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3.8 from 5 votes

Creamy Broccoli Potato Soup

Prep Time20 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keyword: broccoli, Creamy Broccoli Potato Soup, gluten-free, potatoes, vegetarian
Servings: 6 servings
Calories: 440kcal


  • 2 1/2 pound russet potato
  • 1 medium onion
  • 4 cup chicken broth, low-sodium
  • 1 cup water
  • 3 cup broccoli, florets
  • 3 cup cheddar cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Boil or steam all 3 pounds of potatoes until tender.
  • In a large pot, saute 1 chopped onion in olive oil until translucent, then add 1 quart of chicken broth, 1 cup water, and 3 cups of chopped broccoli florets.
  • Roughly chop all but one of the potatoes (set that last one aside for tomorrow) and add them to the broth.
  • Bring soup to a simmer until the broccoli is just cooked, then puree it with an immersion blender, leaving some chunks if you like.
  • Stir in 3 cups shredded cheddar cheese, salt and pepper to taste. Serve!


Calories: 440kcal | Carbohydrates: 41g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 487mg | Fiber: 4g | Sugar: 3g