NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe

I perfected an Easy Broccoli Cheddar Soup that gets its creamy, cheesy richness from potatoes rather than cream, so it’s ready for a quick weeknight dinner.

Ingredients

• Potatoes: starchy and creamy when cooked, adds fiber and filling carbs.
• Broccoli: bright, adds vitamin C, fiber, and green freshness to soup.
• Sharp cheddar: melts into gooey, salty, cheesy richness and protein boost.
• Whole milk: adds body and mild sweetness without heavy cream, keeps it smooth.
• Butter and olive oil: fat for flavor and sautéing, helps brown onions.
• Onion and garlic: savory aromatics, add depth and subtle sweetness when caramelized.
• Dijon mustard and Parmesan: sharp umami lift, heightens cheese flavor without extra salt.

Ingredient Quantities

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 lb russet potatoes peeled and cut into 1/2 inch cubes
• 4 cups broccoli florets (about 12 to 16 oz)
• 3 tbsp all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese, packed
• 1 tsp Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 green onions thinly sliced for garnish optional
• 2 tbsp grated Parmesan cheese optional

How to Make this

1. In a large pot melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat; add 1 medium finely chopped yellow onion and cook about 5 to 6 minutes until soft and slightly golden, then stir in 2 cloves minced garlic and cook 30 to 45 seconds more.

2. Add 1 lb peeled and 1/2 inch cubed russet potatoes to the pot, sprinkle 3 tbsp all purpose flour over everything and stir well to coat the potatoes and onions; cook 1 to 2 minutes to get rid of the raw flour taste.

3. Very slowly whisk in 4 cups low sodium chicken broth or vegetable broth, scraping the brown bits from the bottom, then bring to a gentle simmer.

4. Add 4 cups broccoli florets and simmer, uncovered, about 12 to 15 minutes or until the potatoes are fork tender and the broccoli is bright green and soft.

5. Use an immersion blender to puree about half the soup right in the pot for body and creaminess while leaving some chunks for texture; if you dont have one, carefully transfer 2 to 3 cups to a blender, pulse until smooth and return to the pot.

6. Stir in 1 cup whole milk and 1 tsp Dijon mustard, bring the soup back to very low heat but do not boil.

7. Remove the pot from heat and, while stirring, add 2 cups packed shredded sharp cheddar cheese a handful at a time so it melts evenly; seasoning now with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust as needed. Dont let the soup boil after the cheese goes in or the cheese can get grainy.

8. If the soup seems too thick, thin with a splash more broth or milk; if too thin, simmer a few minutes to reduce. Freshly grate the cheese if you can it melts much better than pre-shredded.

9. Serve hot topped with thinly sliced green onions and a sprinkle of 2 tbsp grated Parmesan cheese if using. Enjoy right away, this keeps well in the fridge and reheats nicely on low heat.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt), youll want room so it wont boil over
2. Wooden spoon or heatproof silicone spatula for stirring
3. Chef’s knife for chopping the onion, potatoes and broccoli
4. Cutting board (stable and roomy)
5. Vegetable peeler for the russets
6. Measuring cups and spoons (including a 4-cup liquid measure)
7. Immersion blender, or a countertop blender to puree part of the soup
8. Box grater for freshly grated cheddar and Parmesan
9. Ladle for serving and a heatproof bowl to rest hot spooned soup in

FAQ

NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe Substitutions and Variations

• Unsalted butter (2 tbsp) — try ghee 1:1 for the same buttery taste, or use extra olive oil 1:1 if you want dairy free. If using oil, add a pinch more salt so it doesn’t taste flat.
• Whole milk (1 cup) — swap with evaporated milk diluted 1:1 with water for rich creaminess, or use unsweetened full fat oat or soy milk cup for cup. If you use plant milk pick a neutral one so it doesn’t taste weird.
• Shredded sharp cheddar (2 cups) — you can use Colby, Monterey Jack or Gruyere for good melt and flavor, or use a shredded vegan cheddar if dairy free. Freshly grate the cheese for the smoothest melt.
• All purpose flour (3 tbsp) — replace with a cornstarch slurry (about 1.5 tbsp cornstarch mixed with cold water) added near the end to thicken, or use 2 tbsp instant potato flakes for body. Add starch slowly and stir so it doesn’t clump.

Pro Tips

– Grate the cheddar fresh, seriously. Pre-shredded cheese has anti-caking stuff that makes soup grainy. If the block is too soft to grate, chill it 10 minutes in the freezer first so it grates cleanly.

– Don’t over-blend the potatoes. Puree only about half the soup for creaminess, because russets get gluey if you blitz them too much. Leave some chunks for texture, and pulse slowly with the immersion blender.

– Add dairy and cheese gently and keep the heat very low. Warm the milk a bit before stirring it in, and add shredded cheese a handful at a time off the boil so it melts smooth. If it gets too thick, thin with hot broth or warmed milk, not cold liquid.

– Make-ahead and freezer hack: cool the soup quickly, freeze in portions but hold back about a cup of cheddar to add when you reheat. Reheat on low with a splash of broth, stir often, then finish with fresh cheese so it tastes like new.