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Potato, Broccoli and Cheese Soup

This Potato, Broccoli & Cheese Soup is thick, cheesy, and deeply satisfying—perfect for chilly evenings. Tender chunks of potato and just-right broccoli make every bite hearty and full of texture. The creamy, melty cheese base pulls it all together into a bowl of true comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 T of butter
  • ½ onion diced
  • 3 regular sized potatoes peeled and cubed
  • 2 cups of chicken broth
  • ½ tsp salt
  • 3 cups of broccoli florets
  • 1 ½ cups of whole milk
  • 2 cups of shredded cheese
  • 2 T of flour
  • Pepper to taste

Equipment

  • My Favorite 8-Quart Pot With Clear Lid https://amzn.to/4am9xM5
  • My Favorite Wooden Spoon Set https://amzn.to/46oZPWW
  • Cheese Grater https://amzn.to/4t8B3Ep

Method
 

  1. Melt butter in a large pan with a matching lid.
  2. Once butter is melted, add onion and cool until onion is softened and translucent. Stir occasionally.
  3. Add the potato cubes, chicken broth and salt. Bring the mixture to a boil and cook for about 8 minutes or until the potatoes are soft when pierced with a fork.
  4. Stir and add broccoli florets and milk, and bring to a boil. Once brought to a boil, reduce to simmer and cook for about 7 minutes or until broccoli florets are el dente.
  5. In a separate bowl, toss the cheese and flour to make sure the cheese is coated. Slowly add coated cheese to the soup ⅔ cup at a time, allowing the cheese to melt in between each addition.
  6. Season with pepper, add more salt if needed and stir. Serve warm.

Notes

Make sure and use a pot big enough to hold all of the liquid and veggies, no small pots here!