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Healthy Broccoli Potato Cheese Soup

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 910 cups (4 servings) 1x
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American
  • Diet: Vegetarian


One of my favorite soup recipes, this broccoli cheese and potato soup is easy to make, healthy, cozy and satisfying. The croutons are optional, but they add a lovely crunchy and cheesiness to the creamy soup!


  • 3 tablespoons unsalted butter or olive oil
  • 1 large yellow onion, chopped
  • Kosher salt and black pepper
  • 4 large cloves garlic, chopped
  • 2 pounds broccoli with stalks, divided
  • 1 large russet potato, peeled and cut into 1-inch pieces
  • 2 cups spinach, optional
  • 8 ounces sharp Cheddar cheese, shredded (2 cups), divided
  • 2 tablespoons Dijon mustard
  • 4 slices hearty whole-grain bread
  • 4 teaspoons everything spice blend, optional


  1. Melt butter in a large Dutch oven or pot over medium-high heat. Add onion, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, then reduce heat to medium, cover and cook onions until starting to soften about 8 minutes.
  2. Meanwhile, prep broccoli by trimming and discarding tough stalks ends. Using a vegetable peeler, shave off outer skin of broccoli stalks. Cut stalks into 1-inch pieces. Prep broccoli florets by trimming as much of the stalk from the floret as possible; cut stalk pieces into 1-inch chunks.
  3. Roughly chop broccoli florets and set aside.
  4. Add potato, broccoli stalks, 6 cups water and 1 teaspoon salt to pot with onions. Bring to a boil over high heat then reduce to a simmer over medium. Cover and cook until broccoli and potato are tender and a knife easily slides in and out of them; 15–20 minutes.
  5. Meanwhile, heat broiler to high with rack set 6-inches from element. Arrange bread on a baking sheet and broil until lightly toasted, about 2 minutes. Flip bread and top each slice with ¼ cup chopped broccoli florets, ¼ cup shredded Cheddar and 1 teaspoon Everything Spice, if using. Broil toasts until cheese is melted and bubbly, 2–3 minutes.
  6. Add remaining broccoli florets and 2 cups spinach to pot with soft broccoli stalks and potato; cook 3 minutes. Blend soup until very smooth using an immersion blender or in batches in a blender.
  7. (If using a blender, do not overfill or go past the max fill line on your blender. Transfer blended soup to a large heat-proof bowl while blending remaining soup in batches. Transfer blended soup back to pot.)
  8. Heat soup over medium and stir in remaining 1 cup shredded Cheddar by handful until smooth. Stir in Dijon and season with salt and pepper to taste.
  9. Cut cheesy bread into chunks. Top each bowl of soup with a cheesy croutons and any frico that formed on the backing sheet (melted and cooled cheese pools). Finish with cracked black pepper and olive oil, if desired.


Gluten-Free: the soup itself is gluten-free. To keep the entire dish GF, skip the croutons or use certified gluten-free bread inplace of the whole-grain bread.


  • Serving Size: 2 cups soup + 1 full cheesy toast
  • Calories: 490
  • Sugar: 8g
  • Sodium: 1290mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Carbohydrates: 37g
  • Fiber: 10g
  • Protein: 26g
  • Cholesterol: 83mg

Keywords: broccoli potato cheese soup, healthy broccoli cheddar potato soup, broccoli and potato soup, creamy broccoli soup

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