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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made with a butter-and-flour roux for a thick, creamy texture. Tender Yukon gold potatoes and bright broccoli florets simmer in chicken broth, then sharp cheddar melts into a smooth cheese soup.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cup broccoli florets
  • 2 lb Yukon gold potatoes
  • 1 onion
  • 3 garlic
Soup base
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
Cheese and seasoning
  • 2.5 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the roux and flavor
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and flour, then cook for 1–2 minutes, stirring, until the flour smell cooks out.
Simmer the potatoes and partially mash
  1. Gradually whisk in the chicken broth, then whisk in the milk and heavy cream until smooth.
  2. Add the cubed Yukon gold potatoes and the smoked paprika, then bring to a simmer.
  3. Simmer for 15–18 minutes, stirring occasionally, until the potatoes are tender; mash some in the pot to thicken.
Cook the broccoli and finish with cheddar
  1. Add the broccoli florets, then cook for 5–6 minutes until bright green and tender-crisp.
  2. Reduce the heat to low, then stir in the shredded sharp cheddar and the Dijon mustard until melted and glossy.
  3. Season to taste with salt and pepper, then serve while hot.

Notes

For best texture, keep the heat low when melting the cheddar so the soup stays smooth. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently, adding a splash of milk or broth if it thickens too much. Freezing is not recommended because dairy-based soups can separate when thawed. For a lighter option, use half-and-half in place of the heavy cream (same amount) for a slightly less rich result.