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Pioneer Woman Broccoli Potato Cheese Soup

Pioneer Woman Broccoli Potato Cheese Soup - recipe card
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This hearty and creamy soup combines tender potatoes, vibrant broccoli florets, and sharp cheddar cheese in a rich, velvety broth. It’s a comforting, one-pot meal that’s perfect for chilly evenings, offering a satisfying balance of earthy vegetables and indulgent, cheesy goodness.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 medium)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • 4 cups fresh broccoli florets (about 1 large head, cut into small bite-sized pieces)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 oz sharp cheddar cheese, freshly shredded (about 2 cups)
  • 1/2 tsp Dijon mustard
  • Optional garnish: extra shredded cheddar, chopped fresh chives

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. The onions should not brown; if they start to color, reduce the heat slightly.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. This releases the garlic’s aromatic oils without burning it, which would turn bitter.
  3. Sprinkle the flour over the onion-garlic mixture and stir well to coat. Cook for 2 minutes, stirring constantly, to form a roux. This step removes the raw flour taste and helps thicken the soup later. The roux should look pale and slightly bubbly, not browned.
  4. Slowly pour in the vegetable broth while whisking continuously. Scrape the bottom and corners of the pot to release any browned bits—this incorporates all the flavor. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low.
  5. Add the cubed potatoes, kosher salt, black pepper, and nutmeg. Stir to combine. Simmer uncovered over medium-low heat for 10 to 12 minutes, until the potatoes are just fork-tender but still hold their shape. The liquid will thicken slightly from the roux.
  6. Add the broccoli florets to the pot and stir. Continue to simmer for 5 to 6 minutes, until the broccoli is bright green and crisp-tender. Be careful not to overcook; the broccoli should retain a slight bite to add texture to the soup.
  7. Reduce the heat to low. Pour in the milk and heavy cream, stirring gently. Do not bring the soup to a boil after adding dairy—high heat can cause the cream to curdle. The soup should be hot but not bubbling.
  8. Gradually add the shredded cheddar cheese, a handful at a time, stirring in a figure-eight motion until each batch is melted before adding more. This ensures a smooth, velvety sauce without clumping. The soup will become rich and golden.
  9. Stir in the Dijon mustard. It doesn’t add a sharp mustard flavor—it’s a secret ingredient that brightens the cheese and deepens the overall savory taste.
  10. Taste the soup and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra cheddar and chopped chives if desired. The soup will thicken as it cools, so thin with a splash of milk when reheating.

Notes

Storage: Cool the soup completely and refrigerate in an airtight container for up to 4 days. Freeze without the final garnish for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring frequently, adding a splash of milk or broth to restore consistency. Avoid microwave reheating as it can cause the cheese to separate.

Nutrition

Keywords: broccoli potato cheese soup, creamy broccoli soup, potato cheddar soup, easy soup recipe, comfort food, one-pot meal, vegetarian soup, stovetop soup, pioneer woman style, family dinner, hearty soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-broccoli-potato-cheese-soup/