Creamy Potato Broccoli Cheddar Soup is like a warm hug in a bowl. It’s packed with tender potatoes, fresh broccoli florets, and plenty of melty cheddar cheese, all blended into a thick and comforting soup. Every spoonful feels rich and smooth with just the right amount of cheesy goodness and veggie flavor.
I love making this soup when I want something easy but really satisfying. I usually chop the veggies a bit chunky so you get some nice texture in each bite, and the cheese melts perfectly into the creamy base. It’s one of those recipes that’s simple but feels pretty special, especially on chilly days.
My favorite way to eat it is with a slice of crusty bread on the side, perfect for dipping and soaking up all that cheesy, veggie-packed soup. It’s a crowd-pleaser too—everyone I’ve served it to always asks for seconds. This soup reminds me of cozy family dinners and lazy weekends at home, and I hope it brings you the same happy feeling.
Key Ingredients & Substitutions
Potatoes: I like using Russet or Yukon Gold because they become soft and creamy when cooked. Yukon Gold holds its shape better, giving you a nice mix of chunky and smooth textures. Sweet potatoes can be a fun swap for a different flavor, but they’ll change the taste quite a bit.
Broccoli: Fresh broccoli gives the best texture, but frozen works well too if you’re short on time. Just don’t overcook the broccoli to keep it bright green and slightly firm—that adds a lovely contrast to the creamy soup.
Cheddar Cheese: Sharp cheddar brings a strong cheesy flavor that makes the soup tasty. If you want something milder, try mild cheddar or a mix with Monterey Jack. Avoid pre-shredded cheese if you can—it often has additives that stop it from melting smoothly.
Milk/half-and-half: I prefer half-and-half for a richer soup, but whole milk makes it lighter without losing creaminess. For a dairy-free option, try unsweetened almond or oat milk with some dairy-free cheese, though the flavor will be different.
How Do You Make the Soup Thick and Creamy Without It Being Clumpy?
The secret to a smooth, creamy soup is making a good roux and adding cheese carefully:
- After sautéing onions and garlic, sprinkle flour evenly and stir for at least 2 minutes. This cooks out the raw flour taste and helps thicken the soup.
- When adding broth, whisk continuously to avoid lumps.
- Simmer your potatoes until soft; they naturally help thicken the soup when mashed slightly.
- Add milk or half-and-half on low heat to prevent curdling.
- Finally, add cheese gradually and stir constantly over low heat so it melts smoothly without clumping.
If you want extra creaminess, blend part of the soup with an immersion blender but keep some chunks for texture. This balances the smooth base with tender bites of potato and broccoli.
Equipment You’ll Need
- Large soup pot or Dutch oven – I prefer this because it heats evenly and has plenty of space for all the ingredients.
- Wooden spoon or spatula – perfect for stirring and scraping the pot so nothing sticks or burns.
- Measuring cups and spoons – helpful to keep track of broth, milk, and seasonings for accuracy.
- Immersion blender or regular blender – use an immersion blender to puree part of the soup directly in the pot; a regular blender works too but be careful with hot liquids.
- Cheese grater – for shredding cheese fresh to ensure it melts smoothly and tastes best.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for extra protein and smoky flavor — it makes the soup more filling and hearty.
- Incorporate different cheeses like Gruyère or Pepper Jack for a unique twist—these melt well and add different flavor notes.
- Mix in sautéed mushrooms or caramelized onions for added depth and richness without changing the base too much.
- Use smoked paprika or a pinch of cayenne pepper to add a gentle heat and smoky undertones — perfect if you like a bit of spice.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced (Russet or Yukon Gold)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 ½ cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
For The Roux and Seasoning:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- ¼ teaspoon paprika (optional)
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Extra shredded cheddar cheese
- Cracked black pepper
How Much Time Will You Need?
This soup comes together in about 40 minutes, including prepping the veggies, cooking the potatoes and broccoli, and blending in the cheese. It’s quick enough for a cozy weeknight meal but hearty like a weekend treat.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook the flour and form a smooth paste (this helps thicken your soup).
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Add the diced potatoes and dried thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Cook the Broccoli:
Add the broccoli florets to the pot. Simmer for 5-7 minutes until broccoli is just tender but still bright green.
5. Stir in Milk and Cheese:
Turn down the heat to low. Slowly stir in the milk or half-and-half. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Keep the heat low so the cheese melts gently without clumping.
6. Finish and Serve:
Season the soup with salt, pepper, and optional paprika to taste. For thicker soup, use an immersion blender to puree part of it, leaving chunks of potato and broccoli for texture. Serve hot, garnished with extra cheddar and black pepper if you like. Enjoy with crusty bread or a fresh salad!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works great and saves time. Just add it directly to the soup without thawing. Simmer a bit longer if needed to reach your preferred tenderness.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk with unsweetened almond or oat milk, and try dairy-free cheddar-style shreds. The texture and flavor will be a bit different but still delicious.
Is It Okay to Freeze This Soup?
Yes, but the texture might change slightly after freezing. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring often to recombine any separated ingredients.
