There’s nothing cozier than a bowl of homemade Cheddar Broccoli Potato Soup. Creamy, cheesy, and loaded with tender veggies, it’s the perfect comfort food for chilly nights or when you just want something hearty and quick on the table. This is my go-to recipe for those times—simple, soul-warming, and always a hit with friends and family!
Why You’ll Love This Recipe
- Ridiculously Creamy: A velvety blend of cheddar, potatoes, and just the right amount of cream makes every spoonful consistently rich and luscious.
- Veggie Packed: Loaded with broccoli, carrots, celery, and onions—this soup is as nourishing as it is comforting.
- One-Pot Wonder: With easy steps and minimal cleanup, Cheddar Broccoli Potato Soup is a weeknight savior for busy evenings.
- Family Favorite: The blend of sharp cheddar and savory vegetables appeals to both kids and adults—expect clean bowls all around!
Ingredients You’ll Need
There’s nothing fancy here—just wholesome staples coming together to create magic! Each ingredient has a starring role, building layers of flavor, creamy texture, and that beautiful golden hue that makes Cheddar Broccoli Potato Soup impossible to resist.
- Butter: Adds richness and helps to bring out all the subtle flavors as you sauté the veggies.
- Carrots, Celery & Onion: These classic aromatics kick off the flavor, making the soup base deeply savory and colorful.
- Garlic: Just the right punch of garlicky aroma—don’t skip it!
- Low-Sodium Chicken Broth: A flavorful liquid base that keeps the soup light, but satisfyingly hearty.
- Russet Potatoes: Their starchy texture thickens the soup, delivering body and creaminess—no extra thickeners needed.
- Broccoli Florets: Tender broccoli merges perfectly into the creamy broth for pops of color, fiber, and flavor.
- Dried Thyme: Just a hint rounds out the savory notes with an herby touch.
- Salt & Pepper: For obvious, delicious reasons—season as you go!
- All-Purpose Flour: Whisked into a roux to make the base luxuriously thick and smooth.
- Milk (1% or 2%): Lighter milk keeps things creamy without heaviness—you can use what you have.
- Heavy Cream: That little splash at the end transforms the soup into a true treat.
- Sharp Cheddar Cheese: The real star! Bold, melty, tangy cheddar brings everything together in cheesy harmony.
- Parmesan Cheese: A handful adds nutty depth and the kind of umami you only get from real Parm.
Variations
Cheddar Broccoli Potato Soup is as flexible as you need it to be. Don’t be afraid to give it your personal touch; with a few smart tweaks, you can turn this into your own signature bowl, whether you want to lighten things up, make it vegetarian, or sneak in extra veggies!
- Swap the Cheese: Gruyere, Monterey Jack, or even a little creamy blue cheese can step in for cheddar with delicious results.
- Make It Vegetarian: Use vegetable broth instead of chicken broth—just as flavorful and still wonderfully cozy.
- Try Cauliflower: Substitute half (or all!) the broccoli with cauliflower florets for a gentle, nutty twist.
- Low-Dairy Version: Use more milk in place of cream, or try your favorite unsweetened plant-based milk and vegan cheese shreds for a lighter or dairy-free option.
- Extra Protein: Stir in diced cooked chicken, bacon, or even a spoonful of white beans for bonus heartiness.
How to Make Cheddar Broccoli Potato Soup
Step 1: Sauté the Aromatics
Start by melting a bit of butter in your largest pot over medium heat. Add the carrots, celery, and onion, and let them sweat for 3–4 minutes, stirring occasionally until fragrant and just starting to soften. Toss in the garlic for the last 30 seconds—this extra step makes the base so much more flavorful!
Step 2: Simmer the Vegetables
Pour in the chicken broth, add the cubed potatoes, dried thyme, and a generous pinch of salt and pepper. Bring everything to a gentle boil, then cover and simmer for about 15 minutes. The potatoes should be starting to get tender, making your kitchen smell absolutely incredible already.
Step 3: Add the Broccoli
Uncover and stir in your chopped broccoli florets. Let the soup bubble, uncovered, for another 5 minutes, until all the vegetables are fork-tender but not mushy. The broccoli brightens the color and keeps things fresh-tasting.
Step 4: Make the Creamy Base
Meanwhile, melt the remaining butter in a separate saucepan. Whisk in the flour and cook it for about a minute to get rid of the raw flour taste, then gradually whisk in the milk—you’ll see it thicken beautifully. Stir in the heavy cream, then remove from heat once the mixture is silky and thickened.
