Broccoli Cheddar Soup in bowl with bread scoops

Broccoli Cheddar Soup


This recipe is simple and it’s cheeeeesy. Ya, you need a boat load of cheese. Real, cheesy-cheese.


  • 2 lbs. Broccoli
  • 4 cloves Garlic, diced
  • 1 medium Onion, diced
  • 1 small Russet Potato, diced
  • 3 cups Whole Milk
  • 2 cups Chicken Stock
  • 8 oz. sharp Cheddar, shredded
  • 4 oz. Colby Jack, shredded
  • 2 tbs. Butter


  1. Cut off broccoli florets and cube the stems.
  2. Heat butter over medium heat in a large dutch oven or stock pot.
  3. Add the broccoli, onion, and garlic, stirring frequently until the onions have softened and turned translucent.
  4. Add milk, chicken stock, and potato and bring to a boil over high heat.
  5. Reduce heat to a simmer, cook until broccoli and potato are tender, stirring occasionally, about 30 minutes.
  6. Using an immersion blender, or working in batches with a countertop blender, blend the soup while slowly adding shredded cheeses.
  7. Serve immediately.
  8. Enjoy!