Broccoli Cheddar Potato Soup
This is the thickest, creamiest Broccoli Cheddar Soup out there! This recipe uses blended gold potatoes instead of additional heavy cream or cheese to make it extra thick. Who says creamier can’t be healthier?
Thick, Cheesy, Creaminess!
My favorite thing about this soup is how thick it is! While Panera’s Broccoli Cheddar Soup is delicious, it just isn’t thick enough for me. I wanted extra creamy, but without the extra fat from heavy cream or butter. Instead, I used blended gold potatoes and found my favorite consistency! This soup has the classic Broccoli Cheddar flavor with an extra thick texture!
What are the health benefits?
This soup combines nutrient-dense broccoli rich in vitamin C and antioxidants, potassium-packed gold potatoes, and protein-rich cheddar cheese to create a comforting meal that supports immune function, heart health, and bone strength.
Nutrition Facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Broccoli
Broccoli is packed with vitamin C, vitamin K, and folate, while also providing powerful antioxidants that may help reduce inflammation and support immune function. This cruciferous vegetable is also high in fiber, which promotes digestive health and helps you feel full.
Gold Potatoes
Gold potatoes are an excellent source of potassium, which supports heart health and helps regulate blood pressure. They also provide vitamin C, vitamin B6, and resistant starch when cooled, which can benefit gut health and blood sugar control.
Cheese
Cheddar cheese is rich in high-quality protein and calcium, essential for building and maintaining strong bones and muscles. It also contains vitamin B12, which is crucial for nerve function and red blood cell formation.
What you will need
6-7.5 quart pot
Measuring Spoons
Large Capacity Blender (around 8 cups)
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
You will need butter, onions, celery, garlic, salt, pepper, flour, gold potatoes, broccoli florets, veggie broth (or chicken broth), milk, and sharp cheddar! I recommend using fresh grated cheese because it melts easier.
2. Cook Butter-Flour Roux
Add butter, onions, celery, garlic, salt and pepper to a soup pot or dutch oven and cook over medium heat until onions are translucent, approximately 5 minutes.
Add flour and cook until it turns pasty, around 1 minute.
3. Put It All Together
Add sliced potatoes, vegetable broth, and broccoli to the pot. Bring to a boil stirring frequently, reduce the heat to low and simmer covered until potatoes are tender when pierced with a fork, around 20-30 minutes.
4. Add Milk and Blend
Remove from heat, and let cool for 10-15 minutes, then add milk. Remove approximately 2 cups of cooked broccoli and set aside for later.
Transfer soup to a blender in batches and blend until smooth, or use an immersion blender.
5. Add Cheddar
Return the blended soup and cooked broccoli to pot. Add cheese and cook on medium heat, stirring constantly until cheese is fully melted, around 3-5 minutes. While stirring, you can use this opportunity to break apart the broccoli florets into smaller chunks.
6. Serve!
Dish out 1-cup servings into Panera bread bowls with shredded cheddar cheese on top! This soup goes well with homemade croutons or sourdough toast. Personally, I go with a sourdough grilled cheese and use this soup for dipping!
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Broccoli Cheddar Potato Soup
This is the thickest, creamiest Broccoli Cheddar Soup out there! This recipe uses blended gold potatoes instead of additional heavy cream or cheese to make it extra thick. Who says creamier can’t be healthier?
Ingredients
Instructions
- Add butter, onions, celery, garlic, salt and pepper to a soup pot or dutch oven and cook over medium heat until onions are translucent, approximately 5 minutes.
- Add flour and cook until it turns pasty, around 1 minute.
- Add sliced potatoes, vegetable broth, and broccoli to the pot. Bring to a boil stirring frequently, reduce the heat to low and simmer covered until potatoes are tender when pierced with a fork, around 20-30 minutes.
- Remove from heat, and let cool for 10-15 minutes, then add milk. Remove approximately 2 cups of cooked broccoli and set aside for later.
- Transfer soup to a blender in batches and blend until smooth, or use an immersion blender.
- Return blended soup to pot, add cheese and cooked broccoli back to pot. Cook on medium heat, stirring constantly until cheese is fully melted, around 3-5 minutes.
- Serve 1-cup servings with shredded cheddar cheese to top it off!
Notes
Serve inside Panera bread bowls!
Nutrition Facts
Calories
200Fat
14 gSat. Fat
8 gCarbs
12 gFiber
2 gNet carbs
10 gSugar
6 gProtein
12 gSodium
788 mgCholesterol
42 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
