Broccoli Cheese and Potato Soup


  • 1 tablespoon butter
  • 1 medium yellow onion chopped
  • 3 large white potatoes cubed, about 4 cups
  • 4 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 6 cups broccoli florets
  • 3 cups whole milk
  • 3 cups shredded medium cheddar cheese
  • 2 tablespoons flour
  • 1 teaspoon freshly ground black pepper


  1. Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
  2. Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste

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