Chunky Broccoli Potato Cheddar Soup

Broccoli and Potato Cheddar soup in a soup bowl garnished with croutons.

Chunky Broccoli Potato Cheddar Soup

A rich and hearty soup that's as comforting as it is a classic. Broccoli Potato Cheddar Soup is chock full of chunky creamy potatoes, tender broccoli, and sweet carrots. The secret to its rich, velvety texture? A combination of puréed potatoes with veggie broth and shredded cheddar stirred in just before serving, no roux required.

Course Dinner, Main

Cuisine American

Diet Vegetarian

Keyword Broccoli Potato Cheese Soup

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 498kcal

Author Traci York

Ingredients

2 tablespoons Unsalted Butter or olive oil
1 cup (125 grams) Yellow Onion diced medium, about one small onion
3/4 cup (80 grams) Celery sliced thin, about 2-3 ribs
1 1/2 pounds (680 grams) Yellow Potatoes like Yukon gold, skin on, sliced into 1/2 inch pieces, about 5 cups
1 tablespoon Minced Garlic from about two plump cloves
2 cups (480 grams) Water
4 cups (945 grams) Low Sodium Vegetable Broth or no chicken veggie broth
1 teaspoon Fine Sea Salt
1/2 teaspoon Ground Black Pepper
2 tablespoons Sour Cream
6 cups (325 grams) Broccoli Florets cut into bite size pieces* see note
1 cup (100 grams) Shredded Carrots from about two small carrots
8 ounces (227 grams) Sharp Cheddar Cheese grated, about 2 1/4 cups
1/4 Lemon

Share with:

Green Onions
Sourdough Croutons or Garlic Butter Croutons

Instructions

In a 4-5 quart Dutch oven, melt the butter, then add the onions and celery. Saute for about 8-9 minutes or until softened. Stir in the potatoes, garlic, salt and pepper, then stir in the water and broth. Bring to a simmer, turn heat to medium and cook on a low simmer for 15-20 minutes, uncovered, until potatoes are just fork tender. Remove from heat.
Scoop three cups of potatoes and broth (about half and half) and transfer to a blender (I use Vitamix). Add the sour cream and blend until smooth. Transfer the mixture back to the soup pot.
Turn the heat to medium and stir in the broccoli and shredded carrots. Cook on a low simmer for about 8-10 minutes, stirring occasionally or until the broccoli is tender.
Remove from heat and stir in the cheddar, one handful at a time, in four to five batches stirring and melting each batch before another is added. Once the cheese is incorporated and melted, stir in the lemon juice. Taste for salt and pepper adjustment.
Ladle into soup bowls and share with green onions, more cheddar and sourdough croutons, garlic butter croutons or crusty bread.

Notes

*Broccoli: You'll need about 1 1/4 - 1 1/2 pounds (645 grams) of broccoli. Since the size of broccoli crowns and stems vary, the weight will not be exact to yield 6 cups. Just do the best you can.

Nutrition