Broccoli Potato Cheese Soup is a warm and comforting bowl full of tender broccoli, soft potatoes, and creamy melted cheese. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just the right amount of cheesy goodness to make every spoonful satisfying.
I love making this soup when I want something easy but really tasty. The potatoes add a smooth, hearty texture, while the broccoli gives it a nice fresh bite. Plus, the cheese brings everything together in that perfect, creamy way that keeps you coming back for more. I usually stir in the cheese little by little to get that silky, melty texture just right.
This soup works great as a simple lunch or a comforting dinner. I like to serve it with some crusty bread or even a fresh green salad to keep things balanced. It’s also great for kids or picky eaters because it’s mild but flavorful, and it’s a wonderful way to sneak in some veggies without any complaints.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for a nice bite, but frozen broccoli is a great option if fresh isn’t available. Just add it a little later to avoid overcooking.
Potatoes: I like using starchy potatoes like Russet for a smooth texture, but Yukon Gold potatoes also give a creamy feel and hold their shape nicely.
Cheese: Sharp cheddar adds bold flavor and melts well. If you want a milder taste or creamier soup, try a mix of cheddar and Monterey Jack or Colby cheese.
Butter & Flour (Roux): These thicken the soup. For a dairy-free version, swap butter with olive oil and use a gluten-free flour blend or cornstarch for thickening.
Milk: Whole milk is best for creaminess, but 2% or even half-and-half work well. For a lighter soup, use low-fat milk, or substitute with a plant-based milk like oat or almond—just pick an unsweetened kind.
How Do You Make the Soup Smooth Without Losing Texture?
Getting the soup creamy but still chunky can be tricky. Here’s what helps me:
- After simmering the veggies, scoop out about half the soup into a blender or use an immersion blender right in the pot. Blend until smooth.
- Return the blended portion to the pot and stir gently to mix.
- This keeps some broccoli and potato chunks whole, giving you nice texture while still creamy.
- When adding cheese, do it off the heat and stir slowly in small amounts to avoid clumping or stringiness.
This balance makes every spoonful satisfyingly smooth and hearty at the same time.
Equipment You’ll Need
- Large pot – essential for cooking all the ingredients easily and evenly. I like a big one so I can stir everything without spilling.
- Wooden spoon or silicone spatula – helps you stir the roux and veggies without scratching the pot, plus it’s gentle on non-stick surfaces.
- Immersion blender or regular blender – I use an immersion blender for convenience; it blends the soup directly in the pot for a smooth texture. If using a regular blender, blend in batches and be careful with hot liquids.
- Measuring cups and spoons – to get the right amounts of broth, milk, and seasonings, keeping the soup flavorful but balanced.
- Sharp knife and cutting board – for chopping the broccoli, carrots, onion, and potatoes quickly and safely.
Flavor Variations & Add-Ins
- Use different cheeses like Monterey Jack or Fontina for a milder, creamier flavor. Mix cheeses for more depth.
- Stir in cooked bacon, ham, or shredded cooked chicken to add a protein boost and savory richness.
- Try adding a pinch of nutmeg or smoked paprika to give the soup a subtle, warm spice note.
- Mix in sautéed mushrooms or caramelized onions for extra flavor and texture. Great for more umami!
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
Soup Base:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 ½ cups milk (whole or 2%)
Cheese and Seasonings:
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional: ½ teaspoon garlic powder
- Optional: ¼ teaspoon paprika or cayenne pepper for slight heat
- Croutons or extra shredded cheese for garnish
Time Needed
This simple and delicious soup takes about 10 minutes to prepare and an additional 25-30 minutes to cook. This includes sautéing the vegetables, simmering the soup, and melting in the cheese. Perfect for a quick, cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and carrot. Cook and stir until they become tender and translucent, about 4 to 5 minutes.
2. Make the Roux:
Stir in the flour to the pot with the vegetables. Keep stirring constantly for about 2 minutes. This forms the roux, which will thicken your soup and give it a creamy texture.
3. Add Broth and Milk:
Slowly whisk in the chicken (or vegetable) broth followed by the milk. Keep whisking until the soup mixture thickens slightly and becomes smooth.
4. Cook the Vegetables:
Add the diced potatoes and broccoli florets to your pot. Bring the soup to a gentle simmer and let it cook until the potatoes and broccoli are tender, about 15 to 20 minutes.
5. Season the Soup:
Season with salt, black pepper, and garlic powder if you like. Taste and adjust the seasoning to your preference.
6. Add the Cheese:
Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring slowly to help it melt smoothly into the soup. Add the cheese in small batches to prevent clumping and keep the soup creamy.
7. Optional: Blend for Creaminess:
If you want your soup creamier, blend half of it either with an immersion blender or by carefully transferring some to a blender, then mix it back. Keep some chunks of broccoli and potatoes for texture.
8. Serve and Enjoy:
Ladle the soup into bowls. Top with extra shredded cheese and croutons if you like. Serve with crusty bread for a comforting meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well—just add it a few minutes later when simmering to avoid overcooking and becoming mushy. No need to thaw beforehand.
How Can I Make This Soup Dairy-Free?
Swap the butter for olive oil and use a dairy-free milk like unsweetened almond or oat milk. Use a dairy-free cheese alternative or omit the cheese and boost flavor with nutritional yeast.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling, stirring occasionally. Add extra cheese fresh before serving if desired.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Freeze for longer storage, but the texture of the potatoes and broccoli may soften slightly upon thawing. Reheat slowly on the stove or in the microwave.
