Potato Broccoli Cheese Soup

5 from 10 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

Large pot

Ingredients

6 tablespoons unsalted butter divided
3 cups mirepoix see note 1
1 tablespoon minced garlic
3 cups diced baby gold potatoes
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 stock
3 cups finely chopped broccoli florets
1/3 cup flour
3 cups whole milk
2 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 along with thyme, paprika, ground mustard, cayenne pepper, salt, and pepper. Sauté for 2 minutes over medium heat. Pour in 4 cups of chicken stock and increase the heat to high. Bring to a boil, then reduce to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until the potatoes are mostly tender. Stir in 3 cups of finely chopped broccoli and sauté for another 4–5 minutes, until all the vegetables are tender, and the potatoes can be easily pierced with a fork.
In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Once melted, add the flour and cook while whisking constantly for 1 minute. Gradually whisk in the milk, continuing until the mixture thickens and is free of lumps. Season with a pinch of salt and pepper. Cook, whisking constantly, until thickened.
Stir milk mixture into soup over low heat. Turn off the heat and add in the Cheddar cheese. Stir until melted. Season a final time with salt and pepper; taste and adjust to personal preference.
Serve the soup with a ladle in either bread bowls or regular bowls, and garnish with fresh chives if you like. If you’re not using bread bowls, pair it with hearty buttered bread or rolls for a delightful meal. Enjoy!

Video

Notes

Note 1: You can make your own mirepoix by mincing 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