Cream of Broccoli and Cheddar Soup

READY IN: 30mins
Recipe by Jo Coburn

saving dinner, winter, week 6 Serving suggestions- big salad and whole grain rolls

Top Review by LonghornMama

Tasty. I love that this recipe uses leftover mashed poatoes for thickening and ingredients I can pronounce. Cheddar does not melt smoothly, and adding at the end rather than making a smooth sauce in the beginning leaves the soup with stringy bits of cheese. Next time I'll make a simple sauce with butter and flour, then milk, before whisking in the cheese and continuing with the soup. Thanks for sharing!

Ingredients Nutrition


  1. In a soup pot heat olive oil over medium-high heat and cook onion.
  2. When onion is translucent add broccoli and chicken broth.
  3. Cook until broccoli is tender, about 3 minutes or so.
  4. Add mashed potatoes, mixing well until incorporated.
  5. Heat for 5 minutes, then add milk and bring back up to temperature.
  6. Add cheddar cheese and stir until melted through.
  7. Salt and pepper to taste.

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