If you’ve been on the lookout for a comforting, creamy, and downright irresistible soup to cozy up with, look no further than this Cheddar Broccoli Potato Soup. It’s the perfect marriage of tender russet potatoes, vibrant broccoli florets, and sharp cheddar cheese simmered together into a luscious bowl of warmth. The blend of fresh vegetables and creamy cheese makes every spoonful deeply satisfying, while the subtle seasoning enhances every bite without overpowering the star ingredients. Whether you want an easy meal for chilly nights or a crowd-pleaser for family gatherings, this Cheddar Broccoli Potato Soup is an absolute winner that’ll have everyone coming back for seconds.

Cheddar Broccoli Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step toward a bowl of soup that feels like a warm hug. Each item on this list plays an essential role, from the butter that builds the base to the sharp cheddar cheese that delivers that signature rich flavor. The fresh veggies add texture and color, while the potatoes give the soup its hearty body.

5 1/2 tbsp butter, divided: Butter adds richness and helps sauté the vegetables to perfection.
1 1/3 cups chopped carrots (about 3): Carrots bring natural sweetness and vibrant color.
1 cup chopped celery (2 stalks): Celery provides a subtle crunch and depth to the flavor base.
1 cup chopped yellow onion (1 small): Onion adds aromatic sweetness that rounds out the soup.
2 cloves garlic, minced: Garlic gives a gentle kick and enhances savory notes.
3 cups low-sodium chicken broth: The broth is the flavorful liquid foundation of the soup.
3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large): Potatoes provide hearty texture and creaminess when cooked down.
3 cups chopped broccoli florets (from about 2 heads): Broccoli offers a fresh, slightly crunchy contrast and vibrant green pop.
1/4 tsp dried thyme: Thyme lends an earthy, subtle herbal note.
Salt and freshly ground black pepper: Essential seasonings to bring out all the flavors.
6 tbsp all-purpose flour: Flour helps thicken the soup to a perfectly creamy consistency.
3 cups milk (preferably 1% or 2%): Milk adds smoothness without heaviness.
1/2 cup heavy cream: Cream intensifies the richness and velvety mouthfeel.
2 cups shredded sharp cheddar cheese (8 oz): Sharp cheddar is the star cheese, bringing bold tang and melty goodness.
1/3 cup finely shredded (note: the original recipe seems to be truncated here but usually this would refer to extra cheese or a garnish): Finely shredded cheese for finishing touches or garnish.

How to Make Cheddar Broccoli Potato Soup

Step 1: Sauté the Vegetables

Start by melting 3 tablespoons of butter in a large soup pot over medium heat. Toss in the chopped carrots, celery, and onion, stirring frequently until they turn tender and slightly translucent—about 5 minutes. Once softened, add the minced garlic and cook until fragrant, which usually takes less than a minute. This sauté step builds a flavorful foundation that will infuse the whole soup with delicious depth.

Step 2: Add Broth, Potatoes, Broccoli, and Seasoning

Pour in the 3 cups of low-sodium chicken broth, then stir in the cubed potatoes and broccoli florets. Sprinkle in the dried thyme, and season generously with salt and freshly ground black pepper. Bring this hearty mix to a gentle boil, then reduce the heat to a simmer and cover. Let it cook for about 20 minutes, or until the potatoes are tender and the broccoli is vibrant and cooked through. This step softens the vegetables and melds all the flavors together beautifully.

Step 3: Create the Soup Base

While the veggies cook, melt the remaining 2 1/2 tablespoons of butter in a separate saucepan over medium heat. Stir in the 6 tablespoons of all-purpose flour, whisking constantly to form a roux. Keep cooking the roux for 2-3 minutes to eliminate any raw flour taste but don’t let it brown. Slowly whisk in the 3 cups of milk, blending until smooth and slightly thickened. This creamy base is the heart of that satisfyingly rich texture that defines Cheddar Broccoli Potato Soup.

Step 4: Combine and Simmer

Once the potatoes and broccoli are tender, ladle a few cups of the hot vegetable broth into your milk mixture, whisking constantly to temper and avoid lumps. Pour this back into the main soup pot, stirring well to combine. Simmer the entire soup for 5 to 10 minutes, allowing it to thicken and the flavors to harmonize. This is the moment where the soup transforms into a luxuriously creamy delight.

Step 5: Melt in the Cheddar Cheese and Cream

Gradually add the shredded sharp cheddar cheese, stirring gently until it melts smoothly into the soup. Finally, pour in the half cup of heavy cream for that extra touch of decadence. Taste and adjust seasoning with salt and pepper as needed. The melted cheese brings that unmistakable tang and silkiness that makes this Cheddar Broccoli Potato Soup truly unforgettable.

How to Serve Cheddar Broccoli Potato Soup

Garnishes

Adding garnishes is a wonderful way to personalize and brighten up your soup. Freshly chopped chives or green onions add a mild oniony contrast that complements the richness perfectly. A sprinkle of extra shredded cheddar on top will melt slightly for added cheese bliss, and crispy bacon bits bring a smoky crunch that’s just irresistible. A swirl of sour cream or a dash of smoked paprika can also elevate the presentation and flavor.

