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A ceramic bowl full of spicy potato broccoli cheddar soup with a woman's hand holding a spoonful.

Broccoli Cheddar Potato Soup for Two (Makes 1 1/2 Quarts)

Sara
Warm up with this delicious and easy one pot broccoli cheddar potato soup. Perfect for a cozy night in or as a hearty lunch option! This small batch recipe makes 1 1/2 quarts.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 245 kcal

Ingredients
 
 

  • 2 tbsp. Unsalted Butter
  • 1/3 cup finely chopped Celery
  • 1/3 cup finely chopped Carrot
  • 1/3 cup finely chopped Shallot or Yellow Onion
  • 2 tbsp. finely chopped Jalapeño optional
  • 1/2 tsp. Salt plus more to taste
  • 1 clove Garlic minced
  • 1/2 tsp. Paprika
  • 1/2 tsp. Crushed Red Pepper optional
  • 2 tbsp. All-Purpose Flour
  • 3 cups Low Sodium Chicken Stock or Vegetable Stock
  • 2/3 cup Half and Half or Heavy Cream
  • 2 cups cubed Yellow Potatoes cut into 1/2" cubes
  • 2 cups Broccoli Florets chopped or torn into bite-sized pieces
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/2 tsp. freshly cracked Black Pepper plus more to taste

Instructions
 

  • Cook the Veggies. Melt 2 tbsp. Unsalted Butter in a large saucepan or medium ceramic dutch oven (I use a 3.5 quart dutch oven similar to this one). Once the butter is melted, add 1/3 cup finely chopped Celery, 1/3 cup finely chopped Carrot, 1/3 cup finely chopped Shallot, 2 tbsp. finely chopped Jalapeño (if using), and 1/2 tsp. Salt. Cook for 7-8 minutes, stirring frequently, until vegetables are softened and some are slightly browned.
    A small ceramic pot full of cooked vegetables to make a soup.
  • Add Garlic and Seasonings. Stir 1 clove Garlic (minced), 1/2 tsp. Paprika, and 1/2 tsp. Crushed Red Pepper into the pot with the vegetables. Cook for one minute.
    Cooked vegetables and seasonings in a ceramic pot.
  • Whisk in Flour. Whisk 2 tbsp. All-Purpose Flour into the vegetables, and cook for a little over a minute, stirring occasionally. We want the raw flour taste to cook out, so just give it a minute! 🙂
    Cooked vegetables being stirred with a wooden spoon in a ceramic pot.
  • Add Liquids, Potatoes, and Broccoli, and Let it Simmer. Slowly pour about one cup of the chicken broth into the pot, whisking constantly as it combines with the flour and vegetables. It should resemble a loose, smooth paste. Slowly whisk in the remaining two cups of broth, then 2/3 cup Half and Half. Stir in the 2 cups cubed Yellow Potatoes, 2 cups Broccoli Florets, and another pinch of salt, then turn the heat beneath the pot up to high to bring the soup to a boil. Once it starts boiling, turn the heat down down to medium-low, and allow the ingredients to simmer for about 15 minutes, until the potatoes are tender. Stir occasionally as it simmers.
    A pot of cheddar and broccoli soup simmering.
  • Stir in the Cheese. Remove the sauce pan from the heat and stir in one handful of 1 1/2 cups Shredded Cheddar Cheese at a time. Taste and season with more salt and 1/2 tsp. freshly cracked Black Pepper if needed.
    A woman's hand using a wooden spoon to stir a pot of creamy broccoli cheddar potato soup.

Nutrition

Serving: 1cupCalories: 245kcalCarbohydrates: 27gProtein: 14gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 417mgPotassium: 703mgFiber: 4gSugar: 4gVitamin A: 2058IUVitamin C: 50mgCalcium: 190mgIron: 2mg
Keyword broccoli cheddar potato soup
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