Creamy, cheesy, and ridiculously comforting, Cheddar Broccoli Potato Soup is the kind of bowl that makes rainy nights disappear. With tender potatoes, bright broccoli florets, and a velvety cheddar base, this soup feels indulgent without being fussy — a perfect weeknight winner. Fun fact: many families started making hearty vegetable-cheese chowders during chilly harvest seasons when the goal was to stretch a few vegetables into a meal everyone loved. If you like cozy, crowd-pleasing dishes, you might also enjoy our Broccoli and Cheddar Twice Baked Potatoes for another cheesy-satisfying option.
This recipe stands out because it’s simple to prep, quick to cook, and great for picky eaters and kids alike. It’s a great alternative to heavier, cream-loaded soups — and it pairs beautifully with rustic bread or a crisp salad. Read on and you’ll see how easy it is to make a bowlful of comfort in under an hour. Get ready to warm up and impress without the stress!
What is Cheddar Broccoli Potato Soup?
What’s in a name? Cheddar Broccoli Potato Soup tells you almost everything: sharp cheddar, tender broccoli, and starchy potatoes in one delicious pot. How did it get such a literal title — and who decided to put three comfort-food champions together? Maybe some happy home cook thought, why not combine everything that makes my family smile? After all, “the way to a man’s heart is through his stomach.” Is that why this soup disappears first at gatherings? Probably. Try it and see how fast the bowls get emptied — and don’t be surprised if everyone asks for seconds. Give it a go and let this classic become a family favorite.
Why You’ll Love This:
- Creamy richness meets bright, fresh broccoli: The cheddar melts into a silky base that coats each forkful of potato and broccoli for a satisfying mouthfeel.
- Budget-friendly comfort: Potatoes and a couple of heads of broccoli stretch a modest grocery bill into multiple meals. Homemade soup costs far less than restaurant bowls and freezes well for later.
- Topping-friendly and customizable: Crumbled bacon, extra sharp cheddar, a sprinkle of chives, or crunchy croutons — these finishing touches add texture and flavor that make every spoonful exciting.
If you enjoy potato-and-cheese combos, you might also like our Cheddar Cheese Potato Soup for a slightly different take. Ready to cozy up with a bowl? Let’s make it happen.
How to Make:
Quick Overview
This Cheddar Broccoli Potato Soup is straightforward: sauté aromatics, simmer potatoes in flavorful broth, add broccoli, then stir in a rich, cheesy cream sauce. The process is fast, the texture is luxuriously creamy, and the standout element is that silky cheese-cream mixture that ties everything together. Total time: about 10–15 minutes prep and 25–30 minutes cooking — roughly 40–45 minutes from start to finish.
Ingredients
- 5 1/2 Tbsp butter, divided (1 1/2 Tbsp for sautéing vegetables, 4 Tbsp for the roux), room temperature or softened
- 1 1/3 cups chopped carrots (about 3 medium carrots), peeled and chopped
- 1 cup chopped celery (about 2 stalks), chopped
- 1 cup chopped yellow onion (1 small onion), peeled and diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (about 2 large potatoes), cut into 1-inch cubes
- 3 cups chopped broccoli florets (from about 2 heads), cut into bite-sized pieces
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%), cold or at room temperature
- 1/2 cup heavy cream, cold or at room temperature
- 2 cups shredded sharp cheddar cheese (8 oz), freshly shredded for best melt
- 1/3 cup finely shredded parmesan cheese (1 oz), freshly shredded
Directions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add the chopped carrots, celery, and onion. Sauté for 3–4 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
- Add the minced garlic and sauté for 30 seconds longer, just until fragrant — don’t let it brown.
- Stir in the low-sodium chicken broth, cubed russet potatoes, dried thyme, and a pinch of salt and pepper. Turn the heat to medium-high and bring to a gentle boil.
- Once boiling, reduce the heat to medium, cover the pot, and simmer for 15 minutes. The potatoes should be fork-tender when pierced.
- Add the chopped broccoli florets to the pot and continue cooking for an additional 5 minutes, uncovered, until the broccoli is tender but still bright green.
- While the vegetables finish cooking, melt the remaining 4 Tbsp butter in a separate saucepan over medium heat to make a roux.
- Stir the 6 Tbsp all-purpose flour into the melted butter and cook, whisking constantly, for 1 minute to eliminate raw flour taste.
- Gradually whisk in the 3 cups milk, a little at a time, whisking vigorously to prevent lumps. Continue whisking until the mixture begins to simmer and thicken.
- Stir in the 1/2 cup heavy cream and cook for 1–2 minutes until the sauce is silky and slightly thicker.
- Pour the creamy mixture into the soup pot and stir well to combine with the potatoes and vegetables. Remove the pot from heat.
- Stir in the 2 cups shredded sharp cheddar and 1/3 cup parmesan cheese until fully melted and smooth. Taste and adjust salt and pepper as needed.
- Serve warm in bowls with your favorite toppings and enjoy!
What to Serve With:
- Crusty bread or garlic baguette for dipping and soaking up every last drop.
- A crisp green salad with a zesty vinaigrette to cut the richness.
- Warm buttered crackers or oyster crackers for crunch.
- For a lighter pairing, serve with steamed green beans or roasted asparagus.
- If you want to link readers to the official recipe page or a printable version, check our Cheddar Broccoli Potato Soup recipe page for quick reference and cooking notes.
