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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with a thick, creamy cheddar base and tender potato chunks, finished with bright green tender-crisp broccoli. Simmer, partially mash, then melt in sharp cheddar for a silky texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 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 pieces for even flavor distribution.
  • 3 cloves garlic Minced.
Soup base
  • 4 cups chicken broth Use low-sodium if you want more control over salt.
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour Helps thicken the soup before adding the liquids.
  • 1 teaspoon Dijon mustard Stirs in at the end for a subtle tang.
  • 0.5 teaspoon smoked paprika
  • 0.5 tsp salt and pepper to taste Add gradually; taste after cheese melts.
Cheese
  • 2.5 cups shredded sharp cheddar Reserve a little for serving if desired.

Equipment

  • 1 Dutch oven

Method
 

Build the roux and 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 constantly, until the flour smells slightly toasted.
  3. Gradually whisk in the chicken broth, then whisk in the milk and cream until smooth.
  4. Add the cubed potatoes and smoked paprika, then bring the pot to a simmer.
Simmer and partially mash
  1. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup while leaving chunks for texture.
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 to low, then stir in the cheddar and Dijon mustard until the cheese fully melts and the soup looks glossy.
  3. Season with salt and pepper to taste, then stir and serve warm.

Notes

For the smoothest texture, whisk the liquids in gradually so no flour lumps form, and keep heat on low when adding cheddar to prevent graininess. Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of milk or broth to loosen. Freezing is not recommended because dairy can separate after thawing. For a dairy-light option, use evaporated milk plus a lower-fat cheddar (texture will be slightly thinner).