Author: Susanne at

Photography: Susanne at


Oh, how cozy this Creamy Broccoli & Chedar Soup is! So perfect for a chilly fall or winter night. In addition to being scrummy, it is also quick and easy.

Just like the Mississippi Pot Roast, you can thank my daughter-in-law, Chelsea, for this one, too. One night she sent home some Broccoli and Cheddar soup she had just made and as soon as I tasted it I thought it was absolutly amazing. Since she didn’t give me the recipe, I had to experiment and make my own. Oddly, our two versions each taste really different, but both are equally delicious.


As I say with most of my recipes, it is best to peel, dice, chop, slice, grate, and measure everything prior to starting the cooking process. Cooking really goes so much smoother this way

Yukon Gold potatoes can tend to be on the small side. My recipe calls for 2 medium potatoes, but if they are small, do 4. The potatoes help make the recipe nice and creamy.

Instead of slicing baby carrots, you could substitute matchstick carrots, if you prefer, or that is what you have on hand.


  • Butter
  • Yellow onion
  • Baby carrots
  • Dried thyme
  • Ground mustard
  • Powdered chicken broth base – Orrington Farms
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour
  • Fresh garlic
  • Chicken broth
  • Yukon Gold potatoes
  • Fresh broccoli
  • Heavy whipping cream
  • Cheddar cheese

This recipe for Cheesecake with Browned Butter Crust makes the perfect dessert.

EASY GARLIC BREAD goes with so many dishes, this one is no exception.

Soup and sandwiches pair well together. If you want a hardier meal that soup, try adding these Ham & Turkey Sliders.

** This post contains affiliate links. That means if you click on a blue link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**

You will need a nice large soup pot for this recipe.

An immersion blender is a definite need in a well stocked kitchen, here is mine…and, I must say, it’s kind of badass. I don’t regret one penny spent on it.



5 from 7 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Author: Susanne


  • Large soup pot
  • Immersion Blender


  • 1/2 cup Butter 1 stick, real butter, melted
  • 1 medium Yellow onion
  • 20 Baby carrots thinly sliced
  • 1 teaspoon Thyme dried
  • 1/2 teaspoon Powdered mustard
  • 1 Tablespoon Chicken broth base powdered, I use Orrington Farms
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup All-purpose flour
  • 4 Medium fresh garlic cloves grated
  • 32 ounces Chicken broth
  • 2 cups Water
  • 2 Medium Yukon Gold potatoes diced
  • 4 cups Fresh broccoli chopped into small pieces
  • 2 cups Heavy whipping cream
  • 1 cup Cheddar cheese shredded, plus extra for topping


  • In a large pot on medium to medium-high heat, melt butter.
  • To the melted butter, add the diced onion and sliced carrots, thyme, powdered mustard, powdered chicken broth base, Kosher salt & pepper. Cook until the onions are tender, about 5 minutes.
  • Add the freshly grated garlic and the flour. Cook, stirring constantly for 1 minute.
  • Add the chicken broth and stir until it is slightly thickened.
  • Add the water, potatoes, and broccoli. Bring mixture to a boil and then reduce the heat to low. Cover and cook until the veggies are all tender, approximately 20 minutes.
  • Whisk in the heavy whipping cream, stirring until well combined.
  • If you want some veggie chunks, use a slotted spoon, remove a portion of the veggies. Process the rest of the soup, using either an immersion blender, or a regular blender, or processor. Add the veggies back to the soup. If you want it completely smooth, omit the removal of veggies and go straight to processing.
  • Add the cheese and stir until melted.
  • Serve topped with extra cheese, if desired.

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