Description
This one-pot Broccoli Cheddar Potato Soup delivers velvety richness and cozy, baked-potato vibes in about 40 minutes. Sharp cheddar, tender potatoes, and vibrant broccoli make it a hearty, family-friendly staple—no condensed soup required.
Ingredients
Units
Scale
Soup Base
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 3 cups broccoli florets (cut bite-size)
- 3 cups chicken broth (low-sodium)
Dairy & Cheese
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded (freshly shredded for best melt)
Seasoning
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Optional Toppings
- crispy cooked bacon, crumbled
- extra shredded cheddar
- chopped chives
Instructions
- Sauté aromatics: In a large Dutch oven over medium heat, melt butter. Add onion and cook 3–4 minutes until translucent. Stir in garlic; cook 1 minute until fragrant.
- Simmer potatoes: Add chicken broth and diced potatoes. Bring to a boil, reduce to a gentle simmer, cover, and cook 10–12 minutes until fork‑tender. For a thicker soup, lightly mash ~1/4 of the potatoes in the pot.
- Add broccoli & dairy: Stir in broccoli, milk, and cream. Simmer gently (do not boil) 5–8 minutes until broccoli is tender and soup is hot.
- Finish with cheese: Remove from heat. Gradually add cheddar by handfuls, stirring until completely melted and smooth. Season to taste with salt and black pepper.
- Serve: Ladle into bowls and top with bacon, extra cheese, and chives if desired. Serve immediately.
Notes
Keep the heat gentle after adding milk and cream to prevent curdling. Always shred cheese from a block for the smoothest texture. Leftovers thicken as they cool—thin with a splash of broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Cuisine: American
Nutrition
- Calories: 480
- Fat: 34
- Saturated Fat: 21
- Carbohydrates: 28
- Protein: 18
