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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made in one pot with a roux base, then simmered until potatoes are tender and partially mashed for a thick texture. Sharp cheddar melts at the end so it stays smooth and glossy with bright green broccoli florets.
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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
  

Soup base and vegetables
  • 3 cup broccoli florets Cut small so they cook through in a short simmer.
  • 2 lb Yukon gold potatoes Peeled and cubed for even tenderness.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
Cheddar roux and flavor
  • 3 tbsp butter
  • 3 tbsp flour
  • 2.5 cup shredded sharp cheddar Reserve a little extra for topping if desired.
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and build the roux
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes until softened with a light sheen.
  2. Add the minced garlic and cook for 30 seconds, then add the flour. Cook for 1-2 minutes, stirring constantly, until the mixture looks slightly golden.
Simmer the potatoes
  1. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream. Keep whisking until smooth with no lumps.
  2. Add the cubed potatoes and smoked paprika to the pot. Bring to a simmer and stir to coat.
  3. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes in the pot to thicken the soup.
Cook broccoli and finish with cheddar
  1. Add the broccoli florets to the pot. Simmer for 5-6 minutes until bright green and tender-crisp.
  2. Reduce the heat to low. Stir in the shredded sharp cheddar and Dijon mustard until fully melted and the soup turns glossy.
  3. Season with salt and pepper to taste. Taste and adjust before serving.

Notes

For the thickest texture, mash the potatoes right after the 15-18 minute simmer and stir well before adding broccoli. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat so the cheese stays smooth (add a splash of milk or broth if it thickens). Freezing is not recommended because cheddar soups can separate when thawed and reheated. For a lighter option, use half-and-half instead of whole milk + heavy cream to keep it creamy with fewer calories.