Classic Cheesy Potato Broccoli Soup
Classic Cheesy Potato Broccoli Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 cups milk, whole or 2%
For the Broccoli and Cheese
- 2 cups broccoli florets, fresh or frozen
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
- 1/4 cup extra shredded cheddar cheese
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, then add the diced potatoes. Reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min
- 5
Pour in the milk and add the broccoli florets. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min
- 6
Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min
- 7
Serve the soup hot, garnished with chopped fresh chives and extra shredded cheddar cheese, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cheesy Potato Broccoli Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 cups milk, whole or 2%
For the Broccoli and Cheese
- 2 cups broccoli florets, fresh or frozen
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
- 1/4 cup extra shredded cheddar cheese
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, then add the diced potatoes. Reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min - 5
Pour in the milk and add the broccoli florets. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min - 6
Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 3 min - 7
Serve the soup hot, garnished with chopped fresh chives and extra shredded cheddar cheese, if desired.
⏱️ 3 min