Broccoli Cheese Potato Soup
A thick, one-pot comfort soup that combines starchy russet potatoes with tender broccoli and sharp cheddar melted in off the heat for a smooth, velvety finish.
Equipment
- Dutch oven - or heavy soup pot
- Box grater - for grating cheese from a block
- Immersion blender - (optional) for a creamier texture
- Soup Ladle
Ingredients
- 4 tablespoons unsalted butter - 57g
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 cloves garlic - minced
- 1/4 cup all-purpose flour - 30g
- 4 cups chicken broth - 960ml, low-sodium; use vegetable broth for vegetarian
- 2 cups whole milk - 480ml
- 1 cup heavy cream - 240ml
- 1.5 lbs russet potatoes - 680g, about 3 medium, peeled and diced into 1/2-inch pieces
- 4 cups broccoli florets - 280g, about 1 large head, chopped small
- 3 cups sharp cheddar cheese - 340g, freshly grated from a block
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon salt - or to taste
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a Dutch oven over medium heat, then cook the diced onion for 4 to 5 minutes until soft and translucent. Add the garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onion and garlic and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
- Slowly whisk in the chicken broth until smooth, then whisk in the milk and heavy cream. Bring to a gentle simmer.
- Add the diced potatoes, cover, and simmer for about 15 minutes until fork-tender and the smallest pieces begin to break down.
- Stir in the broccoli and simmer uncovered for 5 to 7 minutes until bright green and just tender.
- Stir in the smoked paprika, nutmeg, Dijon mustard, salt, and pepper. Taste and adjust the salt before adding cheese.
- For a creamier texture, pulse an immersion blender a few times, blending only about a third of the soup and leaving plenty of chunks. Skip for a fully chunky soup.
- Turn off the heat and let the soup stop bubbling, then stir in the grated cheddar a handful at a time until fully melted and smooth.
- Ladle into bowls while hot and top with extra cheddar or cracked pepper. Serve with crusty bread.
Notes
- Grate the cheese fresh from a block; pre-shredded cheese is coated in anti-caking starch that makes the soup grainy.
- Always add the cheese off the heat. If the pot is still boiling, the cheddar will seize into stringy clumps.
- Cut the potatoes into even 1/2-inch pieces so they cook at the same rate.
- Use low-sodium broth so you can control the salt, since the cheese adds saltiness at the end.
- For a vegetarian version, swap the chicken broth for vegetable broth with no other changes.
- Make it gluten-free by replacing the flour with 1 tablespoon of cornstarch whisked into the milk.
- Add 2 diced carrots and a rib of celery with the onion for more color and sweetness.
- If the soup gets too thick as it sits, whisk in a splash of warm broth or milk to loosen it.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended because the dairy separates.
- Reheat gently over low heat, stirring often, and never let it come to a hard boil.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 26gProtein: 16gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 720mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 25IUVitamin C: 72mgCalcium: 34mgIron: 8mg
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