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Best Cheesy Broccoli Potato Soup Recipes

Best Cheesy Broccoli Potato Soup Recipes

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Cheesy Broccoli Potato Soup Shopping Tips

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Cheesy Broccoli Potato Soup Cooking Tips

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.

  • 2 larges heads broccoli (13 ounces each)
  • 2 tablespoons unsalted butter
  • 1 small leek, white and light green parts only, sliced
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 3 cloves garlic, finely chopped
  • 4 cups unsalted chicken broth
  • 1 cup whole milk
  • 2 smalls russet potatoes (8 ounces each), peeled and cut into 1-inch cubes
  • 2 cups shredded extra-sharp Cheddar cheese, divided
  • 2 teaspoons white-wine vinegar
  • Chopped fresh chives for garnish

Peel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.

Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.

Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.

Recipe Summary

  • 2 tablespoons butter
  • 1 onion, chopped
  • 5 cloves garlic, crushed
  • 1 large white potato, cubed
  • 8 cups broccoli florets and stems
  • salt and ground black pepper to taste
  • 3 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy whipping cream

Melt 2 tablespoons butter in a stockpot over medium heat cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.

Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.

Melt 3 tablespoons butter in a small saucepan over medium heat whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated adjust salt and pepper.

Quick& Easy Cheesy Potato Soup with Ham & Broccoli

Any time is the right time for cheesy potato soup with ham and broccoli. This rich, hearty and satisfying soup will warm your heart. And it begs for seconds!


  • 5 pounds potatoes, peeled, rinsed and roughly chopped
  • 4 Tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1/2 teaspoon powdered mustard
  • 3 to 6 cups milk, depending on how thick (or thin) you’d like your soup.
  • 4 cups Sargento Chef Blends 4 State Cheddar Cheese Shreds plus additional as garnish (if desired)
  • 14.5 ounces frozen broccoli, defrosted and cut into bite-sized pieces
  • 1-1/2 cups cubed ham (or more, if you’d like)
  • Salt and pepper to taste.


  1. Place potatoes in a large pot and cover with cold water. add 2 Tablespoons salt and bring to a boil over medium-high heat. boil, uncovered for 20 minutes or until tender. (potatoes should crumble when picked up with tongs or pressed with a fork. Drain potatoes and set aside.
  2. (If using frozen broccoli, place broccoli in a large bowl and drain the water from the potatoes directly over the broccoli. allow to sit for 5 minutes, then drain broccoli and submerge in ice water. Drain and set aside.)
  3. Melt butter in the same pot over medium heat. add onions and cook, stirring often, until golden. (About 6 minutes) Add 1 cup milk and mustard powder, stir to combine.
  4. Return potatoes to pot and mash with a potato masher until relatively smooth. Add 2 cups milk and continue blending with a hand mixer or immersion blender, adding milk as needed to achieve desired consistency. (keep the heat on!)
  5. Mix in cheese a cup at a time, stirring each cup until combined completely. Repeat until all cheese is incorporated.
  6. Stir in broccoli and ham. Let simmer for 5 minutes and transfer to serving bowls. top with additional cheese as garnish if desired. Serve hot.
  7. Share and enjoy!


This cheesy potato soup freezes well! Save leftovers in individual servings and freeze for a quick lunch, or freeze in a casserole, cover with cheese and freeze for a hearty weeknight dinner with no fuss!

Nutrition Information:


Serving Size:

What I would have done differently:

I might try adding just a bit of roasted garlic to this on the next round, but other than that, this is a definite keeper.

Other great cheesy potato soup recipes:

We partnered with Sargento cheese for this recipe. Why? Because Sargento is all natural cheese, not processed cheese-ish stuff. We&rsquore fans of real food around here, and avoid processed foods when possible, and we&rsquore glad that we had the chance to work with a company who shares that vision.

We chose Sargento Chef Blends Four State Cheddar because the blend of sharp and mild cheddars just seemed to fit this dish, but I&rsquom sure it would be incredible with other blends as well. (Imagine this soup made with Sargento Artisan Parmesan and Romano. Yum!)

As a final note, we really do stand behind this company. I love their products and buy them often. this, for us, is a partnership based on mutual values and a commitment to real, honest food. I can&rsquot stress enough how important that is.

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What you need for creamy Broccoli Soup

broccoli – fresh or frozen (lots – 700g/1.4lb!)

butter, garlic and onion – flavour base

chicken or vegetable broth/stock + water – for simmering / soup broth

cheese & cream for finishing

Cream is optional! Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.

