Broccoli Cheddar Soup with Potatoes
This Broccoli Cheddar Soup with Potatoes is full of delicious vegetables and so creamy thanks to the cheese! You will love warming up with a bowl of this soup on a chilly day.
This soup recipe is on heavy rotation at our house during the cooler weather months. Along with other family favorites like Creamy Chicken Noodle Soup and Slow Cooker Taco Soup, we’ve got plenty of options for your soup cravings!
As one might expect, winter time in Hawaii is much different from winter time on the mainland.
We aren’t shoveling snow or putting on warm coats before we leave the house, but the temperatures have dipped a bit and we have been getting lots of rain.
And whether it’s a snowy day back east or a rainy day here on the island, a warm bowl of soup is the perfect dinner when the yucky weather has kept you indoors.
This is one of my favorite soups. It’s a broccoli cheese soup, but it has more veggies to make it chunkier and healthier, too! It’s a great choice for Meatless Monday since it will warm you up and fill you up.
Once all the veggies are prepped and chopped, it comes together very easily.
Ingredients for Broccoli Cheddar Soup
- butter
- onion
- carrots
- celery
- garlic
- potatoes
- flour
- water
- milk
- broccoli
- cheddar cheese
How to Make Broccoli Cheddar Soup – Step by Step
- Melt two tablespoons of butter in a large soup pot and sauté the chopped carrots, celery, and onions until soft. Then add in the garlic and cook for a couple minutes more.
- Next add in some chicken broth and the potatoes and cook until they’ve softened.
- Once the potatoes are ready, combine the water and flour to make a slurry and then add to the soup. Cook for a few more minutes then add in the milk and broccoli.
- Continue cooking until the broccoli is tender, then remove from heat and stir in the cheese until smooth and thickened.
- Grab a spoon and start slurping! My three year old can be a pretty picky eater, but he actually asks for me to make this all the time! That doesn’t always happen where vegetables are concerned.
Tips and Notes
Gluten-Free, Vegetarian, and Vegan Options
To make this Broccoli Cheddar Soup gluten-free, simply swap out the all purpose flour for your favorite gluten-free flour such as rice flour, chickpea flour, or oat flour.
To make this recipe vegetarian, swap the chicken broth for vegetable broth. For a vegan alternative, swap out the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely.
Can I make this using the Instant Pot or Slow Cooker?
To make Broccoli Cheddar Soup using an Instant Pot: cook onions, carrots, celery, and garlic in butter using the sauté function. Once veggies are soft, add the chicken broth, potatoes, and broccoli. Cook over manual high pressure for 10 minutes and perform a quick release. Turn the pot back to sauté and add the slurry mixture of the flour and water, along with the milk. Stir and cook for 4-5 minutes until thickened, then add the cheese. Stir until melted and serve.
To make Broccoli Cheddar Soup using a Slow Cooker: add all of the ingredients (except for the flour, water, milk, and cheese) to the bowl of your crockpot. Cook over high heat for 4-5 hours. Remove the lid and add the slurry mixture of flour and water, along with the milk and cheese. Stir well, then replace the lid and allow to cook for 15 more minutes until thickened.
More Delicious Soup Recipes
Broccoli Cheddar Soup with Potatoes
Ingredients
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 celery stick, finely chopped
- 2 cloves minced garlic
- 4 cups chicken broth
- 2 large potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
Instructions
- Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender about 4-5 minutes. Add garlic and cook 1 more minute until fragrant.
- Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender, about 10 minutes. Mix flour with water, add, and simmer until soup is slightly thickened.
- Add milk and broccoli and cook until broccoli is just tender and soup is heated through, about 5 minutes. Stir in cheese, allow to melt, and serve. Enjoy!
Notes
- To make this Broccoli Cheddar Soup gluten-free, simply swap out the all purpose flour for your favorite gluten-free flour such as rice flour, chickpea flour, or oat flour.
- To make this recipe vegetarian, swap the chicken broth for vegetable broth. For a vegan alternative, swap out the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely.
- To make Broccoli Cheddar Soup using an Instant Pot: cook onions, carrots, celery, and garlic in butter using the sauté function. Once veggies are soft, add the chicken broth, potatoes, and broccoli. Cook over manual high pressure for 10 minutes and perform a quick release. Turn the pot back to sauté and add the slurry mixture of the flour and water, along with the milk. Stir and cook for 4-5 minutes until thickened, then add the cheese. Stir until melted and serve.
- To make Broccoli Cheddar Soup using a Slow Cooker: add all of the ingredients (except for the flour, water, milk, and cheese) to the bowl of your crockpot. Cook over high heat for 4-5 hours. Remove the lid and add the slurry mixture of flour and water, along with the milk and cheese. Stir well, then replace the lid and allow to cook for 15 more minutes until thickened.
I think potatoes make everything tastier! Love this broccoli soup. Must make it!
I love this soup! So comforting and flavorful! Perfect for these chilly nights coming!