• Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Español
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tia Clara
  • Recipes
  • Tips
  • Ideas
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Ideas
  • Subscribe
×

How to Make Cream of Broccoli Soup with Cheese and Potato

  • Español
Portions: 4 portions

Calories: 532kcal

You'll love this simple, filling, cream of broccoli soup with potato and cheese. With few ingredients and very easy to make, this wonderful gluten-free broccoli cheese soup recipe is full of cheesy flavor, creamy, rich, and smooth.

Why I ❤️ it • Recipe • Video • Ingredients • Video • Preparation

Cream of broccoli soup with cheddar cheese.

White cheddar cream of broccoli soup.

Why I ❤️ it

I can't say no to soup, because I love soup. Ask anyone who knows me. So I made soup for myself and wrote the recipe for a reader who asked for the best broccoli cheese soup recipe I had.

This dairy and veggie soup is very easy to make, and an absolute winner with cheese lovers. You can make several substitutions that I list in the recipe notes. You can also add extra herbs and spices if you feel adventurous and don't mind doing some experimenting.

Broccoli and cheddar cheese soup recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make how to make broccoli cheddar soup, and you'll love this simple, filling, cream of broccoli potato cheese soup recipe, with few ingredients and very easy to make: It is full of cheesy flavor, creamy, rich, and smooth.

Course: Dinner, Lunch
Inspiration: American
Category: crema de brocoli y queso, sopa de brocoli, white cheddar broccoli soup
Author: Clara Gonzalez

Prep Time5 mins
Cook Time20 mins
Total Time25 mins

Utensils and tools

  • Soup pot 2.5 quart [2.5 liters]
  • Blender
White cheddar broccoli soup.
White cheddar broccoli soup.

Ingredients

  • 3 tablespoon salted butter
  • 1 large white onion, diced
  • 1 pound potato, [0.45 kilo], Yukon gold, or Russet, diced
  • 1½ quart chicken stock, [1.5 liters], (or vegetable stock) divided
  • 1 large head broccoli, [0.45 kilo], cut into florets
  • 2 cups whole milk
  • 1½ teaspoons salt, or to taste, divided
  • 1 teaspoon black pepper (freshly-cracked, or ground)
  • 1 bunch flat parsley (plus extra to garnish)
  • ½ cup cream cheese
  • 1 cup grated mozzarella cheese or white cheddar
  • ¼ cup freshly-grated Parmesan

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

1. Cooking the vegetables

Cooking vegetables.
Covering the pot and cooking the vegetables in broth.

In a pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and sauté stirring until the onions start to become translucent.

Add 3 tablespoons of vegetable or chicken broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.

Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil. Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.

2. Blending the soup

Blending the ingredients.
Blending the ingredients.

Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella or white cheddar.

Blend the soup with an immersion blender or regular blender.

3. Reheating the soup

Reheating the soup.
Reheating the soup.

Pour the liquefied soup into the pot, and return to the stove over medium-low heat bring it to the boil. Taste and add salt to taste if you find it necessary.

Remove from the heat and serve. Sprinkle with parmesan.

Variations

For extra creaminess, substitute whole milk for heavy cream.

If you prefer a stronger taste, and you want to make a broccoli cheddar soup, substitute sharp cheddar cheese for the mozzarella.

Top tips

This soup yields 4 servings of approximately 2½ cups each. You can double the quantities and freeze or refrigerate the extra batch for another day. It lasts a day in the fridge, or about a week in the freezer.

If you want to, you can also add the broccoli stems, but for that you'd need to peel them to get rid of the thick skin. Otherwise, just use broccoli florets.

If you want to experiment adding some extra flavors, you can add some dry thyme leaves, some dry rosemary powder, or a teaspoon of garlic powder.

Broccoli cheese soup.
The best broccoli cheese soup.

Serving suggestions

Some bowls of broccoli cheese soup, and maybe a few chunks of toasted bread, and you'll have a very comforting, filling dinner.

Skip the bread, and this flour-free soup will be perfect for those following a gluten-free diet.

Nutritional information

Calories: 532kcal - Carbohydrates: 46g - Protein: 22gFat: 31g - Saturated Fat: 18g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 8g - Trans Fat: 1g - Cholesterol: 94mg - Sodium: 2847mg - Potassium: 1315mg - Fiber: 8g - Sugar: 15g - Vitamin A: 3993IU - Vitamin C: 179mg - Calcium: 493mg - Iron: 3mg

More soup recipes

  • Cream of beet soup.
    Pink Cream of Beetroot Soup
  • Roasted carrot soup.
    Cream of Carrot Soup, Vegan and Easy
  • Plantain soup.
    How to Make Plantain Soup - Easy, Creamy, and Flavorful
  • White bean soup.
    Best Mediterranean White Bean Soup

See more: soups recipes potato recipes lunch recipes

FAQs

What is cream of broccoli made of?

