Creamy Broccoli & Cheddar Potato Soup
This creamy classic combines three winter dinner heroes: potatoes, broccoli, and melted cheddar cheese. It’s thick, hearty, and guaranteed to satisfy even the pickiest eaters. A perfect winter soup recipe for nights when you want something fast, familiar, and ultra cozy. Leftovers reheat beautifully too.
Creamy Broccoli & Cheddar Potato Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon mustard powder (optional, enhances cheese flavor)
3 cups broccoli florets, chopped small
1 1/2 cups whole milk (or half-and-half for richer version)
1 1/2 cups shredded sharp cheddar cheese
¼ cup grated Parmesan cheese (optional, for depth)
Optional garnish: extra cheddar, black pepper, crumbled bacon, or chopped green onions
Directions
- In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute more.
- Add diced potatoes, broth, salt, pepper, and mustard powder. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes, until potatoes are fork-tender.
- Add chopped broccoli and simmer for another 5 to 7 minutes until bright green and tender.
- Use an immersion blender to partially blend the soup, leave some chunks for texture.
- Reduce heat to low. Stir in milk, then cheddar and Parmesan. Stir until melted and smooth. Do not boil after adding cheese.
- Taste and adjust seasoning. Serve with your favorite garnishes.
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