When the weather turns crisp and the kids come in with rosy cheeks, there’s nothing quite like a pot of Cheddar Broccoli Potato Soup bubbling on the stove. It’s creamy, hearty, and full of those simple ingredients that make your kitchen smell like comfort itself. I’ve made this one more times than I can count—especially on chilly Texas evenings when everyone’s craving something warm, cheesy, and downright soul-soothing.
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Why You’ll Love This Cheddar Broccoli Potato Soup
There’s something so deeply satisfying about this soup—it’s like a hug in a bowl. You get the earthiness of potatoes, the freshness of broccoli, and the sharp, creamy bite of cheddar that ties it all together. It’s comfort food made wholesome, and the best part? It’s ready in about 40 minutes. No endless simmering, no complicated steps—just real ingredients and big flavor.
This recipe reminds me of when my oldest first discovered broccoli—by hiding it under a mountain of melted cheese, of course. That moment inspired this soup, and now it’s become a family staple every fall.
What Does Cheddar Broccoli Potato Soup Taste Like?
Think creamy mashed potatoes met a classic broccoli cheddar and decided to make things official. Each spoonful gives you tender bites of veggies bathed in velvety cheddar goodness. The smoked paprika adds a gentle warmth, while the butter and milk keep things silky and rich. Serve it with crusty bread or a side salad, and you’ve got dinner handled—without breaking a sweat.
Ingredients You’ll Need for Cheddar Broccoli Potato Soup
Vegetables & Cheese:
- 4 cups broccoli florets, chopped into bite-size pieces
- 3 cups peeled and diced russet potatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
Liquid & Seasoning:
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Fresh parsley or chives for garnish (optional)
Time Needed:
Just 10 minutes of prep and 30 minutes of cook time—your cozy dinner is ready in 40 minutes flat.
Step-by-Step Instructions for the Best Cheddar Broccoli Potato Soup
There’s something truly comforting about making Cheddar Broccoli Potato Soup from scratch. It’s not just about the end result—it’s about that cozy, homey process of chopping, stirring, and watching the magic unfold right in your own kitchen. So let’s walk through it together, one simple, soul-satisfying step at a time.
Step 1: Sauté the Onions and Garlic
Start with a large, heavy-bottomed soup pot—your favorite Dutch oven works beautifully here. Melt 3 tablespoons of butter over medium heat. Once it’s melted and lightly sizzling, toss in your finely chopped onion.
Let the onion cook slowly for 4 to 5 minutes, stirring often until it turns translucent and fragrant. Don’t rush this part—the gentle caramelization adds a subtle sweetness that forms the flavor foundation of this Cheddar Broccoli Potato Soup.
Next, stir in your minced garlic and cook for another minute. The moment you smell that warm, toasty aroma, you’ll know you’re on the right track. If you love garlic as much as I do, this step is where the magic begins.
If you enjoy creamy, aromatic soups like this, you’ll also love my Panera Broccoli Cheese Soup—it uses the same gentle sautéing method to build flavor depth.
Step 2: Create the Roux for Creamy Perfection
Sprinkle 3 tablespoons of flour over the onion and garlic mixture. Stir continuously for about 2 minutes to form a golden roux.
This step might seem small, but it’s what gives your Cheddar Broccoli Potato Soup that luxuriously creamy texture without needing heavy cream. The flour blends with the butter to create a smooth, rich base that thickens the soup as it cooks.
Tip: If your roux looks clumpy, just keep whisking—it’ll smooth out beautifully. Think of this as your soup’s secret backbone!
Step 3: Add the Broth and Potatoes
Slowly pour in 4 cups of chicken broth (or vegetable broth if you want a vegetarian version). Whisk constantly as you pour to prevent lumps from forming.
Once the broth is incorporated, add 3 cups of peeled and diced russet potatoes. These starchy gems are what make the soup velvety and satisfying.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 12 to 15 minutes. Stir occasionally. The potatoes are done when you can easily pierce them with a fork.
During this simmer, your kitchen will smell absolutely heavenly—like the cozy, savory promise of dinner.
For another potato-based comfort classic, check out my Creamy Mushroom Potato Soup—it’s equally hearty and a favorite among readers.
Step 4: Add the Broccoli and Let It Simmer
Once your potatoes are tender, add 4 cups of chopped broccoli florets to the pot. The key here is to keep the broccoli bright and slightly crisp—no mushy greens, please!
Simmer everything together for about 5 to 7 minutes. The broccoli should turn a vibrant green and be fork-tender but still hold its shape.
If you want a chunkier texture, leave the soup as is. For a smoother, creamier consistency, blend about half of it using an immersion blender (or carefully transfer to a countertop blender in batches).
Step 5: Stir in the Milk and Melt the Cheese
Reduce the heat to low—this part is all about patience and gentle stirring. Slowly pour in 2 cups of whole milk or half-and-half, stirring continuously.
You don’t want the soup to boil at this stage; high heat can cause the milk to curdle. Keep it gentle, and your Cheddar Broccoli Potato Soup will stay silky smooth.
