Broccoli Potato and Cheese Soup
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Broccoli Potato Cheese Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Servings: 8 -10
Author: Melanie - Gather for Bread


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 celery stalk chopped
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • pepper to taste
  • 5 cups less-sodium chicken broth or vegetable broth
  • 2 cups milk
  • 4 medium potatoes peeled and diced small
  • 8 cups about 2 heads broccoli florets, chopped small
  • 3 cups shredded sharp cheddar


  • Melt butter in a Dutch oven or small stockpot.
  • Add chopped onions, carrots and celery. Sauté on low heat until softened, about 5 minutes. Add garlic. Stir and cook for 1 minute longer.
  • Stir in flour, salt and pepper to the pot. Mix and stir.
  • Slowly add chicken broth, milk and potatoes. Turn heat to high until it comes to a boil. Cover and continue to cook on low until potatoes are softened, about 10-15 minutes.
  • Stir in broccoli florets. Sprinkle with salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and stir until cheese is melted.
  • If you prefer a smooth consistency, blend with an immersion blender.