Description
This creamy Broccoli Cheddar Potato Soup is a comforting, hearty dish perfect for chilly days. With tender potatoes blended into a smooth base, tender-crisp broccoli, and rich cheddar cheese, this soup offers a delicious blend of flavors and textures in every spoonful. It is easy to prepare in about 30 minutes and serves 8 people, making it ideal for family meals or entertaining.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (use vegetable broth for a vegetarian version)
- 1/2 teaspoon kosher salt
Vegetables and Dairy
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
Thickener and Seasoning
- 2 tablespoons all-purpose flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté the onions: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
- Cook the potatoes: Add the peeled and cubed potatoes, chicken broth, and kosher salt to the pot. Bring to a boil, then reduce heat to a rolling simmer. Cook the potatoes for about 8 minutes or until they are soft and easily pierced with a fork.
- Blend the base: Using an immersion blender, pulse the potato and broth mixture to your desired consistency; you can leave some chunks if preferred. Alternatively, mash the potatoes with a potato masher for a chunkier texture.
- Add broccoli and milk: Stir in the broccoli florets and whole milk. Bring the mixture to a boil again, then reduce to a simmer. Cook for 5-7 minutes, or until the broccoli is tender but still al dente.
- Incorporate cheese thickener: Toss the shredded cheddar cheese with flour to prevent clumping. Gradually add the cheese and flour mixture to the soup, one cup at a time, stirring continuously until each addition is fully melted and incorporated before adding the next.
- Season and finish: Season the soup with freshly ground black pepper and adjust salt to taste. Stir well and remove from heat. Serve hot for a comforting meal.
Notes
- To make this soup vegetarian, substitute chicken broth with vegetable broth.
- For a smoother soup, blend the mixture longer with the immersion blender.
- If the soup becomes too thick after adding cheese, thin it out with a little extra milk or broth.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Using freshly grated cheddar cheese yields the best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
