Creamy Potato Broccoli Cheddar Soup is like a warm hug in a bowl. It’s loaded with tender potatoes, fresh broccoli florets, and plenty of sharp cheddar cheese that melts into a rich and creamy base. The texture is perfectly smooth with just enough chunks of veggies to keep every spoonful interesting and comforting.
Whenever I make this soup, I love simmering it slowly to let the flavors really blend together – it makes the kitchen smell amazing. I also like to add a little extra cheese on top when serving, because there can never be too much cheddar in my book. It’s the kind of soup that feels homemade and cozy, perfect for chilly days or anytime you need something soothing.
My favorite way to enjoy this soup is with a crusty piece of bread or a soft dinner roll on the side. It’s great for a simple lunch or an easy dinner, and it always gets everyone asking for seconds. Plus, it’s a smart way to get some greens with the broccoli, even if you’re not usually a big veggie fan!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen works well too and saves time. Just thaw or cook a bit longer if using frozen.
Potatoes: I like Yukon Gold for their creamy texture, but russet potatoes are fine too. They help thicken the soup naturally as they cook.
Cheddar Cheese: Sharp cheddar adds a nice tang and depth. You can substitute with Colby Jack or Monterey Jack for a milder taste.
Dairy: Whole milk or half-and-half makes the soup creamy without being too heavy. For a lighter option, you can use low-fat milk but the soup won’t be as rich.
Butter and Flour (Roux): These are key to thickening the soup. If you need a gluten-free option, use cornstarch or a gluten-free flour blend instead.
How Do You Get the Soup Creamy Without Losing Good Texture?
The trick is to partially blend the soup instead of pureeing it all. Here’s how I like to do it:
- Cook veggies until very soft so they blend easily.
- Use an immersion blender or a regular blender to puree only about half the soup. This keeps some broccoli and potato chunks for texture.
- Mix in the roux-thickened milk slowly to fill out the soup and make it smooth and creamy.
- Finally, gently stir in the shredded cheese and let it melt without boiling, so the cheese stays smooth and melty.
This method balances creamy and chunky textures, making every spoonful tasty and satisfying.
Equipment You’ll Need
- Large soup pot – I use this because it can hold all the ingredients and makes cooking everything together easier.
- Measuring cups and spoons – helps you get the right amount of broth, milk, and seasonings every time.
- Immersion blender or regular blender – perfect for blending part of the soup smoothly while leaving some chunks for texture.
- Cutting board and sharp knife – essential for prepping the vegetables quickly and safely.
- Wooden spoon or heatproof spatula – good for stirring the soup without scratching the pot.
Flavor Variations & Add-Ins
- Use cooked bacon bits or ham for extra meatiness, especially if you want a heartier soup. They add smoky flavor and saltiness.
- Add a pinch of cayenne pepper or hot sauce to give the soup a little kick – perfect for those who like some spice.
- Stir in cooked, crumbled sausage or shredded rotisserie chicken for added protein and flavor.
- Sauté some sliced mushrooms with the onions for an earthy taste that pairs well with the cheese.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy:
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons butter
Others:
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme (optional)
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional for warmth)
- Olive oil for sautéing
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 25 minutes of cooking. In total, you should expect to spend about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the onions are soft and fragrant.
2. Cook the Vegetables
Add the diced potatoes and broccoli florets to the pot. Pour in the chicken or vegetable broth. Sprinkle in salt, black pepper, dried thyme, and smoked paprika if using. Bring everything to a boil, then lower the heat and let it simmer for about 15 to 20 minutes until the potatoes and broccoli are tender.
3. Make the Roux and Cream Sauce
While the vegetables cook, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir in the flour and whisk continuously for 1 to 2 minutes until the mixture bubbles but doesn’t brown. Slowly whisk in the milk or half-and-half, stirring constantly until the sauce thickens and becomes creamy. Remove from heat.
4. Blend the Soup
Use an immersion blender to puree roughly half of the soup directly in the pot. This will make the soup creamy while still keeping chunks of broccoli and potato for nice texture. If you don’t have an immersion blender, carefully transfer about half the soup to a regular blender, puree it, then pour it back into the pot.
5. Combine and Add Cheese
Stir the creamy milk and roux mixture into the pot until well combined. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
6. Final Seasoning and Serve
Taste the soup and adjust the salt and pepper if needed. Serve it hot, topped with extra cheese or with crusty bread on the side. Enjoy the comforting, cheesy goodness!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works great! Just thaw it before adding to the soup or cook a few minutes longer if adding it frozen straight to the pot to ensure it softens properly.
How Can I Make This Soup Dairy-Free?
Substitute the milk or half-and-half with unsweetened almond or oat milk, and use a dairy-free cheese alternative. Keep in mind the texture may be slightly different, but it will still be delicious!
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to avoid scorching or separating.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup up to two days ahead. Just cool it completely and refrigerate. Reheat slowly on the stovetop, adding a splash of milk if needed to freshen up the creamy consistency.
