NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe

I make this broccoli cheese and potato soup without a drop of cream, yet it turns out unbelievably rich, velvety, and cheesy. The secret is hiding in the potatoes, and it makes this weeknight soup feel almost too good to be healthy.

I’m obsessed with this no cream broccoli cheese and potato soup because it tastes rich without acting fussy. I get that thick, spoon-coating bite from potatoes, then sharp cheddar cheese barges in and makes the whole bowl feel a little reckless in the best way.

No cream, no heavy finish, no sad “healthy” compromise. Just big flavor, mellow veg, and that cheesy pull I keep chasing with every spoonful.

And honestly, I love how weeknight-friendly it feels while still tasting like I put in more effort than I did. But the real reason I keep coming back?

Leftovers that slap.

Ingredients

• Butter gives the soup that cozy, rich base without needing cream.
• Olive oil keeps the onions from tasting too heavy or greasy.
• Yellow onion adds sweetness and makes the whole pot smell amazing.
• Garlic brings the savory kick you’d miss if it wasn’t there.
• Flour helps thicken things up, so it feels creamy without cream.
• Broth adds real flavor, not just watery soup vibes.
• Potatoes make it hearty, filling, and honestly pretty comforting.
• Broccoli keeps it fresh, green, and a little bit healthy.
• Milk makes it smooth without turning it into a heavy cream bomb.
• Sharp cheddar is the cheesy payoff.

  Basically, it’s the main character.

• Salt and pepper wake everything up, because bland soup is sad.
• Smoked paprika adds a tiny smoky note, if you’re into that.
• Green onions add a fresh little bite on top.
• Plus bacon crumbles bring salty crunch, and nobody’s mad about that.

Ingredient Quantities

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 3 tablespoons all purpose flour
• 4 cups low sodium chicken broth or vegetable broth
• 1 1/2 pounds potatoes, peeled and diced (Yukon Gold or Russet)
• 4 cups broccoli florets (about 1 medium head)
• 2 cups whole milk or 2% milk
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika, optional
• 2 green onions, thinly sliced for garnish, optional
• Cooked bacon crumbles for garnish, optional

How to Make this

1. In a large pot over medium heat, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil until shimmering.

2. Add 1 medium diced yellow onion and cook 5 to 7 minutes until softened, then stir in 2 minced garlic cloves and cook 30 seconds.

3. Sprinkle in 3 tablespoons all purpose flour and cook 1 to 2 minutes, stirring, to form a light roux.

4. Gradually whisk in 4 cups low sodium chicken broth or vegetable broth until smooth.

5. Add 1 1/2 pounds peeled and diced potatoes and bring to a simmer; cook 12 to 15 minutes until potatoes are very tender.

6. Stir in 4 cups broccoli florets and simmer 5 to 7 minutes until broccoli is tender but still bright green.

7. Use a potato masher or an immersion blender to mash or partially puree the soup until you reach a creamy texture, leaving some chunks for body.

8. Reduce heat to low and stir in 2 cups whole milk or 2% milk, then remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth.

9. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika if using. Serve topped with thinly sliced green onions and cooked bacon crumbles if desired.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Whisk
7. Potato masher or immersion blender
8. Cheese grater
9. Ladle for serving

FAQ

NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe Substitutions and Variations

• Unsalted butter: substitute equal amount of olive oil or 1 tablespoon butter plus 2 tablespoons olive oil for a lighter flavor; or use ghee for a nuttier note.
• All purpose flour: substitute equal amount of cornstarch (mix with cold milk first; use half the amount by volume) or use a gluten free all purpose flour 1:1.
• Whole or 2% milk: substitute equal amount of unsweetened almond milk for a lighter dairy option or use evaporated milk for a richer, creamier texture without adding cream.
• Sharp cheddar cheese: substitute aged white cheddar, Gruyère, or a blend of Monterey Jack and Parmesan for similar melt and flavor complexity.

Pro Tips

1. Grate your own cheddar and let it come to room temperature before stirring it in. Pre-shredded cheese has anti-caking agents that can make the soup gritty, and cold cheese takes longer to melt smoothly.

2. After the potatoes finish cooking, scoop out and reserve a cup of the hot cooking liquid before you mash or blend. That starchy liquid is a magic tool for adjusting thickness and silkiness without adding more milk.

3. Don’t fully puree the soup. Leave some potato and broccoli bits for texture so each spoonful feels homey and satisfying. Use an immersion blender or potato masher and stop when you still see small chunks.

4. Brighten the finished soup with a splash of acid right before serving, such as a teaspoon of white wine vinegar or a squeeze of lemon juice. It lifts the flavors and keeps the cheddar from feeling overly heavy.