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Broccoli Potato Cheese Soup Recipe

Creamy broccoli potato cheese soup in a white bowl topped with shredded cheddar and fresh broccoli florets
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A rich and creamy one-pot broccoli potato cheese soup loaded with tender vegetables and melted sharp cheddar. Ready in 40 minutes and perfect for cozy weeknight dinners.

Ingredients

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

Instructions

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 to 8 minutes until softened and lightly golden.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
  3. Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will look thick and paste-like.
  4. Slowly pour in the broth while whisking continuously until smooth and lump-free.
  5. Add diced potatoes and dried thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes until potatoes are just becoming tender.
  6. Add broccoli florets and simmer uncovered for 5 to 7 minutes until broccoli is bright green and fork-tender but still holding its shape.
  7. Reduce heat to low. Stir in milk and 1.5 cups of freshly shredded cheddar cheese. Stir slowly until fully melted and creamy. Do not let the soup boil after this point.
  8. Season generously with salt and pepper. Ladle into bowls and top with remaining 0.5 cup of shredded cheddar. Serve hot.

Notes

  • Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that cause the soup to turn grainy instead of creamy.
  • For extra creaminess, use an immersion blender to partially blend about 30 to 40 percent of the soup before adding the cheese. Leave plenty of chunks for texture.
  • Never let the soup boil after adding the dairy and cheese. Low and slow heat keeps the sauce silky and smooth.
  • Reheat leftovers gently over low to medium heat on the stovetop. Add a splash of milk or broth if the soup has thickened too much.

Nutrition

Find it online: https://www.benefitiany.com/easy-broccoli-potato-cheese-soup/