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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup with tender Yukon gold potatoes and broccoli florets in a thick, melty cheddar broth. Simmered, partially mashed for body, then finished by stirring in cheddar until it turns glossy and smooth.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 3 cups broccoli florets, cut small
Yukon gold potatoes
  • 2 lb Yukon gold potatoes, peeled and cubed
Onion
  • 1 onion, diced
Garlic
  • 3 cloves garlic, minced
Chicken broth
  • 4 cups chicken broth
Whole milk
  • 1 cup whole milk
Heavy cream
  • 1 cup heavy cream
Butter
  • 3 tbsp butter
Flour
  • 3 tbsp flour
Shredded sharp cheddar
  • 2.5 cups shredded sharp cheddar
Dijon mustard
  • 1 tsp Dijon mustard
Smoked paprika
  • 0.5 tsp smoked paprika
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build the base
  1. Melt the butter in a large pot and sauté the diced onion for 4 minutes until softened and fragrant, stirring occasionally.
  2. Add the minced garlic and flour, and cook for 1-2 minutes to remove the raw flour taste, scraping the bottom as needed.
  3. Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream until smooth.
  4. Add the cubed Yukon gold potatoes and smoked paprika to the pot, stirring to coat.
Simmer and thicken
  1. Simmer over medium heat for 15-18 minutes until the potatoes are tender, stirring occasionally.
  2. Mash some of the potatoes in the pot with a spoon or masher to thicken the soup, leaving some chunks for texture.
Finish with cheese
  1. Add the broccoli florets and cook for 5-6 minutes until bright green and tender-crisp.
  2. Reduce the heat to low, then stir in the shredded sharp cheddar and Dijon mustard until fully melted and glossy.
  3. Season with salt and pepper to taste, stirring until evenly incorporated and the flavor is balanced.

Notes

For the smoothest cheese melt, keep the heat low when adding cheddar and stir until glossy. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid separating. Freeze yes, but expect a slightly grainier texture after thawing—stir vigorously while reheating. For a lighter option, use half-and-half instead of the heavy cream and reduce cheddar slightly.