This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes. As the weather is getting cooler, it’s the perfect soup to warm up and leftovers are great to pack for lunch.
When I was a kid, broccoli and cheese was my favorite thing to eat. Anytime we had leftover broccoli I would always heat it up the next day with melted cheese. This soup reminds me of those after school meals I would make for myself.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.