Description
A comforting and creamy Broccoli Potato Cheese Soup recipe that’s easy to make for a satisfying weeknight meal. Packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (from about 1 large head)
- 2 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
- 4 cups chicken or vegetable broth
- 1 ½ cups milk (whole or 2% recommended for richness)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon dried thyme (optional)
- 8 ounces sharp cheddar cheese, shredded
- Optional garnishes: extra shredded cheese, croutons, a dollop of sour cream or Greek yogurt, chopped chives
Instructions
- 1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Add minced garlic and cook for another minute until fragrant.
- 3. Stir in broccoli florets and diced potatoes. Pour in broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes and broccoli are tender.
- 4. Remove pot from heat. Using an immersion blender, blend soup until desired consistency. (Alternatively, use a regular blender in batches, carefully, and return to pot).
- 5. Stir in milk, salt, pepper, and thyme (if using). Return pot to low heat.
- 6. Gradually stir in shredded cheddar cheese, a handful at a time, stirring constantly until cheese is melted and soup is smooth. Do not boil.
- 7. Taste and adjust seasonings as needed. Serve hot, garnished as desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop over low heat, stirring frequently. Add a little extra milk or broth if it seems too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (depending on milk/cheese/fat used)
- Sugar: Approx. 5-10g
- Sodium: Approx. 600-900mg (depending on broth and added salt)
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 25-35g
- Fiber: Approx. 5-8g
- Protein: Approx. 15-20g