Broccoli Potato Soup

This quick and easy broccoli potato soup is so creamy and loaded with flavor from cheddar cheese, fresh carrots, celery, and onions.

Course Soup

Cuisine American

Keyword broccoli cheddar potato soup, broccoli potato cheese soup, how to make broccoli and potato soup, how to make broccoli potato soup, how to make potato broccoli soup, potato broccoli cheese soup, potato broccoli soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 489kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled and chopped
3 cloves garlic, minced
2 medium Yukon Gold Potatoes cut into ½ inch cubes
4 cups low-sodium chicken broth
4 cups broccoli florets, coarsely chopped
½ cup heavy cream
1½ cups shredded sharp cheddar
salt to taste
freshly ground black pepper to taste

Instructions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots. Cook until the onion and celery are soft.
Reduce the heat to low and add the garlic and potatoes. Cook for 2 minutes, stirring frequently.
Add the chicken broth and bring the pot to a low boil. Reduce and simmer for 7-8 minutes.
Add the broccoli and cook for 3-4 minutes or until the potatoes and broccoli are tender.
Remove about half of the soup to a large bowl. Using an immersion blender, blend the remaining soup in the pot.
Stir in the remaining soup, cream, and cheddar cheese by small handfuls until melted. Season with salt and freshly ground black pepper.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

Nutrition