Broccoli and Cheese Potato Soup
Creamy, comforting, and packed with flavor, this Broccoli and Cheese Potato Soup is the ultimate cold-weather meal. Made with tender broccoli florets, hearty russet potatoes, and a luscious blend of sharp cheddar cheese, this soup strikes the perfect balance between indulgence and nourishment. A homemade roux forms the base, creating a velvety texture as milk and broth meld with the melted cheese. Infused with the aromatic warmth of sautéed onions, garlic, and a hint of paprika, this one-pot recipe is easy to prepare in under an hour. Whether enjoyed as a satisfying lunch or a cozy dinner, this rich and hearty soup is a crowd-pleaser that's perfect for pairing with crusty bread or crackers. Ideal for meal prep, family gatherings, or simply warming up on a chilly evening, this indulgent classic checks all the boxes for comfort food lovers.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 medium russet potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
- 0.5 cup heavy cream (optional)
Instructions
Wash and chop the broccoli into small florets. Peel and dice the potatoes into bite-sized chunks. Finely chop the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour into the pot and stir continuously, cooking for 1-2 minutes to form a light roux. Slowly whisk in the chicken or vegetable broth, ensuring the mixture is smooth and lump-free.
Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes start to become tender.
Stir in the broccoli florets and continue to simmer for another 10 minutes, or until the broccoli is tender and the potatoes are fully cooked.
Reduce the heat to low and stir in the milk. Allow the soup to warm through without bringing it to a boil.
Gradually add the shredded cheddar cheese, stirring constantly until it melts and the soup becomes creamy. Season with salt, black pepper, and paprika, adjusting to taste.
If desired, stir in the heavy cream for extra richness and allow it to heat through for an additional 2-3 minutes.
Remove the soup from the heat and serve hot. Garnish with additional shredded cheddar cheese or a sprinkle of paprika if desired. Pair with crusty bread for a complete meal!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 430 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
