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.

– 3 tablespoon salted butter – 1 large white onion, diced – 1 pound potato, [0.45 kilo], Yukon gold, or Russet, diced – 1½ quart chicken stock divided – 1 large head broccoli – 2 cups whole milk – 1½ teaspoons salt – 1 teaspoon black pepper  – 1 bunch flat parsley  – ½ cup cream cheese – 1 cup grated mozzarella cheese or white cheddar – ¼ cup freshly-grated Parmesan


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 1:

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 2:

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.

Step 3:

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