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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made in one pot with tender potato chunks, bright green broccoli, and a thick cheese sauce. The soup simmers until creamy, then melts in sharp cheddar for a smooth, hearty finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and broth base
  • 3 cup broccoli florets Cut small for even cooking.
  • 2 lb Yukon gold potatoes Peel and cube.
  • 1 onion Dice small.
  • 3 garlic Minced.
  • 4 cup chicken broth
Creamy cheese mixture
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour Use to thicken.
  • 2.5 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Melt the butter in a large pot and sauté the onion until softened, about 4 minutes, stirring occasionally so it doesn’t brown too much.
  2. Add the garlic and flour and cook for 1-2 minutes, stirring constantly until the flour smell cooks off.
  3. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream until smooth and thickened.
  4. Add the Yukon gold potatoes and smoked paprika, stirring to coat.
Simmer and partially mash
  1. Simmer until the potatoes are tender, about 15-18 minutes, stirring occasionally to prevent sticking.
  2. Mash some of the potatoes in the pot to thicken the soup while keeping chunks for texture.
Cook the broccoli
  1. Add the broccoli florets and cook for 5-6 minutes until bright green and tender-crisp, stirring so they heat through evenly.
Melt in cheese and season
  1. Reduce the heat to low, then stir in the shredded sharp cheddar and Dijon mustard until the cheese is fully melted and the soup looks glossy.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest cheese melt, keep the heat on low after reducing temperature—high heat can make cheddar look grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of milk or broth if needed. Freezing is not recommended because dairy-based soups can separate after thawing. For a lighter option, use half-and-half instead of whole milk and heavy cream, keeping the cheese amount the same for structure and flavor.