Our Potato Broccoli and Cheddar Soup is lusciously creamy and cheesy delicious with chunks of broccoli for some texture. And it’s oh SO yummy! Loaded with vegetables and chopped broccoli, including sharp cheddar cheese, this Potato, Broccoli and Cheddar Soup is one hearty soup that’s easy and very satisfying. It’s cheap to make and perfect to serve your family on weekends.
I made a large batch this past weekend and put some into the freezer for a quick dinner during the week.
I LOVE this soup! It’s so tasty, filling, and big on flavor! Oh and did I mention – there is NO cream added what-so-ever!!! Gluten-free too.
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 I am sure it’s easy enough to make it in your crockpot, or slow cooker as well.
Easy Steps 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! Not bad, coming from my family.
You can jazz up this Potato Broccoli and Cheddar Soup a tab more, with some strips of cooked bacon crumbled on top of each bowl along with a sprinkle of shredded cheese. YUM!
Serve this soup with a side of our Grilled Cheese and Pear Sandwich, or with our Italian Muffuletta Sandwich and you’ll have a delicious meal!
Winter and cold weather is the time for comforting soups like this one. Hope you’ll give it a try!
Have a good weekend!
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.
This recipe makes enough soup for you to freeze half the batch for another evening, especially when you’re short on time. But first, you must wait for the soup to cool completely before storing it in a plastic container, then freeze.
Soup freezes well for up to one month. Allow defrosting completely before reheating.
More Comforting Soup Recipes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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