Broccoli Potato Cheese Soup is a creamy, comforting bowl filled with tender broccoli florets, soft chunks of potato, and plenty of melty cheese. It’s the kind of soup that feels warm and hearty without being too heavy, perfect for chilly days or whenever you need a little extra cozy food in your life.
I love making this soup because it’s simple but feels special. The potatoes give it a nice thick texture, and the cheese brings that rich, gooey goodness that makes every spoonful so satisfying. I usually use sharp cheddar, but you can use any cheese you like to make it your own.
One of my favorite ways to serve this soup is with a side of crusty bread or garlic toast for dipping. It’s also great topped with a little extra shredded cheese or some crispy bacon bits if you’re feeling fancy. This soup always reminds me of quiet evenings at home when I just want to relax and enjoy something warm and tasty.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen broccoli works well too. Just thaw it first and drain excess water to avoid a watery soup.
Potatoes: Russet or Yukon Gold potatoes are great here. They break down nicely and help thicken the soup. Sweet potatoes could be a tasty swap if you prefer a sweeter flavor.
Cheese: Sharp cheddar is classic for this soup, offering great melt and tang. You can swap for Colby, Monterey Jack, or even a mild gouda for a different twist. Avoid pre-shredded cheese, as it may not melt smoothly.
Milk or half-and-half: Whole milk gives a creamy but lighter soup. For an even creamier texture, use half-and-half or add some cream. For a dairy-free version, try unsweetened plant milk like oat or cashew.
How Do I Make a Smooth, Creamy Soup Without Lumps?
Getting your soup smooth and creamy is all about the roux and slow mixing:
- Melt butter and cook onions first, then stir in flour to make a roux. Cook this 2 minutes to avoid a raw flour taste.
- Slowly whisk in broth, adding a little at a time to prevent lumps from forming.
- Simmer the veggies until soft before adding milk and cheese over low heat.
- Add cheese slowly and stir gently to melt it without clumping or separating.
- If you like a smoother texture, partially blend the soup, but leave some chunks for bite and color.
Patience and low heat are key—you want a creamy, luscious soup, not a curdled or grainy one!
Equipment You’ll Need
- Large pot – I find it easy to cook all the ingredients in one big pot; it makes cleanup simpler.
- Wooden spoon or silicone spatula – helps stir everything without scratching the pot and is gentle on non-stick surfaces.
- Sharp knife and cutting board – for chopping the broccoli, potatoes, and onion; sharp tools make quick work of prep.
- Measuring cups and spoons – for accurate amounts of broth, milk, and seasonings.
- Immersion blender (optional) – perfect for blending part of the soup directly in the pot for a smooth texture.
- Grater – handy if shredding your own cheese for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap sharp cheddar for gouda or Monterey Jack for a milder or smoky flavor. It’s a quick way to change the soup’s profile.
- Add cooked bacon bits or crumbled sausage for a meaty, hearty twist. Great for extra protein and flavor.
- Stir in a splash of hot sauce, Cajun seasoning, or a dash of smoked paprika to give it a spicy or smoky kick.
- Mix in cooked carrots or sweet corn for added sweetness and color—perfect for a veggie boost.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- ¼ teaspoon dry mustard powder (optional)
- Extra shredded cheddar cheese, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 25 minutes to cook. So, in about 35 minutes, you’ll have a warm, cheesy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook 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 3 to 4 minutes. Then add the minced garlic and cook for 1 more minute, stirring often so it doesn’t burn.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 2 minutes to cook the flour, which will help thicken your soup later.
3. Add Broth and Potatoes:
Slowly pour in the broth while whisking to prevent lumps. Add the diced potatoes and bring the soup to a simmer. Let it cook for about 10 minutes, or until the potatoes start getting soft.
4. Add Broccoli and Simmer:
Add the broccoli florets to the pot. Continue simmering for 8 to 10 minutes until the broccoli is tender but still bright green.
5. Stir in Milk and Cheese:
Turn the heat to low. Stir in the milk (or half-and-half) and half of the shredded cheddar cheese. Keep stirring until the cheese melts and the soup becomes creamy.
6. Season and Blend (Optional):
Add salt, black pepper, paprika, and dry mustard powder to taste. If you prefer a smoother soup, carefully use an immersion blender to puree part of it, leaving some chunks for texture.
7. Serve and Enjoy:
Ladle the soup into bowls and top with extra shredded cheddar cheese. Serve hot, alongside your favorite bread or soup sides.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works perfectly! Just thaw and drain any excess water before adding it to the soup to keep the broth from becoming watery.
How Can I Make This Soup Dairy-Free?
Substitute the milk or half-and-half with unsweetened almond, oat, or cashew milk, and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup completely, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring often to prevent the cheese from separating.
What’s the Best Way to Thicken the Soup?
The roux made with butter and flour is key for thickening. If you want it thicker after cooking, simmer a bit longer uncovered or blend some potatoes and broccoli for a creamier texture.
