Potato, Broccoli and Cheddar Soup

Potato, Broccoli and Cheddar Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Servings: 3 portions


  • 1 medium onion chopped
  • 1 medium carrot diced small
  • 2 stalks celery sliced
  • 2 tsp chopped garlic
  • 2 tbsp butter
  • 1 tbsp flour
  • 2 cups chicken broth or vegetable broth
  • 1 1/2 cups 0% milk or 1%
  • 2 medium russet potato peeled and diced small
  • salt and pepper
  • 2 cups cheddar cheese shredded
  • 1 tbsp parmesan grated
  • 1/2 cup bacon bits for optional garnish


  • Melt the butter in a large soup pot
  • Add the onion, garlic, carrots, celery and stir to coat. Season liberally with salt and pepper, stir and saute for 5-8 minutes
  • Add the flour and stir til fully dissolved into the butter.
  • Add the stock and milk, stir, bring to a boil, add the potatoes then reduce to medium, cover and cook about 15 minutes til potatoes are soft
  • Stir in the broccoli and cook uncovered another 8 minutes til broccoli is soft.
  • Remove from heat, sprinkle in cheeses and stir til fully combined.
  • Use a hand emulsifier to loosely emulsify the soup. You want it to be somewhat thick and smooth, but also still get chunks of stuff.
  • Serve garnished with more shredded cheddar and optionally bacon bits.