Creamy Potato Broccoli Cheddar Soup is a comforting bowl of goodness that’s full of tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese melted into a smooth, creamy base. It’s the kind of soup that feels like a warm hug on chilly days, with just the right blend of flavors and textures to keep you cozy.
I love making this soup when I want something easy but satisfying. The way the broccoli adds a little bite and color, while the potatoes make the soup rich and hearty, is just perfect. I usually add a pinch of black pepper and a little garlic to give it a bit of extra depth, but it’s great even without any fuss.
My favorite way to serve this soup is with some crusty bread on the side for dipping. It’s also a fantastic lunch or dinner on its own, especially when you want something that fills you up without being heavy. Whenever I make this, it always reminds me of simple family dinners and easy weeknight comfort food, and that makes it all the more special.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets bring a nice texture and color. Frozen broccoli works well too and saves time. I like my broccoli tender but still a little crisp for the best bite.
Potatoes: Russet potatoes are ideal because they break down slightly, thickening the soup. If you want a waxier texture, use Yukon Gold potatoes.
Cheddar Cheese: Sharp cheddar adds strong flavor and creaminess. You can use mild cheddar for a gentler taste or mix in some Monterey Jack for extra meltiness.
Milk or Half-and-Half: Whole milk keeps the soup creamy with less fat, but half-and-half makes it richer. For a dairy-free option, try unsweetened oat or almond milk, but add the cheese last for smooth melting.
Flour & Butter (Roux): This combo thickens the soup smoothly. If you want a gluten-free version, substitute flour with cornstarch or arrowroot mixed with a bit of water.
How Do I Make the Soup Creamy Without It Separating or Curdling?
Keep heat low when adding milk or half-and-half, and don’t let the soup boil after adding dairy. Boiling can cause curdling. Here’s how I do it:
- Lower heat to a gentle simmer before adding milk.
- Stir milk in slowly and warm the soup without boiling.
- Once the cheese is in, remove the soup from heat to prevent it from breaking down.
- If needed, add cheese in small amounts, stirring well to melt completely before adding more.
This slow, gentle warming helps keep your soup silky and creamy every time.
Equipment You’ll Need
- Large soup pot – I like it because it holds all the ingredients comfortably and heats evenly.
- Wooden spoon or spatula – makes stirring easy and gentle on your cookware.
- Measuring cups and spoons – for accuracy when adding ingredients.
- Knife and cutting board – for prepping the potatoes, onion, and broccoli.
- Grater – to shred the cheese straight into the pot for super melty cheese.
- Measuring cup for liquids – helps add the right amount of broth and milk.
Flavor Variations & Add-Ins
- Use cooked bacon bits or crumbled cooked sausage to add extra flavor and protein.
- Stir in a splash of hot sauce or a pinch of paprika for some extra spice.
- Add a squeeze of lemon juice or a dash of cayenne pepper to brighten the flavors or add heat.
- Mix in cooked, diced ham or shredded rotisserie chicken for a heartier version.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup cooked bacon bits (optional, for garnish)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried parsley (optional, for garnish)
How Much Time Will You Need?
This delicious soup takes about 40 minutes from start to finish. Most of the time is spent simmering the potatoes and broccoli until tender. Preparation is simple and quick — you’ll be stirring, chopping, and melting cheese before you know it!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 4 to 5 minutes. Then add the minced garlic and cook for 1 more minute until you can smell its wonderful aroma.
2. Make a Roux to Thicken the Soup
Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. This creates a roux, which will help your soup get nice and creamy.
3. Add Broth and Potatoes
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Add the diced potatoes and bring everything to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 12 to 15 minutes, or until the potatoes are tender.
4. Cook the Broccoli
Stir in the broccoli florets and cook for roughly 5 minutes, until the broccoli is tender but still bright green.
5. Add Milk and Cheese
Turn the heat down to low, then slowly stir in the milk or half-and-half. Warm gently—don’t let it boil, or the milk could curdle. Once warmed, remove the pot from heat and stir in the shredded cheddar cheese a little at a time until melted and smooth.
6. Season and Serve
Season your soup with salt and freshly ground pepper to taste. If it’s too thick, add a splash more milk or broth to get it just right. Ladle the soup into bowls, garnish with extra cheese, cooked bacon bits if you like, and a sprinkle of dried parsley. Serve it hot with crusty bread for dipping and enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works perfectly and saves time. Just add it a little earlier if you want it softer, or later if you prefer it crisp-tender. No need to thaw—just toss it in straight from the freezer.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. When reheating, warm gently on the stove over low heat, stirring occasionally. You might want to add a splash of milk or broth to refresh the texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm slowly on the stove or in the microwave until heated through, stirring occasionally for even heating.
Can I Use a Different Cheese Instead of Cheddar?
Yes, feel free to swap sharp cheddar for mild cheddar, Monterey Jack, or a blend of cheeses. Just make sure your cheese melts well for that creamy finish!
