scorch.

Step 4: Add Liquids and Potatoes

Slowly pour in the broth while whisking or stirring constantly, scraping up any bits from the bottom of the pot. The mixture will thicken as the flour absorbs the liquid. Once the broth is fully incorporated and smooth, stir in the milk and heavy cream. Add the diced potatoes, bay leaf, paprika, dry mustard (if using), black pepper, and a pinch of cayenne if you like a subtle kick. Increase the heat to medium-high and bring the soup just to a gentle simmer, not a full rolling boil, to keep the dairy from curdling. Once it begins to bubble, reduce the heat to medium-low and maintain a gentle simmer.

Step 5: Simmer Until Potatoes Are Tender

Let the soup simmer gently, uncovered, for 12–15 minutes, stirring every few minutes to prevent sticking. The potatoes are done when they are easily pierced with a fork but not falling apart. Keep the heat low enough that the surface is only lightly bubbling; boiling too vigorously can cause the dairy to separate. Taste the broth and adjust seasoning with a little more salt or pepper if needed at this stage, keeping in mind that the cheese you will add later is also salty.

Step 6: Partially Blend for Creamy Texture

Once the potatoes are tender, remove and discard the bay leaf. For a velvety yet hearty texture, use an immersion blender to blend the soup directly in the pot for a few quick pulses, or mash some of the potatoes against the side of the pot with a potato masher. Aim to puree roughly one-third to one-half of the potatoes, leaving plenty of chunks and visible vegetables. This naturally thickens the soup without needing more flour. If you prefer a completely smooth base, blend a bit more, but avoid over-blending, which can make potatoes gummy.

Step 7: Add the Broccoli

Stir in the broccoli florets. Continue simmering over medium-low heat for 5–7 minutes, until the broccoli is just tender and bright green. Smaller florets will cook closer to 5 minutes, larger ones closer to 7. Stir occasionally so the soup heats evenly and does not scorch on the bottom. If the soup seems too thick at this point, you can add an extra 1/2–1 cup of broth or milk to loosen it slightly, then bring it back to a gentle simmer.

Step 8: Finish with Cheese and Seasoning

Turn the heat to low, or even off if the soup is very hot. Stir in the Worcestershire sauce if using. Add the grated cheddar and Parmesan in small handfuls, stirring constantly after each addition until fully melted and smooth before adding more. This gradual process helps prevent the cheese from clumping or becoming grainy. Do not let the soup boil once the cheese is added. Taste and adjust seasoning: add more salt, black pepper, or a pinch more cayenne to taste. If the soup is thicker than you like, thin with a splash of warm milk or broth. If it is too thin, let it simmer gently for a few extra minutes to reduce slightly.

Step 9: Serve and Garnish

Ladle the hot potato and broccoli cheddar soup into warm bowls. Top each serving with a sprinkle of the reserved grated cheddar, a bit of freshly ground black pepper, and a scattering of sliced green onions or chives. For extra richness, add a small dollop of sour cream or Greek yogurt and swirl it into the soup. Serve immediately with crusty bread or rolls for dipping, and enjoy the creamy, cheesy broth with tender potatoes and soft broccoli in every spoonful.

Pro Tips

• Grate your own cheese. Pre-shredded cheddar often contains anti-caking agents that can make the soup grainy. Freshly grated cheese melts more smoothly.
• Add cheese off the boil. Turn the heat to low or off before adding cheese. High heat can cause the cheese to separate and turn oily instead of silky.
• Choose the right potatoes. Yukon Gold potatoes give a naturally creamy texture and hold their shape. Russets will break down more, making the soup thicker and more rustic.
• Control the thickness. For a thicker soup, mash or blend more of the potatoes and let the pot simmer uncovered for a few extra minutes. For a thinner soup, whisk in additional warm broth or milk until it reaches your preferred consistency.
• Cut broccoli small. Small florets cook more quickly and give you perfect, tender bites of broccoli in every spoonful without overcooking the rest of the soup.

Variations

• Vegetarian version: Use vegetable broth and a vegetarian Worcestershire or omit it entirely. The soup is still rich and flavorful thanks to the cheese and aromatics.
• Lighter option: Replace the heavy cream with additional milk or half-and-half, and reduce the cheese to 2 cups. The soup will be a bit less rich but still creamy and satisfying.
• Protein boost: Stir in 1–2 cups of cooked, shredded chicken, ham, or crisp crumbled bacon at the end of cooking for a heartier, one-bowl meal.

Storage & Make-Ahead

Allow the soup to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. As it chills, it will thicken; when reheating, warm it gently over low to medium-low heat on the stovetop, stirring frequently and adding a splash of milk or broth to loosen it if needed. Avoid boiling after the cheese has been added to keep the texture smooth. While dairy and potato-based soups do not freeze perfectly, you can freeze this one for up to 2–3 months in freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat gently, whisking occasionally to bring the soup back together. For best results, if you plan to freeze, consider undercooking the broccoli slightly so it stays firmer after reheating.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 480 calories; 20 g protein; 30 g fat; 22 g saturated fat; 35 g carbohydrates; 4 g fiber; 7 g sugar; 1,050 mg sodium (will vary based on broth, cheese, and added salt). This estimate is provided for general guidance only and is not a substitute for professional nutrition advice.