Broccoli Potato Cheese Soup is a warm and comforting bowl filled with tender broccoli florets, soft chunks of potato, and plenty of melty cheese. It’s creamy and thick, with just the right amount of veggies and cheesy goodness to make every spoonful satisfying.
I love making this soup when I want something simple but still flavorful. The potatoes give it a nice body, while the broccoli adds a fresh touch and some crunch if you leave a few florets whole. I usually stir in extra cheese at the end because, well, who can ever have too much cheese?
This soup is great for chilly nights or when you need a cozy lunch. I like serving it with warm crusty bread for dipping. It’s one of those recipes that feels like a hug in a bowl, and it’s always popular whether I serve it to family or friends.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best here for that nice texture and bright color. If you’re in a pinch, frozen broccoli florets can be used—just add them a bit earlier so they cook through nicely.
Potatoes: I like using russet or Yukon gold potatoes because they break down well to thicken the soup. Sweet potatoes could be an interesting twist if you prefer a sweeter flavor.
Cheese: Sharp cheddar gives a classic bold taste, but feel free to swap in Colby, Monterey Jack, or even Gruyère for a different twist. Just avoid pre-shredded cheese with additives that may affect melting.
Milk: Whole milk makes the soup creamy without heaviness. For a lighter version, try 2% milk or half-and-half, or use a plant-based milk like oat milk, but avoid almond as it can curdle.
How Can I Blend the Soup Without Making a Mess or Losing Texture?
Blending hot soup safely can feel tricky, but here’s an easy way:
- Remove half of the soup and let it cool slightly for a minute or two.
- Use an immersion blender right in the pot to puree smoothly, leaving some texture if you prefer.
- If using a regular blender, pour the hot soup in small batches to avoid spills. Hold the lid with a kitchen towel and vent slightly to release steam.
- Once blended, return it to the pot and mix well before adding cheese — this helps it melt evenly.
This method keeps some chunks intact for a hearty feel while still making the soup creamy and smooth. It’s the perfect balance for a comforting bowl of broccoli potato cheese soup!
Equipment You’ll Need
- Large pot – I recommend a big enough pot to hold all the ingredients since you’ll cook and blend directly in it, saving dishes.
- Immersion blender or traditional blender – an immersion blender is quick and easy for blending part of the soup right in the pot; a regular blender works too if you’re careful with hot liquids.
- Wooden spoon or spatula – perfect for stirring flour into the butter and scraping up browned bits to add flavor.
- Measuring cups and spoons – for accurate ingredient quantities, especially when adding spices and cheese.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for smoky richness—stir in at the end for extra flavor and crunch.
- Mix in sautéed mushrooms or caramelized onions for more depth and umami.
- Spice it up with paprika, cayenne, or chili flakes—great if you want some heat.
- Use different cheeses like Monterey Jack, Gouda, or Pepper Jack to change the flavor profile—each brings a unique twist.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups milk (whole milk preferred for creaminess)
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Optional: pinch of nutmeg or smoked paprika for extra flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook. So, from start to finish, you’ll have a delicious bowl of broccoli potato cheese soup ready in about 35 minutes. It’s quick enough for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook for 3-4 minutes until the onion becomes soft and see-through. This brings out their flavors and makes a great soup base.
2. Make the Roux:
Sprinkle in the flour, stirring constantly for about 1 minute. This thickens the soup and helps achieve that creamy texture without lumps.
3. Add Broth, Milk, and Potatoes:
Slowly whisk in the broth and milk to keep the mixture smooth. Toss in the diced potatoes and bring everything to a gentle simmer. Let it cook for about 15 minutes or until the potatoes become tender when poked with a fork.
4. Cook the Broccoli:
Add the broccoli florets to the pot and simmer for another 5 to 7 minutes. The broccoli should become tender but still keep its bright green color and a little crunch.
5. Blend the Soup:
Carefully remove about half of the soup and blend it until smooth using an immersion blender or transfer it in small batches to a regular blender. Then, pour it back into the pot. This step creates a nice, creamy texture while leaving some chunky bits for a hearty feel.
6. Add Cheese and Season:
Stir in 1½ cups of shredded cheddar cheese until it melts smoothly into the soup. Add salt, black pepper, and if you like, a pinch of nutmeg or smoked paprika to give the soup a cozy warmth and extra flavor.
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle the remaining shredded cheddar cheese on top. Serve it up warm, maybe with some crusty bread for dunking, and enjoy your comforting, cheesy broccoli potato soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well, just add it a little earlier in the cooking process so it softens properly. No need to thaw beforehand—just toss it straight in from the freezer.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent burning and to keep it creamy.
Can I Make This Soup Dairy-Free?
Sure! Substitute the milk with a creamy plant-based milk like oat or cashew milk, and use a dairy-free cheese or nutritional yeast for that cheesy flavor. Keep in mind the texture and taste may vary slightly.
Is It Possible to Make This Soup Ahead of Time?
Absolutely! Make the entire soup a day ahead and refrigerate. When reheating, warm it slowly and stir in additional cheese if needed to freshen up the flavor and texture.
