Broccoli Potato Cheese Soup (Creamy, Cozy & Perfect for Cold Days)
This Broccoli Potato Cheese Soup is warm, thick, cheesy, and loaded with tender vegetables. It’s the perfect comfort soup for chilly nights, bringing together rich cheddar, hearty potatoes, and fresh broccoli in every spoonful.
A cozy, creamy soup filled with tender potatoes, fresh broccoli florets, and rich melted cheddar cheese. This Broccoli Potato Cheese Soup is hearty, flavorful, and perfect for weeknight dinners or warming winter meals.
The potatoes make it thick and hearty, while the broccoli adds freshness and color. With melted cheddar swirled throughout, every bite feels like a warm hug. It’s simple, satisfying, and one of those soups everyone goes back for seconds of.
Why You’ll Love This Recipe
- Hearty & Filling: Potatoes add natural creaminess and body to the soup.
- Cheesy Comfort: Rich cheddar melts into the broth for deep flavor.
- Vegetable-Packed: A delicious way to enjoy broccoli and potatoes in one pot.
- Family-Friendly: Mild, creamy, and perfect for both kids and adults.
- Easy & Budget-Friendly: Simple ingredients with restaurant-style results.
Broccoli Potato Cheese Soup
Ingredients
- Ingredients
- Vegetables
- 3 cups broccoli florets
- 2 medium potatoes peeled & diced
- 1 small onion chopped
- 2 cloves garlic minced
- Soup Base
- 3 tablespoons butter
- 3 tablespoons all-purpose flour optional for thickness
- 4 cups chicken or vegetable broth
- 2 cups milk or half-and-half
- 1 cup heavy cream optional for extra richness
- Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- Salt and pepper to taste
- Optional Add-Ins
- Crumbled bacon
- Green onions
- Extra cheddar
- A dollop of sour cream
Instructions
- Prepare the Vegetables
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Build the Soup Base
- Add flour and stir to form a light roux (skip if you want a gluten-free, lighter version).
- Slowly pour in the broth while whisking.
- Add diced potatoes and bring to a gentle boil.
- Cook the Potatoes
- Simmer for 10–12 minutes, or until the potatoes begin to soften.
- Add the Broccoli
- Stir in broccoli florets.
- Continue simmering for 8–10 more minutes, until everything is tender.
- Blend (Optional)
- Depending on your preferred texture:
- For a smooth soup: blend most of it using an immersion blender.
- For a chunky soup: blend only half.
- For fully chunky: leave as-is.
- Add the Dairy
- Reduce heat to LOW.
- Stir in milk or half-and-half.
- Add the heavy cream if you want extra richness.
- Add the Cheese
- Add cheddar one handful at a time, stirring gently.
- Season with paprika, mustard powder, salt, and pepper.
- Avoid boiling at this stage — it can cause separation.
Nabeela’s Pro Tips
1. Add cheese off the heat for smooth melting
Cheddar can become grainy if added while the soup is too hot. Turn the heat to low—or even off—before adding cheese. Stir gradually for a silky, velvety finish.
2. Use Yukon Gold potatoes for extra creaminess
While any potatoes work, Yukon Golds blend beautifully and give the soup a naturally buttery, rich texture. They also hold their shape better during simmering.
3. Blend partially for the perfect consistency
For a soup that’s both creamy and hearty, blend half the pot using an immersion blender. This thickens the soup while keeping pieces of broccoli and potato intact.
4. Don’t overcook the broccoli
Add broccoli after the potatoes soften. Overcooking turns the broccoli mushy and dull green. Keeping them slightly tender-crisp makes the soup fresher and more flavorful.
5. Choose sharp cheddar for the best taste
Sharp or extra-sharp cheddar adds strong cheesy flavor without needing huge amounts. Pre-shredded cheese tends to clump—freshly shredded melts better and produces a creamier soup.
6. Make it smoky with bacon
Add cooked bacon bits on top or stir them into the soup for added richness and slight smokiness. It pairs perfectly with the creamy cheese base.
7. Adjust thickness easily
If the soup becomes too thick, simply add more broth or milk. If it’s too thin, blend more of the soup or add a small spoon of instant mashed potatoes.
FAQs
1. Can I make this Broccoli Potato Cheese Soup without flour?
Yes! The potatoes naturally thicken the soup as they cook. For a gluten-free version, skip the roux and rely on blending or using a small amount of heavy cream or cream cheese to thicken. The soup will still turn out rich and creamy.
2. How do I store and reheat this soup?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on low heat on the stovetop, stirring often. Add a splash of broth or milk if the soup thickens too much in the fridge.
3. Can I freeze Broccoli Potato Cheese Soup?
Soups with dairy don’t freeze perfectly because the cheese can separate upon thawing. However, you can freeze the soup before adding the dairy. Thaw, reheat, and then stir in milk, cream, and cheese for the freshest flavor and texture.
4. Can I add protein to this soup?
Absolutely! Cooked chicken, ham, smoked sausage, or even ground turkey can be added for extra protein. Stir them in after blending for a hearty one-pot meal that’s both filling and comforting.
