Broccoli Cheddar Potato Soup for Two
This Broccoli Cheddar Potato Soup for Two is cozy, creamy, and full of comforting flavor. It’s made with everyday ingredients like broccoli, potatoes, cheddar cheese, and simple aromatics, all in just one pot and ready in under 45 minutes.
Equipment
- Saucepan or Dutch Oven
Ingredients
Soup Base
- 2 tbsp unsalted butter
- 1/3 cup celery finely chopped
- 1/3 cup carrot finely chopped
- 1/3 cup shallot or yellow onion finely chopped
- 2 tbsp jalapeño finely chopped (optional)
- 1 clove garlic minced
- 1/2 tsp salt plus more to taste
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper optional
- 2 tbsp all-purpose flour
- 3 cups low-sodium chicken or vegetable stock
- 2/3 cup half and half or heavy cream
- 2 cups yellow potatoes diced into ½-inch cubes
- 2 cups broccoli florets chopped
- 1.5 cups shredded cheddar cheese
- 1/2 tsp black pepper freshly cracked, plus more to taste
Instructions
- Melt butter in a saucepan. Add celery, carrot, shallot/onion, and jalapeño. Season with salt and cook until soft (6–8 min).
- Stir in garlic, paprika, and crushed red pepper. Add flour and cook for 1 min, stirring constantly.
- Slowly whisk in the stock. Add potatoes and bring to a boil. Simmer uncovered for 10 min.
- Add broccoli florets and simmer another 5–7 min until vegetables are tender.
- Lower heat, add half and half, then slowly stir in shredded cheddar cheese until fully melted.
- Season with pepper and additional salt to taste. Serve hot with desired garnishes.
Notes
This soup is easy to adjust, add more spice, swap in different cheeses, or blend for a smoother texture. Best enjoyed fresh, but leftovers keep well for up to 3 days in the fridge.