This creamy, cheesy, easy broccoli cheddar soup comes together quickly on the stovetop for a crowd-pleasing weeknight meal that everyone will love.
Right alongside French Onion Soup and Chicken Noodle, I’ve loved Broccoli Cheddar Soup since I was a kid. Yes, even the broccoli bits because cheese with broccoli is masking magic. As an adult, I sought a version that was a healthy-ish revision of my childhood fave. One that didn’t sacrifice flavor in its ingredient modifications. I’m proud to report this easy broccoli cheddar soup recipe does the job. It’s lightened up with a few simple swaps—whole milk instead of heavy cream (I swear you’d never know), and like in my simple Potato Soup recipe, I’ve cooked it with potato and then blended part of it for extra creaminess, less butter, and less cheese—but no less flavor. Fret not, this broccoli cheddar soup is still supremely creamy and cheesy.
What’s in This Easy Broccoli Cheddar Soup?
Spoiler: there’s no cream in this recipe, just milk and chicken stock. The creamy factor to the broth is thanks to potatoes cooked in the broth that have then seen the bottom side of my immersion blender before the broccoli goes in. Don’t worry, this easy potato soup recipe is still full of flavor and is creamy in texture.
Can I Freeze Broccoli Potato Cheese Soup?
No, I don’t recommend freezing this soup. In general, soups made with a dairy-rich base don’t freeze very well. The cheese and milk mixture tends to split once frozen, and once reheated the texture isn’t very appetizing.
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