Creamy Cheddar Potato Broccoli Soup

A white bowl filled with potato broccoli soup with cheddar cheese and bacon on top and a sprinkle of herbs on top.

5 from 9 votes

Creamy Cheddar Potato Broccoli Soup

Cheddar Potato Broccoli Soup is a rich and comforting soup with tender pieces of broccoli and potato, and melted cheddar cheese infused throughout! Serve it this fall or winter with garlic bread or grilled cheese sandwiches.

Prep Time10

Cook Time20

Total Time30

Course: primo, Soup

Cuisine: American

Servings: servings

Calories: 250kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

3 Tablespoons butter unsalted
1 small onion finely chopped
2 garlic cloves minced
⅓ cup all-purpose flour
2 cups whole milk may use 2%
2 cups chicken broth or stock
2 cups water
1 teaspoon kosher salt
½ teaspoon black pepper
1.6 pounds potatoes (5 ¼ cups) peeled and cut into ½-inch pieces
10 ounces broccoli, small florets 1 large head (about 5 cups)
1¼ cups cheddar cheese grated

Garnish

Cooked bacon pieces
Green onions/shallots/scallions finely sliced
Grated cheddar cheese

Instructions

Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
Add flour and mix into onion mixture. Cook for 30 seconds.
While stirring, slowly pour in the milk and keep mixing as it turns into a thickish paste that's mostly smooth.
Use a whisk to make it smooth if needed.
Add chicken stock, water, salt and pepper. Stir, then add the potatoes.
Bring to a simmer then adjust the heat so it's simmering gently. Cook for 8 minutes without a lid or until potatoes are almost cooked.
Stir occasionally so the bottom doesn't stick and burn.
Add the broccoli and stir. Cook for 3 minutes or until the broccoli is cooked to your liking, then take the pot off the stove. (If you like a chunky soup, go directly to step 8.)
For a creamier soup -- remove 2 cups of the broccoli and potatoes and set aside. Using a hand blender, blend remaining soup in the pot until smooth. Stir in the reserved 2 cups of broccoli and potatoes and continue with the next step.
Stir in the cheese (about 1 cup) broth will be nicely thickened. Taste. Add more salt and pepper if needed.
Ladle soup into a bowl or soup cup and top with your favorite garnishes.

Notes

The nutrition count does NOT include the count for the garnishes, only the soup.

Potato -- Any waxy or starchy potato works well for this recipe.
Broccoli - Cut the florets into small pieces that will easily fit on a soup spoon. 5 cups (packed) is about 10oz./300grams.
To make this gluten free -- Leave out the flour and make sure you use GF broth. Then make a slurry by mixing together 2 Tablespoons of cornstarch and 2 Tablespoons of the water. Mix that into the soup towards the end before adding the cheese and cook for a couple of minutes - this will thicken the soup.
Storage -- It will keep in the fridge for about 4 to 5 days in an airtight container. If you freeze the soup, reheat gently. You don't want to cook the potatoes again, they'll get soft and mushy.

Nutrition