Creamy Broccoli Cheese Soup

Recipe, Soups

Michayla Stahl

Susquehanna County Dairy Princess


  • 3 tablespoons olive oil

  • 3 medium potatoes, peeled and chopped

  • 1/2 small onion, chopped

  • 3 cups fresh broccoli florets, chopped

  • 3 cups low-fat MILK

  • 2 cups vegetable broth

  • 1/4 teaspoon ground nutmeg

  • 3/4 cup sharp CHEDDAR CHEESE, shredded

  • Additional shredded cheddar (optional)

  • Salt and pepper, to taste


Preheat oven to 375 degrees. Place chopped potatoes on a baking sheet and drizzle 2 tablespoons olive oil over the top. Sprinkle with salt and pepper and roast 30 minutes or until soft. While potatoes roast, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion for 5 minutes or until golden brown. Set aside. Steam broccoli florets in a steamer or microwave safe dish. Heat milk and vegetable broth in a saucepan over low heat. Add cheese and nutmeg and stir until melted. Once potatoes are done, put all ingredients and half of broccoli into a blender. Blend for 30 to 40 seconds or until smooth. Stir in remaining broccoli. Ladle into serving bowls and top with additional cheese if desired. Yield: 4 servings.