Cheesy Broccoli Cheddar Potato Soup Recipe

There’s nothing quite like a warm, comforting bowl of soup on a crisp evening. When the air turns chilly and the days grow shorter, many of us turn to cozy meals that feel like a hug in a bowl. That’s exactly where this Cheesy Broccoli Cheddar Potato Soup comes in. Rich, creamy, and loaded with hearty vegetables, this soup brings together the best of two classic comfort foods—broccoli cheddar soup and potato soup. The result is a dish that is both filling and irresistibly cheesy, perfect for family dinners, casual gatherings, or a simple weeknight meal.

This recipe is inspired by the kind of soups often found simmering in large pots at family gatherings or local diners, where every spoonful carries warmth and satisfaction. It’s a timeless comfort food that has evolved into a favorite in many kitchens, and now, you can recreate it at home with simple ingredients and step-by-step directions.

---

Why You’ll Love This Soup

• Comfort in every spoonful: A creamy base combined with cheddar cheese makes this soup feel indulgent while still being wholesome.

• Hearty and filling: Thanks to the potatoes and broccoli, this soup can serve as a complete meal on its own.

• Kid-friendly and family-approved: The cheesy flavor is loved by kids, and it’s an easy way to sneak in extra vegetables.

• Simple ingredients, big flavor: Everything you need can be found at your local grocery store, making it budget-friendly.

• Customizable: You can adjust the texture, thickness, and toppings to suit your preferences.

---

Ingredients

Here’s everything you’ll need to make this comforting Cheesy Broccoli Cheddar Potato Soup:

• 4 cups broccoli florets (fresh or frozen)

• 4 medium russet potatoes, peeled and diced

• 1 medium onion, finely chopped

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 4 cups chicken or vegetable broth

• 3 cups shredded sharp cheddar cheese

• 2 cups milk (whole milk recommended for creaminess)

• 1 cup heavy cream

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cloves garlic, minced

• 1 teaspoon Dijon mustard (optional, enhances flavor)

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

• Fresh parsley or chives for garnish

---

Directions

1. Prepare the Vegetables

Before you begin cooking, it’s important to set yourself up for success by preparing all the vegetables. Wash the broccoli, carrots, celery, and potatoes thoroughly under running water to remove any dirt. Peel the potatoes and carrots for a smoother texture in the soup. Dice the potatoes into even, bite-sized cubes so they cook evenly and break down slightly as the soup simmers. Cut the carrots and celery into small pieces that are similar in size; this ensures that no single bite is too large or undercooked. Finally, chop the onion finely so it softens quickly and melts into the base of the soup without leaving large chunks.

If you’re working with fresh broccoli, trim it into small florets. The key here is to keep the pieces small enough to fit easily on a spoon but still large enough to retain their texture once cooked. If you’re using frozen broccoli, you can skip this step, but it’s always helpful to break apart any larger clusters so they incorporate nicely into the soup. Setting aside your prepped vegetables at this stage helps make the cooking process smooth and stress-free.

---

2. Sauté the Base

Now that your vegetables are ready, it’s time to build the flavor foundation of the soup. Place a large, heavy-bottomed pot on the stove and melt the butter over medium heat. Once the butter is bubbling, add the chopped onion, carrots, and celery. This trio, often called a mirepoix, is the aromatic base of many soups and stews. Allow the vegetables to cook slowly, stirring occasionally, until they become tender and fragrant, about 5 to 6 minutes.

As the onions turn translucent and the carrots begin to soften, stir in the minced garlic. Garlic only needs a short time to release its aroma—about one to two minutes—so be careful not to let it burn. This step fills your kitchen with the inviting smell of simmering vegetables, setting the stage for the rich and creamy soup to come.

---

3. Make the Roux

To create a velvety texture and prevent the soup from being watery, you’ll need to make a roux directly in the pot. Sprinkle the flour evenly over the sautéed vegetables and stir constantly, coating them well. The flour combines with the melted butter to form a paste-like mixture. Let this cook for one to two minutes, which helps eliminate any raw flour taste and ensures the thickening power activates later when the liquid is added.

This roux stage is critical—if you skip it, the soup may lack body and creaminess. Take your time to stir and scrape the bottom of the pot so the flour doesn’t clump or burn. Once the mixture looks slightly golden and smooth, you’re ready to add the broth.

---

4. Add Broth and Potatoes

Slowly pour in the chicken or vegetable broth while whisking constantly. This gradual addition helps incorporate the roux without creating lumps. Once all the broth is in, raise the heat slightly to bring the mixture to a gentle boil. Add the diced potatoes at this stage, allowing them to soften and release starch into the liquid.

As the soup simmers, the potatoes will start to break down naturally, giving the base a thicker, creamier consistency. Stir occasionally to prevent sticking, and let the mixture cook for about 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.

---

5. Cook the Broccoli

Once the potatoes are nearly done, add the broccoli florets to the pot. Broccoli cooks fairly quickly, so simmer for only 8 to 10 minutes. You want the florets to be tender yet still bright green, with a little bite left to them. Overcooking broccoli can lead to a dull color and mushy texture, so keep an eye on the pot during this stage.

