Creamy Potato Broccoli Cheddar Soup is the ultimate cozy bowl that feels like a warm hug on a chilly day. It’s packed with tender potatoes, fresh broccoli florets, and loads of sharp cheddar cheese melted into a smooth, creamy base. The flavors blend together perfectly, giving you that classic comfort food vibe with a lovely cheesy twist.
I love making this soup when I want something filling but not too heavy, and it’s great because it comes together pretty quickly. My favorite trick is to use a little bit of sharp cheddar mixed with mild cheese to get just the right balance of flavor without it being too overpowering. The broccoli adds a nice pop of green and a slightly crisp texture, which keeps the soup interesting in every spoonful.
This soup is perfect served with crusty bread or a simple side salad. I often make a big batch so I have leftovers for lunch the next day, and it reheats beautifully. Whether you’re looking for a quick weeknight meal or a comforting way to warm up on the weekend, this creamy potato broccoli cheddar soup always hits the spot and makes the whole kitchen smell amazing.
Key Ingredients & Substitutions
Potatoes: I like using russet or Yukon gold for their fluffiness and creaminess when cooked. You can substitute with sweet potatoes for a twist with a subtle sweetness.
Broccoli: Fresh broccoli florets work best for texture and color. Frozen broccoli can be used in a pinch but may become softer during cooking.
Cheddar Cheese: Sharp cheddar adds flavor and depth, but mixing in mild cheddar or Monterey Jack gives creaminess and smooth melt. For dairy-free, try vegan cheddar-style cheese.
Milk & Cream: Whole milk and heavy cream create a rich base. You can swap cream for more milk or a non-dairy alternative like oat or cashew milk, but the soup may be less thick.
Butter & Flour: These form a roux for thickening by combining fat and starch. For gluten-free, substitute flour with cornstarch or a gluten-free blend.
How Do You Make the Soup Thick and Creamy Without Lumps?
Making a smooth and creamy soup starts with creating a proper roux. Butter melts gently, and flour is stirred in for 2 minutes to cook out the raw taste. Slowly whisking in broth prevents lumps from forming.
- Use medium heat to avoid burning the roux.
- Add broth gradually while stirring continuously.
- Cook potatoes fully; they help thicken the soup naturally when slightly mashed or pureed.
- If pureeing, blend just half to keep some potato and broccoli chunks for nice texture.
- Add cheese off-heat or on very low to avoid curdling.
Equipment You’ll Need
- Large soup pot – I recommend this because it evenly cooks all ingredients and makes stirring easy.
- Wooden spoon – perfect for stirring the roux and keeping the soup from sticking.
- Blender or immersion blender – useful for pureeing part of the soup for a smoother texture.
- Measuring cups and spoons – helpful to keep everything precise, especially with cheese and liquids.
- Sharp knife and cutting board – for peeling and chopping potatoes, onion, and garlic.
Flavor Variations & Add-Ins
- Try adding cooked bacon or pancetta for extra smoky flavor and crunch.
- Use different cheeses like Gruyère or Pepper Jack for a spicy or nutty twist.
- Add a squeeze of lemon juice or a dash of hot sauce just before serving to brighten or spice up the soup.
- Mix in other veggies like carrots, celery, or cauliflower for additional texture and nutrition.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups broccoli florets
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
Cheese & Dairy:
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese (optional, for creaminess)
- 2 cups milk (whole milk or 2%)
- 1/2 cup heavy cream
Thickener & Seasonings:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Croutons for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook. So, in just about 35 minutes, you’ll have a delicious, creamy, cheesy broccoli and potato soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by melting butter over medium heat in a large soup pot. Add the chopped onion and cook for about 4-5 minutes until it softens. Then add minced garlic and cook for another 30 seconds until you smell that wonderful aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to create a roux—it helps the soup thicken nicely without lumps.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Toss in the diced potatoes and bring everything to a boil. Then reduce the heat and simmer for about 10-12 minutes, until the potatoes are nice and tender.
4. Cook the Broccoli:
Add the broccoli florets to the pot and cook for another 5-7 minutes. The broccoli should be tender but still bright green and fresh-looking.
5. Stir in Milk and Cream:
Lower the heat and pour in the milk and heavy cream. Warm the soup gently—just don’t let it boil to keep everything creamy and smooth.
6. Add the Cheese:
Gradually add your shredded cheddar cheese, stirring constantly until it melts completely and blends into the soup. Season with salt, pepper, and paprika for a little extra flavor.
7. Blend for Creaminess (Optional):
If you like your soup thicker and creamier, use an immersion blender to puree about half of it. If you don’t have one, carefully transfer half of the soup to a blender, puree it, and stir it back into the pot. This way, you’ll still have some lovely chunks of broccoli and potatoes.
8. Taste and Serve:
Give your soup a taste and add more salt or pepper if needed. Serve hot, garnished with extra shredded cheddar cheese and croutons if you like a little crunch!
Enjoy every warm, cheesy spoonful of this comforting soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well, but add it a few minutes earlier during cooking since it’s usually softer and cooks faster than fresh. Just avoid thawing it first to keep it from getting mushy.
How Can I Make This Soup Dairy-Free?
Swap the milk and cream for unsweetened plant-based milks like oat or cashew milk. Use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor. Keep in mind the soup won’t be quite as creamy but still tasty!
What’s the Best Way to Store Leftovers?
Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent curdling. You might need to stir in a splash of milk or broth to refresh the texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup a day ahead and refrigerate. When reheating, add cheese at the end to prevent it from getting grainy. It tastes even better the next day once flavors meld together.
