This broccoli potato cheese soup is the kind of bowl that makes a chilly day feel warmer and a busy night feel easier. It’s rich and creamy without being heavy, and it’s loaded with vegetables that turn silky as they cook. The potatoes add body, the broccoli brings flavor and color, and the cheese ties everything together.
You’ll get classic, familiar comfort with simple pantry ingredients and a straightforward method. It’s weeknight-friendly, budget-friendly, and tastes even better the next day.
Table of Contents
Why This Recipe Works
This soup layers flavor from the start. Sautéed onion and garlic create a savory base, and simmered potatoes naturally thicken the broth without needing a lot of cream.
Broccoli gets tender but not mushy, and blending part of the soup gives it a luxurious texture. Finally, shredding your own cheese helps it melt smoothly, giving you a velvety finish. The result is a balanced bowl: creamy, cheesy, and full of wholesome vegetables.
Shopping List
- Butter or olive oil (2 tablespoons)
- Yellow onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Carrots (2 small, diced; optional but adds sweetness and color)
- Celery (1 stalk, diced; optional for extra depth)
- Russet or Yukon Gold potatoes (3 medium, peeled and diced)
- Broccoli (1 large head or about 4 cups florets, chopped)
- Low-sodium chicken or vegetable broth (4 cups)
- Milk or half-and-half (1 to 1 1/2 cups, depending on desired creaminess)
- Sharp cheddar cheese (2 cups, freshly shredded)
- Parmesan cheese (1/4 cup, grated; optional for umami)
- Flour (2 tablespoons, for optional roux to thicken)
- Mustard powder or Dijon (1/2 teaspoon; enhances cheese flavor)
- Smoked paprika (1/2 teaspoon; optional for warmth)
- Salt and black pepper (to taste)
- Red pepper flakes (pinch; optional for heat)
Instructions
- Prep the vegetables. Dice the onion, mince the garlic, and chop the carrots and celery if using.
Peel and cube the potatoes into 1/2-inch pieces. Cut the broccoli into small florets; peel and dice the stalks for extra flavor and less waste.
- Start the base. In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add onion (and carrots/celery if using) with a pinch of salt.
Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and spices. Stir in garlic, mustard powder or Dijon, and smoked paprika. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
- Optional thickening step. Sprinkle in the flour and stir to coat the vegetables.
Cook 1 minute to remove the raw flour taste. This creates a light roux that helps the soup thicken.
- Simmer the potatoes. Pour in the broth, scraping the bottom of the pot. Add the potatoes and a few grinds of pepper.
Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until the potatoes are just tender.
- Add the broccoli. Stir in the broccoli florets and chopped stalks. Simmer another 5–7 minutes, until bright green and tender.
Taste and season with salt as needed.
- Blend to your preferred texture. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend 2–3 cups in a blender and return it to the pot. Keep heat on low.
- Finish creamy and cheesy. Stir in milk or half-and-half.
Keep the soup just below a simmer. Gradually add the shredded cheddar by the handful, stirring constantly until fully melted. Add Parmesan if using.
Do not boil after adding cheese.
- Adjust seasoning. Taste and add salt, pepper, and a pinch of red pepper flakes if you like heat. If too thick, add a splash more broth or milk. If too thin, let it simmer gently a few minutes.
- Serve. Ladle into bowls and top with extra cheese, cracked pepper, or a sprinkle of paprika.
Crusty bread or a simple salad makes it a complete meal.
Keeping It Fresh
Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. If it thickens in the fridge, add a splash of broth or milk to loosen it.
For freezing, skip the dairy and cheese, freeze up to 2 months, then reheat and stir in milk and cheese right before serving for the best texture.
Benefits of This Recipe
- Budget-friendly: Uses inexpensive staples like potatoes, onions, and broccoli.
- Family-approved: Creamy and cheesy flavors that kids and adults both love.
- Flexible: Works with chicken or veggie broth and different cheeses.
- Make-ahead friendly: Tastes even better the next day, and reheats well.
- Nutritious comfort: Packed with veggies and fiber, with room to lighten or enrich as you prefer.
Pitfalls to Watch Out For
- Cheese clumping or graininess: Avoid pre-shredded cheese with anti-caking agents. Keep heat low when adding cheese and stir constantly.
- Boiling after dairy: High heat can cause the dairy to separate. Keep the soup below a simmer once milk and cheese are in.
