If you’re looking for a soup that’s creamy, comforting, and packed with wholesome veggies, this Cheddar Broccoli Potato Soup Recipe is a total winner. I absolutely love how this soup manages to be both hearty and cozy—perfect for chilly evenings or anytime you want a warm hug in a bowl. It’s loaded with tender broccoli, fluffy potatoes, sharp cheddar, and just the right touch of creaminess. Stick around, because I’ll share all my tips to help you nail it perfectly at home!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The combination of butter, milk, cream, and cheese creates a luscious, velvety soup that’s simply irresistible.
- Loaded with Veggies: You get the wholesome goodness of potatoes, broccoli, carrots, and celery all in one bowl—comfort food that feels good to eat.
- Simple Ingredients, Big Flavor: You don’t need anything fancy—just good basics and a little love to pull this off beautifully.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too once you try it!
Ingredients You’ll Need
For this Cheddar Broccoli Potato Soup Recipe, the ingredients are straightforward and balance each other so well. The potatoes and broccoli provide a comforting heartiness, while the cheddar cheese gives it that perfect punch of sharp, creamy flavor. When shopping, I like to choose fresh, crisp veggies and a good quality sharp cheddar for the best results.
- Butter: Divided for sautéing and making the roux, use unsalted so you can control salt levels.
- Carrots: Adds a subtle sweetness and texture, chopped evenly for uniform cooking.
- Celery: Gives a mild aromatic crunch that pairs beautifully with onions and carrots.
- Yellow Onion: Small but mighty, it builds flavor in the soup base.
- Garlic: Minced fresh garlic really brightens the dish.
- Low-sodium Chicken Broth: Use low sodium so the soup doesn’t get too salty once cheese is added.
- Russet Potatoes: Perfect for soup because they cook down into soft, hearty chunks without falling apart.
- Broccoli Florets: Fresh is best for that vibrant color and fresh bite.
- Dried Thyme: Adds a gentle herbaceous note that lifts the whole flavor profile.
- Salt & Pepper: To season to taste at different cooking stages.
- All-purpose Flour: Helps thicken the soup into that creamy texture you’re craving.
- Milk: Preferably 1% or 2%, it keeps the soup lighter while still creamy.
- Heavy Cream: A splash makes the soup smooth and indulgent without being too heavy.
- Sharp Cheddar Cheese: The star ingredient for that iconic cheesy flavor.
- Parmesan Cheese: Just a bit adds depth and umami richness.
Variations
I like to keep this soup recipe pretty classic, but I’ve also enjoyed experimenting with a few tweaks. Feel free to make it your own and mix in flavors or ingredients that suit your taste buds or dietary needs.
- Vegetarian Version: Swap chicken broth for vegetable broth to keep it meat-free; it’s just as tasty and rich.
- Extra Cheesy: Add some mozzarella or fontina along with cheddar for a gooey twist—I tried this at a family gathering and it was devoured!
- Spices and Heat: If you like a little kick, add a pinch of cayenne or smoked paprika for warmth and complexity.
- Make it Vegan: Use vegan butter, unsweetened plant-based milk, and vegan cheese alternatives—the texture changes slightly but it still satisfies that soup craving.
How to Make Cheddar Broccoli Potato Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Toss in the chopped carrots, celery, and onion, then let them sauté for about 3 to 4 minutes until they soften and start to sweeten. Add minced garlic and give it another 30 seconds or so, just until fragrant—don’t let it burn! This base is where the magic starts, so take your time and don’t rush this step.
Step 2: Cook Potatoes and Broccoli in Broth
Stir in the chicken broth, peeled and cubed russet potatoes, dried thyme, and season lightly with salt and pepper. Bring everything to a boil over medium-high heat, then reduce the heat to medium and cover the pot with a lid. Let it simmer for about 15 minutes, so the potatoes become tender. Next, add the chopped broccoli florets and cook for an additional 5 minutes until they’re bright green and just tender. This method keeps the veggies distinct but soft enough to meld beautifully in the soup.
Step 3: Prepare the Creamy Base (Roux and Milk Mixture)
While the veggies cook, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute—you’ll see a slightly bubbly paste forming, which cooks out the raw flour taste. Slowly and steadily pour in the milk while whisking vigorously to avoid lumps; keep stirring until the mixture thickens to a creamy consistency. Stir in the heavy cream, then remove from heat. This creamy base is essential for getting that velvety texture we crave in a cheese soup.
Step 4: Combine and Add the Cheese
Once all the veggies are tender, pour the creamy milk mixture into the soup pot and stir thoroughly to combine. Remove the pot from heat, then gently fold in the shredded sharp cheddar and finely shredded parmesan cheese. I like to do this off the heat to prevent the cheese from clumping or getting grainy. Keep stirring until all the cheese melts smoothly into the soup, creating that perfect, cheesy finish. Now, all that’s left is to ladle it into bowls and enjoy!
Pro Tips for Making Cheddar Broccoli Potato Soup Recipe
- Prep Your Veggies Uniformly: I’ve found cutting potatoes and broccoli into similarly sized pieces ensures even cooking and a consistent texture.
