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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made in one pot for a thick, cheesy texture with tender potato chunks and bright green broccoli. This stovetop method uses a butter-and-flour base, then melts sharp cheddar into the simmering broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets, cut small
  • 2 lb Yukon gold potatoes, peeled and cubed
  • 1 onion, diced
  • 3 garlic, minced
Soup base
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
Cheese and seasonings
  • 2.5 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste Add to taste (measure not required).

Equipment

  • 1 Dutch oven

Method
 

Build the roux
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened and fragrant with a light sheen.
  2. Add the minced garlic and flour and cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.
Simmer until potatoes are tender
  1. Gradually whisk in the chicken broth, whole milk, and heavy cream until smooth and fully combined.
  2. Add the cubed Yukon gold potatoes and smoked paprika, then bring the mixture to a gentle simmer.
  3. Simmer for 15-18 minutes until the potatoes are tender, then mash some in the pot to thicken the soup.
Cook broccoli and finish with cheese
  1. Add the broccoli florets and cook for 5-6 minutes until bright green and tender-crisp.
  2. Reduce the heat, then stir in the shredded sharp cheddar and Dijon mustard until the cheese is fully melted and glossy.
  3. Season with salt and pepper to taste, then stir until evenly flavored.

Notes

Pro tip: for the thickest texture, mash about one-third of the potatoes once they’re tender so the soup stays hearty even after simmering. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove; freezing is not recommended because the dairy can break and turn grainy. For a dairy-light option, substitute half-and-half for the heavy cream and use a reduced-fat cheddar that melts well.