The Best Cheddar Broccoli Potato Soup Recipe
Make this creamy, comforting Cheddar Broccoli Potato Soup from scratch. This recipe delivers big flavor with simple steps for a perfect weeknight dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 large russet potatoes, peeled and diced into 1/2 inch pieces
- 1 pound fresh broccoli florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups whole milk or half-and-half
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces Monterey Jack cheese, freshly grated
- Optional: 4 slices cooked bacon, crumbled, for topping
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux.
- Slowly whisk in the broth until the mixture is smooth. Add the diced potatoes, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the potatoes start to become tender.
- Add the broccoli florets to the pot. Continue to simmer, partially covered, for another 5 to 7 minutes, until the broccoli is tender-crisp.
- Reduce the heat to the lowest setting. Stir in the milk or half-and-half. Do not let the soup boil after adding the dairy.
- Remove the pot from the heat. Gradually add the grated cheddar and Monterey Jack cheese, stirring constantly until the cheese is fully melted and the soup is smooth. Stirring off the heat prevents the cheese from becoming grainy.
- Taste and adjust seasoning if needed. Serve hot, topped with crumbled bacon if desired.
Notes
- For the creamiest texture, always grate your cheese fresh from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- If you prefer a thicker soup, mash about 1 cup of the potatoes against the side of the pot before adding the cheese, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup before adding the cheese.
- This recipe works well with smoked Gouda instead of Monterey Jack for a deeper flavor.
- For a weeknight meal, you can use frozen broccoli florets; add them at the same time as the fresh ones.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 7
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 4
- Protein: 18
- Cholesterol: 75