Description
This creamy and comforting Broccoli Cheddar Potato Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, savory broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and serves 8, making it ideal for family dinners or meal prepping.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (or vegetable broth to keep vegetarian)
- 1/2 teaspoon kosher salt
Vegetables and Dairy
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
Thickening and Seasoning
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté 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 Potatoes: Add the peeled and cubed potatoes, chicken broth, and kosher salt to the pot. Bring to a boil, then reduce the heat to maintain a rolling simmer. Cook for about 8 minutes or until the potatoes are soft and easily pierced with a fork.
- Blend Potatoes: Using an immersion blender, blend the potatoes and broth to your desired consistency, leaving some chunks for texture, or mash the potatoes with a potato masher if preferred.
- Add Broccoli and Milk: Stir in the broccoli florets and whole milk. Bring the soup back to a boil, then reduce the heat to a simmer. Cook for 5-7 minutes until the broccoli is tender but still al dente.
- Thicken and Add Cheese: Toss the shredded cheddar cheese with the flour to prevent clumping. Add the cheese to the soup in batches of 1 cup, stirring each time until melted before adding the next batch.
- Season and Serve: Season the soup with freshly ground black pepper and additional salt as needed. Stir well and serve hot.
Notes
- To make the soup vegetarian, substitute chicken broth with vegetable broth.
- For a creamier texture, you can use half-and-half instead of whole milk.
- Use sharp cheddar cheese for more pronounced flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Reheat gently over low heat to avoid curdling the milk and cheese.
- Use an immersion blender carefully to avoid splattering hot soup.
