Broccoli Potato Cheese Soup is a warm and comforting bowl filled with tender broccoli, soft potatoes, and melty cheese that blends into a creamy, cozy soup. It’s the kind of dish that feels like a hug on a chilly day, with the fresh green crunch of broccoli balanced perfectly by the smooth, cheesy potatoes.
I love making this soup on weekends when I want something that’s both hearty and easy to whip up. One thing I like to do is use a mix of sharp cheddar and a little bit of cream cheese to give it a nice depth of flavor and extra creaminess. It’s simple but feels special, especially when served with some crusty bread or a warm sandwich on the side.
This soup is one of those classic recipes that everyone seems to love, no matter their age. I’ve found that kids especially enjoy it because the potatoes and cheese make it taste so rich, and the broccoli sneaks in a little healthy green without being too obvious. It’s like a little family secret comfort food that always brings smiles to the table.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is great, but frozen works just as well. It’s convenient and still keeps good texture. If you want a milder green, try cauliflower instead.
Potatoes: Russet or Yukon Gold work best for a creamy texture. If you prefer, sweet potatoes add a nice sweetness but change the flavor a bit.
Cheese: Cheddar is classic here for its sharp flavor and melting quality. You can swap with Monterey Jack or Colby if you want something milder. Avoid pre-shredded cheese, as it can make the soup less smooth.
Milk & Cream: Whole milk is best for creaminess, but you can use 2% or plant-based milk like oat or cashew for a lighter or dairy-free version. The cream is optional but adds richness if you like.
How Do You Make a Smooth, Creamy Soup Without Lumps?
A key step is making a roux with butter, onions, and flour. This thickens the soup without clumps.
- Melt butter and sauté onions until soft.
- Add flour and stir constantly for 2 minutes to cook it well.
- Slowly whisk in broth and milk bit by bit to keep it smooth.
- Puree a portion of the soup after the veggies are cooked to get a creamy texture.
- Stir in cheese off the heat to prevent it from clumping or breaking.
Taking your time with these steps helps you avoid lumps and get a smooth, velvety base that coats every spoonful just right.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and withstands simmering for a long time.
- Wooden spoon or silicone spatula – perfect for stirring the roux and veggies without scratching the pot.
- Immersion blender or regular blender – makes pureeing part of the soup quick and easy for a smooth texture.
- Measuring cups and spoons – keeps you organized and ensures the flavors come out just right.
- Cheese grater – handy for shredding your cheese fresh for melting better into the soup.
Flavor Variations & Add-Ins
- Use cooked bacon or ham bits for a smoky, meaty flavor that pairs well with cheese.
- Add cooked carrots or celery along with the potatoes to boost the veggies and add a touch of sweetness.
- Stir in a splash of hot sauce or a pinch of smoked paprika for extra heat or smoky depth.
- Swap cheddar for Parmesan or Gruyère to change the cheesy flavor profile and add a more complex taste.
How to Make Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk preferred for creaminess)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups shredded cheddar cheese (plus extra for garnish)
- Salt and pepper to taste
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon crushed red pepper flakes or black pepper to taste
- ½ cup heavy cream or half-and-half (optional, for extra richness)
How Long Will This Take?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, so you’ll have a delicious, hearty soup ready in about 35 minutes total. It’s perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for another minute, until fragrant.
2. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly. Cook for about 2 minutes to get rid of the raw flour taste and to thicken the base of the soup.
3. Add Liquids and Potatoes:
Slowly whisk in the broth, then the milk, making sure to keep stirring so the soup stays smooth. Add the diced potatoes, bring the soup to a simmer, and cook until the potatoes are tender, about 10-12 minutes.
4. Cook the Broccoli:
Add the broccoli florets and, if you like, dried thyme. Simmer for another 5-7 minutes until the broccoli is tender but still bright green.
5. Puree Part of the Soup:
Take about one-third of the soup out and puree it in a blender or with an immersion blender until smooth. Return the blended soup back to the pot. This gives the soup a creamy texture without being too thick.
6. Add Cheese and Cream:
Lower the heat and gradually stir in the shredded cheddar cheese until melted and smooth. If you want it richer, stir in the heavy cream or half-and-half now.
7. Season and Serve:
Season the soup with salt, pepper, and crushed red pepper flakes to your liking. Serve the soup hot, topped with extra shredded cheddar cheese and freshly cracked black pepper if you like.
Enjoy your warm, comforting Broccoli Potato Cheese Soup with some crusty bread or a fresh salad for a complete, satisfying meal!
Can I Use Frozen Broccoli for This Soup?
Yes, frozen broccoli works perfectly and is super convenient. Just add it directly to the soup without thawing; it will cook quickly and blend nicely with the potatoes.
How Can I Make This Soup Dairy-Free?
Swap the milk and cream for unsweetened plant-based milks like almond, oat, or cashew. Use a dairy-free cheese alternative or omit the cheese and add nutritional yeast for a cheesy flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup fully, cool it, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You might want to add a splash of milk when reheating to refresh the texture.
How Should I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, stirring frequently to prevent sticking. Avoid boiling to keep the cheese from separating.
