Broccoli Cheddar Potato Soup
This creamy broccoli cheddar potato soup mixes tender vegetables with rich cheese in a comforting bowl. It's perfect for cold days and takes just 30 minutes to make. The soup is thick and filling without being too heavy.
Ingredients
- 2 lbs Yukon gold potatoes (diced)
- 4 cups fresh broccoli florets
- 2 cups sharp cheddar cheese (grated)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 cups chicken broth
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- salt and pepper to taste
Instructions
- Prep vegetables: Wash and chop potatoes, broccoli, onion, and garlic into bite-sized pieces.
- Sauté aromatics: Melt butter in a large pot, add onion, and cook until softened.
- Make roux: Add garlic and flour, stirring constantly for one minute until fragrant.
- Add liquids: Slowly whisk in broth, then add potatoes and bring to boil.
- Cook potatoes: Simmer 15 minutes until potatoes are fork-tender throughout.
- Add broccoli: Stir in broccoli florets and cook 5 more minutes until bright green.
- Finish soup: Add milk and bring to a gentle simmer, then stir in cheese gradually.
- Season and serve: Add salt and pepper to taste, let rest 5 minutes before serving. Top with chedder extra cheese, if you desired, and serve warm.
Notes
- Use fresh grated cheese instead of pre-shredded for the smoothest melting and best texture.
- Keep the heat low when adding milk and cheese to prevent curdling or separation issues.
- Don't overcook broccoli - it should stay bright green and slightly crisp for best results.
- Soup can be stored in the fridge for up to 4 days in airtight containers.
- Reheat gently on low heat while stirring frequently to maintain the creamy, smooth texture.
- For a thicker soup, blend some cooked potatoes before adding cheese for natural thickening.