Creamy Broccoli Potato Soup

Name: Creamy Broccoli Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 yellow onion, diced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 pound Yukon gold potatoes, peeled and cut into 1/2 inch pieces; 3 cloves garlic, minced; 4 cups low sodium chicken or vegetable broth; 4 cups broccoli florets; 1 cup milk or half and half; 1 teaspoon Dijon mustard; 1 pinch cayenne pepper; 8 ounces sharp cheddar cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 tablespoon cornstarch

This hearty soup combines the best parts of broccoli cheddar and potato soup into one delicious, creamy bowl without needing heavy cream.

By Recipes By Nani· 🌍 American· August 31, 2026

recipesbynani.com

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

If you love cozy soups, you are going to fall for this one. By using Yukon gold potatoes instead of heavy cream, you get a wonderfully thick and velvety texture that feels indulgent but stays satisfying. It is the perfect comfort food for a chilly day.

This recipe is a wonderful hybrid that brings together the bold flavor of sharp cheddar with the heartiness of tender potatoes and broccoli. My best tip is to grate your own cheese from a block because it melts so much smoother than the pre shredded bags.

🧺 Ingredients

2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound Yukon gold potatoes, peeled and cut into 1/2 inch pieces
3 cloves garlic, minced
4 cups low sodium chicken or vegetable broth
4 cups broccoli florets
1 cup milk or half and half
1 teaspoon Dijon mustard
1 pinch cayenne pepper
8 ounces sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 tablespoon cornstarch

👩‍🍳Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and pepper, then cook for about 6 to 8 minutes until the onion is soft but not browned.
2
Stir in the diced potatoes and garlic. Cook for 1 minute while stirring to coat everything well.
3
Pour in the broth and bring the mixture to a simmer. Lower the heat and cook for 10 to 15 minutes until the potatoes are tender.
4
Add the broccoli florets, cover the pot, and cook for another 10 minutes until the broccoli is bright green and tender.
5
Use an immersion blender to partially purée the soup. Leave it a bit chunky for a nice texture.
6
In a small bowl, toss the shredded cheddar with the cornstarch.
7
Reduce the heat to low. Stir in the milk, Dijon mustard, and cayenne pepper. Gradually add the cheddar and Parmesan a handful at a time, stirring constantly until the cheese is fully melted and smooth before adding more. Serve warm.

💡 Tips

Serve this soup with a side of crusty bread or a grilled cheese sandwich for the ultimate meal. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days and reheat gently on the stove over low heat.

#soup #vegetarian #comfort food #easy dinner #healthy

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