Move over Panera because this potato broccoli cheddar soup is the new soup in town! It’s creamy and flavorful and ready in just 30 minutes. The perfect bowl of comfort as the temps cool down!
This recipe has been sitting in my “recipes to share” note for almost a year now. I had meant to share it 8 months ago…but then my son was born! Why is that? Because my #1 craving during my pregnancy with my son was broccoli cheddar soup. I know, so random! But I’m pretty sure I survived off broccoli cheddar soup and egg salad for the entirety of my 2nd and 3rd trimesters (1st trimester was subs…but that’s a story for another day!).
I’d had it on my list to share what has become my go-to broccoli cheddar soup recipe but I was working so far ahead in pregnancy to prepare for mat leave that I’d end up sharing a soup recipe in the middle of summer. So instead I shelved it for more appropriate soup weather.
All’s to say, this recipe has been more than a year in the making! And not to toot my own horn, but after many many iterations to get it just right I think I finally nailed it! So much so that my pregnant body lived off it…and that’s saying something!
Why Make this Recipe?
- Simple ingredients – There are just 9 simple ingredients (including salt and pepper!) in this broccoli cheddar soup recipe. No extra fluff! Just the good stuff.
- One Pot Required- That’s right! Only one pot is required. If you don’t have an immersion blender then you will have to use a high-powered blender but if you do have an immersion blender then everything can be cooked in one pot!
- Warm, Cozy and Full of Flavor – I mean is there anything cozier than a warm bowl of broccoli cheddar potato soup on a cold fall or winter night? The answer is no!
Ingredients in Broccoli Cheddar Soup
- Olive oil – for cooking your veggies. You could also use avocado oil instead if you’d prefer.
- Broccoli – one thing I love about this recipe is that it uses both the florets and the stalk of the broccoli. That makes this extra sustainable!
- Yukon gold potatoes – I like using yukon gold because they break down easily and make for a creamier soup but if you prefer to use a different potato you can.
- Shallot and Garlic – aromatics that add tons of flavor to the soup.
- Salt and pepper – I give suggestions for amounts but feel free to reduce if watching sodium levels or add more to desired preference.
- Vegetable stock – you could also replace this with a meat-based stock like chicken or beef stock but water also works if you don’t have any stock at all.
- White cheddar – Grate your cheddar so it easily melts. I find a mild white cheddar works best but you could sub in any cheese you prefer.
How To Make Broccoli Cheddar Soup
STEP 1: COOK VEGGIES
Remove thick end from broccoli and then chop up your florets and stem into bite-sized pieces. To a large soup pot or dutch oven add your olive oil over medium heat. Stir in broccoli, potatoes, shallot and garlic cloves. Cook for 7-10 minutes or until broccoli is lightly browned.
STEP 2: SIMMER SOUP
Add a splash of stock to the pot and deglaze the bottom of the pot scraping off the browned bits so they coat the veggies. Top with salt, pepper and remaining vegetable stock and bring soup to a boil. Once boiling lower heat to a simmer and place lid on pot to simmer for 10 minutes. Remove lid from pot and allow to cook until all veggies are tender (8-10 minutes). Turn off heat and allow soup to cool slightly.
STEP 3: BLEND + SERVE
Use an immersion blender to blend soup until smooth (or desired texture). If you don’t have an immersion blender you can blend soup in batches in a countertop-style blender and then add back into pot. Stir in shredded cheddar and allow to melt into soup.
Tips & Tricks
- Swap the cheese – Obviously this is broccoli cheddar soup but you could use any cheese that can easily be grated. Gouda would be delicious for a little smokiness!
- Use an immersion blender – if you have an immersion blender this is the perfect use for one! If you don’t, any blender will work but you will likely have to blend in batches before adding back into pot.
- Make it Spicy – Add a pinch of red pepper flakes at the end or when plating your bowls for a little heat.
- Add Protein – you can stir in cooked rotisserie chicken or cooked sausage for an added protein kick.
- Use homemade broth – you could use homemade vegetable broth or even Instant Pot Bone Broth!
Storage Instructions
What I love about this broccoli cheddar soup recipe is that it stores super well!
Refrigerator – store leftovers in the fridge in an airtight container for up to 1 week. Reheat on stove top or in microwave.
Freezer – Freeze in freezer-safe containers for up to 3 months. Remove from freezer to thaw on counter for several hours or overnight in fridge. Reheat on stovetop or in the microwave.
More Delicious Soup Recipes:
Potato Broccoli Cheddar Soup
Move over Panera because this potato broccoli cheddar soup is the new soup in town! It’s creamy and flavorful and ready in just 30 minutes. The perfect bowl of comfort as the temps cool down!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: American
- Diet: Vegetarian
- 1 tbsp olive oil
- 1 large head of broccoli
- 2 yukon gold potatoes, cubed
- 1 large shallot, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 6 cups vegetable stock
- 1 cup grated white cheddar
- Remove thick end from broccoli and then chop up your florets and stem into bite-sized pieces.
- To a large soup pot or dutch oven add your olive oil over medium heat.
- Stir in broccoli, potatoes, shallot and garlic cloves. Cook for 7-10 minutes or until broccoli is lightly browned.
- Add a splash of stock to the pot and deglaze the bottom of the pot scraping off the browned bits so they coat the veggies.
- Top with salt, pepper and vegetable stock and bring soup to a boil. Once boiling lower heat to a simmer and place lid on pot to simmer for 10 minutes.
- Remove lid from pot and allow to cook until all veggies are tender (8-10 minutes).
- Turn off heat and allow soup to cool slightly.
- Use an immersion blender to blend soup until smooth (or desired texture). If you don’t have an immersion blender you can blend soup in batches in a countertop-style blender and then add back into pot.
- Stir in shredded cheddar and allow to melt into soup.
- Serve warm or see storage instructions above.