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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with a thick, velvety cheese base made by cooking flour in butter and simmering until potatoes are tender. Broccoli stays bright green with a short cook for tender-crisp 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
  

Cheddar Broccoli Potato Soup
  • 3 cup broccoli florets
  • 2 lb Yukon gold potatoes
  • 1 onion
  • 3 clove garlic
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 2.5 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Melt butter in a large pot over medium heat, then add the diced onion and sauté for 4 minutes until softened and glossy (visual cue: onion should look translucent).
  2. Add the minced garlic and flour, then cook for 1-2 minutes, stirring constantly, until the mixture smells lightly toasted (visual cue: no raw flour streaks).
  3. Gradually whisk in the chicken broth, whole milk, and heavy cream until smooth, then add the cubed potatoes and smoked paprika.
Simmer and mash
  1. Simmer the soup at a steady bubbling simmer for 15-18 minutes, until the potatoes are tender when pierced with a fork (visual cue: potatoes yield easily).
  2. Mash some of the potatoes in the pot to thicken the soup while keeping chunks for texture (visual cue: you see thickened spots after mashing).
Finish with broccoli and cheese
  1. Add the broccoli florets and cook for 5-6 minutes until bright green and tender-crisp (visual cue: broccoli remains vibrant green, not dull).
  2. Reduce heat to low, then stir in the shredded sharp cheddar and Dijon mustard until fully melted and smooth (visual cue: cheese blends into an even amber sauce).
  3. Season with salt and pepper to taste, stirring well so the flavor is evenly distributed (visual cue: the soup tastes balanced and not flat).

Notes

For the creamiest texture, keep the heat on low when adding the cheddar so it melts smoothly instead of becoming grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop with a splash of milk if needed. Freezing is not recommended because the dairy can separate when thawed. If you want a lighter version, use evaporated milk and reduce the heavy cream to 1/2 cup while keeping the same cheddar amount for flavor.