Blue Cheese Broccoli Potato Soup Recipe

article image
Photo by Matthew T. Stallbaumer
The blue cheese and sherry give this broccoli potato soup recipe an unusual zing!
10 minutes COOK TIME
6 servings SERVINGS


  • 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


  • In a large pot, sauté onion, leek and garlic in butter or oil until soft, about 5 minutes.
  • Add potato, carrot, green pepper and broccoli. Sauté 2 to 3 minutes, then add stock. Simmer until all ingredients are soft.
  • Purée soup in a food processor or blender.
  • 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.

Broccoli Potato Soup Recipe