Creamy Potato Broccoli Cheddar Soup is one of those cozy, comforting dishes that hits the spot whenever you need a warm meal. It’s packed with soft potatoes, tender broccoli florets, and lots of melty cheddar cheese that makes every spoonful rich and satisfying. The creamy texture is smooth and filling, perfect for chilly days or whenever you want something a little special but still simple.
I love making this soup when I want something easy that feels like a warm hug in a bowl. One of my favorite things about it is how the cheddar cheese adds just the right amount of sharpness without overpowering the gentle flavors of the potatoes and broccoli. I usually like to cook it slowly to let all the ingredients come together really well—it makes the soup taste like it’s been simmering all afternoon, even if it hasn’t.
This soup goes great with a slice of crusty bread for dipping or a simple green salad on the side to keep things fresh. I always find that leftovers taste even better the next day, so I like to make a big pot and enjoy it for a couple of meals. It’s a soup that feels homemade and thoughtful, but it’s surprisingly quick to whip up whenever you need it.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the best texture and color. You can swap with frozen broccoli if needed—just add it a bit later so it doesn’t get too soft.
Potatoes: I like using russet or Yukon Gold potatoes. Russets add fluffiness, Yukon Golds give a creamier texture. Sweet potatoes can be fun for a twist but change the flavor.
Cheddar Cheese: Sharp cheddar adds great flavor. If you want something milder, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese if possible, as it doesn’t melt quite as smoothly.
Milk or Half-and-Half: Whole milk makes the soup creamy but lighter. Half-and-half or adding a splash of cream makes it richer. For dairy-free, try unsweetened almond or oat milk but skip the cheese or use a dairy-free alternative.
Butter and Flour: These make a roux to thicken the soup. If you want gluten-free, use a gluten-free flour blend or cornstarch instead.
How Do You Make the Soup Smooth but Still Chunky?
The goal is a creamy but hearty texture. Here’s how:
- Cook potatoes and broccoli until soft enough to mash but not falling apart.
- Use an immersion blender to puree only about half the soup. This thickens the base while leaving some vegetable pieces intact.
- If you don’t have an immersion blender, carefully puree half the soup in a regular blender and return it to the pot.
- Stir gently after adding milk and cheese to avoid breaking the texture.
Taking these steps keeps the soup comforting with a nice balance of creamy and chunky bites. It’s what makes each spoonful satisfying!
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and prevents sticking while cooking the soup.
- Wooden spoon or silicone spatula – perfect for stirring the roux and soup without scratching the pot.
- Immersion blender or regular blender – essential for pureeing part of the soup to get that creamy texture. I love using an immersion blender for ease and safety.
- Measuring cups and spoons – helpful for keeping the ingredients accurate and consistent.
- Grater – for shredding cheese directly into the pot, which melts better and stays smooth.
Flavor Variations & Add-Ins
- For a smoky flavor, stir in a dash of smoked paprika or add crumbled cooked bacon on top before serving.
- Make it vegetarian by using vegetable broth and adding sautéed mushrooms for extra depth.
- Spice things up with a pinch of red pepper flakes or a dash of hot sauce—perfect if you like some heat.
- Add cooked shredded chicken or diced ham to turn it into a heartier, meaty soup.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups broccoli florets (about 1 medium head)
- 3 medium potatoes, peeled and diced
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
Dairy & Others:
- 1 ½ cups sharp cheddar cheese, shredded
- 2 cups whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- ½ teaspoon dried thyme or Italian seasoning (optional)
- Fresh parsley or chives, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’re looking at roughly 35 minutes total from start to finish. It’s a quick, hearty soup you can enjoy anytime you want something warm and satisfying without a long wait!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat your large pot over medium heat and melt the butter inside. Add the chopped onion, carrot, and garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant—this usually takes about 5 minutes.
2. Make the Roux:
Sprinkle the flour over the softened veggies. Stir well to coat everything evenly and cook for 1 to 2 minutes. This helps remove the raw flour taste and thickens your soup base.
3. Add Broth & Potatoes:
Slowly whisk in the chicken or vegetable broth, stirring constantly to avoid lumps. Add diced potatoes and bring the mixture to a boil. Then lower the heat to simmer, cooking until the potatoes are tender, about 15 minutes.
4. Cook Broccoli:
Add the broccoli florets to the pot. Continue cooking for 5 to 7 minutes until the broccoli turns bright green and is tender but still holds its shape.
5. Blend Half the Soup:
Use an immersion blender to puree about half of the soup right in the pot. This creates a creamy texture while leaving some chunkiness for a hearty feel. If you don’t have an immersion blender, carefully blend half the soup in a regular blender and pour it back in.
6. Add Milk and Cheese:
Stir in the milk or half-and-half gently over low heat. Avoid boiling after this step. Gradually add the shredded cheddar cheese, stirring until it melts smoothly into the soup.
7. Season and Serve:
Taste the soup and season with salt, pepper, and dried thyme or Italian seasoning if using. Remove from heat and ladle into bowls. Garnish with chopped parsley or chives for a fresh touch. Serve warm, ideally with crusty bread on the side.
Enjoy your comforting bowl of creamy potato broccoli cheddar soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just add it a little later in the cooking process since it cooks faster than fresh. This helps keep a nice texture without turning mushy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare and fully cook the soup, then let it cool before refrigerating in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop or microwave, adding a little milk if the soup seems too thick.
Can I Substitute Another Cheese for Cheddar?
Yes! Mild cheddar, Monterey Jack, or even gouda are great substitutes. Just avoid pre-shredded cheese if possible because it can melt less smoothly due to anti-caking agents.
