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Broccoli Potato Cheese Soup

Broccoli potato cheese soup made with an immersion blender for a chunky-creamy texture, then finished with a sharp cheddar cream base. Tender broccoli and potato chunks simmer in vegetable broth until thick and jade-green, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Onion
  • 1 onion small, diced
Garlic
  • 3 garlic cloves, minced
Broccoli florets
  • 3 cup broccoli florets
Potatoes
  • 2 cup diced potatoes
Vegetable broth
  • 4 cup vegetable broth
Heavy cream
  • 1 cup heavy cream
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat and sauté the onion and garlic for 3-5 minutes until softened and fragrant, stirring as needed.
Simmer the vegetables
  1. Add the broccoli, diced potatoes, and vegetable broth to the pot and bring to a boil over high heat.
  2. Reduce to a simmer and cook for 15 minutes until the potatoes are tender when pierced with a fork.
Blend for chunky-cream texture
  1. Use an immersion blender to partially blend the soup for 10-20 seconds, leaving some broccoli and potato texture intact.
Finish with cheddar cream
  1. Stir in the heavy cream and bring the soup back to a gentle simmer, cooking for 2 minutes until warmed through.
  2. Add the shredded sharp cheddar cheese and stir until melted and smooth, about 1-2 minutes.
Season and serve
  1. Season with salt and pepper to taste and serve hot.

Notes

For the best chunky-creamy texture, blend only briefly and stop once the soup thickens slightly—aim for a partial puree, not a full puree. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the dairy can separate when thawed. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter result (texture may be slightly less rich).