Cream of broccoli soup is a blended soup made with broccoli and other vegetables, spices and herbs, then blended. It is typically thickened with some type of starch, and some have dairy (cheese and/or cream) added.

How do you thicken cream of broccoli soup?

Some cream of broccoli soup recipes call for all-purpose flour to thicken it. The flour is cooked in some type of fat (may be butter) and stirred with a whisk to cook it before adding liquids to the mixture. For this recipe potato is used to thicken the soup, which makes it suitable for gluten-free diets.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

Print

How to Make Broccoli Cheddar Soup [Video]

Ingredients

  • 3 tablespoon butter (salted)
  • 1 white onion (large), diced
  • 1 pound potato  [0.45 kg], Yukon gold or Russet, diced
  • 1¼ quart chicken stock or vegetable stock [1.5 lt], (or homemade vegetable broth recipe) divided
  • 1 head broccoli [0.45 kg] , cut into florets
  • 2 cups whole milk
  • 1½ teaspoon salt  or to taste, divided
  • 1 teaspoon black pepper (freshly-cracked, or ground)
  • 1 bunch flat parsley
  • ½ cup cream cheese
  • 1 cup grated Mozzarella cheese or white cheddar
  • ¼ cup freshly-grated Parmesan

Instructions

Step 1: Cooking vegetables

  • In a pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and sauté stirring until the onions start to become translucent.
    Add 3 tablespoons of vegetable or chicken broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.
    Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil. Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.

Step 2: Blending the soup

  • Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella or white cheddar.
    Blend the soup with an immersion blender or regular blender.

Step 3: Reheating the soup

  • Pour the liquefied soup into the pot, and return to the stove over medium-low heat bring it to the boil. Taste and add salt to taste if you find it necessary.
    Remove from the heat and serve. Sprinkle with parmesan.

Notes

For a  low-carb version, substitute arracacha (cepa de apio) for potato. You can also use russet potatoes if you don't have Yukon gold.
For extra creaminess, substitute whole milk for heavy cream.
If you prefer a stronger taste, substitute sharp cheddar cheese for the mozzarella.

Nutrition

Calories: 532kcal

Publicado por Tia Clara - May 18, 2014

  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Faith

    January 02, 2016 at 3:54 pm

    You have a writing style which is super inviting. I suspect you are also a good cook too based on the looks of this recipe.
    I have subscribed and will be back to visit.

    Reply
  2. Yulia

    May 29, 2014 at 11:06 am

    Great recipe, I will try next time for sure!

    Reply
    • Tia Clara

      June 10, 2014 at 1:21 pm

      I love the creaminess and the bright green color.

      Reply
  3. Farah @ The Cooking Jar

    May 26, 2014 at 4:28 pm

    I love soups too, or more specifically, soupy things. Soupy noodles, soupy/saucy type dishes, any reason to pour all that goodness over some soup/sauce/gravy vessel of delivery! Was thinking of making Vichyssoise soon, thanks for reminding me.

    Reply
  4. Kate

    May 18, 2014 at 4:00 pm

    5 stars
    Oh, this is one of my favorites. We are soup fiends too!

    Reply

Primary Sidebar

Hi, I'm Tía Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

More ➜

  • Facebook
  • YouTube
  • Instagram
  • Pinterest

Don't miss

  • Sticky rum BBQ sauce recipe.
    Best Rum Bbq Sauce Recipe
  • Stuffed anaheim pepper.
    Stuffed Anaheim Peppers Recipe
  • stuffed cubanelle peppers.
    Stuffed Cubanelle Peppers Recipe
  • Sour cream mashed potatoes.
    Creamy Mashed Potatoes with Sour Cream
  • Brown rice pilaf.
    How to Cook Brown Rice
  • Mejadra rice (mujaddara).
    Mejadra Recipe - Vegan Rice with Lentils and Fried Onions
  • No bake blueberry cheesecake.
    The Easiest No Bake Blueberry Cheesecake
  • Chimichurri sauce.
    Authentic Chimichurri Recipe - The Best Steak Sauce

The newest Most popular

Footer

As an Amazon Associate, I earn from qualifying purchases.

Contact me | Privacy Policy | Disclaimer | Terms & Conditions | Accessibility Policy | Web Stories | Trending

Copyright © 2022 Lunch Club Books, LLC

  • Español