Cheesy Broccoli Soup

I found this recipe 15 years ago and I have made it once a month ever since. I love soup, because I can make it ahead and it's such easy clean up after dinner. Lots of vegetables and a rich cheesy flavor. YUM!

2 cups diced russet potatoes (cone 3)

2 cup chopped broccoli (including the stems- peel the rough part of the stem off) (cone 4)

plus 1 1/2 cup chopped to add to soup after pureeing, cone 4

1 cup chopped onion (cone 2)

1 carrot diced (cone 3)

3 garlic cloves minced or 1 teaspoon

4 cups of vegetable or chicken broth

1 1/2 cup cheddar cheese, shredded (Cone 2)

1/4 teaspoon dill

1/4 teaspoon dry mustard

salt and pepper to taste

3/4 cup of buttermilk (or add a teaspoon of apple cider vinegar and allow to curdle)


  1. Add potato, onion, garlic, 2 cup stems and broccoli, garlic, with ½ cup of water to the electric skillet, 5 quart Rice cooker or 5 quart stock pot.

  2. Set temp to 350 and cover. When the vapo valve clicks, turn to low for about 20 minutes.

  3. Remove and add to a blender and blend until smooth.

  4. Return to a stock pot or rice cooker and add the remaining stock , milk and 1 1/2 cup chopped broccoli. Heat, then add cheese, melt and Eat!


PS: I drizzled high quality garlic olive oil over the top since I didn’t add any oil while I was cooking. And we had a little bacon. I cooked and diced it for everyone to have ½ slice of bacon because I was feeling generous. We also added sunflower seeds to the top because I like the crunch.