Cheddar Broccoli Potato Soup can transform even the dreariest winter day into a cozy moment of pure comfort. This hearty, soul-warming soup combines the earthy richness of tender potatoes, the vibrant freshness of broccoli, and the irresistible creaminess of melted cheddar cheese into one incredible bowl of deliciousness.
Whether you’re looking for the perfect antidote to a chilly evening or want to create a satisfying meal that brings the whole family together, this Cheddar Broccoli Potato Soup delivers on every front. It’s the kind of recipe that fills your kitchen with amazing aromas and your heart with that special feeling that only comes from homemade comfort food.
Why You’ll Love This Cheddar Broccoli Potato Soup
✨ Incredibly Easy: This soup comes together in one pot with minimal prep work – perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
🧀 Ultimate Comfort: The combination of creamy melted cheddar, tender potatoes, and fresh broccoli creates the perfect balance of flavors and textures that feels like a warm hug in a bowl.
🥄 Super Flexible: You can easily swap ingredients based on what’s in your fridge, add extra vegetables, or adjust the cheese level to make it exactly how your family likes it.
🍽️ Perfect for Any Occasion: Whether it’s a cozy family dinner, meal prep for the week, or something special to bring to a potluck, this soup always hits the spot.
Ingredient Highlights & Notes
The beauty of this Cheddar Broccoli Potato Soup lies in its simple, wholesome ingredients that work together to create something truly special. You’ll want to use good-quality sharp cheddar cheese for the best flavor – it makes all the difference! The potatoes provide that hearty, filling base while fresh broccoli adds color, nutrition, and a lovely texture contrast.
Feel free to play around with the cheese blend or add extra seasonings to make it your own. This recipe is wonderfully forgiving and actually gets better as the flavors meld together.
Ingredients (Serves 6-8)
Base Vegetables:
- 2 lbs Yukon Gold potatoes, peeled and cubed (Yukon Gold gives the creamiest texture)
- 4 cups fresh broccoli florets (frozen works too – just add directly to the pot)
- 1 large yellow onion, diced (sweet onions work beautifully here)
- 3 cloves garlic, minced (fresh is best, but garlic powder works in a pinch)
- 2 medium carrots, diced (adds natural sweetness and color)
Soup Base:
- 4 cups low-sodium chicken broth (vegetable broth for vegetarian version)
- 2 cups whole milk (2% works, but whole milk is creamier)
- 1 cup heavy cream (for that rich, velvety texture)
- 4 tablespoons butter (unsalted preferred)
- 3 tablespoons all-purpose flour (for thickening)
Cheese & Seasonings:
- 3 cups sharp cheddar cheese, freshly grated (pre-shredded works but fresh melts better)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (adds warmth and color)
- ¼ teaspoon garlic powder
- Fresh chives for garnish (optional but pretty)
Equipment & Tools
You don’t need any fancy equipment for this Cheddar Broccoli Potato Soup – just basic kitchen essentials:
- Large heavy-bottomed pot or Dutch oven (prevents sticking and ensures even heating)
- Wooden spoon (for stirring without scratching)
- Sharp knife (for chopping vegetables)
- Cutting board
- Measuring cups and spoons
- Ladle (for serving)
- Immersion blender (optional, for partial blending)
Step-by-Step Instructions
Step 1: Prep Your Vegetables (10 minutes)
Start by washing and cubing your potatoes into bite-sized pieces – about ¾ inch works perfectly. Cut your broccoli into uniform florets so they cook evenly. Dice the onion and carrots, and mince your garlic. Having everything prepped before you start cooking makes the process so much smoother!
Step 2: Sauté the Aromatics (5 minutes)
In your large pot, melt the butter over medium heat. Add the diced onion and carrots, cooking for about 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds – you’ll smell that amazing aroma filling your kitchen!
Step 3: Create the Roux (3 minutes)
Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes. This creates a roux that will help thicken your soup beautifully. Don’t let it brown – you want it to stay light colored.
Step 4: Add Liquids Gradually (5 minutes)
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the milk and bring the mixture to a gentle simmer. The gradual addition helps create that silky smooth base we’re after.
Step 5: Add Potatoes and Seasonings (20 minutes)
Add your cubed potatoes, salt, pepper, paprika, and garlic powder. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender. You’ll know they’re ready when you can easily pierce them with a fork.
Step 6: Add Broccoli (5 minutes)
Stir in the broccoli florets and cook for 4-5 minutes until they’re bright green and tender-crisp. Don’t overcook them – you want them to maintain some texture and that beautiful vibrant color.
Step 7: Finish with Cream and Cheese (5 minutes)
Remove the pot from heat and stir in the heavy cream. Gradually add the grated cheddar cheese, stirring constantly until it melts completely and creates that gorgeous, creamy consistency. Taste and adjust seasoning as needed.
Pro tip: Adding the cheese off the heat prevents it from getting stringy or clumpy!
