Cheddar Broccoli and Potato Soup

Broccoli cheese soup topped with shredded cheddar and green onions

5 from 1 vote

Cheddar Broccoli and Potato Soup

This 30-minute cheddar broccoli and potato soup is a healthier--but equally delicious--version of classic broccoli cheese soup. In lieu of heavy cream, this recipe uses potatoes to create a hearty, rich, and creamy soup. So cozy and comforting, you'll want to make this all winter long.

Prep Time10

Cook Time20

Total Time30

Course: General

Cuisine: American

Servings: servings

Calories: 352kcal

Author: Rebecca Warfield

Ingredients

1 tablespoon butter
1 medium onion chopped
2 carrots chopped
3 celery stalks chopped
2 garlic cloves minced
2 tablespoon all-purpose flour
3 cups chicken bone broth
1 cup milk warm
4 medium russet potatoes peeled and quartered
4 cups broccoli chopped into small pieces
1 3/4 cups cheddar cheese shredded (optional extra for garnish)
3 tablespoon green onions sliced (optional)
salt and pepper to taste

Instructions

In a dutch oven or stock pot, melt the butter over medium heat. Add the carrots, celery, and onion. Season with salt and pepper. Cook until soft, about 8 minutes.
Add the flour to the veggies. Stir and cook for about a minute.
Add the garlic and cook just until aromatic.
Slowly pour in the chicken broth and milk. Stir well.
Add in the potatoes, and turn up the heat to high. Bring to a boil, then reduce to a simmer and cover. Simmer covered until the potatoes are cooked and can be pierced with a fork.
Stir in the broccoli, and continue simmering covered until cooked. About 8-10 minutes.
Remove from heat, and use an immersion blender to blend soup. You can blend completely for a creamy soup. Or if you prefer a little texture, leave a some unblended.
Add cheese and stir until melted. Salt and pepper to taste.
Garnish with more cheese and green onions (optional).

Notes

In lieu of cream, potatoes are used to add richness and thicken this soup. Since they can vary in size, you might need to adjust a little. After blending, if you find your soup is too thick, add a little extra broth. If it is too thin, toss in an extra potato, and re-blend when cooked.

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