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Weeknight Broccoli Potato Cheese Soup — Velvety Base with Tender Florets Pinterest recipe pin

Creamy Broccoli Potato Cheese Soup

A texture-focused broccoli potato cheese soup with a creamy, partially puréed base and tender broccoli florets, finished by tempering cheese for a smooth, non-greasy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1 cup)
  • 2 stalks celery diced (about 3/4 cup)
  • 2 cloves garlic minced
  • 1 pound Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 4 cups low-sodium chicken stock or vegetable stock
  • 10 ounces fresh broccoli florets about 3 cups, blanched
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese shredded (divided)
  • 1/2 cup mild American-style cheese shredded (or extra cheddar)
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon white vinegar
  • Chopped chives for garnish (optional)
Optional additions
  • 1 cup cooked shredded rotisserie chicken optional

Equipment

  • 1 6-quart Dutch oven or soup pot
  • 1 Immersion blender (or 4-cup blender as an alternative)
  • 1 Small pot for blanching broccoli
  • 1 Ladle and heatproof bowl for tempering cheese

Method
 

Prepare the aromatics
  1. Heat 2 tablespoons unsalted butter in a 6-quart Dutch oven over medium heat until shimmering, then add 1 diced medium yellow onion and 2 diced celery stalks; sauté 5–7 minutes until softened.
  2. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
Cook potatoes
  1. Add 1 pound Yukon Gold potatoes (1-inch cubes) and 4 cups low-sodium stock, bring to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes until potatoes are just fork-tender.
Blanch broccoli
  1. While potatoes simmer, bring a small pot of salted water to a boil, blanch 10 ounces broccoli florets 2 minutes, then transfer to an ice bath; drain and set aside.
Purée base
  1. Remove the pot from heat and purée about half the soup with an immersion blender until slightly smooth but still chunky; stir in 1 cup whole milk and return to low heat (160–175°F).
Temper cheese and finish
  1. Place 2 cups shredded sharp cheddar and 1/2 cup shredded mild American-style cheese in a heatproof bowl. Whisk a ladle of warm soup into the cheese, then slowly whisk the cheese mixture back into the pot off heat; add 1 teaspoon white vinegar and stir gently until melted. Do not boil.
  2. Fold in blanched broccoli florets and simmer 1–2 minutes to warm through; adjust seasoning with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, or to taste.
  3. Serve hot, garnished with extra shredded cheddar and chopped chives if desired.

Notes

Use Yukon Gold potatoes for the best texture; puree only half the soup to keep small potato pieces. Always temper shredded cheese with warm soup off heat to prevent separation. If you need to thicken the soup, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering soup and cook 1–2 minutes until thickened. Refrigerate for up to 4 days; freeze in airtight containers up to 3 months and thaw overnight before reheating gently with a splash of milk.