In a large soup pot, melt butter over medium heat. Add chopped onions and sauté until soft and slightly translucent. Add garlic and cook for another 30 seconds until fragrant. This base step is small but very important because it builds the foundation of flavor for the entire broccoli potato cheese soup recipe.

Add diced potatoes into the pot and stir them into the onion and garlic mixture. Let them cook for 2–3 minutes so they slightly absorb the flavor before adding liquid.

Sprinkle flour over the vegetables and stir continuously. Cook for 1–2 minutes to remove the raw flour taste. This will help thicken the soup later and give it a creamy texture.

Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a gentle simmer. The potatoes should start becoming tender as they cook in the broth.

Add broccoli florets and continue simmering until both broccoli and potatoes are soft but not overcooked. You want the broccoli to stay vibrant green for best flavor and texture.

At this stage, you can choose your texture. For a chunky soup, leave it as it is. For a creamy version of this broccoli potato cheese soup recipe, use an immersion blender to partially blend the soup. This creates a thick, creamy base while still keeping some texture.

Lower the heat and slowly stir in the milk. Then add shredded cheddar and mozzarella cheese. Stir gently until everything melts into a smooth, creamy consistency.

Add salt, pepper, and paprika. Taste and adjust seasoning if needed. Let the soup simmer gently for a few more minutes before serving.