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Broccoli Potato Cheese Soup

A creamy, hearty soup packed with tender potatoes, broccoli, and melted cheddar cheese for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 cups broccoli florets chopped
  • 2 carrots diced
  • 2 potatoes peeled and cubed
  • 4 cups broth vegetable or chicken
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups cheddar cheese freshly shredded
  • 2 tbsp flour
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 0.5 tsp paprika optional
  • 1 pinch nutmeg optional

Equipment

  • Large soup pot
  • Cutting board
  • Knife
  • Immersion blender (optional)

Method
 

  1. Melt butter with olive oil in a large pot over medium heat.
  2. Cook diced onion until soft, then add garlic and cook briefly.
  3. Stir in flour and cook one minute to form a roux.
  4. Whisk in broth slowly until smooth.
  5. Add potatoes, carrots, and broccoli and simmer until tender.
  6. Blend part of the soup if desired for a creamy texture.
  7. Stir in milk and cream over low heat.
  8. Add cheese gradually, stirring until melted and smooth.
  9. Season and simmer briefly before serving hot.

Notes

For best texture, shred cheese fresh and avoid boiling after adding dairy.