Quick Facts:
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop, immersion-blend • Diet: Vegetarian, Gluten-Free
Introduction
Potato soup that tastes indulgent but won’t weigh you down—this is the bowl you’ll keep on repeat. By blending some of the potatoes, we create a naturally creamy base, then fold in modest sharp cheddar and plenty of broccoli for color, texture, and comfort. The texture is velvety with tender cubes of potato and bright green florets suspended in a golden, gently cheesy broth. It’s ideal for busy families, budget cooks, and anyone who wants meal-prep-friendly comfort that reheats beautifully.
Why You’ll Love It
- Weeknight-easy: straightforward steps with built-in timing cues.
- Flexible: scale up, spice up, or swap veg without fuss.
- Balanced flavor: Dijon, paprika, and lemon keep it lively.
- Great leftovers: thickens slightly and stays silky after reheating.
Short on time all week? Keep these soups handy for fast, satisfying dinners.
Easy Potato Soup (Broccoli–Cheddar, One-Pot, 40 Minutes)
Ingredients
Equipment
Method
- Melt butter in a Dutch oven over medium heat. Add onion and celery (if using) with a pinch of salt. Sauté until translucent, then stir in garlic for 30 seconds.
- Add diced potatoes, broth, paprika, nutmeg, Dijon, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, until potatoes are just tender.
- Partially blend the soup: either purée 2–3 cups in a blender and return to pot, or use an immersion blender with 6–8 quick pulses. Aim for a creamy base with potato bits remaining.
- Add broccoli and simmer for 6–8 minutes until tender-crisp and bright green.
- Reduce heat to low. Stir in milk, then gradually add shredded cheddar, stirring until fully melted and smooth. Swirl in yogurt if using.
- Taste and adjust with more salt, pepper, or a squeeze of lemon. Let sit for 2 minutes before serving. Garnish with herbs as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, finely chopped
- 2 ribs celery, chopped (optional but lovely)
- 3 cloves garlic, minced
- 1 ½ lbs Yukon Gold potatoes, ½-inch dice
- 4 cups low-sodium vegetable broth
- ½ tsp smoked paprika
- ¼ tsp ground nutmeg (optional, great with cheddar)
- 1 tsp Dijon mustard
- ¾–1 tsp kosher salt, to taste
- ½ tsp freshly ground black pepper
- 4–5 cups small broccoli florets
- ¾–1 cup milk (2% or whole) or evaporated milk
- 1 to 1 ¼ cups sharp cheddar, freshly shredded
- 2 tbsp Greek yogurt or light sour cream (optional)
- Chives or parsley, for serving
What each ingredient does:
Butter/oil: carries flavor. Onion/celery/garlic: aromatic base. Potatoes: starch for creamy texture. Broth: savory backbone. Paprika: gentle warmth. Nutmeg: classic with cheese. Dijon: tang to sharpen flavors. Salt/pepper: balance. Broccoli: fresh bite. Milk: silkiness. Cheddar: umami and body. Yogurt: brightness. Herbs: fresh finish.
Pro tip: Grate cheese from a block—pre-shredded can resist melting smoothly.
Substitutions & Swaps
- No celery? Skip or add a carrot.
- Dairy-light: Use extra broth and just ½ cup cheddar; blend a bit more.
- Dairy-free: Oat milk + dairy-free cheddar; still delicious thanks to blended potato.
- Extra protein: Stir in white beans after blending.
- Flavor twists: A pinch of curry powder or cayenne is excellent.
Equipment Notes
Use a medium Dutch oven (5–6 qt). An immersion blender is safest for partial blending right in the pot; if using a countertop blender, vent the lid and blend small batches to avoid steam build-up. A flexible spatula helps scrape melty cheese from the sides without scorching.
Step-by-Step
- Build the base: Melt butter over medium heat. Add onion (and celery if using) with a pinch of salt; cook until translucent. Stir in garlic for 30 seconds.