Tips, Variations & Substitutions
Make It Your Own:
- Extra Cheesy: Add an additional cup of cheese or try mixing in some cream cheese for ultra-richness
- Veggie-Packed: Throw in diced celery, corn, or cauliflower for more vegetables
- Protein Boost: Add cooked bacon bits, diced ham, or rotisserie chicken for a heartier meal
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños
Dietary Adaptations:
- Dairy-Free: Use coconut milk and nutritional yeast instead of dairy milk and cheese
- Lighter Version: Substitute half-and-half for heavy cream and use reduced-fat cheese
- Gluten-Free: Replace flour with cornstarch or gluten-free flour blend
- Vegan: Use vegetable broth, plant-based milk, and vegan cheese alternatives
Troubleshooting:
- Too Thin? Mix 2 tablespoons cornstarch with cold water and stir into the soup
- Too Thick? Add more broth or milk until you reach desired consistency
- Cheese Clumpy? Make sure to add cheese off heat and stir gently
- Not Flavorful Enough? Add more salt, a splash of hot sauce, or a squeeze of lemon juice
Serving Suggestions
This Cheddar Broccoli Potato Soup is absolutely delicious on its own, but here are some fantastic ways to make it even more special:
Perfect Pairings:
- Crusty sourdough bread or warm dinner rolls for dipping
- A simple green salad with vinaigrette to balance the richness
- Grilled cheese sandwiches for the ultimate comfort food combo
- Cornbread or biscuits for a Southern-inspired twist
Garnish Ideas:
- Extra shredded cheddar cheese on top
- Crispy bacon bits for added texture
- Fresh chives or green onions for color
- A dollop of sour cream
- Crushed crackers for crunch
This soup is perfect for cozy family dinners, especially during those colder months when you want something warming and satisfying. It’s also wonderful for entertaining during the holiday season, as it can easily be doubled or tripled for larger groups.
Storage, Make-Ahead & Reheating
Storage:
- Refrigerator: Store in airtight containers for up to 4 days
- Freezer: Can be frozen for up to 3 months (note: texture may change slightly)
Make-Ahead Tips:
You can prep this soup in several ways to save time during busy weeks. Chop all your vegetables the night before and store them in the refrigerator. You can also make the entire soup up to 2 days ahead – just reheat gently when ready to serve.
For meal prep enthusiasts, this soup is fantastic for developing healthy eating habits by having nutritious, homemade meals ready to go.
Reheating Instructions:
- Stovetop: Reheat gently over medium-low heat, stirring frequently. Add a splash of milk if needed to restore creaminess
- Microwave: Heat in 30-second intervals, stirring between each interval
- From Frozen: Thaw overnight in refrigerator, then reheat using stovetop method
Important note: The soup may separate slightly when reheated – just stir well and it will come back together beautifully!
Nutrition & Macro Information
This hearty Cheddar Broccoli Potato Soup provides excellent nutrition while satisfying those comfort food cravings:
Per Serving (based on 8 servings):
- Calories: Approximately 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Calcium: 25% daily value
- Vitamin C: 45% daily value
Nutritional Highlights:
- Broccoli provides vitamin C, vitamin K, and folate
- Potatoes offer potassium, vitamin B6, and fiber
- Cheddar cheese contributes protein and calcium
- Overall this soup provides a good balance of macronutrients
This soup fits well into a balanced diet and can be part of your daily wellness routine when paired with other nutritious foods throughout the day.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works perfectly in this recipe. Just add it directly to the pot without thawing – it will cook quickly and maintain great texture. You might want to add it during the last 3-4 minutes of cooking since frozen broccoli cooks faster than fresh.
What’s the best type of potato to use?
Yukon Gold potatoes are ideal because they’re naturally creamy and hold their shape well. Russet potatoes work too but may break down more, creating a thicker soup (which some people prefer!). Avoid waxy potatoes like red potatoes as they don’t break down enough to create the right texture.
Can I make this soup in a slow cooker?
Yes! Add all ingredients except the cheese and cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. During the last 30 minutes, stir in the cream and cheese. The texture will be slightly different but still delicious.
Why did my cheese get clumpy?
Cheese can clump if the soup is too hot when you add it, or if you add it too quickly. Always remove the pot from heat before adding cheese, and add it gradually while stirring constantly. Using freshly grated cheese instead of pre-shredded also helps prevent clumping.
Can I make this soup ahead for a party?
Definitely! This soup actually tastes even better the next day as the flavors meld together. Make it 1-2 days ahead and reheat gently before serving. You might need to add a little extra milk or broth when reheating to achieve the perfect consistency.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot with your spoon, use an immersion blender to partially blend the soup, or mix cornstarch with cold water and stir it in during the last few minutes of cooking.
Conclusion
This Cheddar Broccoli Potato Soup truly embodies everything we love about comfort food – it’s warm, satisfying, and made with simple ingredients that create something absolutely magical. The creamy texture, rich cheese flavor, and tender vegetables make every spoonful a delightful experience that brings comfort and joy to any meal.
Whether you’re cooking for your family on a busy weeknight, preparing meals for the week ahead, or looking for the perfect soup to warm you up during colder months, this recipe delivers consistently delicious results. The best part? It’s incredibly forgiving and adaptable, so you can make it exactly how you and your loved ones prefer.
Ready to get started? Gather your ingredients, put on some cozy music, and treat yourself to the wonderful experience of making this soul-warming soup from scratch. Your kitchen will smell amazing, and your family will be asking for seconds (and the recipe!).
Don’t forget to experiment with the variations and make this recipe your own. Sometimes the best family recipes are the ones we adapt and personalize over time. Enjoy every comforting, cheesy, delicious spoonful!