Creamy Potato Broccoli Cheese Soup Made Simple
A creamy and hearty broccoli potato cheese soup made with sharp cheddar, tender vegetables, and a rich, satisfying texture. Perfect for cozy nights and easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1.5 lbs broccoli florets
3 medium Yukon gold or russet potatoes, peeled and cubed
2 carrots, diced (optional)
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable or chicken broth
½ tsp dried thyme
½ tsp salt
¼ tsp pepper
3 tbsp butter (divided)
1 tbsp olive oil
3 tbsp all-purpose flour
2 cups whole milk or half-and-half
2 cups shredded sharp cheddar cheese
Pinch of nutmeg (optional)
Additional broth or milk, as needed
Instructions
- In a large pot, heat 2 tbsp butter and olive oil. Sauté onion and garlic until soft.
- Add carrots (if using), potatoes, and broccoli. Stir well.
- Pour in broth, add thyme, salt, and pepper. Simmer for 15–20 minutes until vegetables are tender.
- Optional: Blend part of the soup for a smoother texture.
- In a saucepan, melt 1 tbsp butter. Whisk in flour and cook 1 minute. Slowly add milk, whisking until thickened.
- Add milk mixture to soup pot. Stir to combine.
- Reduce heat to low and stir in cheddar cheese until melted. Adjust seasoning as needed.
- Serve hot with bread or garnish with extra cheese.
Notes
Use fresh-grated cheese for best texture. Adjust thickness by blending or adding more liquid.