Creamy Cheesy Broccoli Potato (Printable)

Rich and velvety soup featuring tender broccoli, diced potatoes, and sharp cheddar for ultimate comfort.

# What You Need:

→ Vegetables

01 - 2 cups broccoli florets (fresh or frozen)
02 - 2 medium russet potatoes, peeled and diced
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and diced
06 - 2 celery stalks, diced

→ Liquids

07 - 4 cups vegetable broth (gluten-free, if needed)
08 - 1 cup whole milk (or milk of choice)
09 - 1 cup heavy cream

→ Cheeses

10 - 1 ½ cups shredded sharp cheddar cheese
11 - ½ cup grated Parmesan cheese

→ Seasonings

12 - 2 tablespoons unsalted butter
13 - 1 teaspoon salt (or to taste)
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon smoked paprika (optional)
16 - Pinch of cayenne pepper (optional)

→ Garnish

17 - Extra shredded cheddar
18 - Chopped chives or green onions

# How-To:

01 - In a large pot, melt the butter over medium heat. Add onion, carrot, celery, and garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Add the diced potatoes and broccoli. Stir to combine with the aromatics.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, or until potatoes and broccoli are tender.
04 - Remove from heat. Using an immersion blender (or working in batches with a stand blender), blend the soup until mostly smooth, leaving some texture if desired.
05 - Return the pot to low heat. Stir in the milk and heavy cream. Heat gently until warmed through; do not boil.
06 - Add the cheddar and Parmesan cheeses gradually, stirring until melted and fully incorporated.
07 - Season with salt, black pepper, smoked paprika, and cayenne to taste.
08 - Ladle into bowls and garnish with extra cheese and chopped chives or green onions, if desired.

# Expert Advice:

01 -
  • The potato base creates an incredibly velvety texture without any flour or heavy thickeners
  • Sharp cheddar and smoked paprika give this soup layers of flavor that keep everyone coming back for seconds
02 -
  • Never boil the soup after adding dairy. I learned this the hard way when my beautiful creamy soup turned into a grainy, separated disaster
  • Grating your own cheese makes a massive difference. Pre-shredded cheese has anti-caking agents that prevent smooth melting
03 -
  • Room temperature cheese incorporates more smoothly than cold cheese straight from the fridge
  • If the soup is too thick after blending, add more broth one quarter cup at a time until you reach your desired consistency

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