Cheesy Broccoli Potato Soup
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!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the diced onion and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, until golden.
Slowly pour in the chicken or vegetable broth, whisking to combine and prevent lumps.
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.
Stir in the chopped broccoli and cook for an additional 8-10 minutes, until the broccoli is soft but still vibrant.
Reduce the heat to low and pour in the heavy cream, stirring gently to incorporate.
Add the shredded cheddar cheese in small handfuls, stirring after each addition, until melted and smooth.
Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Use a potato masher or immersion blender to lightly blend the soup, leaving some chunks for texture, if desired.
Serve the soup hot, garnished with chopped green onions, and enjoy!
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 7693 mg | 334% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1922 mg | 148% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4559 mg | 97% | |
*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.
