Go Back
A thick, creamy pale yellow-orange cheese soup base loaded with golden potatoes and green broccoli.

The Ultimate Cheesy Broccoli Potato Soup

This Cheesy Broccoli Potato Soup is a rich, creamy, comforting meal loaded with tender golden potatoes, vibrant bright green broccoli, and a melted sharp yellow cheddar cheese base.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Broccoli Potato Soup Ingredients
  • 2 tbsp Unsalted Butter 30g
  • 1 medium Yellow Onion 150g, finely diced
  • 3 cloves Garlic 15g, minced
  • 1/4 cup All-Purpose Flour 30g
  • 2 cups Chicken or Vegetable Broth 475ml
  • 2 cups Whole Milk 475ml
  • 3 cups Yukon Gold Potatoes 450g, peeled and diced
  • 2 cups Fresh Broccoli Florets 150g, cut small
  • 2.5 cups Sharp Yellow Cheddar Cheese 280g, freshly grated from a block
  • 1 tsp Kosher Salt 5g
  • 1/2 tsp Coarse Cracked Black Pepper 1g, plus extra for garnish
  • 2 tbsp Fresh Green Chives 10g, finely chopped

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven Ensures even heat distribution.
  • 1 Steamer Basket Crucial for getting perfectly bright green steamed broccoli florets.
  • 1 Box Grater For freshly grating the block cheese.

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, melt the 2 tbsp (30g) unsalted butter over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until incredibly fragrant.
  2. Sprinkle the 1/4 cup (30g) all-purpose flour over the butter and onions. Whisk constantly for 1 to 2 minutes until the raw flour smell cooks out and the paste turns pale golden. This invisible step is vital for a thick, stable soup base.
  3. Slowly pour in the 2 cups (475ml) broth and 2 cups (475ml) whole milk, whisking continuously to prevent lumps. Add the 3 cups (450g) diced Yukon gold potatoes and the kosher salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes until you have distinct, tender chunks of cooked golden potato.
  4. While the potatoes are simmering, place the 2 cups (150g) fresh broccoli florets in a steamer basket over boiling water. Steam for exactly 3 to 4 minutes. You are looking for vibrant bright green steamed broccoli florets that are tender but not mushy.
  5. Once the potatoes are tender, remove the pot completely from the heat. This is the secret to preventing a grainy texture. Gradually sprinkle in 2 cups (225g) of the grated sharp yellow cheddar cheese, stirring gently until you achieve a thick, creamy pale yellow-orange cheese soup base. Fold in the steamed broccoli florets.
  6. Ladle the hot soup into a rustic matte ceramic bowl. Generously garnish the top layer with a melting mound of the remaining freshly grated sharp yellow cheddar cheese. Add a light dusting of coarse cracked black pepper and sprinkle with finely chopped fresh green chives. Serve immediately with a classic silver soup spoon resting neatly over the edge of the bowl.

Notes

Grate Cheese from a Block: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
Off-Heat Melting: Never boil the soup after adding the cheese to prevent a grainy texture.