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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to low and stir in the milk. Allow the soup to warm through without bringing it to a boil.

Step 7

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.

Step 8

If desired, stir in the heavy cream for extra richness and allow it to heat through for an additional 2-3 minutes.

Step 9

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

Serving size	(2869.1g)

Amount per serving	% Daily Value*
Calories	2700.2

Total Fat 169.1g	0%
Saturated Fat 106.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 527.4mg	0%
Sodium 7668.4mg	0%
Total Carbohydrate 202.0g	0%
Dietary Fiber 21.5g	0%
Total Sugars 43.7g
Protein 113.5g	0%

Vitamin D 214.7IU	0%
Calcium 2643.7mg	0%
Iron 11.4mg	0%
Potassium 4108.1mg	0%

*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: 54.7%

Protein: 16.3%

Carbs: 29.0%