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Thick creamy yellow-orange cheesy potato soup base scattered with tender bright green cooked broccoli florets and small diced soft golden potatoes.

Cheesy Broccoli Potato Soup: The Ultimate Comfort Bowl

This incredibly rich and satisfying Cheesy Broccoli Potato Soup features a creamy yellow-orange cheddar base loaded with soft golden diced potatoes and tender bright green broccoli florets. Finished with a heavy cream drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 tbsp (56g) unsalted butter Used for sautéing and building the roux.
  • 1 medium (150g) yellow onion Finely diced.
  • 3 cloves (15g) garlic Minced.
  • 1/4 cup (30g) all-purpose flour Used to thicken the broth.
  • 2 cups (480ml) chicken broth High quality.
  • 2 cups (480ml) whole milk Provides the creamy texture.
  • 3 cups (450g) Yukon gold potatoes Diced small and uniformly.
  • 3 cups (270g) fresh broccoli florets Chopped into bite-sized pieces.
  • 3 cups (340g) sharp cheddar cheese Freshly grated. Divided.
  • 1 tsp (6g) salt Adjust to taste.
  • 1/4 cup (60ml) heavy cream Reserved for garnish drizzle.
  • 1/2 tsp (3g) coarse black pepper Reserved for garnish sprinkle.

Equipment

  • 1 Heavy-Bottomed Dutch Oven Essential for even heat distribution to avoid scorching dairy.
  • 1 Box Grater Used to shred cheddar cheese from the block for the best melt.

Method
 

Preparation and Cooking Instructions
  1. Place your Dutch oven over medium heat and melt the unsalted butter. Add the diced yellow onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds.
  2. Sprinkle the all-purpose flour over the onions and butter. Whisk constantly for 2 minutes to cook off the raw flour taste. Slowly pour in the chicken broth and whole milk, whisking vigorously to dissolve the flour into a smooth liquid.
  3. Add the diced Yukon gold potatoes to the pot. Bring to a gentle simmer, cover, and let cook for 12-15 minutes until the potatoes are fork-tender.
  4. Stir in the fresh broccoli florets. Simmer uncovered for 4-5 minutes until the broccoli is tender-crisp and bright green.
  5. Remove the pot completely from the heat. Gradually sprinkle in 2.5 cups of the freshly grated sharp cheddar cheese, stirring gently until melted into a creamy yellow-orange base. Season with salt.
  6. Ladle hot soup into bowls. Top with a mound of the remaining shredded cheddar cheese, a drizzle of heavy cream, and a sprinkle of coarse black pepper. Serve immediately.

Notes

Always shred your own cheddar cheese from a block; pre-shredded cheese will result in a grainy soup.
Do not let the soup boil once the dairy is added to prevent curdling.