Broccoli Cheddar Potato Soup (One-Pot Recipe)

Broccoli Cheddar Potato Soup

Broccoli cheddar potato soup should be creamy and easy to ladle, with tender potato cubes, green broccoli florets, and small pieces of carrot in every bowl. This one-pot version uses whole milk and a modest flour-thickened base rather than heavy cream.

The potatoes simmer first because they take longer to cook than the broccoli. Add the florets once the potatoes are nearly tender, then stir in the cheddar gradually off the heat so it melts into the broth without clumping.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Serves: 6

Ingredients for Broccoli Cheddar Potato Soup

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced (150g)
• 2 medium carrots, peeled and diced small (120g)
• 2 ribs celery, diced small (80g)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (30g)
• 4 cups low-sodium chicken broth, or vegetable broth for a vegetarian version
• 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes (680g)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups whole milk
• 4 cups fresh broccoli florets, cut into small bite-size pieces (280g)
• 2 cups freshly shredded sharp cheddar (225g)

How to Make Broccoli Cheddar Potato Soup

1. Prepare the vegetables: Dice the onion, carrots, and celery small. Keep the potato cubes roughly the same size, and cut any large broccoli florets into bite-size pieces.
2. Soften the vegetables: Melt the butter in a heavy-bottomed 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5 to 7 minutes, until they begin to soften and the onion turns translucent at the edges. Stir in the garlic just until fragrant.
3. Make the base: Sprinkle the flour over the vegetables and stir to coat them. Cook briefly, stirring, then pour in the broth gradually while stirring until the flour blends into a smooth base.
4. Simmer the potatoes: Add the potatoes, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer mostly uncovered for about 10 to 15 minutes, stirring regularly and scraping the bottom of the pot to prevent sticking. Start checking after 10 minutes; the potatoes should be nearly fork-tender but still hold their shape.
5. Add the broccoli and milk: Stir them in and keep the soup at a gentle simmer over low to medium-low heat. Cook for about 4 to 7 minutes, checking the broccoli after 4 minutes. The potatoes should be easily pierced with a fork, and the broccoli should be tender but still distinct.
6. Melt in the cheddar: Turn off the heat or reduce it to very low. Stir in the cheddar a small handful at a time, letting each addition melt before adding more. Do not let the soup boil after the cheese goes in.
7. Adjust and serve: For a thicker broth, mash a few potato pieces against the side of the pot, leaving most intact. The soup should coat a spoon but still flow easily from a ladle. Taste and adjust the seasoning, then let it settle for a few minutes before serving. If it is too thick, stir in warm broth or milk a splash at a time.

How to Keep the Soup Creamy

Adding broth gradually helps the flour blend without lumps. Freshly shredded cheddar also melts more evenly than pre-shredded cheese. Keep the pot off the heat or over very low heat as you add it: boiling after the cheese goes in can leave the broth grainy or the cheese clumped.

Can You Use Frozen Broccoli?

Yes. Add frozen broccoli after the potatoes are nearly tender, as you would fresh broccoli, but check it early. It may soften faster and finish less firmly than fresh florets, so use tenderness rather than the suggested cooking time as your guide.

Serving and Storing the Soup

Serve in bowls or family-style from the pot, with toasted sourdough or another bread alongside. Chives or sliced green onions are optional toppings.

Cool leftovers and refrigerate promptly in a covered container for up to about 3 days. Reheat gently on the stovetop over low heat, stirring regularly. Add a splash of broth or milk if the soup has thickened, and avoid a hard boil.

Freezing is not ideal if you want to keep the original texture: the dairy may separate and the potatoes may soften. If you freeze leftovers, expect those changes and thaw and reheat gently.

For another cheese-forward soup, try Apple Cheddar Sweet Potato Soup. For a different creamy vegetable soup, see Creamy Roasted Cauliflower Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings: 400 calories, 16g protein, 23g fat, and 34g carbohydrates. Approximate nutrition per 100g: 80 calories, 3g protein, 5g fat, and 7g carbohydrates. Values vary with the broth, milk, and cheddar used.