Description

A velvety, comforting soup loaded with tender potatoes, vibrant broccoli florets, and gooey cheese melted into a rich, savory broth. Ready in under an hour, it’s the ultimate cozy bowl for chilly days or anytime you crave a hug in a bowl!

Ingredients

Scale

For the Soup Base

2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups (960 ml) low-sodium chicken or vegetable broth
3 cups (about 2 large) russet potatoes, peeled and cut into ½″ cubes
1 cup whole milk (or half-and-half for extra richness)
1 cup heavy cream

For the Veggies & Cheese

3 cups broccoli florets, cut into bite-size pieces
2 cups (200 g) shredded sharp cheddar cheese
1 tsp Dijon mustard (optional, for depth)
½ tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste

Optional Garnish

Crispy bacon bits or diced ham
Chopped chives or green onions
Extra shredded cheese
Crusty bread or warm dinner rolls

Instructions

1️⃣ Sauté the aromatics
: In a large heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.

2️⃣ Make the roux
: Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes, until it turns pale golden and smells toasty. This will thicken the soup.

3️⃣ Add broth and potatoes
: Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring to a gentle boil, then add the diced potatoes. Reduce heat to a simmer and cook, uncovered, until the potatoes are tender when pierced with a fork, about 12–15 minutes.

4️⃣ Blend (optional)
: For a creamier texture, use an immersion blender to purée about half the soup right in the pot, leaving some chunks for body. Alternatively, transfer 3 cups of the soup to a blender, pulse until smooth, and return to the pot.

5️⃣ Cook the broccoli
: Stir in the broccoli florets, milk, and cream. Simmer gently until the broccoli is bright green and tender, about 5–7 minutes—you want it cooked through but not mushy.

6️⃣ Melt in the cheese
: Reduce heat to low. Whisk in the shredded cheddar a handful at a time, stirring until each addition is fully melted. Stir in Dijon mustard and smoked paprika, if using. Season with salt and plenty of black pepper to taste.

7️⃣ Serve and garnish
: Ladle the soup into bowls. Top with bacon bits or diced ham, a sprinkle of chives, and extra cheese if you like. Serve hot with crusty bread or rolls for dipping.

Notes

Make-ahead: The soup can be made through step 5, cooled, and refrigerated up to 2 days. Reheat gently over low heat, then proceed to step 6.
Thicker soup: Mash a few more potato chunks against the side of the pot or add an extra tablespoon of flour in step 2.
Veggie boost: Stir in chopped carrots or celery along with the onions in step 1.
Dairy-free option: Substitute milk and cream with full-fat coconut milk and use a dairy-free cheddar alternative.
Extra protein: Add cooked shredded chicken or diced, roasted sausage when you add the broccoli.

Prep Time: 10 min
Cook Time: 40 min