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Cheesy Broccoli Potato Chowder

Recipe yields 8 cups of soup or 4 bowl-sized servings of this cheesy broccoli potato chowder. The leftovers reheat like a dream so feel free to squirrel some away for the next day!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 613 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 cups chopped broccoli (approx. 10 oz florets + stalks)
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 TBSP unsalted butter (divided)
  • ¼ cup flour
  • 2 Russet potatoes (13-16 oz total)
  • 3 cups low-sodium vegetable broth
  • 2 cups milk (2% or whole)
  • ¼ tsp sea salt or season to taste
  • ¼ tsp black pepper
  • ⅛ tsp paprika
  • ⅛ tsp ground nutmeg and/or allspice (optional)
  • 2 cups freshly grated sharp cheddar cheese
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup heavy cream (optional)
TASTY TOPPINGS
  • extra grated cheddar cheese
  • crumbled bacon or vegetarian bacon bits
  • chopped green onion
  • red pepper flakes

Instructions

    Cup of Yum
  1. Chop your veggies and measure out your ingredients. Steam or blanch your broccoli until tender and set aside. For the potatoes, peel and dice into cubes.
  2. In a large pot or dutch oven, melt 1 TBSP butter over medium-high heat.
  3. Add your chopped onion and celery and cook until tender. Reduce heat to medium and add remaining butter and garlic, sautéing briefly until fragrant. 
  4. Add flour and stir into onions. Continue to stir, allowing the raw flour to cook off for 20-30 seconds or so.
  5. Add your broth, milk, and potatoes. To prevent sticking, stir constantly as the soup bubbles and thickens.
  6. Season with salt, pepper, paprika and optional nutmeg allspice. I added 1/8 tsp of each but if you're not a nutmeg fan, totally skip it! Reduce heat to low (I set mine to 2), cover, and simmer for 10-15 minutes until potatoes are tender.
  7. Remove from heat and stir in your broccoli and grated cheeses until melted. At the end I stirred in 1/2 cup of heavy cream (I couldn't help it - so good!) so feel free to follow suit if you'd like! The soup is fantastic with or without. Sometimes I'll even break up some of the potato with a spatula to make the soup even thicker!
  8. Ladle soup into bowls and top with all your favorite toppings. Enjoy!

Notes

  • Depending on preference or availability, you can use either vegetable broth or chicken broth for this tasty recipe.
  • If using regular sodium broth vs low sodium, simply skip adding the salt until the end and season to taste.
  • Gluten-Free? Use your favorite GF flour blend in place of conventional flour for the roux, or skip the flour entirely if you don't mind the soup being less thick and more soupy. Both work!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 613kcal (31%) Carbohydrates 43g (14%) Protein 26g (52%) Fat 39g (60%) Saturated Fat 24g (120%) Cholesterol 125mg (42%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 2354IU (47%) Vitamin C 69mg (77%) Calcium 706mg (71%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 613

% Daily Value*

Calories 613kcal 31%
Carbohydrates 43g 14%
Protein 26g 52%
Fat 39g 60%
Saturated Fat 24g 120%
Cholesterol 125mg 42%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 2354IU 47%
Vitamin C 69mg 77%
Calcium 706mg 71%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.