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A bowl of creamy soup with chunks of broccoli, shredded cheddar cheese, croutons, and sliced green onions, with a spoon in the bowl.

Broccoli Potato Cheddar Soup

A rich, creamy, and hearty soup with tender broccoli, chunky potatoes, and melted cheddar, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 498
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoon unsalted butter or olive oil for sautéing vegetables
  • 1 cup yellow onion diced medium, about 1 small onion
  • ¾ cup celery thinly sliced, about 2–3 ribs
  • 1 ½ lb yellow potatoes Yukon Gold, skin on, sliced into ½-inch pieces, about 5 cups
  • 1 tablespoon minced garlic about 2 cloves
  • 2 cups water for cooking potatoes
  • 4 cups low-sodium vegetable broth or chicken-free broth, for soup base
  • 1 teaspoon fine sea salt for seasoning
  • ½ teaspoon ground black pepper for seasoning
  • 2 tablespoon sour cream for creaminess
  • 6 cups broccoli florets bite-sized pieces, about 1 ¼–1 ½ lb
  • 1 cup shredded carrots from about 2 small carrots
  • 8 oz sharp cheddar cheese grated, about 2 ¼ cups
  • ¼ lemon juiced, for brightness
  • Green onions optional, for garnish
  • Sourdough or garlic butter croutons optional, for serving

Method
 

  1. Melt butter in a 4–5 quart Dutch oven over medium heat.
  2. Add diced onions and celery; sauté for 8–9 minutes until softened.
  3. Stir in sliced potatoes, minced garlic, salt, and pepper.
  4. Pour in water and vegetable broth; bring to a simmer over medium heat.
  5. Cook uncovered on low simmer for 15–20 minutes until potatoes are just fork-tender.
  6. Remove about 3 cups of potatoes and broth (half and half) and transfer to a blender.
  7. Add sour cream and blend until smooth. Transfer purée back to the soup pot.
  8. Turn heat to medium; stir in broccoli florets and shredded carrots.
  9. Simmer gently for 8–10 minutes until broccoli is tender, stirring occasionally.
  10. Remove from heat and stir in grated cheddar cheese in 4–5 batches, melting each batch before adding the next.
  11. Stir in lemon juice and adjust seasoning with salt and pepper to taste.
  12. Ladle soup into bowls and top with green onions, extra cheddar, and croutons if desired.

Nutrition

Serving: 1 ServingCalories: 498kcalCarbohydrates: 47gProtein: 21gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 75mgSodium: 1033mgPotassium: 1224mgFiber: 9gSugar: 7gVitamin A: 5560IUVitamin C: 115mgCalcium: 501mgIron: 2mg

Notes

This vegetarian soup is comforting and indulgent without a roux. Creamy potatoes, tender broccoli, and sharp cheddar make it perfect for chilly nights or family dinners.

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