Step 5: Bring It All Together
Pour the creamy white sauce into your simmering veggie pot and stir until the soup blends together luxuriously. Remove the pot from the heat and add the cheddar and parmesan, stirring until everything melts into a golden, dreamy broth. Taste and season again if needed—now it’s ready to serve!
Pro Tips for Making Cheddar Broccoli Potato Soup
- Shred Your Own Cheese: Pre-shredded cheese has additives that can prevent smooth melting—grab a block of sharp cheddar for the creamiest soup!
- Perfect Potato Cubes: Try to cut your potatoes into even-sized pieces so they cook evenly and blend right in with the creamy base.
- Skip the Graininess: Add the cheese off the heat and stir gently—it’ll melt into the soup without getting stringy or gritty.
- Don’t Overcook the Broccoli: For bright green color and light crunch, add broccoli towards the end and keep an eye on tenderness.
How to Serve Cheddar Broccoli Potato Soup
Garnishes
Dress up your Cheddar Broccoli Potato Soup with a generous sprinkle of extra shredded cheddar, a handful of snipped chives or green onions, and an extra twist of black pepper. For a special touch, add crisp bacon crumbles or homemade croutons for irresistible crunch.
Side Dishes
Nothing completes a bowl of soup quite like fresh bread—serve with warm baguette slices, a crusty sourdough, or classic garlic bread. If you’re looking for something green, a simple mixed salad with a tangy vinaigrette pairs beautifully with the richness of the soup.
Creative Ways to Present
For a fun dinner party trick, ladle your soup into mini bread bowls or serve in oven-safe crocks topped with more cheese, then broil until bubbly. Or dish it up in colorful mugs for an easy handheld weeknight meal—don’t forget those fun soup toppers like seeds or roasted chickpeas for extra personality!
Make Ahead and Storage
Storing Leftovers
Leftovers of Cheddar Broccoli Potato Soup taste even better the next day! Cool the soup completely, then store it in an airtight container in the fridge for up to 2 days. Give it a gentle stir before reheating, and expect big, cozy flavors every time.
Freezing
Because of the dairy, this soup isn’t the best candidate for freezing—there’s a good chance the cheese and cream will separate or turn slightly grainy once thawed. If you must freeze, do so before adding the cheese and cream, then stir those in after reheating for a smoother bowl.
Reheating
To reheat, warm the soup gently in a saucepan over low to medium heat, stirring often so the cheese melds back into the broth. If it gets a little too thick, just splash in extra milk or broth until you reach your perfect consistency—good as new!
FAQs
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Can I make Cheddar Broccoli Potato Soup ahead of time?
Absolutely! This soup can be made a day in advance and stored in the fridge. The flavors will deepen overnight. Just reheat gently and give it a good stir—add a splash of milk if it thickens up too much.
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What’s the best potato for this soup?
Russet potatoes are ideal because their starches break down to make the soup thick and creamy. Yukon Golds also work well for a butterier flavor and slightly firmer texture.
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Can I puree the soup for a smoother texture?
Definitely! For a velvety-smooth Cheddar Broccoli Potato Soup, use an immersion blender and puree the soup in the pot to your desired consistency before stirring in the cheese. You can blend it all or leave some chunky bits for texture.
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Is it possible to make this gluten-free?
You can! Substitute a gluten-free 1:1 baking flour blend for the regular all-purpose flour, or thicken with a slurry of cornstarch and milk. The soup will still come out thick and delicious.
Final Thoughts
If you’re craving a bowl of pure, cheesy comfort, I can’t recommend this Cheddar Broccoli Potato Soup enough. It’s my favorite way to turn everyday ingredients into something truly special—so go on, grab your soup pot and treat yourself to something utterly cozy tonight. You deserve it!
PrintCheddar Broccoli Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
This Cheddar Broccoli Potato Soup is a creamy and comforting dish perfect for a cozy night in. Loaded with vegetables and cheese, it’s a hearty meal in a bowl that will warm you up from the inside out.
Ingredients
For the soup:
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- Saute Vegetables: In a large pot, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion. Saute, then add garlic.
- Cook Soup: Stir in chicken broth, potatoes, thyme, salt, and pepper. Cook until potatoes are tender. Add broccoli and cook until tender.
- Make Roux: Melt remaining butter, stir in flour, then gradually whisk in milk until thickened. Stir in heavy cream.
- Combine: Pour roux into soup, stir, and add cheddar and parmesan until melted.
- Serve: Remove from heat and serve warm.
Notes
- This soup doesn’t freeze well due to the dairy content. Store in the fridge for 1-2 days if making ahead.
- Substitute Gruyere or blue cheese for cheddar if needed.
- Cauliflower can be used instead of broccoli for a twist on this classic soup.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg