Cream of Broccoli Potato Soup

Servings 4 Servings


  • 2 Russet Potatoes peeled and cubed
  • 2 Heads of Broccoli stems and florets chopped
  • 3 Tbsp Butter
  • 1 cup Chopped Carrots
  • 1 cup Chopped Celery
  • 1/2 cup Chopped Onion
  • 2 Garlic Cloves minced
  • 4 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Cheddar
  • 1 Tbsp Parmesan cheese


  • In a large pot melt butter. Add carrots, celery and onion and saute 3-4 minutes, Add garlic and saute 30 seconds longer.
  • Stir in chicken broth and potatoes and season with salt and pepper to taste. Bring to a boil, then reduce to medium low heat, cover with lid and cook 15 minutes. Add broccoli and cook for 15 more minutes.
  • Carefully add half the soup into blender using a ladle, slowly add the heavy cream to the blender.
  • Add puree back into the pot.
  • Continue stirring mixture until it comes to a boil and thickens.
  • Remove from heat and stir in cheddar and Parmesan cheese until melted. Serve warm.
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