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Creamy Broccoli Potato Cheese Soup

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This velvety, cheesy soup combines tender broccoli, creamy potatoes, and sharp cheddar for the ultimate cozy fall dinner. Quick to make and endlessly adaptable, it’s pure comfort in a bowl and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced (about 12 oz)
  • 4 cups broccoli florets, fresh or frozen (about 12 oz)
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1 cup water
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/2 cup shredded mozzarella cheese (2 oz, optional)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Chopped fresh parsley (optional garnish)
  • Extra shredded cheese (optional garnish)
  • Croutons or crispy bacon bits (optional garnish)

Instructions

  1. Peel and dice the potatoes into small cubes (about 1/2 inch). Chop the broccoli into florets if using fresh. Dice the onion and mince the garlic.
  2. Heat butter and olive oil in a large soup pot over medium heat. Add diced onion and cook until softened and translucent, 5-6 minutes. Stir in garlic and cook for 1 minute.
  3. Add cubed potatoes and broccoli florets. Stir to coat in the onion mixture and cook for 3-4 minutes.
  4. Pour in vegetable broth and water. Bring to a boil over medium-high heat, then reduce heat and simmer gently for 15-18 minutes, until potatoes are fork-tender and broccoli is soft.
  5. Remove pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy, leaving a few small broccoli pieces for texture if desired. If using a regular blender, blend in batches.
  6. Return pot to low heat. Stir in milk, salt, pepper, smoked paprika, and nutmeg. Simmer gently for 4-5 minutes, stirring often. Do not boil.
  7. Gradually sprinkle in shredded cheddar and mozzarella, stirring constantly until melted and soup is smooth. Turn off heat once cheese is fully incorporated. Taste and adjust seasoning as needed.
  8. Ladle soup into bowls. Garnish with fresh parsley, extra cheese, croutons, or crispy bacon bits. Serve hot.

Notes

For a chunkier texture, blend only part of the soup. If too thick, add extra milk or water; if too thin, simmer uncovered or blend in more potato. Shred your own cheese for best texture. For dairy-free, use unsweetened almond or oat milk and dairy-free cheddar. Soup freezes well for up to 2 months. Always add cheese off heat to prevent clumping.

Nutrition

Keywords: broccoli cheese soup, creamy potato soup, fall dinner, comfort food, easy soup recipe, vegetarian, gluten-free, cheddar soup, autumn recipes, weeknight dinner

Find it online: https://lucydishes.com/creamy-broccoli-potato-cheese-soup-recipe-best-easy-fall-dinner/