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Cheddar Broccoli Potato Soup

Cheddar broccoli potato soup simmers Yukon Gold potatoes and broccoli in a creamy broth until tender, then gets finished with sharp cheddar stirred in off the heat. The result is a hearty soup with soft vegetables and a smooth, cheesy texture.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups broccoli chopped florets and peeled stems
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 6-quart pot

Method
 

  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the onion and carrot and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth.
  5. Stir in the potatoes, salt, and pepper, then bring to a boil.
  6. Reduce the heat to maintain a gentle simmer, cover, and cook for 10 minutes.
  7. Stir in the broccoli and milk, then simmer uncovered for 8 to 10 minutes, stirring occasionally, until the potatoes are fork-tender and the broccoli is tender.
  8. Remove the pot from the heat and stir in the cheddar a handful at a time until melted and smooth.

Notes

For a smooth soup, stir in the cheddar after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.