Broccoli Cheese Soup

Broccoli Cheese Soup

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Yields: 8 servings (feel free to cut in half)


  • 2 Tbls. butter
  • 1- 20 oz bag shredded real potatoes, regular or sweet, thawed (you can use fresh potatoes grated in a food processor as well – about 2 large)
  • 1 onion, chopped
  • 1 medium carrot, chopped
  • 4 -5 heads broccoli florets, chopped into small pieces
  • 2 tsp. salt
  • 6 cups Chicken broth
  • 4 Tbls. butter
  • 3/4 cup flour (All purpose, whole wheat or gluten-free flour)
  • 2 cups less sodium chicken broth (or vegetable broth)
  • 2 cups fat free milk
  • 3 cups reduced fat shredded sharp cheddar


  1. In a large soup pot, melt butter.  Add chopped vegetables, and salt and sauté on low heat until soft, about 5 minutes.
  2. Add 6 cups chicken broth
  3. In a medium sauce pan add 4 Tbls. butter,  flour, salt and pepper to the pot and stir until smooth and butter is melted.
  4. Gradually add in the 2 cups chicken broth and milk.  Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
  5. Remove from heat and stir into the vegetable stock pot, slowly adding in the cheese
  6.  Stir well until cheese is melted and smooth. Add salt and pepper to taste. Remove from heat and enjoy