Quick Facts:
Time: 40 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop, partial blend • Diet: Vegetarian, Gluten-Free

Introduction

Potato soup often means rich, heavy bowls that feel like a weekend project—but this lightened-up version solves the weeknight problem. We blend part of the potatoes right in the pot for natural creaminess, then finish with modest sharp cheddar for that cozy broccoli-cheddar comfort without the weight. The result is silky yet structured, with tender broccoli florets, small potato cubes, and a savory broth that tastes like you cooked it all day. If you’re cooking for families, meal prep, or budget-friendly dinners, this checks every box and reheats like a dream.

Craving more cozy bowls like this? Browse all my potato soup recipes for weeknight-friendly favorites.

Why You’ll Love It

• Weeknight-easy: one pot, minimal chopping, clear timing.
• Flexible: add carrots, swap dairy amounts, adjust broccoli texture.
• Balanced flavor: a little Dijon and paprika brighten the cheddar richness.
• Great leftovers: thickens slightly and reheats beautifully for lunches.

Potato Soup with Broccoli & Cheddar — Lightened-Up, Weeknight-Ready

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• Author: Lily
• Total Time: 40 minutes
• Yield: 6 bowls
• Diet: Vegetarian

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Description

A lighter, weeknight-friendly potato–broccoli–cheddar soup that stays silky and comforting without heavy cream. Partially blending the potatoes makes a creamy base, then a modest amount of sharp cheddar and milk bring the classic broccoli-cheddar vibes. Bright, cozy, one pot, and great for leftovers.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 ½ lbs Yukon Gold potatoes, peeled and cut ½-inch (about 5 cups)

• 4 cups low-sodium vegetable broth

• 1 bay leaf

• ½ tsp smoked paprika

• 1 tsp Dijon mustard

• ¾ tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 4 cups small broccoli florets (about 1 large head)

• ¾ cup milk (2% or whole) or unsweetened evaporated milk

• 1 cup freshly shredded sharp cheddar (about 4 oz)

• 2 tbsp plain Greek yogurt or sour cream (optional)

• Lemon wedge, for finishing (optional)

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Instructions

1. Sauté aromatics (5 min): Warm oil in a heavy 4–6 qt pot over medium heat. Add onion + pinch of salt; cook until translucent. Stir in garlic 30 seconds.

2. Simmer potatoes (12–15 min): Add potatoes, broth, bay, paprika, Dijon, salt, and pepper. Bring to a gentle boil; reduce to a steady simmer until potatoes are fork-tender.

3. Partial blend (1–2 min): Remove bay leaf. Use a stick blender to blend about one-third of the pot for a creamy base with visible potato cubes.

4. Add broccoli (6–8 min): Stir in broccoli; simmer until bright green and just tender.

5. Finish creamy (2–3 min): Lower heat to the gentlest simmer. Stir in milk, then cheddar by handfuls until just melted. Swirl in yogurt if using. Do not boil.

6. Taste & balance (1 min): Squeeze a little lemon if desired. Adjust salt/pepper. Let rest 2 minutes to settle before serving.

Doneness cues: Potatoes tender but not falling apart; broccoli tender-crisp; soup coats the back of a spoon.

Notes

• Subs & swaps: Add celery/carrot with onion; use evaporated milk for extra silk or extra broth + 1 tbsp yogurt to lighten; sharp white or reduced-fat cheddar works (grate fresh); swap some broccoli for cauliflower; stir in spinach at the end.

• Equipment: Dutch oven or heavy soup pot; stick blender preferred. If using a countertop blender, blend 2–3 cups carefully and return.

• Make-ahead: Chill up to 4 days (thickens slightly). Freeze up to 3 months without dairy/cheese; add after reheating. Reheat gently and don’t boil.

• Troubleshooting:

  • Too salty → splash of milk, extra potato, or lemon.

  • Too thin → blend more or simmer uncovered briefly.

  • Too thick → add warm broth.

  • Cheese clumping → lower heat; add gradually and stir.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop, partial blend
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ lbs Yukon Gold potatoes, peeled and cut ½-inch (about 5 cups)
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• ½ tsp smoked paprika
• 1 tsp Dijon mustard
• ¾ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 4 cups small broccoli florets (about 1 large head)
• ¾ cup milk (2% or whole) or unsweetened evaporated milk
• 1 cup freshly shredded sharp cheddar (about 4 oz)
• 2 tbsp plain Greek yogurt or sour cream (optional, for tang)
• Lemon wedge, for finishing (optional)

What each ingredient does:
Olive oil: sautés aromatics. Onion/garlic: savory backbone. Potatoes: body and creaminess when partially blended. Broth: carries flavor without heaviness. Bay leaf: subtle depth. Paprika: warmth and color. Dijon: gentle tang to lift cheese. Salt/pepper: balance. Broccoli: fresh, green bite. Milk: silkier texture. Cheddar: classic broccoli-cheddar comfort. Yogurt: brightness. Lemon: final pop.