But I make it without cream most of the time because cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 3 large cloves garlic, minced (2 tablespoons)
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
  • 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
  • 2 packed cups grated white cheddar (from an 8-ounce block)
  • 1 tablespoon fresh lemon juice, plus grated zest for serving
  • 4 slices (each 1/2 inch thick) rustic Italian bread

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese puree until smooth. Season with salt, pepper, and lemon juice.

Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

Mmmm, good! This creamy-tasting soup, is a Recipe Makeover, made lower-fat than a traditional cheesy broccoli soup.

Per serving: 150 calories, 5g fat and 3g sat fat.

Saves: 150 calories, 16g fat and 10.5g sat fat.


Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 12 x 1-cup servings

About this Recipe Makeover

Broccoli Cheese Soup and other creamy soups are generally loaded with calories, fat, saturated fat, and sodium. For a healthier soup, this made-over recipe replaces the higher-calorie ingredients and uses skim milk, low-fat cheese, less butter, and reduced-sodium broth. Enjoy this soup, guilt-free!

Ingredients Show Makeover Show Traditional

  • 4 Tbsp butter (or buttery spread)
  • 1 cup chopped onion
  • 1/2 cup flour
  • 4 cup low-sodium chicken broth
  • 4 cup fat-free milk
  • 16 oz frozen chopped broccoli
  • 2 cup raw peeled and diced potatoes
  • 1 1/2 cup shredded cheddar cheese
  • 1 Tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup butter
  • 1 onion, chopped
  • 2/3 cup flour
  • 4 (14.5 oz) cans chicken broth
  • 2 cup milk
  • 16 oz frozen chopped broccoli
  • 2 cup peeled and diced potatoes
  • 1 lb processed cheese food, cubed (such as Velveeta)
  • 1 Tbsp garlic powder


Melt butter in large saucepan over medium heat, add onion and cook until tender. Add flour stir until blended. Gradually stir in broth. Heat until slightly thickened. Add milk, broccoli and potatoes.

Cook over low heat about 15 minutes or until broccoli and potatoes are tender. Stir in seasonings and cheese (reserving some cheese for the garnish, if desired).

Creamy Broccoli Cheese Soup

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A creamy, warm and cozy broccoli cheese soup that’s perfect for a cold, rainy day. This soup will warm you up from the inside out. This broccoli cheese soup tastes even better than Panera Breads!

This veggie-loaded, creamy, warm, and cozy Broccoli Cheese Soup is the only soup i’m making for the rest of 2014! It’s simple, seriously yummy, and definitely perfect comfort food for fall. ♥

I’m just going to apologize now for bringing you a soup every week. I’m slightly soup obsessed right now and just cannot get enough. I’m well aware there are people that don’t like soup as much as I do. But this, this broccoli cheese soup is a gem, I just couldn’t keep it from you guys.

It’s been rainy here pretty much the last few weeks and we’re teeter-tottering in the 80s. I may have even broken a light sweat making broccoli and cheese soup, the other day. I turn the air conditioner on high and sit with a warm cozy blanket just so I can pretend that i’m enjoying boots and cardi weather that all of the midwest is enjoying right now. A girl can dream, can’t she?

When I was in college broccoli and cheese soup was a weekly staple. They always served it at the little soup and sandwich shop and I would make a pit stop to pick up a bowl before heading over to the library to bury my head in a textbook. The comfort of broccoli cheese soup lessened the stress of studying subjects like organic chemistry ← (ew).

What I love most about this homemade broccoli cheese soup is that it takes just 30 minutes to make from start to finish, it’s easy, and straight forward. And talk about being right on time for Meatless Monday. This is a great soup to make on the weekend for weekday meals or on a weeknight for dinner. Loads of broccoli and carrots will keep you full for hours. It’s perfect to serve with crusty French bread and a side salad.

This is a no-frills, easy-breezy, for-cheesy (hehe, couldn’t help it) kind of broccoli cheese soup recipe. It tastes just like Panera Breads Broccoli Cheese Soup – and I would go so far as to say it actually tastes better.

We start with lots of broccoli. We’re talking 3 1/2 cups worth of broccoli. I used fresh broccoli and would recommend that you do the same. Frozen broccoli (even if it’s been thawed) may release too much water into the soup, and nobody likes watery broccoli cheese soup. Bleh.

