Broccoli Cheese and Potato Soup


Everyone will enjoy the easy preparation of this creamy and cheesy potato soup with broccoli for a weeknight meal that will please the whole family.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 3 large white potatoes
  • 6 cups broccoli florets
  • 1 medium yellow onion
  • 4 cups chicken broth
  • 3 cups whole milk
  • 3 cups shredded cheddar cheese
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt



  1. In a big Dutch oven, melt the butter over medium heat. Add the onion and simmer, stirring regularly, for 4–5 minutes or until soft.
  2. Potatoes should be cooked for about 8 minutes or until soft and readily penetrated with a fork. To prepare the potatoes, add the cubed potatoes, chicken stock, and kosher salt to a pot and bring to a boil. Next, lower the temperature to a rolling simmer. Use an immersion blender to puree the potatoes and broth to the desired consistency (I prefer to leave some potato lumps in mine), or mash with a potato masher.
  3. Bring the milk and broccoli florets to a boil, then lower the heat and simmer the mixture for 5-7 minutes, or until the broccoli is tender-crisp.
  4. Cheese should be mixed with flour before being added to the soup one cup at a time. Cheese should be stirred into the soup until melted before being added again. To taste, add more salt and black pepper.


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