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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with a thick, velvety cheese base made by whisking flour into butter and simmering until the potatoes break down. Bright green broccoli stays tender-crisp, then sharp cheddar melts into a glossy finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and broth
  • 3 cup broccoli florets, cut small
  • 2 lb Yukon gold potatoes, peeled and cubed
  • 1 onion, diced
  • 3 garlic, minced
  • 4 cup chicken broth
Dairy and cheese base
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 2.5 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
Seasoning
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the garlic and flour and cook for 1-2 minutes, stirring, until the mixture looks slightly thickened and fragrant.
  3. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream until smooth.
  4. Add the cubed Yukon gold potatoes and the smoked paprika, and stir to combine.
Simmer and partially mash
  1. Simmer for 15-18 minutes at a gentle bubbling heat until the potatoes are tender enough to mash.
  2. Use a masher to mash some of the potatoes in the pot to thicken the soup while leaving some chunks intact.
Add broccoli and melt cheese
  1. Add the broccoli florets and cook for 5-6 minutes until bright green and tender-crisp.
  2. Reduce the heat to low, then stir in the shredded cheddar and Dijon mustard until the cheese is fully melted and the soup is smooth.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For best texture, keep heat at low when adding the cheddar so it melts smoothly without separating. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of milk or broth if it thickens. Freezing is not recommended because dairy-based soups can change texture after thawing. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter version (cheese still provides most of the creaminess).