Now comes the best part: the cheese. Add 2 cups of shredded sharp cheddar, one handful at a time, stirring after each addition. The cheese will melt into the warm soup, creating that rich, golden color and irresistibly creamy texture.
Pro tip: Always use freshly shredded cheddar from a block. The pre-shredded kind often contains anti-caking agents that can affect how smoothly it melts.
Step 6: Season and Serve Like a Pro
Now taste your soup—it’s time for the finishing touches. Add 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika (if using).
Adjust to your preference. The smoked paprika adds a subtle, savory warmth that pairs beautifully with the cheddar.
Ladle your Cheddar Broccoli Potato Soup into bowls and top with extra shredded cheddar and a sprinkle of fresh parsley or chives.
For an irresistible pairing, serve it with warm crusty bread or homemade garlic rolls. It’s the kind of meal that brings everyone to the table—no convincing required.
Optional Step 7: Blend for Extra Creaminess
If you prefer a smooth texture (like the famous Panera Broccoli Cheddar Soup), use an immersion blender right in the pot. Blend until you reach your desired consistency—fully smooth or just enough to make it creamy while keeping some broccoli and potato chunks intact.
This version is especially comforting for kids or anyone who loves that ultra-smooth, velvety finish.
Step 8: Enjoy the Warmth (and the Compliments)
That’s it—your pot of Cheddar Broccoli Potato Soup is ready to serve. This recipe makes enough for a family dinner or a few days’ worth of easy, heat-and-eat lunches.
I often make a double batch and freeze half for later. When you reheat it, just add a splash of milk or broth to bring back its original creaminess.
Pair it with a fresh salad or even a cozy casserole like my Chicken Broccoli Rice Casserole for the ultimate comfort meal.
Pro Tip for Success
If your soup thickens too much as it cools (which it tends to do), just whisk in a little milk while reheating. It’ll loosen up perfectly without losing that luxurious texture.
You can also experiment with different cheeses—white cheddar, Colby Jack, or even a bit of Gouda adds a delicious twist to your classic Cheddar Broccoli Potato Soup.
Tips and Tricks for Perfect Cheddar Broccoli Potato Soup
- Don’t rush the roux: Two minutes makes all the difference between runny and creamy.
- Use sharp cheddar: The bolder the flavor, the better the soup.
- Cut veggies evenly: Even-sized pieces cook evenly, keeping the texture just right.
- Make it vegetarian: Simply use vegetable broth instead of chicken.
- Reheat gently: Cream soups can separate if overheated. Warm it low and slow, and it’ll stay silky.
Storage for Cheddar Broccoli Potato Soup
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring often. If it thickens too much, just add a splash of milk or broth.
You can also freeze it for up to 2 months—though I’ll be honest, ours rarely lasts that long.
FAQs
Can I use frozen broccoli?
Absolutely. Just thaw it first and pat it dry to prevent watering down the soup.
Can I make it dairy-free?
Yes! Use olive oil instead of butter and substitute your favorite dairy-free milk and vegan cheddar.
How do I make it thicker?
Add an extra tablespoon of flour when making the roux, or let the soup simmer a few minutes longer uncovered.
Can I blend it?
Sure! Blend half the soup for a creamier texture, or all of it if you prefer it smooth.
Conclusion
This Cheddar Broccoli Potato Soup isn’t just a recipe—it’s comfort in a pot. It’s for the nights when life feels a little too busy, and you need something warm, wholesome, and simple. Whether you’re feeding your family or treating yourself after a long day, this soup brings everyone back to the table.
If you loved this recipe, you might also enjoy my Panera Broccoli Cheese Soup or Creamy Mushroom Potato Soup—both are rich, cozy, and just as easy to make.
So grab your pot, stir up that cheddar magic, and fill your home with warmth tonight.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Cheddar Broccoli Potato Soup Recipe – Easy, Creamy & Family-Approved
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Cheddar Broccoli Potato Soup is a cozy, creamy bowl of comfort made with tender potatoes, fresh broccoli, and sharp cheddar cheese. A quick and satisfying soup ready in under 40 minutes!
Ingredients
- 4 cups broccoli florets, chopped into bite-size pieces
- 3 cups peeled and diced russet potatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onions and cook until soft and translucent, about 4 to 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and garlic. Stir continuously for about 2 minutes to form a roux.
4. Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes and bring the soup to a boil.
5. Reduce the heat and let it simmer for 12 to 15 minutes, until the potatoes are tender.
6. Add the broccoli florets and simmer for another 5 to 7 minutes until broccoli is tender but still bright green.
7. Lower the heat and stir in the milk or half-and-half. Heat gently without boiling.
8. Remove from heat and stir in the shredded cheddar cheese until fully melted.
9. Season with salt, pepper, and smoked paprika if using. Adjust seasoning to taste.
10. Serve hot with extra cheddar cheese and fresh parsley or chives on top, if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
If you prefer a thicker soup, mash some of the potatoes or blend a portion of the soup.
Smoked paprika adds a subtle smoky flavor—optional but recommended!
Serve with crusty bread or warm rolls for a complete meal.
