This Broccoli Potato Cheese Soup combines tender potatoes, vibrant broccoli, and creamy, melted cheese for a comforting, easy-to-make meal the whole family will enjoy.
Warm, satisfying, and simple to prepare, this soup makes a cozy weeknight dinner or a hearty lunch on chilly days.
I like to finish each bowl with an extra sprinkle of cheese and a crack of black pepper. It’s a straightforward recipe with flexible ingredient options so you can tailor it to your tastes.
Substitutions and Variations
- Broccoli and cauliflower combo: Replace some or all of the broccoli with cauliflower for a milder flavor.
- Bacon crumbles: Add crispy bacon pieces on top for a smoky contrast.
- Spicy kick: Stir in red pepper flakes or a dash of hot sauce for heat.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Butter: For sautéing the aromatics.
- Onion: Adds savory depth to the soup base.
- Carrots: Lends natural sweetness and texture.
- Garlic: Boosts flavor with a warm, aromatic note.
- Chicken stock: Forms the flavorful liquid base.
- Cornstarch: Mixed with milk to thicken the soup gently.
- Milk: Provides creaminess without heavy cream.
- Potatoes: Make the soup hearty and comforting.
- Broccoli: Adds color, nutrition, and fresh flavor (fresh or frozen).
- Shredded sharp cheddar: Melts into the soup for rich, cheesy flavor.
- Salt and black pepper: To taste, for balance and seasoning.
How To Make Broccoli Potato Cheese Soup
1. Melt 1–2 tablespoons of butter in a large pot over medium-high heat. Add the diced onion and cook until it begins to soften, about 3 minutes.
2. Add the diced carrots, salt, and pepper, and cook another 3–4 minutes. Stir in minced garlic and sauté for about 30 seconds until fragrant.
3. Add peeled and chopped potatoes and pour in the chicken stock. Cover, bring to a simmer, and cook about 10 minutes.
4. Add the broccoli (fresh or frozen) and simmer until the potatoes and broccoli are tender, about 8–10 more minutes.
5. Whisk the cornstarch into the milk until smooth, then stir this mixture into the hot soup. Heat until the soup begins to thicken.
6. Remove from heat and add the shredded sharp cheddar a little at a time, stirring until fully melted and smooth. Adjust seasoning with salt and pepper to taste.
7. Serve hot, topped with extra cheese or bacon crumbles if desired. Enjoy!
Storing and Freezing
Store: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
Freeze: Place cooled soup in freezer-safe containers or bags and freeze for up to 2 months. Thaw in the refrigerator before reheating gently to maintain texture.
Recipe Tips
- Prep vegetables in advance to speed up cooking.
- Frozen broccoli is a convenient, reliable option when fresh isn’t available.
- Use freshly shredded cheddar for the creamiest melt; pre-shredded cheeses often contain anti-caking agents that affect texture.
- Add cheese gradually and stir constantly to prevent clumping and ensure a silky finish.
- If reheating from frozen, thaw in the fridge overnight to reduce separation and keep a smooth consistency.
Recipe FAQs
What type of potatoes are best?
Russet or Yukon Gold potatoes work well. Both provide a creamy texture and hold their shape during cooking.
Can I use a different cheese?
Yes. Sharp cheddar is classic here, but Gruyère, Swiss, or Monterey Jack can be substituted for a different flavor profile.
This Broccoli Potato Cheese Soup is creamy, filling, and loaded with flavor—perfect for family meals, batch cooking, or freezing for busy nights.
Broccoli Potato Cheese Soup Recipe
Ingredients
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup cornstarch
- 1 cup milk
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
Instructions
- Melt 1–2 tablespoons butter in a large skillet or pot over medium-high heat.
- Sauté the diced onion until it begins to soften, about 3 minutes.
- Add the carrots, salt, and pepper; cook 3–4 minutes more.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Add the chopped potatoes and chicken stock. Cover and simmer for about 10 minutes.
- Add the broccoli and continue simmering until both potatoes and broccoli are tender (about 8–10 minutes).
- Whisk the cornstarch into the milk until smooth, then stir into the hot soup and heat until slightly thickened.
- Remove from heat and add the shredded cheddar gradually, stirring until fully melted and smooth.
- Serve hot and enjoy.
Notes
Let leftover soup cool to room temperature, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Approximate per serving: 384 kcal; Carbs 35 g; Protein 16 g; Fat 21 g; Sodium 728 mg; Fiber 5 g.