Broccoli, Potatoes, and Cheddar Soup
This creamy broccoli, potato, and cheddar soup is quick to make on the stovetop and delivers comforting, cheesy flavor. It’s easy to adapt with vegetable broth for a vegetarian version and blends to your preferred texture for a smooth or slightly chunky bowl.
Equipment
- Large Dutch oven
- Immersion blender (optional)
- Potato masher (optional)
Ingredients
- 1 tablespoon butter
- 1 medium yellow onion chopped
- 3 large white potatoes peeled and cubed
- 4 cups chicken broth use vegetable broth to keep vegetarian
- 1/2 teaspoon kosher salt
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the chopped onion and sauté, stirring occasionally, until it becomes soft and translucent, about 4–5 minutes.
- Stir in the peeled, cubed potatoes, chicken broth, and kosher salt. Bring the mixture to a boil, then lower to a lively simmer and cook until the potatoes are fork-tender, about 8 minutes. Purée some or all of the potatoes with an immersion blender for a smoother texture, or mash them lightly with a potato masher if you prefer some chunks.
- Add the broccoli florets and the milk, raise the heat until the pot briefly returns to a boil, then reduce to a gentle simmer. Cook until the broccoli is just tender but still bright, about 5–7 minutes.
- Toss the shredded cheddar with the flour to coat, then add the cheese to the soup in 1-cup increments, stirring after each addition until it melts and blends smoothly. Season with freshly ground black pepper and more salt to taste before serving.