Itll warm you from head to toe.

When you break it down, broccoli cheddar soup is very simple.

However, therearea surprising number of recipes out there leaning on more complicated methods and ingredients.

Overhead view of a bowl of broccoli cheddar soup on a plate with pieces of bread and next to a spoon and drink glass

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

This one-pot recipe checks all of the boxes.

No Blender?

If you dont have a blender, dont worry!

Overhead view of a two bowls of broccoli cheddar soup, one with a spoon and on a plate with pieces of bread, one with a piece of bread in the soup all next to a drink glass

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

The result will still be incredibly delicious, just a bit chunkier.

Set the florets aside, then trim off the base of the stem and discard.

Slice the stem in half lengthwise, then roughly chop the pieces and remove from the cutting board.

Overhead view of a bowl of broccoli cheddar soup with spoon on a plate with pieces of bread and next to a spoon and drink glass

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Add the florets to the cutting board and finely dice them.

Add the butter to a large pot over medium heat.

Add the potatoes, chopped broccoli stems, and about two-thirds of the finely chopped broccoli florets.

Cook until the broccoli is mostly tender, about 5 minutes.

Add the vegetable broth and milk and bring everything to a boil.

Cook until it just starts to bubble, then remove from the heat.

Serve immediately topped with a little more shredded cheddar (if desired) and bread or toast for dipping.

Keep any leftovers in the fridge for up to 5 days.

Dont let the soup come up to a full boil when reheating, otherwise it may split.

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