Broccoli Cheddar and Potato Soup

4.25 from 29 votes

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

Prep Time10

Cook Time35

Total Time45

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 269kcal

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 ½ cups chicken or vegetable broth
1 cup milk whole dairy milk or full fat coconut milk at good options
2 medium Yukon Gold potatoes about 5 petite Yukon Gold potatoes, peeled and diced
4 cups broccoli florets chopped into small pieces (about 2 heads)
1 ½ cups shredded sharp cheddar cheese
Salt and pepper to taste

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.
Sprinkle with flour, stir, and cook for two minutes to thicken any remaining liquid.
Add the chicken broth and milk. Bring to a boil, reduce heat and add potatoes. Simmer until the potatoes are tender, about 10 minutes.
Add the broccoli, cover and cook until broccoli is tender, about 12 to 15 minutes.
Blend soup with an immersion blender (or use a regular stand blender by carefully transferring the hot soup) until smooth.
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.