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Potato Broccoli Cheese Soup

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m


  • 1 tbsp. Butter
  • 1/2 Yellow onion chopped
  • 2 Medium yukon gold potatoes, diced into 1/4" cubes
  • 2 c Chicken broth
  • 2 c Broccoli florets, chopped
  • 1 c Whole milk
  • 1/8 c Heavy cream
  • 1/4 tsp. Kosher salt
  • 1 c Shredded sharp white cheddar cheese
  • 1/4 c Shredded monterey jack
  • 2 tsp. Flour


  1. Melt the butter in a large sauté pan over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
  2. Add the potatoes, chicken broth, and kosher salt. Bring to a boil, then reduce the heat to a rolling simmer to cook the potatoes until soft, about 10-12 minutes.
  3. Puree the mixture with an immersion blender until smooth and consistent, or mash with a potato masher for a chunkier texture.
  4. Add the broccoli florets, milk, and cream and bring to a boil, then reduce heat and simmer for 6-9 minutes until the broccoli is fork tender. Reduce heat to low.
  5. For a thoroughly smooth soup, puree the soup again with the immersion blender until the broccoli is pureed. If the soup is too thick at this point, add water to the desired consistency. If too thin, let simmer until reduced, checking every couple minutes.
  6. In the meantime, toss the shredded cheeses with the flour.
  7. When ready, add the cheese into the soup 1/3 cup at a time, stirring until melted between batches.
  8. Add a couple pinches of black pepper and salt to taste.