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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made in one pot with a thick, creamy cheddar sauce and tender Yukon gold potatoes. Broccoli stays bright green and tender-crisp, then the cheese melts until silky and amber-hued.
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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
  

Soup base
  • 3 cup broccoli florets Cut small so they cook evenly.
  • 2 lb Yukon gold potatoes Peeled and cubed for tender, spoonable bites.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour For thickening the soup.
  • 2.5 cup shredded sharp cheddar Shred fresh if possible for best melt.
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • Salt and pepper to taste Season to your preference.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes until softened and lightly translucent.
  2. Add the garlic and flour, then cook for 1–2 minutes, stirring constantly, until the flour smells slightly nutty.
Build the creamy base
  1. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream until smooth. Add the potatoes and smoked paprika and bring to a gentle simmer.
  2. Simmer for 15–18 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes in the pot to thicken the soup.
Cook broccoli and melt cheese
  1. Add the broccoli florets and cook for 5–6 minutes until bright green and tender-crisp. Keep the simmer gentle to preserve the color.
  2. Reduce heat to low, then stir in the shredded cheddar and Dijon mustard until the cheese is fully melted and the soup looks smooth and glossy.
Finish and season
  1. Season with salt and pepper to taste, then stir well and serve hot. Keep the pot on low so the cheddar stays melted.

Notes

For the thickest texture, mash more of the potatoes during the simmer. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or milk if it thickens too much. Freezing isn’t recommended because the dairy can separate after thawing. For a dairy-light swap, use evaporated milk plus reduced-fat cheddar, noting the soup may be less thick and less smooth.