Pro tip: Use low-sodium broth so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add celery or a small carrot with the onion for sweetness.
• Dairy: swap milk for evaporated milk for ultra-silky results; for lighter, use extra broth and just a spoon of yogurt at the end.
• Cheese: sharp white cheddar or reduced-fat cheddar both work; grate fresh for the smoothest melt.
• Vegetables: stir in a handful of spinach at the end or replace some broccoli with cauliflower.
• Diet swaps: dairy-free? Use unsweetened oat milk and a dairy-free cheddar; still blend potatoes for body. Gluten-free as written.

Equipment Notes

A heavy 4–6 qt soup pot or Dutch oven retains heat and prevents scorching. A stick blender is ideal for partial blending in the pot; a countertop blender works if you blend 2–3 cups carefully and return it. A ladle and wooden spoon are all you need beyond that. If using a 10-inch pot, avoid overfilling—aim for two-thirds full for safer blending.

Step-by-Step

1. Sauté aromatics (5 min): Warm olive oil over medium. Add onion and a pinch of salt; cook until translucent. Stir in garlic for 30 seconds until fragrant—this builds your flavor base.
2. Simmer potatoes (12–15 min): Add potatoes, broth, bay leaf, paprika, Dijon, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook until potatoes are fork-tender.
3. Partial blend for body (1–2 min): Remove bay leaf. Use a stick blender to blend about one-third of the soup directly in the pot. You want a mix of creamy base plus visible potato cubes.
4. Add broccoli (6–8 min): Stir in broccoli; simmer until bright green and just tender, not mushy.
5. Finish creamy (2–3 min): Lower heat to the gentlest simmer. Stir in milk, then cheddar by handfuls until just melted. If using, swirl in yogurt. Do not boil—gentle heat keeps the dairy smooth.
6. Taste & balance (1 min): Squeeze a little lemon if desired, then taste and adjust salt/pepper. Rest 2 minutes so the texture settles.

Doneness cues: Potatoes are fork-tender but not falling apart; broccoli is tender-crisp and bright; soup coats the back of a spoon.

Make-Ahead, Storage & Reheating

Chop onion and potatoes 1 day ahead (store potatoes submerged in cold water). Broccoli can be cut and refrigerated for 2 days. Refrigerate soup up to 4 days; it thickens slightly. Freeze up to 3 months without the dairy and cheese; add milk/cheddar after thawing during reheating. Reheat gently over medium-low, adding a splash of broth or water to loosen; never hard-boil.

How to Lighten / Make It Creamy

To lighten, skip milk and use extra broth, finishing with 1 tbsp yogurt for tang. Add more broccoli or a handful of white beans and blend briefly for body. To make it creamier, blend half the potatoes, use evaporated milk, and whisk in a bit more cheddar off heat. Temper dairy by adding warm soup to it first to prevent curdling.

Toppings, Garnishes & Finishes

For crunch: toasted pepitas or small croutons.
For fresh: chives, parsley, or thinly sliced scallions.
For tang/heat: lemon zest, a splash of vinegar, or chili flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm crusty bread or buttered rice cakes for a gluten-free option. A crisp green salad with lemon vinaigrette balances richness. Sip sparkling water with citrus, a light red, or a crisp white if pairing beverages.

Scaling the Recipe

Double in a 6–8 qt pot; sauté aromatics longer to prevent steaming. Keep the pot at a gentle simmer so potatoes cook evenly. For half batches, reduce all ingredients proportionally and watch time—done can be 5 minutes faster. Cool large batches quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

Naturally gluten-free and vegetarian. Potatoes provide potassium and fiber; broccoli brings vitamin C and K. Using modest cheddar keeps saturated fat in check while delivering classic flavor.

Troubleshooting

• Too salty? Add a splash of milk, more plain potato, or a squeeze of lemon.
• Too bland? Add a pinch of salt, a dash more Dijon, and fresh herbs.
• Too thin? Blend more soup or simmer uncovered a few minutes.
• Too thick? Stir in warm broth in small splashes.
• Cheese clumping? Lower heat; add cheese gradually and stir.

FAQs

Can I use frozen broccoli? Yes—add directly and simmer a few extra minutes.
Best potato? Yukon Gold for creamy body; Russets for extra fluffiness.
How do I keep it from drying out when reheating? Add a splash of broth and reheat gently.
Dairy-free option? Use oat milk and a dairy-free cheddar; blend a bit more for body.
How long does it keep? 4 days refrigerated; 3 months frozen (add dairy after thawing).

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Stir in minced chipotle and a touch of honey and lime.
• Creamy Parmesan: Add grated hard cheese and a splash of cream at the end.

Chef Notes / Test Kitchen Tips

The biggest improvement came from blending only one-third of the pot—enough for silkiness while keeping bites of potato and broccoli. Salt in stages, then taste after adding cheese and any lemon; both change perceived saltiness. Expect a done window between 22–28 minutes after the pot reaches simmer.

Conclusion

This lightened potato soup gives you weeknight comfort with smart technique—blended potatoes for creaminess, just-enough cheddar for flavor, and bright broccoli for freshness. It keeps 3–4 days, so lunch is handled, too. If you try it, leave a rating or comment and save the Pin so you can make it again on your next cool evening.

If you made this, rate it—and save my soup recipes for your next chilly night.