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+ servings
Broccoli potato soup in a bowl with crackers on the side.
4.78 from 9 votes

Broccoli Potato Cheese Soup

This broccoli potato cheese soup has everything you are looking for in a creamy soup. Creamy goodness, chunks of potato and broccoli, and topped with MORE CHEESE.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 61
Carbs 30
Protein 24
Yield 4

Ingredients

  • 2 tablespoons avocado oil
  • ½ large yellow onion diced
  • 2 stalks celery diced
  • 1 medium carrot diced
  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 2 medium Yukon gold potatoes diced (~2 cups)
  • 4 cups chicken broth
  • 4 cups chopped broccoli bite-sized pieces
  • 1 cup heavy cream
  • 8 oz. shredded cheddar cheese ~2 cups

Instructions

  • Heat avocado oil in a large Dutch oven over medium/high heat. When the oil is fragrant, add the onion, celery, and carrots to the pot and cook for 2-3 minutes.
    Sauteeing vegetables in a pot.
  • Next, add the butter, garlic, salt, pepper, and thyme to the Dutch oven. Cook for 1-2 minutes, allowing the garlic to become fragrant and golden brown.
    Browning garlic in the dutch oven.
  • Add the potatoes and chicken broth. Use a wooden spoon to scrape up any brown bits that may have developed on the bottom of the Dutch oven. Bring the broth to a boil, then cover and reduce heat to low, and let simmer for 20 minutes.
    Simmering potatoes in the pot.
  • Add the broccoli to the soup and continue to cook uncovered on low for 10 minutes.
    Simmering all the vegetables together in a pot.
  • Remove the Dutch oven from the heat. Using an immersion blender give the soup a couple of pulses to break up the potatoes and broccoli leaving it chunky.
  • Put the Dutch oven back on the stove and turn the heat to low. Add in the heavy cream and shredded cheddar cheese. Heat until the cheese is melted, 4-5 minutes.
    Adding cheddar cheese to the soup.

Tips & Notes

  • The soup is meant to be chunky. If an immersion blender is not available, a potato masher would work great. It would be a lot of work to put into a blender.
  • Use vegetable stock to make this vegetarian.

Watch it

Nutrition Facts

Calories: 746kcal | Carbohydrates: 30g | Protein: 24g | Fat: 61g | Fiber: 5g | Sugar: 6g