Vegetarian Cheddar-Broccli Soup

Sharon Whitley


This is easy to cook and really does not take long. Potatoes are the thickener and this is a hit at our house. So good. After I made this the first time, I was asked to make it over and over.


★★★★★ 1 vote

20 Min
15 Min
Stove Top


  • 2 c
  • 2
    vegetable boullion cubes
  • 1 medium
    rib of celery chopped (optional)
  • 2 large
    russet potatoes
  • 1 pkg
    (10 ounces) frozen broccoli florets
  • 2 c
  • 2 c
    shredded extra-sharp cheddar cheese

How to Make Vegetarian Cheddar-Broccli Soup


  1. Bring water and bouillon cubes to boil in a heavy 4-quart pot.
  2. Meanwhile dice celery; scrub potatoes and dice. Add to pot; return to boil then ruduce heat to medium. Cover and simmer 5 minutes until potatoes are crisp-tender.
  3. Add broccoli and milk, striring to seperate florets. Return to boil, reduce heat, cover and simmer 5 to 7 minues until potatoes are tender.
  4. Remove pot from heat and, using back of a wooden spoon, mash some of the potatoes to thicken the soup.

    Gradually stir in cheese until melted.

Printable Recipe Card

About Vegetarian Cheddar-Broccli Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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