Easy Potato Broccoli Cheddar Soup
This easy Potato Broccoli Cheddar Soup is thick, creamy and full of tender potatoes, fresh broccoli and plenty of melted sharp cheddar cheese. The potatoes help naturally thicken the soup, while the broccoli keeps it hearty without making it too heavy. A little cream brings everything together.I like leaving some pieces of potato and broccoli in the soup rather than blending it completely smooth. It gives every spoonful a bit more texture. Finish each bowl with pumpkin seeds and a light sprinkle of black nigella seeds for a little crunch and extra savoury flavour.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Immersion blender
- Cheese grater
- Ladle
- Soup bowls
Ingredients
- 2 tablespoons butter
- 1 yellow onion medium sized finely diced
- 3 cloves garlic minced
- 4 Yukon Gold potatoes medium sized, peeled and cut into small cubes
- 4 cups chicken broth
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 2½ cups broccoli florets cut into small pieces
- 1 cup heavy cream or half-and-half
- 2 cups cheddar cheese freshly shredded sharp orange cheddar
- ½ cup pumpkin seeds for serving
- 1-2 teaspoons black nigella seeds for serving
Instructions
Sauté the onion and garlic.
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.
Cook the potatoes.
- Add the diced potatoes, chicken broth, paprika, salt and black pepper. Stir well and bring the soup to a gentle boil.
Simmer until tender.
- Reduce the heat to medium-low, cover partially and simmer for about 15–18 minutes, or until the potatoes are very tender when pierced with a fork.
Blend part of the soup.
- Use an immersion blender to blend roughly half of the potatoes directly in the pot. Don't blend everything. Leaving some small potato pieces gives this creamy potato broccoli soup a much nicer homemade texture.
Add the broccoli.
- Stir in the broccoli florets and simmer for another 5–7 minutes, until the broccoli is tender but still has a little bite. Smaller florets cook quickly, so keep an eye on them.
Add the cream.
- Reduce the heat to low and stir in the heavy cream. Heat gently for 2–3 minutes without bringing the soup back to a boil.
Melt in the cheddar.
- Add the shredded cheddar a handful at a time, stirring after each addition until completely melted. Keeping the heat low helps produce a smooth and creamy broccoli cheddar soup rather than a grainy cheese sauce.
Adjust the consistency.
- If the soup is thicker than you like, stir in a small splash of additional chicken broth. Taste and adjust the salt and pepper.
Serve.
- Ladle the Potato Broccoli Cheddar Soup into bowls and top with pumpkin seeds, a few black nigella seeds and additional shredded cheddar if desired.
For the best creamy Potato Broccoli Cheddar Soup, add the shredded cheddar over low heat and stir it in gradually. This helps the cheese melt smoothly and keeps your broccoli cheddar potato soup creamy instead of grainy.
Notes
- Yukon Gold potatoes work especially well because they become creamy while still holding some texture.
- Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.
- Use sharp cheddar cheese for the strongest flavour and a beautiful golden colour.
- Don't boil the soup after adding the cream and cheddar. High heat can cause the cheese to separate.
- Cut the broccoli into small florets so you get a little broccoli in almost every spoonful.
- The soup naturally thickens as it sits. Add a splash of broth when reheating if necessary.
- Sprinkle the pumpkin and black nigella seeds over the soup just before serving so they stay crunchy.
Nutrition
Serving: 1servingCalories: 472kcalCarbohydrates: 28gProtein: 16gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 96mgSodium: 1083mgPotassium: 774mgFiber: 4gSugar: 4gVitamin A: 1403IUVitamin C: 58mgCalcium: 342mgIron: 2mg
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