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Creamy Homemade Cheddar Broccoli Potato Soup

A close-up of a white mug filled with rich, orange Cheddar Broccoli Potato Soup, featuring chunks of potato and bright green broccoli florets.
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Make this rich and comforting Cheddar Broccoli Potato Soup from scratch. This recipe delivers a thick, cheesy flavor perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 large Russet potatoes, peeled and diced (about 3 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups fresh broccoli florets
  • 1 cup whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded (optional, for extra meltiness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
  5. Add the diced potatoes, salt, pepper, and nutmeg. Return to a simmer, then reduce heat to medium-low, cover, and cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the broccoli florets. Cook for 5 minutes until the broccoli is tender-crisp.
  7. Reduce the heat to low. Slowly stir in the milk or half-and-half. Do not let the soup boil after adding dairy.
  8. Remove the pot from the heat. Gradually add the shredded cheddar and Monterey Jack cheese, stirring until the cheese is completely melted and the soup is smooth and thick.
  9. Taste and adjust seasoning if needed before serving hot.

Notes

  • For a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the cheese.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Serve this comfort food soup topped with crumbled bacon or croutons.
  • To make this a Slow Cooker Broccoli Cheddar Potato Soup, combine all ingredients except the cheese and milk in the slow cooker. Cook on low for 6 hours. Stir in milk and cheese during the last 30 minutes of cooking.

Nutrition

Find it online: https://mayaplate.com/cheddar-broccoli-potato-soup-recipe/