Broccoli Potato Cheese Soup is a creamy, comforting dish packed with rich flavors and wholesome ingredients. This hearty soup combines tender potatoes, fresh broccoli, and melted cheese into a deliciously warm and satisfying meal.
Why You’ll Love This Recipe
- Rich and creamy – The perfect blend of cheese, potatoes, and cream makes this soup incredibly satisfying.
- Easy to make – Simple ingredients and quick preparation make it ideal for busy weeknights.
- Nutritious and filling – Loaded with vegetables, fiber, and protein for a well-balanced meal.
- Customizable – Easily adjust ingredients to suit your preferences.
- Perfect for leftovers – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Onion, diced
- Garlic, minced
- Carrots, diced
- Potatoes, peeled and diced
- Broccoli, chopped
- Chicken or vegetable broth
- Heavy cream or milk
- Sharp cheddar cheese, shredded
- Flour
- Salt and pepper, to taste
- Paprika (optional, for extra flavor)
Directions
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add diced onions, carrots, and garlic. Cook until fragrant and softened.
- Cook the potatoes: Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add the broccoli: Stir in the chopped broccoli and continue simmering for about 5 minutes until tender.
- Thicken the soup: In a small bowl, mix flour with a bit of broth to form a slurry. Stir into the soup and cook for a few more minutes to thicken.
- Blend (optional): For a smoother soup, use an immersion blender to partially blend the mixture.
- Add cheese and cream: Reduce heat to low and stir in heavy cream and shredded cheese until melted and smooth.
- Season and serve: Add salt, pepper, and paprika to taste. Serve warm and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Spicy version: Add a dash of cayenne pepper for heat.
- Lighter option: Swap heavy cream for milk or Greek yogurt.
- Extra protein: Stir in cooked shredded chicken or crispy bacon.
- Different cheese: Try gouda, Monterey Jack, or Swiss for a unique twist.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally. If thickened, add a splash of broth or milk.
FAQs
Can I use frozen broccoli?
Yes! Frozen broccoli works just as well—just add it a few minutes earlier to ensure it’s fully cooked.
What’s the best way to make this soup thicker?
Use a flour slurry or mash some of the potatoes before adding cheese.
Can I make this soup gluten-free?
Yes! Use cornstarch instead of flour to thicken the soup.
What’s the best cheese to use?
Sharp cheddar is best, but you can mix in gouda, Swiss, or Monterey Jack.
Can I make this soup in a slow cooker?
Yes! Add all ingredients except cheese and cream to the slow cooker and cook on low for 6 hours. Stir in cheese and cream before serving.
How can I prevent the cheese from clumping?
Shred cheese from a block instead of using pre-shredded cheese, and add it off the heat to prevent clumping.
Is this soup kid-friendly?
Absolutely! The creamy texture and cheesy flavor make it a favorite with kids.
Can I add other vegetables?
Yes! Cauliflower, celery, or bell peppers make great additions.
How do I make it dairy-free?
Use coconut milk and dairy-free cheese alternatives.
What can I serve with this soup?
Crusty bread, a fresh salad, or grilled cheese sandwiches pair perfectly.
Conclusion
Broccoli Potato Cheese Soup is a creamy, cheesy, and comforting dish that’s perfect for chilly days. Whether you enjoy it as a main meal or a side, this soup is sure to become a family favorite. Give it a try and savor a warm, delicious bowl!
PrintBroccoli Potato Cheese Soup
This hearty and creamy soup combines soft potatoes, fresh broccoli, and cheddar cheese in a rich, velvety broth. It’s easy to make in one pot and perfect for a quick weeknight meal. Serve it with crusty bread for the ultimate cozy dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups milk (whole or 2%)
- 2 medium russet potatoes, peeled and diced
- 3 cups broccoli florets, chopped
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 2 cups shredded cheddar cheese (plus extra for topping)
- ½ cup heavy cream (optional, for extra creaminess)
- ½ tsp Dijon mustard (optional, enhances flavor)
Instructions
Step 1: Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Add the diced onion and cook for 3-4 minutes until soft.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Make the Base
- Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth and milk, stirring to prevent lumps.
Step 3: Cook the Potatoes & Broccoli
- Add the diced potatoes, salt, black pepper, and paprika. Bring to a simmer and cook for 10-12 minutes until the potatoes are fork-tender.
- Stir in the chopped broccoli and simmer for another 5-7 minutes until tender but still bright green.
Step 4: Blend & Add Cheese
- Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively, blend half the soup in a blender and return to the pot.
- Stir in the shredded cheddar cheese, heavy cream, and Dijon mustard. Mix until the cheese is fully melted.
Step 5: Serve & Garnish
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra shredded cheese, crispy bacon bits, or croutons!
Notes
Make It Thicker: Add extra cheese or blend more of the soup for a thicker texture.
Cheese Options: Use sharp cheddar for the best flavor, or mix in Gouda or Monterey Jack.
Gluten-Free Option: Use cornstarch instead of flour for thickening.
Storage: Keeps in the fridge for 3-4 days. Reheat gently to avoid curdling.