Cheesy Broccoli Potato Soup

A delicious broccoli potato soup that's loaded with broccoli, potatoes, and cheese!

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 267kcal

Author Whitney Wright

Equipment

Ingredients

2 T butter
1 cup diced yellow onion
1 garlic clove minced
4 cups potatoes peeled and chopped (I used golden potatoes, but russets are good too).
4 cups low sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
4 cups broccoli cut into florets (about 2 medium broccoli heads)
1 cup half and half
2 cups grated cheddar cheese

Instructions

In a pan over medium heat, melt the butter. Add the onions and cook for 4-5 minutes or until translucent. Add the garlic. Cook for 1 minute more.
Add the chopped potatoes to the pot and the 4 cups of chicken broth. Bring it to a boil, and then turn the heat to medium low. Cover and cook until the potatoes are slightly fork tender, about 9 minutes. We will be boiling the potatoes even more once we add the broccoli so you don't want the potatoes to be excessively soft.
Remove from heat. Carefully scoop out 2 cups of the soup and potatoes. Set aside. Using an immersion blender, gently blend the contents in the pan. I didn't blend mine very much, I like a chunkier soup. If you don't have an immersion blender just skip this step. The soup is great without the immersion blender!
Add the 2 cups of reserved potatoes and soup back into the pan. Now add the broccoli, salt, pepper, and half and half. Stir to combine. Bring to a gentle boil and cook for 5-6 minutes or until the broccoli is fork tender.
Remove from heat and stir in the cheese. Serve warm, topped with additional cheese if desired.

Notes

*I like broccoli to still have a bit of a crisp to it. I never cook my broccoli until it's super soft. You want the broccoli to still have the vibrant green color to it.

Nutrition