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