I skipped the cream, kept all the rich cheesy goodness, and somehow made broccoli potato soup feel like the weeknight dinner win everyone asks for again.

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I’m obsessed with this no cream broccoli cheese and potato soup because it tastes rich without getting heavy or fussy. The russet potatoes do all the sneaky creamy work, and sharp cheddar cheese brings that salty, melty bite I want in every spoonful.

I love how it lands somewhere between loaded baked potato soup and classic broccoli cheese, but brighter, thicker, and way more weeknight-friendly. And honestly, I don’t miss the cream one bit.

Big broccoli pieces, cheesy broth, soft potatoes. That’s the stuff.

But the real win? It feels indulgent while still letting the vegetables pull their weight.

Ingredients

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Butter gives the soup a cozy, rich start without needing cream.
Yellow onion adds gentle sweetness and makes the whole pot smell amazing.
Garlic brings that savory kick you’d miss if it wasn’t there.
Russet potatoes make it thick, creamy, and super filling.
Broccoli keeps it fresh, green, and honestly pretty wholesome.
Broth adds real flavor so the soup doesn’t taste flat.
Milk keeps things smooth and lighter than heavy cream.
Sharp cheddar melts in bold, cheesy goodness you’ll actually notice.
Parmesan adds salty depth, like a little extra backup cheese.
Kosher salt wakes everything up, but you’re still in control.
Black pepper gives a tiny bite without making it spicy.
Nutmeg is optional, but it’s weirdly great with cheese.
Plus, chives or green onions add color and a fresh finish.
Basically, bacon bits bring crunch, salt, and serious baked-potato vibes.

Ingredient Quantities

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 pound russet potatoes, peeled and diced (about 3 medium)

4 cups broccoli florets (about 1 large head)

4 cups low sodium chicken or vegetable broth

1 cup whole milk or 2 percent milk

2 cups sharp cheddar cheese, shredded

1/4 cup grated Parmesan cheese

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, optional

Chopped chives or green onions for garnish, optional

Cooked bacon bits for garnish, optional

How to Make this

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1. Melt butter in a large heavy pot over medium heat; add chopped onion and cook until soft and translucent, about 5 minutes.

2. Add minced garlic and cook until fragrant, about 30 seconds.

3. Stir in diced russet potatoes and pour in the chicken or vegetable broth; bring to a boil, then reduce heat and simmer until potatoes are very tender, about 12 to 15 minutes.

4. Add broccoli florets to the pot and simmer until broccoli is bright green and tender, about 5 to 7 minutes.

5. Use an immersion blender to purée the soup until smooth and creamy, leaving a little texture if desired. If you do not have an immersion blender, carefully transfer batches to a countertop blender and return to the pot.

6. Stir in milk and return soup to gentle heat, warming through but not boiling.

7. Gradually add shredded sharp cheddar and grated Parmesan, stirring constantly until the cheeses are fully melted and the soup is smooth.

8. Season with kosher salt, freshly ground black pepper, and optional ground nutmeg; taste and adjust seasoning.

9. Ladle soup into bowls and garnish with chopped chives or green onions and cooked bacon bits if desired.

10. Serve immediately with crusty bread or crackers.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Immersion blender or countertop blender (for puréeing in batches)
7. Cheese grater for the cheddar and Parmesan
8. Ladle for serving

FAQ

Can I make this soup vegetarian? Yes. Use low sodium vegetable broth instead of chicken broth and omit bacon garnish or use vegetarian bacon bits.

How can I make the soup thicker without cream? Cook the diced potatoes until very tender then mash or partially puree some of the soup with an immersion blender or by transferring a portion to a blender; the potato starch will thicken it naturally.

Can I substitute the milk with a non dairy option? Yes. Use unsweetened oat or cashew milk for the creamiest texture. Avoid thin watery plant milks like almond if you want richness.

How long does the soup keep and how should I reheat it? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring often to prevent the cheese from separating. Add a splash of milk or broth if it seems too thick.

Can I freeze this soup? Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove. Note the texture may be slightly grainier after freezing due to the dairy.

How do I prevent the cheese from becoming grainy or clumpy? Remove the soup from high heat before adding the shredded cheddar, then stir in the cheese gradually until melted. Using freshly shredded cheese instead of pre shredded helps it melt more smoothly.

NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe Substitutions and Variations

Unsalted butter: substitute with 2 tablespoons olive oil, 2 tablespoons ghee, or 2 tablespoons neutral oil (canola or avocado)
Whole or 2 percent milk: substitute with equal amounts of unsweetened almond milk, oat milk, or low fat evaporated milk for creamier texture
Sharp cheddar cheese: substitute with grated Gruyere, aged Monterey Jack, or a blend of white cheddar and Parmesan for similar melt and tang
Russet potatoes: substitute with diced Yukon Gold potatoes for a creamier mash, peeled sweet potato for a slightly sweet note, or 1 1/2 pounds cauliflower florets for a lower‑starch version

Pro Tips

– Sweat the onion slowly in the butter until it is soft and sweet. That gentle cooking builds depth without browning, which keeps the soup bright and clean tasting.

– Blanch the broccoli briefly in boiling water then shock in ice water if you want a brighter green and firmer texture. Save a handful of small florets to stir in at the end for bite and visual contrast.

– Warm the milk before adding it to the hot pot and add the cheese in small handfuls while stirring. Cold dairy or a sudden temperature change can make the cheese seize up or the soup grainy.

– Use freshly shredded sharp cheddar rather than pre-shredded bags. Fresh cheese melts smoother because it lacks anti-caking agents that can make the texture slightly pasty.

– If you want a chunkier soup, only purée about two thirds and fold in the remaining pieces. When using a countertop blender, vent the lid and work in small batches to avoid steam splashes.

NO CREAM! BROCCOLI CHEESE AND POTATO SOUP Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I skipped the cream, kept all the rich cheesy goodness, and somehow made broccoli potato soup feel like the weeknight dinner win everyone asks for again.

Servings

servings

Calories

317

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Immersion blender or countertop blender (for puréeing in batches)
7. Cheese grater for the cheddar and Parmesan
8. Ladle for serving

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 pound russet potatoes, peeled and diced (about 3 medium)
4 cups broccoli florets (about 1 large head)
4 cups low sodium chicken or vegetable broth
1 cup whole milk or 2 percent milk
2 cups sharp cheddar cheese, shredded
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, optional
Chopped chives or green onions for garnish, optional
Cooked bacon bits for garnish, optional

Directions

Melt butter in a large heavy pot over medium heat; add chopped onion and cook until soft and translucent, about 5 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Stir in diced russet potatoes and pour in the chicken or vegetable broth; bring to a boil, then reduce heat and simmer until potatoes are very tender, about 12 to 15 minutes.
Add broccoli florets to the pot and simmer until broccoli is bright green and tender, about 5 to 7 minutes.
Use an immersion blender to purée the soup until smooth and creamy, leaving a little texture if desired. If you do not have an immersion blender, carefully transfer batches to a countertop blender and return to the pot.
Stir in milk and return soup to gentle heat, warming through but not boiling.
Gradually add shredded sharp cheddar and grated Parmesan, stirring constantly until the cheeses are fully melted and the soup is smooth.
Season with kosher salt, freshly ground black pepper, and optional ground nutmeg; taste and adjust seasoning.
Ladle soup into bowls and garnish with chopped chives or green onions and cooked bacon bits if desired.
Serve immediately with crusty bread or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.