Top Tips for Perfecting:
- Use freshly shredded cheddar: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Freshly shred an 8-ounce block for the creamiest result.
- Manage salt carefully: The broth and cheeses add sodium. Add a little at a time and taste before adjusting.
- Texture control: For a thicker, chowder-like soup, mash a few potatoes in the pot with the back of a spoon or use an immersion blender briefly. For a looser broth, add up to 1/2 cup more stock or milk.
- Don’t overcook broccoli: Add broccoli toward the end so it stays bright and slightly crisp, not mushy.
- Vegetarian swap: Use vegetable broth instead of chicken broth for a vegetarian version; consider adding a pinch of smoked paprika for depth.
Storing and Reheating Tips:
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
- Freezing: This soup freezes, but dairy can separate slightly. For best results, freeze before adding the heavy cream and cheeses, then thaw and stir in cream and cheese when reheating. Freeze in airtight containers for up to 2 months.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently. If the soup seems too thick, add a splash of milk or broth to loosen it. Avoid high heat to prevent curdling.
- Thawing: Thaw frozen soup overnight in the refrigerator before reheating on the stovetop.
FAQs
Can I make this soup dairy-free?
Yes. Replace milk and heavy cream with unsweetened plant-based milk (like oat or unsweetened soy) and use a dairy-free cheddar alternative. The texture will differ slightly, so blend a portion of the potatoes for thickness.
Is it okay to use frozen broccoli?
You can use frozen broccoli in a pinch. Add it directly to the pot during the last 5–7 minutes of cooking. Drain any excess water if the frozen broccoli releases liquid.
Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then add all ingredients except dairy and cheese to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in cream and cheeses at the end and let melt before serving.
How can I make the soup thicker without adding more flour?
Mash a cup of the cooked potatoes directly in the pot to thicken naturally, or use an immersion blender and pulse a few times to create a creamier body.
Can I add protein to make this a main dish?
Absolutely. Stir in cooked diced chicken, shredded rotisserie chicken, cooked sausage, or crispy bacon pieces just before serving for added protein and flavor.
Conclusion
This Cheddar Broccoli Potato Soup is a dependable, easy-to-make classic that delivers cozy, cheesy comfort any night of the week. It’s forgiving enough for beginner cooks, flexible for substitutions, and perfect for feeding a family or saving as leftovers. If you’re looking for a flavorful variation or inspiration from another trusted source, take a look at Cooking Classy’s Cheesy Vegetable Chowder for a related take on this beloved combination. Try the recipe, share a bowl with someone you love, and enjoy the warm smiles that follow.
Cheddar Broccoli Potato Soup
Equipment
- Large Pot
- Saucepan
- Whisk
Ingredients
Ingredients
- 5.5 Tbsp Butter divided (1 1/2 Tbsp for sautéing vegetables, 4 Tbsp for the roux)
- 1.33 cups Chopped Carrots (about 3 medium carrots), peeled and chopped
- 1 cup Chopped Celery (about 2 stalks), chopped
- 1 cup Chopped Yellow Onion (1 small onion), peeled and diced
- 2 cloves Garlic minced
- 3 cups Low-Sodium Chicken Broth
- 3.5 cups Peeled and Cubed Russet Potatoes (about 2 large potatoes), cut into 1-inch cubes
- 3 cups Chopped Broccoli Florets (from about 2 heads), cut into bite-sized pieces
- 0.25 tsp Dried Thyme
- Salt to taste
- Freshly Ground Black Pepper to taste
- 6 Tbsp All-Purpose Flour
- 3 cups Milk (preferably 1% or 2%), cold or at room temperature
- 0.5 cup Heavy Cream (cold or at room temperature)
- 2 cups Shredded Sharp Cheddar Cheese (8 oz), freshly shredded for best melt
- 0.33 cup Finely Shredded Parmesan Cheese (1 oz), freshly shredded
Instructions
- In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add the chopped carrots, celery, and onion. Sauté for 3–4 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
- Add the minced garlic and sauté for 30 seconds longer, just until fragrant — don’t let it brown.
- Stir in the low-sodium chicken broth, cubed russet potatoes, dried thyme, and a pinch of salt and pepper. Turn the heat to medium-high and bring to a gentle boil.
- Once boiling, reduce the heat to medium, cover the pot, and simmer for 15 minutes. The potatoes should be fork-tender when pierced.
- Add the chopped broccoli florets to the pot and continue cooking for an additional 5 minutes, uncovered, until the broccoli is tender but still bright green.
- While the vegetables finish cooking, melt the remaining 4 Tbsp butter in a separate saucepan over medium heat to make a roux.
- Stir the 6 Tbsp all-purpose flour into the melted butter and cook, whisking constantly, for 1 minute to eliminate raw flour taste.
- Gradually whisk in the 3 cups milk, a little at a time, whisking vigorously to prevent lumps. Continue whisking until the mixture begins to simmer and thicken.
- Stir in the 1/2 cup heavy cream and cook for 1–2 minutes until the sauce is silky and slightly thicker.
- Pour the creamy mixture into the soup pot and stir well to combine with the potatoes and vegetables. Remove the pot from heat.
- Stir in the 2 cups shredded sharp cheddar and 1/3 cup parmesan cheese until fully melted and smooth. Taste and adjust salt and pepper as needed.
- Serve warm in bowls with your favorite toppings and enjoy!