Since this soup is called broccoli cheese soup it’s only right that we add LOTS of cheese. I’ve used two types of cheese for my broccoli cheese soup recipe. It’s totally up to you whether you use mild or sharp cheddar for this soup. I went with the sharp cheddar cheese because I like that little kick you get from the cheese. If it’s not your thing, mild cheddar tastes delicious too.

The second kind of cheese is parmesan. Parmesan cheese is my secret ingredient in my broccoli cheese soup recipe. The parmesan flavor give this soup that little special somethin’ somethin’ that keeps everyone guessing what it is that’s making this soup taste so gosh darn good. I won’t tell if you won’t.

If you’re one of those people that likes the ‘cream of broccoli cheese soup’, it’s really easy to do with this recipe. Just use an immersion blender or a regular blender (holding down the lid with a towel if you’re doing it while the soup is hot) to blend everything. Add the cheddar cheese in after you’ve blended it, it’ll melt down and just be perfect.

This is definitely my favorite broccoli cheese soup recipe and I hope you love it as much as I do. What I wish for you is that you make a big batch of it and enjoy it throughout the week. We’ve never had this soup last more than 2 days in the refrigerator. Yup, it’s that good!

Please note – as of March 7th, 2015 some of the picture in this post have been replaced.

There are so many different options to serve with this warm and comforting broccoli soup. From traditional options like crusty bread to some extra protein or greens, here are some favorites:

  • There is nothing better than dipping crusty bread in soup so reach for some crusty whole grain bread to dip in the cheesy soup.
  • Soup and salad is a natural pairing so consider serving this alongside a yummy Kale Caesar Salad or a simple salad with balsamic vinaigrette.
  • Make a sandwich to serve on the side, like this Healthy Chicken Salad or Tuna Salad.
  • If you want to make the soup itself more filling and hearty, consider adding in some cooked whole grain pasta, chickpeas, rice, quinoa, or farro.

Easy, Cheesy, Potato, Cauliflower and Broccoli Soup

While the record breaking cold streak seems to be behind us, it is Feb. here in Upstate, NY which = still cold and we’ve got a little ways to go until the season is behind us.

The cold weather sparked a craving for a bowl of warm soup. Cheesy warm soup. Cheesy warm soup that is low cal. Cheesy warm soup that is low cal and healthyish. Cheesy warm soup that doesn’t taste low cal and healthyish. Does this sound good? Raise your hand if you’re with me. Good. And while you’re at it, Jenn…. Can you make it easy? I’m really busy this week and need something quick. No problem!

Hmmm…. That 99 cents 5 pound bag of potatoes looks lonely, begging to be diced up and become part of a soup. That’s nice but potatoes aren’t exactly low cal…. But, but, but…. I love potatoes! And a potato soup is sure sounding good right about now. Focus, Jenn. Focus.

I know cauliflower is a great substitute for potatoes and falls into the healthy, low cal categories. I’m really starting to dig cauliflower but I haven’t gotten into the whole sub-cauliflower-for everything-potatoes thing. But I’m not opposed to combining the two and calling them potatoes :).

We all know broccoli is super healthy and low cal. But well… it’s broccoli and sometimes it tastes like…well…broccoli. I do, however, have very fond high school memories of Saturday lunches with my girlfriends at T.G.I. Friday’s where we always ordered broccoli cheese soup and half a sandwich. Mmmmm. So good. Good times.

With my thoughts running in several directions, I had a moment of clarity and decided to combine said potatoes, cauliflower, and broccoli with cheese and make a heart warming soup. Use frozen cauliflower and broccoli florets and you’ve got a really easy, quick, heart warming soup with dicing a few potatoes as your only prep (but feel free to sneak in a 1/4 cup of minced carrot in). I can handle that. I hope you can too!

Cheesy Broccoli Potato Chowder

Every so often I’ll create a recipe that completely takes over my blog.

I have a feeling this might be one of those recipes.

And if I’m totally jinxing myself here then so be it that means more soup for me.

Just a few bites into this lusciously loaded broccoli cheese soup and I was completely head over heels in love. I immediately had to take photos because, hello, #foodblogger so I gave Paul the teeniest little sample bowl of soup and threw myself into the studio to snap some shots of the final product. I’m pretty sure I took an hour’s worth of photos and I’m 100% certain I tortured the pants off my poor husband by not allowing him to have another bite until I had finished.

I probably would’ve been in agony too had I not the self-preservation to reward myself with spoonfuls of soup for a job well done.

Guys I thought we talked about these hashtags. Stop letting me get away with this nonsense. On to the recipe!

Watch the video: Cheesy Broccoli Potato Skins. Episode 1203


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