- Cook the potatoes: Add potatoes, broth, paprika, nutmeg, Dijon, salt, and pepper. Simmer 12–15 minutes until potatoes are just tender.
- Blend for creaminess: Remove 2–3 cups of soup to a blender, purée until smooth, and return, or pulse a stick blender 6–8 times in the pot. The goal is a creamy base with visible potato bits.
- Broccoli time: Add broccoli; simmer 6–8 minutes until bright and tender-crisp.
- Finish with dairy: Lower heat to very gentle. Stir in milk, then add cheddar by small handfuls, stirring until just melted and smooth. Swirl in yogurt if using.
- Taste and adjust: Add more salt, pepper, or a squeeze of lemon. Rest 2 minutes for the texture to settle before serving; top with herbs.
Doneness cues: Soup coats the spoon, broccoli is vibrant green, and cheese is fully melted without oiliness.
Make-Ahead, Storage & Reheating
Chop veg up to 2 days ahead; keep potatoes in cold water. Refrigerate cooked soup up to 4 days. For freezing, cook through Step 4 only; cool and freeze up to 3 months. Reheat gently, then add milk and cheddar. When reheating leftovers, add a splash of broth or water and warm over medium-low.
How to Lighten / Make It Creamy
Lighter: Use ½ cup cheddar and no milk; increase broth slightly and blend more potato. Creamier: Use evaporated milk and 1 ¼ cups cheddar; blend half the potatoes for a lush, chowder-like texture. Temper dairy by warming it with a ladle of hot soup before adding.
Toppings, Garnishes & Finishes
Crunch: toasted breadcrumbs or pepitas.
Fresh: chives, parsley, or scallions.
Tang/Heat: lemon zest, sherry vinegar, chili flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with buttered toast, gluten-free crackers, or a simple arugula salad with lemon. Drinks: sparkling water with lime, a light-bodied red, or a crisp white.
Scaling the Recipe
For a double batch, use an 8-qt pot and extend simmer time by a few minutes so the center heats evenly. For a half batch, reduce ingredients proportionally and start checking doneness 3–4 minutes earlier. Cool large batches quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
This bowl offers complex carbs from potatoes, fiber and micronutrients from broccoli, and satisfying protein from cheddar and dairy. It’s gluten-free as written and easily adapted for dairy-free needs.
Troubleshooting
- Grainy dairy? Heat too high—keep it gentle and add cheese slowly.
- Thin body? Blend a little more of the soup or simmer to reduce.
- Flat flavor? Add a pinch of salt and a small squeeze of lemon; fresh herbs help.
- Overcooked broccoli? Add a handful of fresh florets at the end for snap.
FAQs
Can I use a slow cooker? Yes: sauté aromatics, add everything except milk/cheese, cook on Low 4–5 hours until potatoes are tender, blend partially, add broccoli for 30–45 minutes, then stir in dairy/cheese on Warm.
Can I use frozen broccoli? Absolutely—add straight from the freezer and cook a few minutes longer.
Is this good for meal prep? Very—portions keep 4 days and reheat smoothly.
Can I make it dairy-free/gluten-free? It’s GF; for DF, use oat milk and DF cheddar or skip cheese and add extra blended potato.
Variations
- Lemony Herb: Finish with zest/juice and dill/parsley.
- Spicy Chipotle: Add minced chipotle and a touch of lime and honey.
- Creamy Parmesan: Stir in grated hard cheese and a splash of cream.
Chef Notes / Test Kitchen Tips
Salting in stages matters—potatoes absorb salt differently before and after blending. Hold the heat low when adding dairy; once it bubbles, cheese can separate. Expect a done window between 20–26 minutes of active simmer time depending on potato size and pot material.
Conclusion
If you want the comfort of classic broccoli-cheddar potato soup with a lighter, weeknight-friendly feel, this one-pot method delivers every time. It stores well for 3–4 days and is easy to scale, making it perfect for meal prep and cozy dinners. Save the Pin, leave a rating, and make it your cool-weather staple.
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