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Baked Potato and Broccoli Cheddar Soup

Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Author Emma Chapman


  • 2-3 baking potatoes
  • 1 head broccoli
  • 2 tablespoons chopped onion
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 2 1/2 cups vegetable or chicken stock
  • 1/2 cup milk or cream
  • 1 cup shredded cheddar cheese plus more for serving
  • salt and pepper


  • Peel and cube the potatoes. You want these on the small cube side, like 1 inch or so. Chop the broccoli and onion. Mince the garlic.
  • In a medium to large pot, heat the olive oil over medium heat. Add the onion and garlic and cook 1 minute. Then add the potatoes and broccoli and cook another minute.
  • Pour in the stock, cover and cook on low for 15 minutes or until the potatoes are soft enough you can easily mash them with a spoon.
  • In a blender or an immersion blender, puree the soup. See note.
  • Stir in the milk or cream as well as the cheese. Taste and season with salt and pepper to your liking.
  • Serve topped with a little more cheese, and I think saltine crackers are a must but that's just me.


Sometimes I like to remove some of the cooked broccoli before pureeing the soup. Then I add the broccoli back in, just to retain some texture in the soup. This is just a preference, either way you go this soup is still delicious.