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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with a thick, creamy cheese base and tender-crisp broccoli. Simmer Yukon gold potatoes until soft, mash for body, then melt in sharp cheddar and Dijon for a rich finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 3 cups broccoli florets Cut small so they cook evenly.
  • 2 lb Yukon gold potatoes Peel and cube.
  • 1 onion Dice finely.
  • 3 cloves garlic Minced.
Soup base
  • 4 cups chicken broth For a savory foundation.
  • 1 cup whole milk Adds creaminess.
  • 1 cup heavy cream Makes the soup rich and smooth.
Thickener and flavor
  • 3 tbsp butter Used to sauté and build flavor.
  • 3 tbsp flour Helps thicken the soup.
  • 2.5 cups shredded sharp cheddar Shred for best melting.
  • 1 tsp Dijon mustard Adds tang that balances the cheese.
  • 0.5 tsp smoked paprika For subtle smoky warmth.
Seasoning
  • 0.25 salt Use to taste; add gradually.
  • 0.25 pepper Use to taste; add freshly ground if possible.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the garlic and flour, then cook for 1-2 minutes, stirring constantly, until the flour smells lightly toasted.
Build the soup
  1. Gradually whisk in the chicken broth, whole milk, and heavy cream, keeping the mixture smooth.
  2. Add the Yukon gold potatoes and the smoked paprika, then bring the pot to a simmer.
  3. Simmer for 15-18 minutes, until the potatoes are tender, and mash some of them in the pot for a thicker texture.
Cook the broccoli and finish with cheese
  1. Add the broccoli florets and simmer for 5-6 minutes, until bright green and tender-crisp.
  2. Reduce the heat to low, then stir in the shredded sharp cheddar and Dijon mustard until the cheese is fully melted and the soup is creamy.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest cheese melt, keep the soup at low heat once you add the shredded cheddar (high heat can make it grainy). Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing isn’t recommended because dairy can separate after thawing. For a lighter option, swap the heavy cream for additional whole milk (or half-and-half) though the texture will be slightly thinner.