Broccoli Potato Cheese Soup is a cozy, comforting bowl filled with tender broccoli, soft potatoes, and melted cheese that makes every spoonful warm and satisfying. This soup has a nice creamy texture without being too heavy, and it’s perfect for chilly days when you want something simple but delicious.
I love making this soup on a lazy weekend afternoon because it’s easy to prepare, and the cheesy flavor always brings a smile. I usually add a little extra cheese on top just before serving to get that perfect melty finish. It’s one of those recipes that feels like a hug in a bowl, and everyone I’ve shared it with asks for seconds.
For serving, I like to pair this soup with some crusty bread or a fresh green salad to keep things light and tasty. It’s also great for meal prep because it reheats really well, so I often make a big batch and save some for the next day. Whenever I serve this soup, it reminds me of simple home-cooked meals that make any day feel special.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add a nice texture and nutrition. If you don’t have fresh, frozen broccoli works well too. Just thaw and drain it before adding.
Potatoes: Yukon gold or russet potatoes are great choices for a creamy texture. Red potatoes can be used but might result in a slightly firmer bite.
Cheese: Sharp cheddar gives the soup its classic cheesy flavor. You can use Colby or Monterey Jack for a milder taste. Avoid pre-shredded cheese with anti-caking agents as they can affect melting.
Milk: Whole or 2% milk works best for creaminess. For a lighter option, try using half-and-half or even unsweetened plant milk, but the soup won’t be as rich.
Bacon (optional): Adds smoky depth but can be skipped for a vegetarian version. A pinch of smoked paprika can boost smoky flavor without meat.
How Do I Make the Soup Creamy Without It Being Too Thick or Lumpy?
Making a smooth soup base is all about the roux and gradual liquid addition:
- Start with melting butter and sauté onions and garlic to build flavor.
- Add flour and cook it for a couple of minutes to avoid that raw flour taste.
- Whisk in broth slowly, then the milk, stirring constantly to prevent lumps.
- Cook until thickened just enough to coat the spoon, not too thick.
If you want an even creamier texture, lightly blend part of the soup with an immersion blender but leave some chunks for a nice bite. Adding cheese off the heat and stirring gently avoids separation.
Equipment You’ll Need
- Large pot – I like it because it lets me cook all the ingredients at once and keeps everything from spilling over.
- Cutting board and sharp knife – they make chopping the broccoli, potatoes, onion, and garlic quick and safe.
- Whisk – helps in mixing the roux and preventing lumps when adding liquids.
- Immersion blender (optional) – I use it to partially blend the soup for a creamier texture, but you can leave it chunky if you prefer.
- Measuring cups and spoons – keep things precise, especially for spices and liquids.
Flavor Variations & Add-Ins
- Replace bacon with sautéed mushrooms for an earthy, vegetarian twist.
- Use Monterey Jack or mozzarella instead of cheddar for a milder, creamier flavor.
- Stir in a dash of hot sauce or a pinch of red pepper flakes for a little extra kick.
- Top with crispy croutons or a dollop of sour cream to add texture and richness.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups broccoli florets, washed and cut into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
Dairy & Thickener:
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 cups milk (whole or 2%)
- 3 tbsp butter
- 3 tbsp all-purpose flour
Seasonings & Extras:
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1/4 tsp ground mustard powder (optional)
- 1/2 cup cooked bacon pieces (optional, for extra flavor)
- Fresh parsley or chives, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 40 minutes from start to finish. You’ll spend around 10 minutes prepping the vegetables, then about 25-30 minutes cooking. The total time includes sautéing, simmering, and melting the cheese for that perfect creamy texture. It’s a great option when you want a warm, homemade meal without too much fuss.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat a large pot over medium heat and melt the butter. Add the chopped onion and minced garlic, cooking for about 4-5 minutes until softened and fragrant. This builds a flavorful base for your soup.
2. Make the Roux:
Stir in the flour and cook for 1-2 minutes, stirring constantly. This helps to cook out the raw flour taste and will thicken your soup nicely.
3. Add Liquids:
Slowly whisk in the chicken or vegetable broth, then the milk, stirring constantly to avoid lumps. Keep cooking and stirring until the soup thickens slightly (about 3-4 minutes).
4. Cook the Vegetables:
Add the diced potatoes and simmer until they start to soften, about 10 minutes. Then add the broccoli florets and cook another 5-7 minutes until both the broccoli and potatoes are tender but still hold their shape.
5. Finish the Soup:
Lower the heat and stir in 1 cup of the shredded cheese, stirring until melted and smooth. Season with salt, pepper, paprika, and mustard powder to taste. If you like, add cooked bacon pieces for an extra smoky flavor.
6. Blend for Texture:
If you want your soup creamier, use an immersion blender to partially puree the soup. Leave some chunks intact for a nice balance of creamy and chunky textures.
7. Serve and Garnish:
Ladle the hot soup into bowls and top with the remaining shredded cheddar cheese. Garnish with fresh parsley or chives if you like. Pair with crusty bread or a simple salad for a filling and comforting meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just thaw and drain frozen broccoli before adding it to the soup. It might cook a little faster, so keep an eye on it to avoid overcooking.
How Can I Make This Soup Dairy-Free?
Substitute the milk with unsweetened plant-based milk like almond or oat milk, and use a dairy-free cheese alternative. The soup might be a bit less creamy but still tasty.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup, cool it completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk if the soup thickens too much.
