Cheddar Broccoli Potato Soup is a warm and hearty bowl filled with tender chunks of potato, fresh broccoli florets, and plenty of melted cheddar cheese. It’s creamy but not too heavy, with just the right balance of flavors to make you feel cozy and satisfied. The cheddar adds a rich, cheesy touch that perfectly complements the earthiness of the broccoli and the softness of the potatoes.
I love making this soup when the weather turns chilly because it’s so comforting and easy to whip up on a weeknight. One of my favorite tricks is to use sharp cheddar for a little extra punch and to add a sprinkle of crispy bacon or some green onions on top—just enough to bring a little crunch and more flavor to each spoonful.
This soup is great on its own or served with a warm slice of crusty bread to soak up every last drop. It’s the kind of meal that everyone seems to enjoy, whether you’re cooking for family or friends. I always find that it warms up well the next day too, making it perfect for leftovers and quick lunches!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for its bright color and texture. You can also use frozen florets for convenience—just add them a bit earlier to cook through.
Potatoes: Russet or Yukon gold potatoes are great for a creamy texture. If you want a lighter soup, sweet potatoes are a tasty alternative.
Cheddar Cheese: Sharp cheddar gives the soup its rich, tangy flavor. If you’re sensitive to dairy, try a dairy-free cheese or omit cheese and add nutritional yeast for a cheesy taste.
Milk & Cream: Whole milk and cream make the soup rich, but you can substitute with half-and-half or milk alternatives like oat or almond milk. Just note the texture will be less creamy.
How Do You Get a Creamy Soup Without It Being Too Thick or Lumpy?
The key is making a roux first: melt butter, sauté veggies, then stir in flour and cook it slightly. This helps thicken the soup evenly. Slowly whisk in broth to avoid lumps.
- Cook potatoes until soft so they blend easily.
- Use an immersion blender to puree half the soup, leaving some chunks for texture.
- Stir in cheese off the heat or on very low to keep it smooth and prevent clumping.
Equipment You’ll Need
- Large soup pot – I like a big pot to cook everything evenly and make stirring easier.
- Immersion blender or regular blender – for blending part of the soup to get a nice, creamy texture.
- Wooden spoon or silicone spatula – perfect for stirring without scratching the pot.
- Measuring cups and spoons – to keep your ingredients just right.
Flavor Variations & Add-Ins
- Try adding cooked bacon or pancetta for a smoky crunch on top.
- Mix in cooked chicken or turkey for added protein.
- Use different cheeses like Gruyère or Monterey Jack for new flavor twists.
- Add a pinch of cayenne pepper or smoked paprika for a bit of heat and depth.
How to Make Cheddar Broccoli Potato Soup
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets, chopped into small pieces
- 3 medium potatoes, peeled and diced
- 1 small carrot, finely diced (optional for subtle sweetness)
- 1 celery stalk, finely diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids & Dairy:
- 4 cups chicken broth or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Other:
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded + extra for garnish
- 1 teaspoon dried thyme (optional)
- ½ teaspoon black pepper
- Salt to taste
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook. So in about 40 minutes total, you’ll have a creamy, cheesy, and comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Cook the Vegetables:
Start by melting the butter in a large soup pot over medium heat. Add the chopped onion, celery, carrot (if using), and garlic. Sauté everything for 5 to 7 minutes until the veggies are soft and the onion looks clear.
2. Make the Roux:
Sprinkle the flour over the cooked vegetables. Stir constantly for 1 to 2 minutes to cook off the raw flour taste. This will help thicken your soup later.
3. Add Broth and Potatoes:
Slowly pour in the chicken or vegetable broth, whisking as you go to keep it smooth. Add the diced potatoes and bring the mixture to a boil. Lower the heat and let it simmer for 12 to 15 minutes, until the potatoes are tender.
4. Add Broccoli and Seasonings:
Add the broccoli florets, dried thyme (if you’ve chosen to use it), salt, and pepper. Simmer for another 5 to 8 minutes, just until the broccoli is tender but still green and fresh-looking.
5. Blend Half the Soup:
Use an immersion blender right in the pot to carefully puree about half of the soup. This adds creaminess but still leaves some veggie chunks for texture. Alternatively, blend half in a regular blender and then pour it back into the pot.
6. Stir in Dairy and Cheese:
Pour in the milk and heavy cream, stirring to combine. Gradually add the shredded cheddar cheese, stirring until melted and smooth. Taste and adjust salt and pepper as needed.
7. Warm and Serve:
Heat the soup gently on low, stirring often. Do not let it boil so your cheese stays smooth. Serve hot, topped with extra shredded cheddar for a beautiful cheesy finish.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well—just add it a few minutes earlier to give it time to cook through and become tender.
How Can I Make This Soup Dairy-Free?
Substitute the milk and cream with unsweetened plant-based milks like almond or oat milk, and use a dairy-free cheese alternative or nutritional yeast for the cheesy flavor.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the cheese stage, then cool and refrigerate for up to 3 days. Reheat gently over low heat, stirring often to prevent the cheese from clumping.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally for even warming.
