Broccoli Cheddar and Potato Soup

Broccoli Cheddar and Potato Soup

  • Author: Cassie Johnston
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 6 1x


This Broccoli, Cheddar, and Potato Soup is warm, comforting and full of good-for-you veggies your whole family will love!



2 tablespoons butter or coconut oil

1 small onion, diced

2 large carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

2 tablespoons all-purpose or whole wheat flour

2 1/2 cups chicken or vegetable broth

1 cup skim or almond milk

2 medium Yukon Gold potatoes (about 5 petite Yukon Gold potatoes), peeled and diced

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1 1/2 cups shredded sharp cheddar cheese

Salt and pepper, to taste


  1. Heat the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, celery, garlic and cook until just tender and fragrant, about five minutes.
  2. Sprinkle with flour, stir, and cook for two minutes to thicken any remaining liquid.
  3. Add the chicken broth and milk. Bring to a boil, reduce heat and add potatoes. Simmer until the potatoes are tender, about 10 minutes.
  4. Add the broccoli, cover and cook until broccoli is tender, about 12 to 15 minutes.
  5. Blend soup with an immersion blender (or use a regular stand blender by carefully transferring the hot soup) until smooth.
  6. Turn off heat, stir in the cheese and season with salt and pepper.


To make this recipe vegetarian: Use vegetable broth instead of chicken broth.

To make this recipe gluten-free: Use arrowroot powder or tapioca starch instead of flour.

To make this recipe dairy-free: Use coconut oil, almond milk and non-dairy cheese instead of butter, milk and cheddar.

  • Category: Soups
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