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–+ servings
Amanda Patel

Easy Potato Soup (Broccoli–Cheddar, One-Pot, 40 Minutes)

This creamy, one-pot potato soup is loaded with tender Yukon Golds, sharp cheddar, and bright broccoli, blended just enough for a silky texture that’s still hearty. Balanced with Dijon, smoked paprika, and a hint of lemon, it’s comforting, budget-friendly, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, chopped (optional)
  • 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)
  • 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 or evaporated milk (2% or whole)
  • 1 to 1 ¼ cups sharp cheddar, freshly shredded
  • 2 tbsp Greek yogurt or light sour cream (optional)
  • Chives or parsley, for serving

Equipment

  • Dutch oven (5–6 qt)
  • immersion blender or countertop blender
  • flexible spatula
  • measuring cups and spoons
  • chef’s knife and cutting board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add broccoli and simmer for 6–8 minutes until tender-crisp and bright green.
  5. Reduce heat to low. Stir in milk, then gradually add shredded cheddar, stirring until fully melted and smooth. Swirl in yogurt if using.
  6. 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

Calories: 310kcalCarbohydrates: 34gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.5gCholesterol: 35mgSodium: 740mgPotassium: 980mgFiber: 4.5gSugar: 5.5gVitamin A: 810IUVitamin C: 68mgCalcium: 280mgIron: 2.2mg

Notes

For extra creaminess, use evaporated milk and blend half the soup. Dairy-free? Use oat milk and DF cheddar or skip cheese and blend more potato. Reheat gently to preserve smoothness. Garnish with chives, chili oil, or toasted pepitas for crunch.

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