Our Potato Broccoli and Cheddar Soup is thick, creamy and cheesy delicious! Loaded with vegetables and chopped broccoli for some texture, this potato broccoli and cheddar soup is one hearty bowl of goodness that’s easy and comforting.
Broccoli and Cheddar Soup
We LOVE this soup! It’s thick, creamy, filling, and big on flavor!
Oh and did I mention – there is NO cream added what-so-ever!!! Plus, it is gluten-free too.
For this recipe, I made a large batch this past weekend and was able to store some into the freezer for a another dinner during the week.
Loaded with flavor, this broccoli and cheddar soup is perfect for a chilly evening.
This recipe for potato broccoli and cheddar soup makes enough to feed a large crowd.
I made this soup in a large pot on the stove-top, but it can be easily made in your crockpot, or slow cooker as well.
How To Make Potato Broccoli and Cheddar Soup?
- First, simmer cubed potatoes, onions, and celery with vegetable or chicken broth and water.
- Then add in some steamed chunks of broccoli (and reserve about 1 to 2 cups), and puree it with an immersion hand-held blender, to get a luscious velvety texture. And, you can puree it right in the pot for easy cleanup – it is even better!
- Next, after it’s pureed, add in the extra chunks of cooked broccoli to give the soup some texture. Then stir in the cheddar cheese. As the cheese melts into the soup it will enhance the cheese flavor. Making every spoonful SO GOOD!
Everyone gave it a thumbs up. I hope you love this soup as much as we do!
Additional Options To Jazz it up…
- some strips of cooked bacon crumbled on top of each bowl.
- sprinkle with some grated parmesan cheese on top.
Questions and Answers!
- Can I Use Frozen Broccoli? Yes, indeed. You will need to defrost the broccoli in a colander, rinse and drain, then toss it into the soup. And reserve some to toss in at the end.
- Can We Freese This Soup? This recipe makes enough soup for you to freeze half the batch for another evening. But first, you must wait for the soup to cool completely before storing it in a plastic container, and freezing it.
- How Long Can We Freeze It? Soup freezes well for up to one month. Allow defrosting completely before reheating.
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More Comforting Soup Recipes!
- Creamy Butternut Squash Potato Soup
- Split Pea and Thyme Soup
- Potato-Cauliflower Soup
- Easy Broccoli Zucchini Soup
- 1 Tbsp. extra-virgin olive oil
- 2 celery stalks- chopped
- 1 medium yellow onion- chopped
- 5-pound bag yellow potatoes- peeled, cubed
- 3 cups chicken broth, or low sodium vegetable broth
- 3 cups of water
- 1 tsp. salt
- 2 small broccoli heads (3 to 4 cups) - divided
- 1+ 1/2 cups shredded sharp cheddar cheese, extra for garnish
- fresh cracked pepper to taste
- optional: cooked bacon, crumbled or croutons for garnish
- In a 4 to 5 quart pot, heat olive oil on medium heat.
- Add celery and onions, and sauté until they are softened about 5 minutes.
- Add potatoes, chicken broth, water, and salt. Cover with a lid.
- Bring liquid to a boil, then lower heat, and simmer for 20 to 25 minutes. Turn off the heat.
In the meantime:
- Clean the outer skins of the broccoli and chop them into tiny, bite-size pieces. In a medium pot, bring 1-inch of water to a boil, then add broccoli and cover.
- Simmer the broccoli on a low boil for about 3 minutes. Turn off the heat and allow the broccoli to steam for another 2 to 3 minutes. Drain. The color of the broccoli should be bright green and tender.
- Add only HALF the cooked broccoli to the potatoes. Reserve and set aside the other half.
- Using an immersion hand-held blender, begin to slowly pulse up and down directly inside the large pot of soup to puree the potato and broccoli. Puree until well blended. If you don't have one, then blend in your blender but only in small batches and only use the lowest speed. The heat of the soup could pop the lid off the blender, so be extra careful.
- Stir in the remaining cooked broccoli and cheddar cheese. Continue stirring until the cheese is completely melted and blended. Season with fresh cracked pepper to taste.
- Ladle soup into bowls, and garnish with a sprinkle of shredded cheddar cheese on top. Serve warm.
- Optional: Before serving, top each bowl with some crumbled bacon pieces or croutons.
- Serves 6 to 8