Cheesy Broccoli Potato Soup

Nutriscore Rating: 59/100

Warm, hearty, and irresistibly creamy, this Cheesy Broccoli Potato Soup is the ultimate comfort food for chilly days. Loaded with tender chunks of russet potatoes and vibrant broccoli florets, this rich and cheesy soup combines the velvety goodness of sharp cheddar with a delicate balance of garlic, paprika, and a touch of black pepper for a flavorful kick. A silky base made from a buttery roux, heavy cream, and perfectly melted cheese creates a luxurious texture, while fresh green onions add a pop of color and freshness as an optional garnish. Ready in just 50 minutes, this one-pot wonder is perfect for satisfying family dinners or cozy evenings indoors. Whether you’re looking for a filling meal or a delicious way to use up pantry staples, this easy-to-make soup is bound to become a household favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 3 medium Russet potatoes, peeled and diced
• 4 cups Broccoli florets, chopped into bite-sized pieces
• 1.5 cups Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika
• 2 tablespoons Green onions, chopped (optional for garnish)

📝 Instructions

12 steps

1. In a large pot, heat the butter and olive oil over medium heat until melted.

2. Add the diced onion and sauté for 5-6 minutes until soft and translucent.

3. Stir in the minced garlic and cook for another 1 minute until fragrant.

4. Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, until golden.

5. Slowly pour in the chicken or vegetable broth, whisking to combine and prevent lumps.

6. Add the diced potatoes and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.

7. Stir in the chopped broccoli and cook for an additional 8-10 minutes, until the broccoli is soft but still vibrant.

8. Reduce the heat to low and pour in the heavy cream, stirring gently to incorporate.

9. Add the shredded cheddar cheese in small handfuls, stirring after each addition, until melted and smooth.

10. Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning as needed.

11. Use a potato masher or immersion blender to lightly blend the soup, leaving some chunks for texture, if desired.

12. Serve the soup hot, garnished with chopped green onions, and enjoy!

Nutrition Facts

1 serving (447.9g)

Calories		549
% Daily Value*
Total Fat		40.8 g	52%
	Saturated Fat	24.2 g	121%
	Polyunsaturated Fat	0.0 g
Cholesterol		119 mg	40%
Sodium		1220 mg	53%
Total Carbohydrate		29.6 g	11%
	Dietary Fiber	3.1 g	11%
	Total Sugars	3.1 g
Protein		14.3 g	29%
Vitamin D		0.3 mcg	2%
Calcium		320 mg	25%
Iron		1.3 mg	7%
Potassium		715 mg	15%

*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.

Source of Calories

Fat: 2193 cal (67.5%%)

Protein: 348 cal (10.7%%)

Carbs: 708 cal (21.8%%)