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+ servings
Sarah

Broccoli Potato Cheese Soup Recipe

Creamy broccoli-potato soup blended silky and finished with sharp cheddar. A 30-minute, vegetarian, family-friendly dinner that balances cozy comfort with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 240

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb Yukon Gold or Russet potatoes, peeled and ½-inch diced (3–3½ cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp Dijon mustard or ¼ tsp dry mustard
  • ¼ tsp smoked paprika (optional)
  • 4 cups broccoli florets (about 12 oz), small pieces, divided (reserve 1 cup)
  • 1 cup milk (2% or whole), room temp
  • cups sharp cheddar, freshly shredded (6 oz), plus more for topping
  • 1–1¼ tsp kosher salt, to taste
  • ½ tsp black pepper
  • 1–2 tsp fresh lemon juice, to taste

Equipment

  • large pot (5–6 qt)
  • immersion blender preferred for easy blending
  • standard blender optional, blend in batches
  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons

Method

  • Heat oil in a large pot over medium. Sauté onion with a pinch of salt 3–4 minutes; add garlic 30 seconds.
  • Add potatoes, broth, mustard, and paprika. Bring to a boil; reduce to a lively simmer, cover, and cook 10–12 minutes.
  • Stir in 3 cups broccoli; simmer 3–4 minutes until just tender and bright.
  • Off heat, stir in milk. Blend until creamy (immersion blender preferred).
  • Return to low heat. Add cheddar by handfuls, stirring until melted and smooth.
  • Season with salt, pepper, and lemon. Fold in the reserved 1 cup florets. Serve.

Nutrition

Calories: 240kcalCarbohydrates: 24gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 570mgPotassium: 670mgFiber: 3gSugar: 5gVitamin A: 1450IUVitamin C: 60mgCalcium: 230mgIron: 1.5mg

Notes

Naturally gluten-free.
Dairy-free: Omit cheese; use 1 cup oat milk + 3 tbsp nutritional yeast + ¼ cup cashew butter (blend smooth).
Extra protein: Blend in 1 cup cooked white beans with the milk.
Equipment: 5–6 qt heavy pot; immersion blender (or standard blender, batches).
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