Broccoli Potato Cheese Soup is a comforting bowl full of creamy goodness. It combines tender pieces of broccoli, soft chunks of potato, and plenty of melted cheese for a perfect blend of flavors and textures. This soup feels like a warm hug on a chilly day.
I love making this soup when I want something simple and satisfying without a lot of fuss. The cheese adds a rich flavor, but it never feels heavy, and the potatoes help make it nice and filling. I usually blend just a bit of the soup for a smooth texture but leave some broccoli and potato pieces whole for a little bite.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side. It’s great for lunch or an easy dinner, especially when you want something cozy in no time. Plus, it’s a great way to sneak in some veggies, and everyone in the family always asks for seconds!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for bright color and texture. You can also use frozen broccoli if fresh isn’t available—just add it a bit later to avoid overcooking.
Potatoes: I like using waxy potatoes for a creamy touch, but russet potatoes are a good idea if you want the soup to thicken more. Sweet potatoes can be fun for a twist.
Cheddar Cheese: Sharp cheddar gives a great tangy flavor. You can swap it for Colby, Monterey Jack, or even a mix of cheeses to change the taste up.
Milk: Whole milk adds creaminess without heaviness. For dairy-free, try oat milk or almond milk, and add extra cheese or nutritional yeast for flavor.
Chicken or Vegetable Broth: Use vegetable broth to keep it vegetarian. Low-sodium broth helps you control the salt better.
How Do I Make a Smooth, Creamy Soup Without Lumps?
The key to a creamy soup lies in making a good roux, which is a mix of butter and flour cooked together to thicken your soup.
- Start by melting butter over medium heat, then add the flour and stir constantly for 1-2 minutes to cook off the raw taste.
- Slowly whisk in your broth bit by bit to avoid lumps.
- Keep whisking until the mixture is smooth and starts to thicken.
- When you add milk, heat gently and don’t let it boil to avoid curdling.
For texture, I like to blend just half of the soup, leaving some chunks for a nice balance. Use an immersion blender right in the pot, or carefully transfer half to a blender in small batches.
Equipment You’ll Need
- Large pot – I use it because it fits all ingredients and heats evenly.
- Wooden spoon or spatula – for stirring the roux and ingredients without scratching the pot.
- Immersion blender or regular blender – to blend part of the soup for a creamy texture.
- Measuring cups and spoons – helps you add ingredients accurately.
- Cheese grater – for shredding fresh cheese easily.
- Cutting board and knife – for chopping vegetables and garlic.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or ham for extra protein—great for a filling meal.
- Swap sharp cheddar for Monterey Jack, Colby, or pepper jack for different cheese flavors.
- Add a splash of hot sauce or a dash of smoked paprika to give it a smoky, spicy kick.
- Stir in cooked bacon bits or sautéed mushrooms for added flavor and texture.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups fresh broccoli florets (about 1 large head)
- 2 medium potatoes, peeled and diced
- ½ cup diced carrots (optional for extra color and sweetness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
Dairy & Thickening Agents:
- 2 cups milk (whole or 2% for creaminess)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Seasonings:
- Salt and pepper to taste
- ½ teaspoon dried thyme (optional)
- Freshly ground black pepper for serving
Time You’ll Need:
This soup comes together in about 35-40 minutes: around 10 minutes for prep, 20-25 minutes of cooking, and just a little time for blending and seasoning. It’s a quick and satisfying way to get a warm homemade meal on the table.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring often, until they become soft and smell wonderful, about 3 to 4 minutes.
2. Make the Roux:
Sprinkle in the flour and stir it into the butter-onion mixture. Keep stirring for 1 to 2 minutes. This cooks the flour so your soup won’t taste floury and helps thicken the soup later on.
3. Add Broth and Cook Potatoes:
Slowly pour in your chicken or vegetable broth while whisking to keep it smooth. Toss in the diced potatoes, carrots (if you’re using them), dried thyme, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and simmer until the potatoes are tender, about 10 to 15 minutes.
4. Cook the Broccoli:
Add the broccoli florets to the pot and let them cook for another 5 to 7 minutes. The broccoli should turn bright green and be tender but still hold its shape.
5. Stir in Milk and Cheese:
Lower the heat and slowly stir in the milk, warming gently without letting it boil. Remove the pot from heat and mix in the shredded cheddar cheese until it melts and becomes creamy.
6. Blend (Optional) and Season:
If you want a smoother, creamier soup, carefully blend about half of it with an immersion blender or in batches using a regular blender. Stir it back into the pot. Taste your soup and add more salt and pepper if it needs it.
7. Serve and Enjoy:
Ladle the soup into bowls. Top with extra shredded cheddar cheese and a sprinkle of freshly ground black pepper. It’s great paired with crusty bread for dipping!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it to the soup a little later in the cooking process since frozen broccoli cooks faster. Make sure to thaw it slightly for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cheese, then cool and refrigerate for up to 2 days. When ready to serve, gently reheat, then stir in the cheese at the end for the best melt and flavor.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth and creamy.
What Can I Use If I Don’t Have Sharp Cheddar?
You can substitute with other melty cheeses like Colby, Monterey Jack, or even a mild cheddar. For a bit of spice, try pepper jack. Just choose a good melting cheese for creamy results.
