There’s nothing quite like a steamy, velvety bowl of Broccoli Potato Cheese Soup to chase away a chilly day and warm your heart from the inside out. This classic comfort food marries tender broccoli, fluffy potatoes, and loads of sharp cheddar cheese in one creamy, dreamy concoction. It’s a tried-and-true favorite that’s quick enough for a busy weeknight but so delicious you’ll want to curl up with a spoon and savor every bite. Whether you’re serving it as a cozy lunch, a simple supper, or the centerpiece of a family gathering, this soup never fails to deliver delicious satisfaction.

Ingredients You’ll Need

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of everyday ingredients come together to create such a luxurious, hearty soup. Each component brings something special—richness, body, or a pop of green—and creates a harmonious blend of flavors and textures you’ll adore.

Butter: Adds essential richness and helps sauté the aromatics for a flavorful base.
Onion: Diced onion infuses gentle sweetness and depth to the soup’s foundation.
Garlic: Minced garlic lifts all the flavors and adds irresistible aroma.
Potatoes: Peeled and diced, they provide creaminess and make the soup heartier.
Broccoli florets: Chopped fresh broccoli brings vibrant color, texture, and earthy flavor.
Vegetable or chicken broth: This forms the savory base and ties all the veggies together.
Milk: Delivers creamy consistency without overwhelming richness.
Heavy cream: For ultimate silkiness—feel free to swap for half-and-half if needed.
Sharp cheddar cheese: Shredded cheese provides bold, tangy flavor and luxurious melt.
Salt: Balances and boosts all the other flavors.
Black pepper: Freshly ground pepper adds gentle heat and warmth.
Paprika (optional): A sprinkle for a mild smoky hue and depth.
Extra shredded cheese and chopped parsley (for garnish): Adds visual appeal and a burst of freshness when serving.

How to Make Broccoli Potato Cheese Soup

Step 1: Sauté Onion and Garlic

Begin by melting the butter in a large pot over medium heat. Toss in the diced onion and let it soften, stirring occasionally, for about 4 to 5 minutes. This gentle cooking unlocks sweetness and lays the foundation of flavor. Next, add the garlic and sauté for just another minute until fragrant—it’s a small step that makes a big difference.

Step 2: Simmer Potatoes in Broth

Stir in the diced potatoes and pour in the vegetable or chicken broth. Crank up the heat and bring everything to a boil, then lower it to a steady simmer. Let it bubble gently for 10 to 12 minutes, just until the potatoes are fork-tender but not falling apart. This is where your Broccoli Potato Cheese Soup starts to take shape.

Step 3: Add Broccoli

Toss the chopped broccoli florets into the pot and continue simmering for another 6 to 8 minutes. The broccoli should become bright green and just soft enough that it easily blends into the soup but still keeps its color and some texture. If you’re using frozen broccoli, add it in the last 5 minutes of this step.

Step 4: Stir in Dairy and Spices

Lower the heat and stir in the milk, heavy cream, salt, black pepper, and paprika if you’re feeling adventurous. The soup will turn beautifully creamy and start to smell downright irresistible. This is your invitation to start sneaking a few spoonfuls!

Step 5: Melt in the Cheese

With the heat on low, gradually add the shredded sharp cheddar cheese, stirring until it’s fully melted and the Broccoli Potato Cheese Soup transforms into a smooth, cheesy wonder. Take your time: gently adding the cheese ensures a silky finish and even flavor throughout.

Step 6: Blend for Creaminess (Optional)

If you like your soup extra creamy, use an immersion blender right in the pot to puree half (or more) of the soup, or carefully transfer some to a blender and blend, then return to the pot. This step creates that classic velvety texture while still leaving a few chunks for interest.

Step 7: Serve and Garnish

Ladle the steaming Broccoli Potato Cheese Soup into bowls and top with extra shredded cheese and fresh chopped parsley. Every spoonful brings you all the coziness and comfort you could ask for.

How to Serve Broccoli Potato Cheese Soup

Garnishes

The right garnish makes this soup shine. A generous sprinkle of sharp cheddar and a handful of vibrant chopped parsley not only add color but also amplify the cheesy flavor and freshness. A pinch of paprika on top is a lovely touch if you enjoy a hint of smokiness.

Side Dishes

This soup is begging for something on the side to help you scoop up every last drop. Warm, crusty bread or a toasted baguette is a natural pick, but try it with crisp crackers, a side salad, or even a gooey grilled cheese sandwich for the full comfort-food experience.

Creative Ways to Present

For an extra-special touch, serve your Broccoli Potato Cheese Soup in bread bowls—a fun, edible vessel! Or ladle it into small mugs or espresso cups as an appetizer for get-togethers. Stir in a swirl of sour cream or Greek yogurt just before serving for a tangy, creamy finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Broccoli Potato Cheese Soup in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days, making lunch or a cozy snack a snap.

Freezing

While this soup can be frozen, keep in mind that cheesy soups may change texture after thawing, sometimes becoming a bit grainy. For best results, freeze the soup before adding the cheese and cream, then stir those in freshly when reheating.

Reheating

To reheat, warm the soup gently over low heat on the stovetop, stirring often to prevent sticking or separation. If it has thickened in the fridge, add a splash of extra broth or milk to loosen it up to your preferred consistency.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works perfectly in Broccoli Potato Cheese Soup. Just add it during the last 5 minutes of cooking so it doesn’t get overly soft.

Can I make this soup gluten-free?

Yes, the recipe as written is naturally gluten-free since it doesn’t use flour or other thickeners. Just double-check your broth and cheese labels to be sure they’re gluten-free.

How do I make the soup lighter?

You can lighten up the Broccoli Potato Cheese Soup recipe by using half-and-half instead of heavy cream and reducing the amount of cheese a bit. The soup will still feel creamy and luscious, just with a little less richness.

Can I make this soup vegan?

Definitely! Swap the butter for a plant-based version, use non-dairy milk and cream, and choose vegan cheese. Just make sure your broth is also plant-based, and you’ll still have a super comforting bowl.

What’s the best potato to use?

Yukon Gold and Russet potatoes are both excellent choices for this soup. Yukon Golds offer a creamy texture and slightly buttery flavor, while Russets break down more and help thicken the broth.

Final Thoughts

If you’re craving pure comfort in a bowl, this Broccoli Potato Cheese Soup truly delivers. I hope you give it a try—once you taste that creamy, cheesy, veggie-rich goodness, it’s going to become a family favorite in your kitchen too!

Broccoli Potato Cheese Soup Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of Broccoli Potato Cheese Soup, a creamy and flavorful vegetarian soup that’s perfect for any occasion. This easy-to-make soup combines the richness of cheddar cheese with the wholesome goodness of broccoli and potatoes for a satisfying meal.

Ingredients

Scale

Ingredients:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 cups peeled and diced potatoes
3 cups chopped broccoli florets
3 cups vegetable or chicken broth
1 cup milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
extra shredded cheese and chopped parsley for garnish

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Instructions

Sauté Aromatics: In a large pot, melt the butter and sauté the diced onion until soft. Add garlic and cook for 1 minute.
Cook Potatoes and Broccoli: Stir in potatoes and broth, bring to a boil, then simmer until potatoes are tender. Add broccoli and cook until soft.
Finish Soup: Stir in milk, heavy cream, salt, pepper, and paprika. Melt shredded cheese into the soup. Blend for creamier texture if desired.
Serve: Garnish with extra cheese and parsley. Serve hot.

Notes

You can use frozen broccoli instead of fresh—just add it during the last 5 minutes of cooking.
For a lighter version, use half-and-half instead of heavy cream, and reduce the cheese slightly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American