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A finished bowl of creamy broccoli cheddar soup on a kitchen counter, visible tender broccoli florets, a spoon resting in the bowl, shredded sharp cheddar melting on top, warm natural window light, casual home cooking

Creamy Broccoli Cheddar Soup

A lighter broccoli cheddar soup that still tastes like the steakhouse version, thickened with potato instead of a heavy roux.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 large russet potato peeled and diced small
  • 4 cups low-sodium chicken or vegetable broth
  • 6 cups broccoli florets chopped bite-size
  • 1 cup whole milk
  • 6 oz sharp cheddar freshly grated
  • 1/2 tsp dry mustard
  • Salt and black pepper to taste

Method
 

  1. Warm the oil in a large pot over medium heat. Cook the onion until soft and translucent, about 5 minutes, then add the garlic and cook 30 seconds more.
  2. Add the potato and broth. Bring to a simmer and cook until the potato is completely tender, 12 to 15 minutes.
  3. Add the broccoli and simmer just until bright green and fork-tender, about 5 minutes. Do not overcook it or the color goes dull.
  4. Blend about half the soup until smooth, either with an immersion blender or in batches, then return it to the pot. The potato does the thickening here.
  5. Lower the heat, stir in the milk and dry mustard, then add the cheddar a handful at a time, stirring until each addition melts before adding more. Season and serve.