Side Dishes

Since this soup is richly filling, pairing it with lighter sides balances the meal well. A crisp green salad tossed in a bright vinaigrette provides refreshing contrast, while crusty bread or warm garlic knots are perfect for dipping and savoring every last drop. For a heartier option, grilled cheese sandwiches or roasted vegetable flatbreads make excellent companions to this cheesy bowl of comfort.

Creative Ways to Present

Want to wow your guests? Serve the Cheddar Broccoli Potato Soup in hollowed-out mini bread bowls or beautiful ramekins for a charming touch. Topping individual servings with toasted breadcrumbs or nuts adds texture and a rustic flair. For a party, offer a soup bar with a range of toppings and mix-ins so everyone can customize their own bowl. These creative presentations turn a simple soup into an engaging experience.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Broccoli Potato Soup is just as delightful the next day. Store it in an airtight container in the refrigerator for up to 3 to 4 days. The flavors will deepen overnight, making each serving even more comforting.

Freezing

If you want to keep it longer, this soup freezes beautifully. Cool it completely, then transfer into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2 months without losing its creamy texture or flavor. Just be sure to leave some space for expansion as it freezes.

Reheating

To reheat, thaw frozen soup overnight in the refrigerator if possible. Warm it gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. You may need to add a splash of milk to restore its silky consistency. Avoid microwaving in short bursts to keep the soup’s smooth texture intact.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth and ensure any added toppings are vegetarian-friendly. The soup will still taste rich and comforting.

Can I substitute the russet potatoes with another type?

Russet potatoes are ideal since they break down nicely and thicken the soup, but Yukon Golds or other starchy potatoes can work well too, providing a slightly different texture.

Is it possible to use a different cheese?

While sharp cheddar is traditional and gives the best flavor, you can experiment with cheeses like Gruyère, fontina, or even a mild mozzarella for a different twist.

How can I make this soup gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Just add the thickener slowly until you achieve your desired consistency.

Can I prepare this soup in advance and reheat it?

Yes, this soup tastes wonderful when made ahead and reheated. Just store it properly in the fridge or freezer and warm it gently to keep its creamy texture and rich flavors intact.

Final Thoughts

This Cheddar Broccoli Potato Soup is one of those dishes that feels like coming home on a cold day. Its luscious creaminess, bright green broccoli, and bold cheddar cheese create a perfect balance of comfort and flavor. Whether you’re looking to impress friends, nourish your family, or just treat yourself, giving this recipe a try will become one of your favorite go-to meals. Cozy up with a bowl and savor every delightful bite.

Cheddar Broccoli Potato Soup Recipe

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★★★★★

5 from 18 reviews

This hearty Cheddar Broccoli Potato Soup is a creamy and comforting dish that combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a flavorful broth. Perfect for a cozy meal, this soup is packed with wholesome ingredients and rich, cheesy goodness.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
3 1/2 cups peeled and cubed russet potatoes (2 large, cut 1/2-inch to 3/4-inch thick)
3 cups chopped broccoli florets (from about 2 heads)

Broth & Dairy

3 cups low-sodium chicken broth
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded cheese (such as Parmesan)

Other Ingredients

5 1/2 tbsp butter, divided
6 tbsp all-purpose flour
1/4 tsp dried thyme
Salt and freshly ground black pepper to taste

Instructions

Sauté Vegetables: In a large pot, melt 3 tbsp of butter over medium heat. Add the chopped carrots, celery, and onion, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Broth and Potatoes: Pour in the low-sodium chicken broth and add the peeled, cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Add Broccoli and Seasonings: Stir in the chopped broccoli florets and dried thyme. Season with salt and freshly ground black pepper to taste. Simmer for an additional 5-7 minutes until broccoli is tender but still vibrant green.
Make the Roux: In a separate saucepan, melt the remaining 2 1/2 tbsp of butter over medium heat. Whisk in the all-purpose flour to create a roux. Cook, whisking frequently, for about 2 minutes until golden and bubbling but not browned.
Add Milk and Cream: Gradually whisk in the milk and heavy cream into the roux. Continue whisking and cook until the mixture thickens and is smooth, about 5-7 minutes.
Combine and Blend: Pour the milk mixture into the soup pot. Stir well to combine. Use an immersion blender to partially puree the soup, leaving some chunks for texture, or transfer half the soup to a blender and purée before returning it to the pot.
Add Cheese: Lower the heat to low and stir in the shredded sharp cheddar cheese and the finely shredded cheese, stirring until completely melted and the soup is creamy.
Adjust Seasonings and Serve: Taste the soup and add more salt or pepper if needed. Serve hot, garnished with additional cheese or fresh herbs if desired.

Notes

Use low-sodium chicken broth to control the salt level.
The soup can be thickened further by cooking longer or adding additional flour to the roux.
For a vegetarian version, substitute chicken broth with vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheat gently on the stove to prevent breaking the cheese sauce.