Description

There’s something about a warm, hearty soup that instantly makes a chilly day feel cozier. This Cheesy Broccoli Cheddar Potato Soup combines the creamy richness of classic potato soup with the bold, cheesy flavors of broccoli cheddar soup, creating the ultimate comfort food. It’s filling enough to stand alone as a meal and easy enough to prepare on a weeknight, yet impressive enough to serve at a gathering.

Ingredients

Scale

4 cups broccoli florets (fresh or frozen)
4 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cups chicken or vegetable broth
3 cups shredded sharp cheddar cheese
2 cups whole milk
1 cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon Dijon mustard (optional)
½ teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley or chives, for garnish

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Instructions

Prepare the Vegetables
Wash and peel the potatoes and carrots, then dice them into even pieces. Chop the celery and onion finely, and cut broccoli into small, bite-sized florets.
Sauté the Base
In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until softened, then stir in the garlic and cook for 1–2 minutes more.
Make the Roux
Sprinkle the flour over the sautéed vegetables and stir until well combined. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Add Broth and Potatoes
Slowly whisk in the broth to avoid lumps. Add the diced potatoes, bring to a boil, then reduce heat. Simmer for 15–20 minutes, or until the potatoes are tender.
Cook the Broccoli
Add the broccoli florets and continue simmering for 8–10 minutes, until tender but not mushy.
Add Dairy and Cheese
Reduce heat to low. Stir in the milk, heavy cream, Dijon mustard, smoked paprika, salt, and pepper. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
Adjust Consistency
Mash some potatoes for a thicker soup or use an immersion blender to partially puree. For a chunkier texture, leave as is.
Serve and Garnish
Ladle soup into bowls and garnish with parsley or chives. Add extra cheese on top if desired and serve with crusty bread.

Notes

Use sharp cheddar for the best flavor, but mix with mild cheddar or Monterey Jack if desired.
Keep the heat low when adding cheese to prevent separation.
For a vegetarian version, use vegetable broth instead of chicken broth.
Leftovers can be refrigerated for up to 4 days; reheat gently with a splash of milk if it thickens.
To make gluten-free, replace the flour with cornstarch slurry or a gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 35 minutes