The combination of hearty potatoes and fresh broccoli brings balance to the soup—earthy, starchy richness from the potatoes and freshness from the broccoli. Together, they create the perfect base for the upcoming cheesy addition.

---

6. Add Dairy and Cheese

Reduce the heat to low to prevent scorching. Stir in the milk and heavy cream, which transform the soup into a luxurious, creamy base. Add the Dijon mustard and smoked paprika at this stage; though optional, they enhance the flavor profile with subtle tang and smokiness. Season with salt and freshly ground black pepper, adjusting amounts to your preference.

Now comes the star ingredient: the shredded sharp cheddar cheese. Add it gradually, stirring after each addition, until it fully melts into the soup. This step is key for achieving a smooth, creamy texture. If the heat is too high, the cheese may separate, so keep it low and stir continuously until the soup becomes perfectly cheesy and rich.

---

7. Adjust Consistency

At this stage, you can decide on the texture you want. For a creamier, thicker soup, use a potato masher directly in the pot to break down some of the potatoes. Alternatively, use an immersion blender to puree a portion of the soup, leaving some chunks intact for variety. If you prefer a chunky, rustic style, simply leave the soup as it is, full of tender vegetables suspended in the cheesy broth.

This flexibility makes the soup adaptable to any preference—smooth and silky for a refined presentation, or chunky and hearty for a rustic family dinner.

---

8. Serve and Garnish

Finally, it’s time to enjoy the fruits of your effort. Ladle the steaming soup into bowls, making sure each serving gets a good balance of potatoes, broccoli, and cheesy broth. Garnish with a sprinkle of fresh parsley or chives for a burst of color and freshness.

For extra indulgence, top each bowl with a little extra shredded cheddar cheese, which will melt into the hot soup. Serve alongside crusty bread, garlic bread, or even a grilled cheese sandwich for the ultimate comfort meal. Every spoonful delivers a blend of creamy, cheesy goodness with the satisfying bite of vegetables—perfect for cozy evenings, family dinners, or anytime you crave a comforting homemade meal.

---

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Yield: Serves 6

---

Tips for Success

• Choose the right cheese: Sharp cheddar adds bold flavor, but you can also mix in mild cheddar or even a little Monterey Jack for extra creaminess.

• Don’t rush the roux: Cooking the flour and butter together ensures your soup won’t have a raw flour taste.

• Keep it creamy, not grainy: Always reduce the heat before adding the cheese, or it may clump or separate.

• Make it vegetarian: Simply swap chicken broth for vegetable broth.

• Meal prep friendly: Chop your vegetables in advance to save time during busy evenings.

---

Variations to Try

One of the best things about this soup is how versatile it is. Here are some creative ways to change it up:

• Loaded Style: Add crumbled bacon, a dollop of sour cream, and extra cheese on top for a loaded baked potato feel.

• Spicy Twist: Stir in a pinch of cayenne pepper or top with sliced jalapeños for heat.

• Protein Boost: Add cooked chicken, ham, or even turkey for extra heartiness.

• Healthier Version: Use reduced-fat milk and cheese, and skip the heavy cream to lighten it up.

• Blended Smooth: Puree the entire soup for a silky, velvety texture, similar to a classic cream of broccoli soup.

---

What to Serve with Cheesy Broccoli Cheddar Potato Soup

This soup pairs beautifully with a variety of sides, making it perfect for both casual meals and more formal occasions. Some great pairings include:

• Crusty bread or baguette: Perfect for dipping and soaking up the cheesy broth.

• Side salad: A fresh green salad with a tangy vinaigrette balances the richness.

• Grilled cheese sandwiches: A classic combination for the ultimate comfort meal.

• Garlic bread: Adds flavor and crunch to the creamy soup.

---

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: While this soup can be frozen, the dairy may separate upon reheating. To improve results, freeze without the cheese and add it after reheating.

• Reheating: Warm on the stovetop over low heat, stirring often. If it thickens too much, add a splash of broth or milk to loosen it.

---

Nutritional Benefits

While this soup is undeniably indulgent, it also offers some surprising health benefits:

• Broccoli: Packed with vitamins C and K, fiber, and antioxidants.

• Potatoes: A good source of potassium, vitamin C, and dietary fiber.

• Carrots: Rich in beta-carotene, which supports eye health.

• Cheese and milk: Provide calcium and protein, making the soup both satisfying and nourishing.

---

Frequently Asked Questions

Can I use frozen broccoli?
Yes, frozen broccoli works just as well. Add it directly to the soup and cook until tender.

Can I make this soup gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

How can I make the soup thicker?
Mash some of the potatoes directly in the pot or blend a portion of the soup with an immersion blender.

Can I make this ahead of time?
Yes, you can prepare the soup a day in advance. Reheat gently and stir in a splash of milk or broth if it thickens too much.

Print