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One-Pot Broccoli Potato Cheese Soup

A close-up of a white bowl filled with creamy broccoli potato cheese soup, topped with fresh broccoli florets and shredded cheese.
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A creamy and hearty one-pot soup featuring tender potatoes and broccoli in a rich cheddar cheese sauce. Perfect for a comforting weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups peeled and diced potatoes (about 2 medium)
  • 1 cup broccoli florets (about 1/2 small head)
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
  4. Add broccoli florets to the pot. Cook for another 5 minutes, or until broccoli is tender-crisp.
  5. Reduce heat to low. Stir in milk and shredded cheddar cheese until the cheese is melted and the soup is smooth. Do not boil after adding cheese.
  6. Season with salt and black pepper to taste.
  7. Serve hot.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the pot with your spoon, or simmer uncovered for a few extra minutes.
  • This soup freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop, adding a splash of milk if needed.
  • You can substitute vegetable broth for chicken broth for a vegetarian option.

Nutrition

Find it online: https://delicerecipe.com/broccoli-potato-cheese-soup/