Potato Broccoli Cheese Soup

5 from 13 votes

Potato Broccoli Cheese Soup is creamy and hearty, packed with broccoli, golden potatoes, and extra veggies. It’s perfect for chilly days, whether served in a sourdough bread bowl or alongside dinner rolls.

Prep Time45

Cook Time30

Total Time1 15

Course: Soup, Vegetarian

Cuisine: American

Keyword: broccoli potato soup, Potato Broccoli Cheese Soup

Servings: servings

Author: Chelsea Lords

Cost: $9.41

Equipment

Ingredients

6 tablespoons unsalted butter divided
3 cups mirepoix see note 1
1 tablespoon minced garlic
3 cups diced baby gold potatoes (1 pound)
1/4 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/8 teaspoon ground cayenne pepper optional
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups chicken stock or vegetable broth
3 cups finely chopped broccoli florets fresh or frozen; thaw if using frozen
1/3 cup flour
3 cups whole milk
2 packed cups freshly shredded sharp Cheddar cheese
Hearty buttered bread or rolls, for serving

US - Metric

Instructions

In a large pot over medium heat, melt 2 tablespoons of butter. Add diced mirepoix—carrots, celery, and onion—and season with a pinch of salt and pepper. Sauté for 7–9 minutes, then add the garlic and sauté for another 30 seconds.
Add the diced potatoes, thyme, paprika, ground mustard, cayenne pepper, salt & pepper. Sauté over medium heat for 2 minutes. Pour in 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally and promptly replacing the lid, until the potatoes are mostly tender. Stir in 3 cups finely chopped broccoli and cook, uncovered, for another 4–5 minutes, or until all the vegetables are tender and the potatoes are easily pierced with a fork.
In a separate medium pot, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, whisking constantly, for 1–2 minutes. While whisking briskly, gradually pour in the milk. Continue whisking until smooth. Season with a tiny pinch of salt & pepper, then cook, whisking very frequently, until nicely thickened (you’ll know it’s ready when you run your finger across the back of a wooden spoon and the line stays clean).
Stir the milk mixture into the soup over low heat. Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but don’t let it boil. Once nice and thick, turn off the heat and add the Cheddar one handful at a time, stirring gently between each addition until completely melted. Taste and adjust the salt & pepper as needed. The flavors should really sing!
Ladle the soup into bread bowls or regular bowls. If you’re not using bread bowls, serve with warm buttered bread or rolls. Enjoy!

Video

Notes

Note 1: You can make your own mirepoix by finely dicing 1 cup yellow onion, 1 cup celery, and 1 cup carrots. This is approximately 1 small onion, 3 stalks of celery, and 3 carrots.

Storage: Refrigerate leftover soup for 3–4 days. Avoid freezing, as the milk and cheese may separate and become grainy. To reheat, place soup in a pot and heat over medium-low. Stir frequently and avoid boiling.

Nutrition