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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup made with a quick roux (butter + flour) for a thick, spoonable texture, plus tender Yukon gold chunks and bright broccoli. Finished with sharp cheddar and Dijon for a smooth cheesy broth.
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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
  

Soup base
  • 3 cup broccoli florets Cut small for even cooking.
  • 2 lb Yukon gold potatoes Peel and cube.
  • 1 onion Dice small.
  • 3 clove garlic Minced.
  • 4 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 2.5 cup shredded sharp cheddar Shred fresh if possible for best melt.
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • salt and pepper to taste Season at the end to adjust.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, stirring until softened.
  2. Add the garlic and flour to the pot. Cook for 1-2 minutes, stirring, to remove the raw flour taste.
Build the soup
  1. Gradually whisk in the chicken broth, whole milk, and heavy cream. Scrape the bottom of the pot to dissolve any browned bits.
  2. Add the Yukon gold potatoes and smoked paprika to the pot. Bring to a simmer.
Cook and partially mash
  1. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes in the pot to thicken the soup.
Cook broccoli
  1. Add the broccoli florets to the pot. Cook for 5-6 minutes until the broccoli is bright green and tender-crisp.
Finish with cheddar
  1. Reduce the heat to low. Stir in the shredded sharp cheddar and Dijon mustard until fully melted and smooth.
  2. Season with salt and pepper to taste. Stir and serve hot.

Notes

For the smoothest cheese melt, keep heat on low once you add the cheddar and stir until no shreds remain. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or milk if it thickens. Freezing isn’t recommended because dairy-based soups can separate after thawing. For a dairy-light swap, use half-and-half in place of whole milk and reduce cheddar slightly to keep the texture stable.