Quick Potato Broccoli Cheese Soup
Warm up with a comforting bowl of Quick Potato Broccoli Cheese Soup, a creamy and hearty delight that's ready in just 45 minutes! Packed with tender russet potatoes, vibrant broccoli florets, and a generous helping of sharp cheddar cheese, this one-pot recipe strikes the perfect balance between wholesome and indulgent. A silky roux forms the base, while hints of garlic, onions, and optional paprika add depth and flavor to every spoonful. This easy-to-make soup is ideal for busy weeknights, offering a satisfying meal that's both nourishing and family-friendly. Serve it with crusty bread or a simple side salad for a cozy dinner that's guaranteed to please. Keywords: potato broccoli cheese soup, quick soup recipe, creamy comfort food, one-pot dinner ideas.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 cups Broccoli florets
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Milk
- 1 small Onion
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional)
Instructions
Peel and dice the potatoes into small cubes and set aside.
Chop the broccoli into bite-sized florets and set aside.
Finely dice the onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until lightly golden.
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a boil.
Add the diced potatoes to the boiling broth. Reduce the heat to a simmer and cook for 10-12 minutes or until the potatoes are tender.
Stir in the broccoli florets and cook for an additional 5-7 minutes until the broccoli is tender but still bright green.
Reduce the heat to low and stir in the milk, shredded cheddar cheese, salt, pepper, and paprika (if using). Stir until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with additional shredded cheese or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 7638 mg | 332% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.6 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2200 mg | 169% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3944 mg | 84% | |
*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.
