Broccoli Cheddar Potato Soup for Two
A cozy, small-batch soup made with fresh broccoli, cheddar cheese, and potatoes, perfect for two hearty servings. This comforting dish is simple and satisfying, ideal for any meal.
Ingredients
Aromatics
- 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
Spices
- 1/2 tsp Paprika
- 1/2 tsp Crushed Red Pepper (optional)
Base Ingredients
- 2 tbsp All-Purpose Flour
- 3 cups low-sodium chicken stock (or Vegetable Stock)
- 2/3 cup Half and Half (or Heavy Cream)
Vegetables
- 2 cups Yellow Potatoes, cut into ½” cubes
- 2 cups Broccoli Florets, chopped into bite-sized pieces
Cheese and Seasoning
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 tsp freshly cracked Black Pepper (plus more to taste)
Instructions
Preparation
- In a medium saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add celery, carrot, shallot (or onion), and jalapeño (if using). Season with ½ teaspoon of salt. Sauté for 6–8 minutes, stirring often, until the veggies are soft and fragrant.
Building Flavor Base
- Add garlic, paprika, and crushed red pepper flakes. Stir for 1 minute.
- Sprinkle in 2 tablespoons of flour, stirring constantly to create a roux. Cook for another minute to remove the raw flour taste.
Simmering the Soup
- Slowly whisk in 1 cup of chicken or vegetable stock, scraping up any browned bits.
- Add the remaining 2 cups of stock and the cubed yellow potatoes. Bring the soup to a gentle boil. Reduce heat and simmer for 10 minutes, uncovered, until the potatoes begin to soften.
Adding Broccoli
- Stir in the chopped broccoli florets and continue simmering for another 5–7 minutes. Both the broccoli and potatoes should be fork-tender but not mushy.
Finishing Touches
- Turn the heat to low. Stir in 2/3 cup of half-and-half (or heavy cream).
- Slowly add 1½ cups of shredded cheddar cheese, a handful at a time. Stir well between each addition to ensure it melts evenly and doesn’t separate.
Final Seasoning & Serving
- Taste your Broccoli Cheddar Potato Soup and season with freshly cracked black pepper and more salt if needed.
- Serve immediately in warm bowls with your favorite toppings.
Notes
Store in an airtight container in the fridge for up to 3 days. This soup doesn’t freeze well due to the cream. Reheat on the stovetop over low heat, stirring often, and add a splash of broth or milk if needed.