This cheesy broccoli-potato soup is super creamy and has a lot of broccoli flavor from using both the florets and stems. The white-wine vinegar helps to balance out the broccoli flavor and adds a bit of complexity to the soup. Topping with cheese and chives gives it a loaded baked potato feel., January 2021


Credit: Will Dickey

Recipe Summary

30 mins
45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Peel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.

  • Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

  • Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.

  • Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot; stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.

Nutrition Facts

about 1⅓ cups
297 calories; fat 19g; cholesterol 55mg; sodium 457mg; carbohydrates 16g; dietary fiber 2g; protein 15g; sugars 5g; niacin equivalents 1mg; saturated fat 11g; vitamin a iu 1221IU.