Creamy Broccoli Potato Cheese Soup for Ultimate Comfort

This creamy Broccoli Potato Cheese Soup is a celebration of warmth and comfort, perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
1 cup Chopped Onion Can be replaced with shallots for a milder taste.
2 cloves Minced Garlic Fresh garlic is preferred over powder.
2 cups Diced Potatoes Yukon Gold or Russets work well.
4 cups Chicken/Vegetable Broth Homemade or low-sodium store-bought is best.

For the Veggies

1 cup Diced Carrots Omit for a lower-carb variant.
3 cups Chopped Broccoli Florets Can substitute with spinach or other greens.

For the Creaminess

1/4 cup Flour Can use gluten-free flour as a substitute.
1 cup Milk Non-dairy alternatives like almond or oat milk work.
2 cups Shredded Cheddar Cheese Can substitute with gouda or vegan cheese.
1/4 cup Heavy Cream Optional, omit for a lighter version.

For Seasoning

to taste Salt
to taste Pepper
to taste Paprika/Cayenne Pepper

Equipment

Large pot or Dutch oven
Small saucepan
immersion blender

Method

Step-by-Step Instructions

Melt 2 tablespoons of butter over medium heat in a large pot or Dutch oven. Add 1 chopped onion, 1 diced carrot, and 2 minced garlic cloves; sauté for about 5 minutes until the onions are translucent.
Stir in 2 cups of diced potatoes and 4 cups of chicken or vegetable broth. Bring to a boil, then reduce to a simmer for about 15 minutes until the potatoes are fork-tender.
Fold in 3 cups of chopped broccoli florets and continue to simmer for an additional 5 to 7 minutes.
Melt another 2 tablespoons of butter in a small saucepan on medium-low heat. Whisk in 1/4 cup of flour and cook for 1 minute. Gradually pour in 1 cup of milk, stirring continuously for 2-3 minutes.
Blend the soup using an immersion blender until you reach your desired consistency.
Stir the thickened roux into the blended soup, then gradually add 2 cups of shredded cheddar cheese, stirring until melted.
Season with salt, pepper, and paprika or cayenne pepper to taste. Heat through for a few minutes, then serve in bowls.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

For a smoother consistency, blend thoroughly. For a chunkier finish, pulse the blender a few times.

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