Name: Broccoli, Cheese, and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 sweet yellow onion (chopped); 2 carrots (peeled & chopped); 2 celery stalks (chopped); 3 cloves garlic (minced); 1 tbsp butter; 1 tbsp olive oil; 4 tbsp flour (divided); 4 cups chicken broth (or vegetable broth); 1 3/4 cup milk; 2 large potatoes (peeled and diced small); Sea salt and fresh cracked pepper (to taste); 4 cups about 2 heads broccoli florets, chopped into small pieces; 2 tbsp Parmesan cheese (finely grated); 1-1/2 cups 2% sharp cheddar (shredded); 2 slices 2% American cheese

Jump to Recipe Print Recipe

I was secretly happy when I discovered today was going to be cold and rainy. It meant that I could make soup! There is something so comforting about a pot of soup simmering on the stove during a thunderstorm. I found this recipe on Skinnytaste that looked irresistible and it used ingredients I had on hand. It turned out cheesy and delicious without all guilt and oh so comforting on a cold, dark, and stormy night.

How to Make Broccoli, Cheese, and Potato Soup

Place cut-up onion, carrot, celery, and garlic into a food processor. Pulse until chopped finely.

In a large Dutch oven, melt butter and olive oil together. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add 3 tablespoons of flour, sea salt, and freshly cracked pepper, to taste, to the Dutch oven then stir until smooth.

Add chicken broth, milk, and diced potatoes then set heat to high until it comes to a boil; cover and cook on low until potatoes are soft, about 15 minutes.

Add broccoli florets, parmesan cheese, then mix well. Adjust sea salt and freshly cracked pepper, to taste. Cook uncovered until broccoli is cooked, about 10 minutes. Combine the shredded cheddar cheese with the last 1 tablespoon of flour (this helps prevent the cheese from separating while melting). Add the sharp cheddar and American cheese slices, stir well then remove from heat.

Using an immersion blender, quickly blend part of the soup for a few seconds, until you reach your desired of thickness. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your blender, then add it back to the soup. This helps to thicken the soup. Taste and re-season if necessary. Ladle into bowls and serve with some crusty bread if desired. Enjoy.

Broccoli, Cheese, and Potato Soup

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Soup

Cuisine: American

Servings:

Ingredients

½ sweet yellow onion chopped
2 carrots peeled & chopped
2 celery stalks chopped
3 cloves garlic minced
1 tbsp butter
1 tbsp olive oil
4 tbsp flour divided
4 cups chicken broth or vegetable broth
1 ¾ cup milk
2 large potatoes peeled and diced small
Sea salt and fresh cracked pepper to taste
4 cups about 2 heads broccoli florets, chopped into small pieces
2 tbsp Parmesan cheese finely grated
1-1/2 cups 2% sharp cheddar shredded
2 slices 2% American cheese

Instructions

Place cut-up onion, carrot, celery, and garlic into a food processor. Pulse until chopped finely.
In a large Dutch oven, melt butter and olive oil together. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add 3 tablespoons of flour, sea salt, and freshly cracked pepper, to taste, to the Dutch oven then stir until smooth.
Add chicken broth, milk, and diced potatoes then set heat to high until it comes to a boil; cover and cook on low until potatoes are soft, about 15 minutes.
Add broccoli florets, parmesan cheese, then mix well. Adjust sea salt and freshly cracked pepper, to taste. Cook uncovered until broccoli is cooked, about 10 minutes.
Combine the shredded cheddar cheese with the last 1 tablespoon of flour (this helps prevent the cheese from separating while melting). Add the sharp cheddar and American cheese slices, stir well then remove from heat.
Using an immersion blender, quickly blend part of the soup for a few seconds, until you reach your desired thickness. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your blender, then add it back to the soup. This helps to thicken the soup. Taste and re-season if necessary.
Ladle into bowls and serve with some crusty bread if desired. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

18 Comments

I wish the weather here would cool down. I’m so ready for fall and this soup! Sounds delicious Pam!

Oh, how I’m longing for a cold, dreary day but I think it will be awhile here in NC. Oh well, just the world September made in “legal” in my mind to start making soup! This one looks like a winner Pam and I love that it’s not loaded with calories and fat!

Tonight I was thinking about broccoli soup and I was thinking about potato soup and then I looked at your blog and you mixed my mind all together into one amazing soup! YUM!

I’ve been craving soup lately… but it’s hard to get excited about it when it’s still over 100 degrees!!! I so can’t wait to get that first cool day!!! I just adore any kind of cheese soup too… yum!!!

Hi Pam,
Great soup and fantastic array of ingredients!
Cheers and hope you have a fantastic weekend,
Lia.

This sounds very tasty.

so comforting and hearty!
I wish you a fantastic weekend

What a delicious soup!

Love soups and this look delicious!!

Potato soup was my favorite soup when I was little. This sounds delicious, and I know my son would love as broccoli is his favorite vegetable. I’ll wait a bit to make it though, as it’s in the 90s around here…

I usually shred my potatoes in the food processor before adding them to soup. It’s an easy way to thicken the soup naturally. It’s not rainy here, but hasn’t been above 60 in days.