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The Best Broccoli Potato Cheese Soup Recipe

A bowl of the best broccoli potato cheese soup topped with freshly shredded cheddar cheese
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A rich, creamy, and comforting soup loaded with tender broccoli, soft Yukon Gold potatoes, and generous amounts of melted sharp cheddar cheese. Simple, satisfying, and perfect for a cozy family meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 2 large Yukon Gold potatoes, diced (about 1.5 pounds)
  • 1 large head of broccoli (about 1 pound), cut into small florets
  • 1.5 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded and divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
  2. Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and begin building the thick base.
  3. Slowly pour in the broth while whisking continuously to create a smooth, lump-free liquid.
  4. Add diced potatoes. Bring to a boil, then reduce heat to a steady simmer. Cover and cook for 10 to 12 minutes until potatoes are almost fork-tender.
  5. Add broccoli florets and continue simmering uncovered for 5 to 7 minutes until broccoli is bright green and tender-crisp. Do not overcook.
  6. Reduce heat to low. Stir in milk, 1.5 cups shredded cheddar, Dijon mustard, and smoked paprika. Stir gently until cheese is fully melted and soup is creamy. Do not allow the soup to boil after adding dairy.
  7. Season with salt and pepper to taste. Ladle into bowls and top with remaining 1/2 cup shredded cheddar. Serve hot.

Notes

  • Always shred cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • Reduce heat to low before adding dairy and cheese. High heat causes the cheese to break and turn grainy.
  • For a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
  • For a richer result, substitute half the milk with heavy cream. A pinch of nutmeg also complements the cheese flavor well.

Nutrition

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