A potato makes this soup feel rich without a carton of cream. Blend part of the pot, then leave the rest chunky. Stir cheddar in off the heat so it melts smoothly rather than turning grainy.
Add cheese after simmering
High heat can make cheddar split. Shred it yourself if possible and add it gradually once the soup stops bubbling. If the soup thickens in the fridge, loosen it with milk or broth on reheating.
Serving and storage
Use the broccoli stems too: peel any tough outer layer and dice the center. They cook alongside the potatoes and reduce waste. Serve with toast or a crisp salad.
Add cheddar after turning off the heat
Grate the cheese before starting the final step. Add it by handfuls and stir between additions after the heat is off. A hard boil can make a cheese sauce separate rather than turn smooth.
Blend only part of the soup if you want pieces of broccoli and potato in each bowl. With a countertop blender, follow its instructions for hot liquids and work in small batches; an immersion blender lets you control the texture in the pot.
Is this soup dairy-free?
No. The recipe contains butter, milk, and cheddar even though it does not use heavy cream. A dairy-free version would need separate ingredient and texture testing.
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Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.
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