Creamy Potato Broccoli Cheddar Soup is the kind of dish that feels like a warm hug on a chilly day. It combines tender potatoes, fresh broccoli, and lots of melted cheddar cheese to create a thick, comforting soup that’s both creamy and filling. You’ll love how the flavors come together in every spoonful, making it a perfect go-to for lunch or dinner.
I always enjoy making this soup when I want something cozy and simple. One tip I like to share is to cook the potatoes just until they’re soft enough to mash slightly in the pot — it helps thicken the soup without needing a lot of extra ingredients. Plus, using sharp cheddar really gives it that cheesy kick everyone asks for!
When I serve this soup, I like to pair it with some crusty bread or even sprinkle a little extra cheddar on top for good measure. It’s a meal that brings people together, whether you’re having a quiet night at home or sharing with friends. I promise, once you try it, this creamy potato, broccoli, and cheddar combo will be one of your favorite comfort foods.
Key Ingredients & Substitutions
Potatoes: Yukon Gold gives a creamy texture, but Russet works well too. If you want a lighter option, try cauliflower instead— it softens nicely and adds extra nutrition.
Broccoli: Fresh florets bring color and crunch. Frozen broccoli is a good backup and still tastes great. Just add it a minute or two later, so it doesn’t overcook.
Cheddar Cheese: Sharp cheddar adds strong flavor and melty creaminess. You can substitute with Colby or Monterey Jack for a milder taste. Grate your own cheese for better melting texture.
Milk or Half-and-Half: Whole milk keeps it creamy but for a lighter soup, use 2% milk or unsweetened oat milk. Avoid boiling after adding milk to keep it smooth.
How Do You Perfectly Thicken the Soup Without Lumps?
Thickening with a roux (butter + flour) is key here. Follow these steps for smooth results:
- Melt butter and cook onions, then whisk in flour and stir for 1-2 minutes—this cooks out the raw taste and makes a paste (the roux).
- Add broth slowly, whisking constantly to avoid lumps. This creates a smooth base for your soup.
- Simmer until potatoes break down slightly; they also help thicken naturally.
- If your soup feels too thick later, stir in a little more broth or milk until you get the consistency you want.
Taking time to stir and gradually add liquids makes all the difference in a creamy, lump-free soup.
Equipment You’ll Need
- Large pot – I like this because it lets you cook all ingredients together easily and prevents splashes when simmering.
- Wooden spoon or spatula – clears the pot’s edges and helps stir everything smoothly.
- Immersion blender or regular blender – makes blending quick and easy, giving you control over the soup’s thickness.
- Measuring cups and spoons – keeps your ingredients just right for the best flavor and texture.
Flavor Variations & Add-Ins
- For extra protein, toss in cooked diced chicken or ham after blending for a hearty twist.
- Use different cheeses like Colby or Monterey Jack for a milder or more melting cheese flavor.
- Add cooked bacon or sautéed mushrooms for more savory depth and texture.
- Spice it up with a pinch of red pepper flakes or a dash of smoked paprika for extra warmth.
How to Make Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (about 1 medium head)
- 4 medium potatoes (Yukon gold or Russet), peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- Salt and freshly ground black pepper, to taste
Optional for Serving:
- Extra shredded cheddar cheese
- Freshly ground black pepper
Approximate Time Needed
This soup takes about 10 minutes to prep and 25-30 minutes to cook, so in total, you’re looking at roughly 35 to 40 minutes before you can dig in.
Step-by-Step Instructions:
1. Sauté Onions and Garlic
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook until they become translucent and soft, about 4-5 minutes. Then add the minced garlic and cook for another 1 minute, stirring often so it doesn’t burn.
2. Make the Roux
Stir in the flour and keep stirring for 1-2 minutes. This step helps cook out the raw flour taste and will thicken your soup nicely later on.
3. Add Broth and Potatoes
Slowly whisk in the chicken or vegetable broth until everything is smooth. Toss in the diced potatoes, then bring the soup to a boil. Once boiling, lower the heat and let it simmer for about 10-12 minutes until the potatoes are tender.
4. Cook the Broccoli
Add the broccoli florets and keep simmering for 5 more minutes. The broccoli should be tender but still bright green and fresh-looking.
5. Blend the Soup
Using an immersion blender, puree part of the soup right in the pot to get a creamy texture while still leaving some chunky bits. If you don’t have an immersion blender, carefully transfer about half the soup to a blender, puree it, and then pour it back into the pot.
6. Finish with Milk and Cheese
Slowly stir in the milk or half-and-half. Then add the shredded cheddar cheese and stir until it’s melted and the soup is rich and creamy.
7. Season and Serve
Taste the soup and add salt and pepper to your liking. Serve hot and, if you want, garnish with more shredded cheddar and a sprinkle of black pepper.
Enjoy your delicious, cozy bowl of Creamy Potato Broccoli Cheddar Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and is a convenient option. Just add it a little later in step 4, cooking for about 3 minutes since frozen broccoli tends to cook faster than fresh.
How Can I Make This Soup Dairy-Free?
Swap the milk or half-and-half for an unsweetened plant-based milk like almond or oat milk. Use a dairy-free cheese alternative or omit the cheese altogether for a lighter version.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. If it thickens too much, add a splash of broth or milk when reheating.
What To Do If My Soup Is Too Thick?
Simply add a little more broth or milk, stirring until you reach your desired consistency. Warm it through gently to combine everything evenly.
