Potato Broccoli and Cheddar Soup

Potato Broccoli and Cheddar Soup by 2sistersrecipes.com

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.

Serve it with a side of our Grilled Cheese and Pear Sandwich, or with our Italian Muffuletta Sandwich for an easy dinner.

Potato Broccoli and Cheddar Soup by 2sistersrecipes.com

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!

ENJOY!

Potato Broccoli and Cheddar Soup by 2sistersrecipes.com

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.

Potato, Broccoli & Cheddar Soup by 2sistersrecipes.com


Questions and Answers!

  1. 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. 
  2. 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.   
  3. How Long Can We Freeze It? Soup freezes well for up to one month.  Allow defrosting completely before reheating.

 

 

Don’t forget to Pin it! … and SHARE!  thanks again!

Potato, Broccoli and Cheddar Soup by 2sistersrecipes.com

More Comforting Soup Recipes!  

Yield: 6 to 8 servings

Potato, Broccoli and Cheddar Soup

Potato, Broccoli and Cheddar Soup

Potato, Broccoli and Cheddar Soup is easy to make. It is thick, creamy and comforting. Loaded with veggies and fresh chopped broccoli, along with cheddar cheese, makes one hearty soup that's filling, and delicious. Perfect for family and friends on a chilly night.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. In a 4 to 5 quart pot, heat olive oil on medium heat.
  2. Add celery and onions, and sauté until they are softened about 5 minutes.
  3. Add potatoes, chicken broth, water, and salt. Cover with a lid.
  4. Bring liquid to a boil, then lower heat, and simmer for 20 to 25 minutes. Turn off the heat.

In the meantime:

  1. 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.
  2. 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.
  3. Add only HALF the cooked broccoli to the potatoes. Reserve and set aside the other half.
  4. 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.
  5. 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.
  6. Ladle soup into bowls, and garnish with a sprinkle of shredded cheddar cheese on top. Serve warm.
  7. Optional: Before serving, top each bowl with some crumbled bacon pieces or croutons.
  8. Serves 6 to 8

 

Hello friends!  We hope everyone had a lovely Christmas holiday.  Happy Holidays to All!  Looking forward to sharing new recipes with all of you. 

Are you cooking with us, or following us on Social Media?  If you make our delicious soup, let us know and leave a comment and star rating in our recipe card above.   We’d love to hear from you!  

And stay in touch on Instagram, Pinterest, Facebook, and Twitter for all the latest updates.

Stay Healthy … and Happy Cooking!   🙂

Thanks for stopping by! 

xo anna and liz

 

 

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13 Comments

  1. I made a broccoli, cheese and potato soup the other night and immediately regretted not making a bigger pot. I love to freeze soups – so thank you for this big recipe of deliciousness!

  2. What a delicious soup, both visually and because of the ingredients. It's so well presented too in your photos! I'm getting the ingredients for the weekend. Thank you for this new recipe!