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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup that’s thick and creamy, made by simmering tender Yukon gold potatoes and broccoli until crisp-tender. Sharp cheddar melts in at the end so every spoonful stays silky with visible potato chunks and green florets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheddar broccoli potato soup base
  • 3 cups broccoli florets Cut small for even cooking and bright green color.
  • 2 lb Yukon gold potatoes Peel and cube so they simmer quickly and mash partly for thickness.
  • 1 onion Dice for even sautéing.
  • 3 garlic Minced for quick flavor release.
  • 4 cups chicken broth Use for the soup base.
  • 1 cup whole milk Adds creaminess without thinning too much.
  • 1 cup heavy cream For a rich, velvety texture.
  • 3 tbsp butter Used to sauté and start the roux.
  • 3 tbsp flour Thickens the soup before simmering.
  • 2.5 cups shredded sharp cheddar Reserve a little extra if you want a topping layer.
  • 1 tsp Dijon mustard Stirs in after heating is reduced for balanced flavor.
  • 0.5 tsp smoked paprika Adds subtle warmth and color.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant, stirring often (no browning).
  2. Add the minced garlic and the flour and cook for 1-2 minutes, stirring constantly, until the mixture looks slightly thickened and smells toasted.
Simmer until potatoes are tender
  1. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream until smooth.
  2. Add the cubed Yukon gold potatoes and smoked paprika, making sure the potatoes are mostly covered by the liquid.
  3. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender and some break apart easily when pressed.
  4. Mash some of the potatoes in the pot with a masher so the soup thickens naturally, leaving some chunks for texture.
Cook broccoli and melt cheddar
  1. Add the broccoli florets and cook for 5-6 minutes until they are bright green and tender-crisp, stirring so they heat evenly.
  2. Reduce the heat to low, then stir in the shredded sharp cheddar and Dijon mustard until the cheese is fully melted and the soup is glossy, creamy, and thick.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For the thickest soup, mash more potatoes after simmering and keep heat low when melting the cheddar so it stays smooth. Store leftovers in the fridge up to 3-4 days; reheat gently with a splash of milk or broth to loosen. Freezing isn’t ideal because the dairy can separate after thawing. For a dairy-light option, replace heavy cream with evaporated milk and use reduced-fat cheddar; the texture will be slightly less rich but still creamy.