I started making this Cheddar Broccoli Potato Soup on a rainy Tuesday when the grocery delivery forgot the chicken and I was too stubborn to go back out. It turned into this creamy, spoon hugging pot that somehow tastes like a hug and a sweater at the same time. My kid calls it green gold. My neighbor calls it a lifesaver. I just call it dinner, and sometimes lunch if there are leftovers which, honestly, there usually are not.

Funny thing, the first time I tried it I grated the cheddar directly over the steam and watched it clump into a little cheese tumbleweed. Learned that one the hard way, pal. Now I do it differently and it melts like a dream.

Why I make this on repeat

I make this when the week feels busy and I want real food without fuss. It uses basic stuff I usually have, and my family goes a bit bananas for it because it is creamy without being heavy. Also because there is cheese, which is my negotiating tactic. If the broccoli looks a bit tired, no one notices once it is blended into silky soup. Well, except my brother who counts florets for sport.

Some nights I swap in veggie broth and call it meat free Monday. Other nights I splash in a bit of cream because it is cold and I want cozy. And when the potatoes thicken it naturally, I cheer, then remember I still need to do the dishes. This is the real joy I guess.

What you need, give or take

2 tablespoons butter or olive oil, whichever is handy
1 medium onion, diced small
2 celery ribs, chopped fine (optional, but I like the flavor)
2 garlic cloves, minced (I sometimes use a teaspoon of garlic powder when I am in a hurry)
4 cups broccoli florets (fresh is nice, frozen works brilliantly too)
3 medium potatoes, peeled and cubed, about 600 g (Yukon Gold is great, russet is fine)
4 cups low sodium chicken or vegetable broth
1 cup milk or half and half (I have used evaporated milk in a pinch)
2 cups sharp cheddar, freshly grated (my grandmother always insisted on Brand X, but honestly any decent cheddar works fine)
1 teaspoon Dijon mustard (sounds odd, but it makes the cheese taste cheesier)
Salt and pepper to taste
A pinch of smoked paprika or a few shakes of hot sauce (optional, for a wee kick)

How I cook it

Warm a large pot over medium heat and add the butter. When it melts, toss in the onion and celery. Cook until soft and glossy, about 5 to 7 minutes. If it browns, that is fine. Brown is flavor.
Add the garlic and cook 30 seconds. This is where I usually sneak a taste because it already smells like soup.
Stir in the potatoes and broccoli, then pour in the broth. Bring to a gentle boil, lower to a lively simmer, and cook until the potatoes are tender, about 15 to 18 minutes. Do not worry if it looks a bit weird at this stage, it always does, and then suddenly it is beautiful.
Turn off the heat. Blend the soup until smooth with an immersion blender. Actually, I find it works better if I leave a few bits for texture. If you use a stand blender, do it in batches and vent the lid. Safety first, friend.
Return to low heat. Stir in the milk and Dijon. Now, add the cheddar by the handful, stirring gently until melted before adding more. Keep the heat low so it stays silky. Its ready when it looks glossy and smells like the best baked potato shop you can imagine.
Taste, then season with salt, pepper, and paprika or hot sauce if you like a little hello of heat. If it is too thick, splash in a bit more broth or milk. If it is thin, let it simmer a few extra minutes.

On second thought, if you want it ultra rustic, skip the blender and mash a few scoops with a potato masher right in the pot. I said an immersion blender is kind of essential earlier, and I meant it, but also I have done it with a masher and it was grand.

Notes I learned the messy way

Grate the cheese yourself. Pre grated sometimes has starch and it can make the soup a bit grainy. I learned this after a batch that looked like confetti soup.
Add the cheese off the heat or on very low. I once dropped it in at a simmer and regretted it because it seized and went clumpy.
Broccoli stems are delicious. Peel the tough outside, chop the inside, and toss them in. Waste not, right
If you need to loosen leftovers, a splash of hot water works better than more dairy. Less chance of breaking.

Variations I have actually tried

Roasted broccoli soup: roast the florets with a drizzle of oil and salt until toasty, then add to the pot. Deeper flavor, almost nutty.
Loaded style: top bowls with crisp bacon bits, chives, extra cheddar, and a dollop of sour cream. Not shy at all.
Green goodness: add a handful of spinach right before blending. You cannot taste it much, but the color goes pop.
Did not love: I added blue cheese once because I thought I was clever. Overpowered everything. My bad, learn form me.

Gear I use, plus lazy fixes

I reach for a heavy pot because it keeps the simmer steady. An immersion blender makes life easy. If you do not have one, use a regular blender in small batches or the potato masher trick I mentioned. No ladle for serving I have used a mug. Worked a treat.

Stash and reheat notes

Let the soup cool, then tuck it into airtight containers. It keeps in the fridge 3 to 4 days, though honestly, in my house it never lasts more than a day. Reheat gently over low heat, stirring, and add a splash of broth if it thickened up. For freezing, I chill it without the dairy and cheese, then add those when I reheat. The Kitchn has a helpful guide on freezing soup if you want step by step advice: how to freeze soup.

How we like to serve it

I love a warm bowl with crusty bread and a simple salad. My kid dunks toasted triangles and tries to fish out the biggest broccoli piece like it is treasure. On colder nights I throw a few extra cheddar shreds on top and a tiny pinch of paprika because I am fancy like that. If you have scallions, slice a handful over the top. It looks bright and tastes fresh.

Pro tips I wish I knew sooner

I once tried rushing the simmer and regretted it because the potatoes were still firm. Give them time; they soften and release starch which makes that creamy texture.
Cheese goes clumpy if the soup is simmering when you add it. Let it cool a minute. Stir slowly. Breathe. It rewards patience.
Season at the end. Broth and cheese both carry salt, and I have overdone it before. Taste, then tweak.

FAQ that people actually ask me

Can I make Cheddar Broccoli Potato Soup gluten free
Yes. There is no flour here, so you are good. If you do add a thickener, use cornstarch or a gluten free blend.

Can I use frozen broccoli
Absolutely. Toss it right in, do not thaw. It cooks quickly and blends smooth.

What potatoes are best
I like Yukon Gold for creamy texture, but russet is fine. The Idaho Potato site has a neat deep dive on potato types if you want to geek out: best potato for soup.

How do I keep the cheese from getting grainy
Grate it fresh and add it off heat. Serious Eats explains the science of melting cheese really well and it helped me tons: cheese melting science.

Can I add chicken
Sure can. Stir in cooked shredded chicken at the end and warm it through. Easy win.

Is it better the next day
I tend to think it is, flavor wise. It thickens in the fridge, so loosen with a splash of broth when you reheat.

Small digression before you go. I have this old wooden spoon from my college apartment that creaks when it hits a hot pot. It has seen more soup than I have seen movies, and it still shows up for work. Maybe that is why this Cheddar Broccoli Potato Soup tastes like comfort to me, because the spoon remembers how we got here.