Broccoli Potato Cheese Soup is a warm bowl of comfort that brings together tender chunks of potato, fresh broccoli florets, and creamy melted cheese. It’s the kind of soup that feels like a big, cozy hug on chilly days, with each spoonful full of gentle, satisfying flavors and hearty textures.
I love making this soup when I want something simple but filling. The potatoes add a nice creaminess once they’re cooked and mashed a bit, while the broccoli gives it a fresh pop of green and a little crunch. The cheese is what really brings everything together—it’s smooth, just a little sharp, and makes the soup feel extra special without any fuss.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for dipping and a sprinkle of extra cheese on top. It’s great for lunches or casual dinners, and it’s a hit with everyone, even picky eaters who aren’t usually broccoli fans. This soup always reminds me of cozy family dinners where everyone gathers around the table, warm and happy.
Key Ingredients & Substitutions
Broccoli: Use fresh broccoli florets for the best color and texture. Frozen works too but cook a bit less to avoid mushiness.
Potatoes: I prefer Yukon Gold for their creamy texture, but russets are fine if you want a fluffier finish.
Cheddar cheese: Sharp cheddar gives great flavor. If you’re in a pinch, Monterey Jack or Colby are good milder alternatives.
Milk and heavy cream: Whole milk and cream make the soup rich. For a lighter option, try using half-and-half or just milk with less cream.
Bacon (optional): Adds a smoky depth, but you can skip it for a vegetarian version or swap with smoked paprika.
How Do You Make the Soup Thick and Creamy Without It Being Lumpy?
The secret is creating a good roux first. Melt butter, cook onions, then stir in flour and cook for a minute or two. This flour layer helps thicken the soup smoothly.
- Whisk in the broth slowly to prevent lumps.
- Keep stirring as the soup heats to keep it smooth.
- Add cheese gradually off the heat or on low to avoid graininess.
Taking your time during these steps ensures a velvety texture that’s easy to enjoy!
Equipment You’ll Need
- Large pot – I use this for cooking everything evenly and it’s easy to stir in. It’s perfect for making soup in bulk.
- Wooden spoon or spatula – helps stir the ingredients without scratching the pot and makes mixing easy.
- Measuring cups and spoons – for accuracy when adding ingredients like broth, milk, and cheese.
- Knife and cutting board – essential for chopping broccoli, potatoes, and onions safely and quickly.
- Blender or immersion blender (optional) – if you prefer a smoother soup, I love using an immersion blender directly in the pot!
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or pepper jack for a different cheese flavor with a bit of spice.
- Mix in cooked shredded chicken or sausage to add protein and make the soup more filling.
- Stir in cooked or sautéed mushrooms for extra earthiness and texture.
- Add a pinch of cayenne pepper or smoked paprika for a smoky or spicy kick — perfect for hearty appetites.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 strips cooked bacon, crumbled (optional for extra flavor)
- Salt and black pepper to taste
- ½ teaspoon paprika (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook. So, in about 40 minutes total, you’ll have a creamy, delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Cook Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Roux:
Stir in the flour, cooking it continuously for 1-2 minutes. This will help thicken the soup later and keep it smooth.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, stirring to avoid lumps. Bring the mixture to a simmer. Add the diced potatoes and cook for 12-15 minutes, or until the potatoes are tender.
4. Cook Broccoli:
Add the broccoli florets to the pot and cook for another 5-7 minutes until the broccoli is tender but still bright green.
5. Add Milk, Cream, and Cheese:
Lower the heat to avoid boiling. Stir in the milk and heavy cream. Then slowly add the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy.
6. Season and Finish:
Season with salt, black pepper, and paprika if you like. Stir in the crumbled bacon if you’re using it. Let the soup simmer gently for another 5 minutes to blend the flavors.
7. Serve:
Ladle the hot soup into bowls. Top with extra shredded cheddar cheese if you want. Enjoy warm, maybe with some crusty bread on the side!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works well—just add it a little later in the cooking process to avoid overcooking and becoming mushy. Thaw it slightly before adding if possible.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, substitute the milk and cream with unsweetened almond or oat milk, and use a dairy-free cheese alternative. The soup will be lighter but still tasty!
Can I Make Broccoli Potato Cheese Soup Ahead of Time?
Yes! Refrigerate the soup in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally. If the soup thickens, add a splash of milk to loosen it.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove.
