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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with a thick, spoonable cheddar base and tender potato chunks. Simmered until creamy, then finished with bright green broccoli and melted sharp cheddar.
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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 cups broccoli florets Cut small so they cook quickly and stay tender-crisp.
  • 2 lb Yukon gold potatoes Peel and cube for even simmering.
  • 1 onion Dice small for a smooth, flavorful base.
  • 3 garlic Minced.
Soup base
  • 4 cups chicken broth Gradually whisk in to avoid lumps.
  • 1 cup whole milk Adds creaminess.
  • 1 cup heavy cream For a rich texture.
  • 3 tbsp butter Used to sauté and build flavor.
  • 3 tbsp flour Thickener for the cheddar sauce.
Cheddar and seasonings
  • 2.5 cups shredded sharp cheddar Use finely shredded for smoother melting.
  • 1 tsp Dijon mustard Adds tang and depth.
  • 0.5 tsp smoked paprika Adds gentle smokiness.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot and sauté the onion for 4 minutes until softened.
  2. Add the garlic and the flour, then cook for 1-2 minutes, stirring, until the flour smells lightly toasted.
  3. Gradually whisk in the chicken broth, then whisk in the milk and heavy cream to form a smooth base.
  4. Add the cubed potatoes and smoked paprika, then bring the mixture to a simmer.
Simmer and thicken
  1. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender and mash some in the pot for extra thickness.
Cook broccoli
  1. Add the broccoli florets and simmer for 5-6 minutes until bright green and tender-crisp.
Finish with cheddar
  1. Reduce the heat to low, then stir in the shredded cheddar and Dijon mustard until the cheese is fully melted.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest texture, shred the cheddar fresh (or use a finely shredded bag) and reduce to low heat before adding cheese to prevent graininess. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter option, substitute half-and-half for heavy cream (still add the milk) to keep it creamy with less richness.