Creamy Potato Broccoli Cheddar Soup is a warm and comforting bowl loaded with tender potatoes, fresh broccoli, and sharp cheddar cheese all swimming in a rich, creamy broth. It’s the kind of soup that feels like a cozy hug on a chilly day, packed with hearty textures and cheesy goodness that everyone can enjoy.
I love making this soup when I want something both easy and satisfying. The potatoes give it a smooth, velvety base while the broccoli adds just the right pop of green and freshness. And of course, the cheddar cheese melts perfectly in the mix, making the whole thing so flavorful without being complicated. It’s one of those recipes I keep coming back to because it feels like home in a bowl.
My favorite way to serve it is with a crusty piece of bread on the side for dipping. It turns a simple lunch or dinner into something special without much effort. Plus, it’s a great way to sneak in some veggies for kids who might otherwise turn their noses up at broccoli! This soup is a winner every time we make it, bringing comfort and smiles to the table.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor, but frozen works well too in a pinch. Just thaw and drain extra water to avoid a watery soup.
Russet Potatoes: These starchy potatoes break down nicely for a creamy base. Yukon Golds are a good substitute if you want a slightly waxier texture.
Cheddar Cheese: Sharp cheddar provides rich flavor and melts smoothly. You can swap with Colby, Monterey Jack, or a mild cheese if you prefer a less intense taste.
Milk or Half-and-Half: Whole milk gives the creaminess without being too heavy. For a lighter soup, try 2% milk, or use cream for extra richness.
How Do You Make a Thick, Creamy Soup Without It Being Lumpy?
Making a smooth, creamy soup starts with the roux—a mix of butter and flour cooked before adding liquid. This thickens the soup evenly without lumps.
- Cook butter and flour over medium heat, stirring constantly for 1-2 minutes.
- Add broth slowly while whisking to blend the roux well and avoid clumps.
- Simmer to let the soup thicken before adding milk and cheese.
- When adding cheese, remove from heat to keep it melting smoothly without seizing.
Also, for creamy texture, lightly mash some potatoes or use an immersion blender just a little to keep some chunks. This adds body and keeps it from being too runny!
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and prevents sticking while cooking the soup.
- Wooden spoon or spatula – makes stirring ingredients easy and helps prevent burning.
- Whisk – helpful for mixing the roux and preventing lumps when adding broth.
- Immersion blender or regular blender – optional, for making the soup creamier or leaving some chunks.
- Measuring cups and spoons – essential for keeping everything accurate and easy.
Flavor Variations & Add-Ins
- Use cooked, crumbled bacon or diced ham for a meaty twist that adds smoky flavor.
- Stir in a dash of hot sauce or paprika for a little kick of spice.
- Add cooked diced chicken or turkey for extra protein to make it more filling.
- Mix in a splash of heavy cream or a dollop of sour cream at the end for an extra rich, silky finish.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 medium russet potatoes, peeled and diced
- 1 medium carrot, finely diced
- 1/2 cup onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook, for a total time of approximately 40 minutes. It’s a quick and satisfying soup perfect for weeknight dinners!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and carrot, and cook, stirring occasionally, until the veggies are soft and the onions are translucent, about 5 minutes.
2. Make the Roux:
Sprinkle the flour over the softened vegetables and stir well. Keep stirring for about 2 minutes to cook the flour and make a thick base that will help thicken your soup.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth to the pot, making sure to stir constantly so no lumps form. Bring everything to a gentle simmer, then add the diced potatoes. Cook until the potatoes are tender, which should take about 10 to 15 minutes.
4. Cook the Broccoli:
Add the broccoli florets, garlic powder, thyme or Italian seasoning, salt, and pepper. Keep simmering until the broccoli is tender but still bright and green—about 5 to 7 minutes.
5. Finish With Milk and Cheese:
Lower the heat to low, then slowly stir in the milk or half-and-half. Gradually add the shredded cheddar cheese, stirring until it melts completely into the soup. Taste and add more salt or pepper if needed.
6. Optional Creaminess:
If you like your soup extra creamy, mash some of the potatoes and broccoli gently with the back of a spoon or briefly use an immersion blender. Leave some chunks for a nice texture.
7. Serve and Enjoy:
Ladle the hot soup into bowls. If you want, sprinkle a little extra cheddar or some fresh parsley on top. Enjoy with bread or crackers for a warm, comforting meal.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just thaw the frozen broccoli first and drain any excess water to avoid watering down the soup. Add it in the same step as fresh broccoli and cook until tender.
How Can I Make This Soup Vegan?
To make it vegan, substitute the butter with olive oil or vegan margarine, use vegetable broth, replace milk with a plant-based milk like almond or oat milk, and swap cheddar with a vegan cheese alternative.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of milk or broth if the soup thickens too much.
Can I Freeze Creamy Potato Broccoli Cheddar Soup?
Yes, but keep in mind the potatoes and broccoli may become a bit softer after freezing. Cool the soup completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
