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A creamy bowl of Cheddar Broccoli Potato Soup, perfect as a comforting featured image for a soup recipe.

Amazing Cheddar Broccoli Potato Soup

This creamy and flavorful cheddar broccoli potato soup is made with Yukon Gold potatoes, sharp cheddar cheese, and fresh broccoli florets. The soup is thickened with a touch of heavy cream and seasoned with nutmeg, salt, and pepper for a comforting and satisfying meal. This recipe avoids common pitfalls like gummy textures or curdled cheese by employing key techniques for managing starch, acidity, and fat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth low sodium preferred
  • 1.5 pounds Yukon Gold potatoes, peeled and cubed
  • 1 large head of broccoli, cut into florets
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Cooked bacon crumbles for garnish
  • Optional: Sour cream for garnish
  • Optional: Chopped chives for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender (optional)
  • Regular blender (optional)
  • Ladle
  • Bowls

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Build the Broth Base: Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  3. Incorporate the Broccoli: Add the broccoli florets to the pot and cook for 5-7 minutes, or until they are tender-crisp. Adjust cooking time to your preference.
  4. Blend for Creaminess (Optional): For an ultra-smooth soup, use an immersion blender to partially blend the soup. Alternatively, carefully transfer about 2 cups of the soup to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids! Leave some chunky bits for added texture if desired.
  5. Cheese Integration: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it is completely melted and smooth. Do not let the soup boil at this stage.
  6. Cream Enrichment: Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with cooked bacon crumbles, sour cream, or chopped chives, if desired.

Notes

For best results, use freshly shredded cheddar cheese. Avoid pre-shredded cheese, as it contains cellulose that can prevent proper melting. Yukon Gold potatoes are recommended for their lower starch content and creamy texture. Adjust the cooking time of the broccoli to your preference. You can also add a pinch of red pepper flakes for a little heat. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.