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A speckled white ceramic bowl filled with creamy broccoli potato cheese soup, topped with shredded melted cheddar cheese, fresh broccoli florets, diced potatoes, and fresh thyme sprigs, with a second bowl and linen napkin in the background.

Broccoli Potato Cheese Soup

A rich, comforting bowl of golden soup filled with tender potatoes, bright broccoli, and a velvety sharp cheddar cheese sauce. Perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups broccoli florets Chopped into bite sized pieces
  • 3 large russet potatoes Peeled and diced
  • 2 cups sharp cheddar cheese Freshly grated from a block
  • 4 cups chicken broth Or vegetable broth
  • 2 cups whole milk Room temperature
  • 1 tablespoon fresh thyme Chopped for garnish
  • 2 tablespoon unsalted butter For sautéing
  • 1 medium yellow onion Finely diced
  • 3 tablespoon all purpose flour To thicken the base

Equipment

  • 1 Large Heavy Pot For simmering the soup evenly
  • 1 Wooden Stirring Spoon For mixing the cheese gently
  • 1 Cheese grater For grating fresh cheddar
  • 1 Chef Knife For chopping vegetables safely
  • 1 Ladle For serving hot portions

Method
 

  1. Melt the butter in a large heavy pot and sauté the diced onions until they are soft and translucent.
  2. Stir the flour into the onions to create a paste, then slowly whisk in the chicken broth.
  3. Add the diced potatoes to the pot, cover with a lid, and simmer for ten minutes until tender.
  4. Drop the broccoli florets into the hot broth and cook for five minutes until they turn bright green.
  5. Pour the whole milk into the pot and reduce the heat to prevent the delicate dairy from boiling.
  6. Blend one cup of the tender vegetables until smooth, then return the puree to the pot to thicken.
  7. Remove the pot from the heat completely and slowly sprinkle in the grated cheddar while stirring constantly.
  8. Ladle the hot soup into bowls and garnish with extra cheddar cheese and fresh thyme before serving.

Notes

Always remove the pot from the heat completely before stirring in your grated cheese to prevent the dairy from separating and curdling.