Creamy Potato Broccoli Cheddar Soup is a warm, comforting bowl full of tender potatoes, fresh broccoli, and sharp cheddar cheese all blended into a smooth, creamy base. It’s the kind of soup that feels like a cozy hug, perfect for chilly days or whenever you want something filling and satisfying.
I love how this soup balances hearty vegetables with rich cheese, making it both healthy and indulgent without being too heavy. One of my favorite tips is to cook the potatoes until they’re just soft enough to give you a creamy texture when blended, but you still get little bites of them in the soup—it adds a nice touch of texture that I really enjoy.
This soup is great on its own, but I often serve it with a slice of crusty bread or a simple green salad to add a fresh crunch. It’s a favorite with family and friends because it feels special but is super easy to make, and I always find myself going back for seconds. Plus, it reheats beautifully, so leftovers are just as comforting the next day!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture here. If you’re short on time, frozen broccoli works too—just add it a little earlier so it cooks through evenly.
Potatoes: Russet potatoes are perfect for creaminess because they break down nicely when cooked. Yukon golds can be a good swap for a silkier texture.
Cheddar Cheese: Sharp cheddar adds a nice tang and depth. You can use mild cheddar if preferred or a mix with Monterey Jack for a smoother melt.
Milk or Half-and-Half: I like using half-and-half for richness. For a lighter soup, whole milk works well. Non-dairy alternatives like oat or almond milk can be used but may affect creaminess.
Butter and Flour: These create the roux that thickens the soup. For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
How Do You Get the Soup Creamy Without Losing Texture?
Balancing creaminess and texture is key. Here’s what works for me:
- Cook potatoes until tender but not mushy—they help thicken when blended.
- Use an immersion blender to puree only half the soup. This keeps some chunks of potato and broccoli for a nice bite.
- Add cheese off the heat or on very low heat to prevent it from getting grainy.
- Gently warm the milk or half-and-half; avoid boiling after adding dairy to keep it smooth.
These simple steps help you get a smooth, creamy soup with plenty of veggie texture that feels satisfying in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it holds everything easily and heats evenly.
- Immersion blender or regular blender – helps you puree the soup to your desired thickness. An immersion blender makes it quick and easy without extra dishes.
- Measuring cups and spoons – for precise measurements of broth, milk, and seasonings.
- Knife and cutting board – for chopping broccoli, potatoes, and onions. A sharp knife makes this faster and safer.
- Wooden spoon or spatula – perfect for stirring everything as it cooks and thickens.
Flavor Variations & Add-Ins
- Protein boost: Add cooked bacon or shredded cooked chicken for extra flavor and protein.
- Cheese options: Swap sharp cheddar for Monterey Jack, Gruyère, or a mix for different cheesy notes.
- Veggies: Mix in diced carrots or cauliflower for more color and nutrients.
- Spices: A pinch of cayenne or smoked paprika adds a gentle kick or smoky depth to the soup.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy:
- 4 cups chicken or vegetable broth
- 1 ½ cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
Other:
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika (optional)
- Croutons, for garnish (optional)
- Extra shredded cheddar cheese, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 25 minutes to cook, so you’re looking at roughly 35 minutes total from start to finish. It’s a pretty quick way to get a creamy, comforting meal on the table!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 4 to 5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onions and garlic and stir constantly for 1 to 2 minutes. This creates a roux, which will help thicken your soup later.
3. Cook the Potatoes:
Slowly whisk in the broth to avoid lumps. Add the diced potatoes and bring everything to a boil. Then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Add the Broccoli:
Stir in the broccoli florets and simmer for another 5 to 7 minutes until they’re tender but still bright green.
5. Blend the Soup:
Use an immersion blender to puree part of the soup, leaving some chunks of potato and broccoli for texture. If you don’t have an immersion blender, carefully blend in small batches in a regular blender.
6. Finish with Milk and Cheese:
Stir in the milk or half-and-half and heat gently—make sure it doesn’t boil. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
7. Season and Serve:
Add salt, pepper, and paprika if you like. Taste and adjust the seasoning. Serve the soup warm, garnished with extra shredded cheddar cheese and croutons if you want a little crunch.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well—just add it a bit earlier while simmering to ensure it cooks through evenly. No need to thaw before adding.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth. Everything else stays the same, and you’ll still get a rich, cheesy flavor.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the step before adding cheese and milk. Refrigerate, then reheat gently and stir in dairy and cheese before serving to keep it smooth.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often to prevent burning. You can add a splash of milk to refresh the texture if needed.