- Whisk the Roux Thoroughly: To avoid lumps, whisk continuously while adding milk—this step makes or breaks the creaminess.
- Cheese Quality Matters: Using a sharp, freshly shredded cheddar gives much better flavor and melt than pre-shredded, which sometimes has additives.
- Avoid Boiling After Cheese: Keep the soup off high heat after adding cheese to prevent curdling and keep it silky smooth.
How to Serve Cheddar Broccoli Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar for that melt-in-your-mouth cheese pull. A handful of crispy bacon bits or chopped green onions add a nice crunch and pop of color, too. Sometimes I stir in a spoonful of sour cream or a little swirl of pesto for a fresh twist—both elevate the flavor while keeping it comforting.
Side Dishes
For a proper meal, I like pairing this cheddar broccoli potato soup with crusty artisan bread or warm garlic knots—perfect for dipping. A simple side salad dressed with lemon vinaigrette brings a bright, crisp contrast that balances the richness of the soup.
Creative Ways to Present
For special occasions, try serving this soup in hollowed-out mini bread bowls—it makes the whole thing feel extra festive and cozy. You can also drizzle a little chili oil on top for a subtle spicy kick and a beautiful presentation. Garnishing with edible flowers or fresh herbs adds a pretty touch that’ll impress guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cheddar broccoli potato soup in airtight containers in the fridge for up to 3 days. It reheats beautifully and actually tastes even better the next day as the flavors have more time to meld together. Just give it a good stir while reheating to smooth everything out.
Freezing
This soup freezes well, which is perfect for busy weeks! I portion it into freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove—just be careful not to boil it to keep the texture creamy.
Reheating
I reheat the soup over low to medium heat on the stove, stirring often to prevent sticking or burning. If it seems too thick after resting, adding a splash of milk or broth helps loosen it up without losing creaminess. Microwaving works in a pinch but can sometimes cause uneven heating; just cover and stir midway through.
FAQs
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Can I make this Cheddar Broccoli Potato Soup Recipe dairy-free?
Absolutely! You can substitute the butter with plant-based margarine or oil, use unsweetened almond or oat milk instead of dairy milk, and find dairy-free cheese alternatives. Keep in mind the texture and flavor might be a bit different, but it’s still delicious and comforting.
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Can I use frozen broccoli instead of fresh?
You sure can, especially if fresh broccoli isn’t available. Just add it a little earlier since frozen broccoli is already partially cooked and softer. It may slightly change the texture but still makes a tasty soup.
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How can I prevent my soup from being too thick or too thin?
Adjust the liquid by adding extra broth or milk if it’s too thick, or let it simmer uncovered for a few minutes if it’s too thin to reduce and thicken. The roux also controls thickness, so whisking well and measuring flour carefully helps maintain the right consistency.
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Can I prepare parts of this soup ahead of time?
Yes! You can chop your veggies the day before or make the roux and creamy base in advance. Just store components separately and combine them when you’re ready to cook. This saves time without sacrificing flavor.
Final Thoughts
This Cheddar Broccoli Potato Soup Recipe has become a go-to comfort meal for me — it’s simple yet feels like a warm hug after a long day. Whether you’re cooking for your family, meal prepping for the week, or craving a cozy solo dinner, this soup won’t disappoint. I’m so happy to share it with you and hope you enjoy making it as much as I do. Grab your pot, get your ingredients together, and prepare for a delicious bowl of comfort!
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Cheddar Broccoli Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Cheddar Broccoli Potato Soup is a comforting, hearty dish perfect for chilly days. Combining tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, flavorful broth, it’s a delicious way to enjoy classic vegetable flavors in a satisfying bowl of soup.
Ingredients
Vegetables and Broth
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3 carrots)
- 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 (2 large potatoes, cut 1/2-inch to 3/4-inch thick)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Thickener and Dairy
- 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
- Sauté Vegetables: In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion, sautéing for 3 to 4 minutes until they begin to soften. Add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Potatoes and Broth: Stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover with a lid and cook for 15 minutes until the potatoes start to become tender.
- Add Broccoli: Stir in the chopped broccoli florets and cook uncovered for 5 more minutes, or until all the vegetables are tender when pierced with a fork.
- Make the Roux and Dairy Mixture: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for 1 minute to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue stirring constantly until the mixture thickens. Stir in the heavy cream and remove from heat.
- Combine Soup and Cheese: Once the vegetables are tender, pour the thickened milk mixture into the pot with the vegetables and stir well to combine. Remove the pot from heat and immediately stir in the shredded sharp cheddar and Parmesan cheeses until fully melted and smooth.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- This soup is creamy, comforting, and utterly delicious, sure to please even the pickiest eaters.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- For a vegetarian version, substitute vegetable broth in place of chicken broth.
- Adjust cheddar cheese sharpness according to preference for milder or bolder flavor.
- This soup freezes well; cool completely and store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 551 kcal
- Sugar: 10 g
- Sodium: 568 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 107 mg