- Overcooking broccoli: Add it after the potatoes are nearly tender to keep color bright and flavor fresh.
- Under-seasoning: Potatoes need salt.
Taste after each stage and adjust gradually.
- Too thick or too thin: Use broth or milk to thin; simmer gently to reduce if needed. Blending a bit more can also thicken naturally.
Variations You Can Try
- Lightened-up: Use 2% milk and skip the roux. Add extra blended potatoes for creaminess.
- Extra protein: Stir in cooked, shredded chicken or crispy bacon bits before serving.
- Spice lovers: Add a diced jalapeño with the onion or finish with hot sauce.
- Cheese swaps: Try half cheddar and half Gruyère, Monterey Jack, or smoked cheddar for depth.
- Herb twist: Finish with chopped chives, parsley, or thyme for freshness.
- Gluten-free: Skip the flour and rely on blended potatoes for thickening, or use a cornstarch slurry.
- Dairy-free: Use olive oil, plant-based milk (unsweetened), and a vegan cheddar that melts well.
FAQ
Can I make this soup without a blender?
Yes.
Dice the potatoes small and cook until very soft. Then vigorously mash some of the soup with a potato masher to thicken. It won’t be as smooth, but it’ll still be cozy and creamy.
What’s the best cheese for melting?
Freshly shredded sharp cheddar is ideal.
For smoother melt, combine cheddar with a bit of Monterey Jack or Gruyère. Avoid pre-shredded cheese if possible because it can make the soup grainy.
How do I prevent the cheese from separating?
Lower the heat before adding dairy and cheese, and add the cheese gradually. Stir constantly and avoid boiling after the cheese is added.
A teaspoon of Dijon also helps emulsify and enhance flavor.
Can I use frozen broccoli?
Absolutely. Add it straight from the freezer during the broccoli step and simmer until tender. It may break down faster, so keep an eye on texture.
How do I thicken the soup without flour?
Blend a larger portion of the soup to harness the starch in the potatoes.
You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly.
What should I serve with it?
Crusty bread, garlic toast, or a simple green salad pairs nicely. For a heartier plate, add a grilled cheese sandwich or roasted chicken on the side.
Can I make it in a slow cooker?
Yes. Add onion, potatoes, broccoli, broth, and seasonings to the slow cooker and cook on Low 5–6 hours or High 2–3 hours until tender.
Stir in warmed milk and cheese at the end, keeping heat low to prevent separation.
Wrapping Up
This broccoli potato cheese soup recipe delivers comfort with simple ingredients and an easy process. It’s flexible enough for busy weeknights and tasty enough for weekend cozying. Keep the heat gentle, use good cheese, and season as you go—you’ll be rewarded with a creamy, hearty bowl every time.
Make a big batch, stash some for later, and enjoy the kind of leftovers you’ll actually look forward to.
Ingredients
Instructions
- Prep the vegetables. Dice the onion, mince the garlic, and chop the carrots and celery if using. Peel and cube the potatoes into 1/2-inch pieces. Cut the broccoli into small florets; peel and dice the stalks for extra flavor and less waste.
- Start the base. In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add onion (and carrots/celery if using) with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and spices. Stir in garlic, mustard powder or Dijon, and smoked paprika. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
- Optional thickening step. Sprinkle in the flour and stir to coat the vegetables. Cook 1 minute to remove the raw flour taste. This creates a light roux that helps the soup thicken.
- Simmer the potatoes. Pour in the broth, scraping the bottom of the pot. Add the potatoes and a few grinds of pepper. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until the potatoes are just tender.
- Add the broccoli. Stir in the broccoli florets and chopped stalks. Simmer another 5–7 minutes, until bright green and tender. Taste and season with salt as needed.
- Blend to your preferred texture. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend 2–3 cups in a blender and return it to the pot. Keep heat on low.
- Finish creamy and cheesy. Stir in milk or half-and-half. Keep the soup just below a simmer. Gradually add the shredded cheddar by the handful, stirring constantly until fully melted. Add Parmesan if using. Do not boil after adding cheese.
- Adjust seasoning. Taste and add salt, pepper, and a pinch of red pepper flakes if you like heat. If too thick, add a splash more broth or milk. If too thin, let it simmer gently a few minutes.
- Serve. Ladle into bowls and top with extra cheese, cracked pepper, or a sprinkle of paprika. Crusty bread or a simple salad makes it a complete meal.
