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Broccoli-Cheddar Soup

Posted by Peggy on February 9, 2011

Broccoli-Cheddar Soup
Recipe: Broccoli-Cheddar Soup


  • 3 tablespoons unsalted butter or olive oil
  • 1 large yellow or white onion, chopped
  • 2 large Idaho potatoes, peeled and cut into 1-inch cubes
  • 8-10 cups vegetable or chicken stock
  • 2 large heads of broccoli with stalks attached
  • 1 1/2-2 cups freshly grated extra sharp Cheddar, plus more for garnish


  1. Heat butter or olive oil in a large pot over medium heat. Stir in onion with a pinch of kosher salt and cook 3 minutes, stirring. Stir in potatoes and 8 cups of stock and bring to a boil. Reduce to a simmer and cook 15 minutes.
  2. While soup is simmering, remove dead ends from broccoli and discard. Cut off all of stems from broccoli florets and cut then into 1/4-inch pieces. Add to simmering soup, reserving broccoli florets for later use.
  3. Simmer soup until broccoli and potatoes easily fall apart when poked with a fork. With a food processor or immersion blender, purée soup and stir in 1 1/2 cup cheese. Add additional stock to desired level of thickness.
  4. Stir in broccoli florets and simmer until tender, 3-5 minutes. Season to taste with kosher salt and freshly ground pepper. Top with additional grated Cheddar and serve.

Active Time: 15 minutes

Cook Time: Approx. 1 hour

Number of servings (yield): Approx. 10 cups

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