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A beautiful, close-up macro shot of Cheesy Broccoli Potato Soup in a white bowl, showing its creamy texture and rich ingredients on a dark wooden table.

Cheesy Broccoli Potato Soup: The Ultimate Comfort in a Bowl

This Cheesy Broccoli Potato Soup recipe guides you to create a hearty, creamy, and visually stunning masterpiece. Loaded with tender potatoes, broccoli, and sharp cheddar, it's the ultimate comfort food for any enthusiastic home cook.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter (57g)
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour (30g)
  • 4 cups Chicken or Vegetable Broth (960ml)
  • 2 lbs Russet Potatoes (900g), peeled and cubed
  • 1 lb Broccoli Crowns (450g), cut into bite-sized florets
  • 1 cup Heavy Cream (240ml)
  • 8 oz Sharp Cheddar Cheese (225g), freshly shredded
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • Fresh Parsley for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Immersion blender Or a standard blender
  • 1 Box Grater

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle with flour and stir constantly for 2 minutes to form a roux.
  2. Slowly whisk in the broth until smooth. Add cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  3. Use an immersion blender to pulse the soup a few times directly in the pot until it's partially creamy but still has chunks of potato.
  4. Reduce heat to low and stir in the broccoli florets. Cook for 5-7 minutes until tender-crisp. Turn off the heat. Stir in the heavy cream, then slowly add the shredded cheddar cheese, stirring until melted and smooth. Garnish with fresh parsley and extra cheddar before serving.

Notes

Shred Your Own Cheese: For the creamiest result, always start with a block of sharp cheddar to avoid the graininess from pre-shredded cheese.
Don't Boil the Cheese: Always add the cream and cheese off the heat to prevent curdling.
Control the Texture: Use the immersion blender sparingly to maintain a hearty, chunky texture in contrast to the creamy base.