Broccoli & Cheddar Soup Recipe

Name: Broccoli & Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 russet potato, peeled and cubed (a good sized baking potato); 2 -3 garlic cloves, sliced; 2 broccoli florets; 1 medium yellow onion, chopped; 2 tablespoons olive oil; 2 tablespoons all-purpose flour; 6 cups chicken stock, warmed; 1 cup sharp white cheddar cheese, grated; salt, to taste; pepper, to taste

Servings: persons

1
Heat the olive oil over medium heat, add the onions and garlic.
2
Cook until onions are translucent.
3
Add potato and broccoli and cook until potato is tender, but not mushy.
4
(Maybe 10-15 minute depending on the size of your potatoes.
5
).
6
Add 2 tbsp of flour over the veg and stir to cook the flour.
7
Add chicken stock and stir.
8
Bring to a boil and boil for 3-5 minutes.
9
This will slightly thicken the soup.
10
Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
11
Once pureed, add the grated cheddar cheese.
12
Stir to combine.
13
Season with salt and pepper.

920

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 russet potato, peeled and cubed (a good sized baking potato), 2 -3 garlic cloves, sliced, 2 broccoli florets, 1 medium yellow onion, chopped, and more.

Yes, Broccoli & Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli & Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions