Broccoli Cheddar and Potato Soup

Broccoli Cheddar and Potato Soup - Supper With Michelle

Happy New Year everyone! I truly wish you all a great 2017 and thank you for continuing to support and join me on my Supper With Michelle journey. I can’t think of a better way to kick off the year than with a new blog post! If you celebrate holidays, then I hope that you had a wonderful time the last couple of weeks celebrating them. We’ve been hosting my Mother-in-Love the last couple of weeks so I dedicated that time to spend hanging out with her…watching movies, eating, shopping, etc. 🙂  We also had a great time last weekend when we all drove up to Charlotte to spend the holiday with Mom and her husband.

With all that being said, let’s talk about this bowl of soup! I can easily say it’s a classic type of soup and another one of my favorite types of soups I enjoy this time of year. Broccoli, Cheese, Potatoes, Creamy….mmm…mmm…good! I’ve found the key to this soup is resisting to the urge to overcook your broccoli. Keep some of those nutrients in that broccoli. 🙂 And if you don’t eat cheese, it’s actually pretty damn good even without it.

Broccoli Cheddar and Potato Soup - Supper With Michelle


Recipe: Serves 2 – 3


1 Small Potato (diced in small cubes)

1/2 Small Onion (diced very fine)

1 – 2 cloves of Garlic (minced)

2 Crowns of Broccoli (about 4 cups, florets cut into bite size pieces)

1 cup of Shredded Sharp Cheddar Cheese (and a little extra for topping if you’d like)

1/4 cup Carrots (finely diced – A short cut to this is using prepackaged shredded carrots and roughly giving them a chop)

1 cup of Half and Half Milk

1/4 cup of All – Purpose Unbleached Flour

4 tablespoons of Unsalted Butter

4 cups of Vegetable Broth (low sodium if possible)

1 small pinch of Red Chili Flakes (optional)

Salt and Pepper to taste


Broccoli Cheddar and Potato Soup - Supper With Michelle



In a large pot, heat butter on a low to medium flame. Sauté onions, potatoes, and red chili flakes for about 5 – 10 minutes, then add in garlic. Saute for a couple more minutes then add in flour and stir continuously for 2 – 3 minutes. Pour in your half and half and stir until the sauce thickens. Slowly pour in your vegetable broth, stirring until you have a smooth consistency and then add in your carrots and broccoli. Cover and allow to simmer for 10 -15 minutes.

This is optional, but it’s something I like to do….If you have an emersion blender, use/blend it just a little in your pot of soup. You still want to keep some big chunks of broccoli, so don’t do it too much. Or you can spoon out one small cup of soup and place it in your blender for a few seconds and then pour it back in your pot.

You will then stir in your cheese until it’s melted and taste. Add salt and pepper to your liking. Serve and enjoy!


Broccoli Cheddar and Potato Soup - Supper With Michelle

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