Blue Cheese Broccoli Potato Soup Recipe

This broccoli potato soup recipe features blue cheese for an extra kick.

October/November 2007

  • Make this Blue Cheese Broccoli Potato Soup Recipe to warm you during the cold weather months.
    The blue cheese and sherry give this broccoli potato soup recipe an unusual zing!
    Photo by Matthew T. Stallbaumer
  • Make this Blue Cheese Broccoli Potato Soup Recipe to warm you during the cold weather months.

Cook Time: 10 minutes

Yield: 6 servings

Broccoli Potato Soup Recipe


• 1 large onion, diced
• 1 leek, cut into thin rings
• 3 large cloves garlic, minced
• 5 tbsp butter or olive oil
• 2 to 3 medium potatoes, grated
• 1 carrot, grated
• 1 green pepper, seeded and diced
• 1 large head broccoli, chopped
• 4 cups vegetable or chicken stock
• 5 ounces blue cheese, crumbled (milder cheeses can be substituted)
• 1 cup half-and-half or cream
• 1 cup milk (all dairy can be replaced with soy milk)
• 1/3 cup dry sherry
• Sea salt and freshly ground pepper, to taste
• Fresh parsley, minced


1. In a large pot, sauté onion, leek and garlic in butter or oil until soft, about 5 minutes.

2. Add potato, carrot, green pepper and broccoli. Sauté 2 to 3 minutes, then add stock. Simmer until all ingredients are soft.

3. Purée soup in a food processor or blender.

4. Heat purée over medium heat, stirring in cheese, cream and milk. Simmer a couple minutes, then add sherry. Add salt and pepper to taste. Garnish with parsley.

Read more about cold weather soup recipes: Warming Winter Soups.

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