Go Back

Creamy Baked Potato Soup with Broccoli and Cheddar

Creamy baked potato soup gets its rich texture from oven-baked russet potatoes, broccoli, and melted sharp cheddar. A gentle simmer brings the tender vegetables together in a hearty, comforting soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large, about 3 pounds, scrubbed and dried
  • 4 tbsp butter unsalted
  • 1 yellow onion medium, diced
  • 0.25 cup flour all-purpose
  • 4 cup chicken broth
  • 2 cup whole milk
  • 1 cup heavy cream
  • 3 cup broccoli florets cut into small pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup cheddar cheese shredded sharp

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot

Method
 

  1. Heat the oven to 400°F.
  2. Position a rack in the center.
  3. Prick the potatoes all over with a fork and place them on a rimmed baking sheet.
  4. Bake for 50 to 65 minutes, until a knife easily pierces the center.
  5. Let the potatoes cool for 10 minutes.
  6. Cut the potatoes open, scoop the flesh into a bowl, and roughly chop it.
  7. Melt the butter in a 6-quart pot over medium heat.
  8. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  9. Stir in the flour and cook for 1 minute.
  10. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
  11. Bring the mixture to a gentle simmer and cook for 3 minutes, stirring, until slightly thickened.
  12. Stir in the broccoli, salt, and pepper.
  13. Simmer gently for 8 to 10 minutes, until the broccoli is tender.
  14. Stir in the potato and simmer for 2 to 3 minutes, until heated through.
  15. Mash some of the potato against the side of the pot to thicken the soup.
  16. Remove the pot from the heat and stir in the cheddar until melted.
  17. Serve.

Notes

For a thicker soup, mash more potato against the side of the pot. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.