Potato Cheddar Soup With Broccoli and Cauliflower

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is a lovely soup with the addition of the broccoli & cauliflower. It is a lighter soup and the vegetables add a nice colour. From Country Home Magazine.

Ingredients Nutrition


  1. In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
  2. Add garlic and continue cooking.
  3. Add potatoes, carrots, and chicken stock.
  4. Bring to boiling; reduce heat.
  5. Cover and simmer for 1 hour.
  6. Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
  7. Coarsely chop tender stems.
  8. Core and separate cauliflower into small flowerets.
  9. Add broccoli stems and cauliflower to potato mixture.
  10. Cover; simmer 45 minutes.
  11. Add broccoli flowerets and cook, covered, for 15 minutes more.
  12. Add milk, cream, cheese, salt, and pepper to vegetable mixture.
  13. Lightly puree with a potato masher until coarsely blended to desired texture.
  14. Add water, if needed, to desired consistency.
  15. Note: I use an immersible blender.


Most Helpful

My husband declared this soup a keeper. I decreased the milk/cream as I felt the potatoes added enough creaminess. :)

Lori Mama March 16, 2014

I used more veggies than called for, and more broth and sharp cheddar cheese; used mostly skim milk and some fat-free half-n-half. Loved it! Delicious and healthy. A keeper. Thanks, Jan

stgmngrjan January 03, 2008

I substituted vegetable broth to keep it vegetarian. Delicious!

ebishop718 December 16, 2007

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