Best Broccoli Potato Cheese Soup – Cheesy Comfort Made Simple

There’s something about a bowl of Best Broccoli Potato Cheese Soup that just feels like home. Maybe it’s the way the melted cheddar mingles with tender chunks of potato, or how the broccoli adds that earthy, cozy flavor we all crave on a chilly evening.

Hi there, I’m Jessica — and this recipe has been my go-to hug-in-a-bowl since my early mom days when life was hectic and dinner needed to happen fast. This creamy, hearty soup is the kind of dish that makes even picky eaters smile, and let’s be honest — we moms live for those small dinner table victories.

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Why You’ll Love This Best Broccoli Potato Cheese Soup

• Quick & easy: Ready in just 40 minutes — perfect for busy weeknights.
• Comfort food at its finest: Creamy, cheesy, and oh-so-satisfying.
• Family-approved: Even the little ones go for seconds.
• Vegetarian-friendly: Simply swap in vegetable broth for chicken stock.

It’s simple, wholesome, and made with ingredients you probably already have in your pantry.

What Does Best Broccoli Potato Cheese Soup Taste Like?

Imagine your favorite baked potato — buttery, cheesy, and perfectly seasoned — but in soup form. The potatoes make it thick and hearty, while the broccoli gives it a fresh bite that balances the richness. The cheddar ties it all together with a smooth, slightly sharp finish that keeps you coming back for “just one more spoonful.”

Ingredients You’ll Need for Best Broccoli Potato Cheese Soup

• 1–2 tablespoons butter
• 1 onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken stock (or vegetable broth)
• 1/4 cup cornstarch
• 1 cup milk
• 2 large potatoes, peeled and chopped into 1/2-inch cubes
• 16 ounces broccoli florets (fresh or frozen)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Tip: Use freshly shredded cheese — it melts more smoothly than pre-shredded varieties.

How to Make Best Broccoli Potato Cheese Soup

Making the Best Broccoli Potato Cheese Soup from scratch might sound fancy, but trust me — it’s pure comfort made easy. With just a few fresh ingredients and one pot, you’ll have a thick, cheesy, soul-warming soup that tastes like it came from a restaurant (only better, because it’s homemade).

So, let’s walk through this together — step by step.

Step 1: Sauté the Vegetables

In a large, heavy-bottomed pot or Dutch oven, melt 1 to 2 tablespoons of butter over medium heat. Once the butter begins to foam slightly, toss in your diced onion. Stir it gently and let it cook until it turns soft and translucent — about 3 minutes.

Next, add your diced carrots, followed by a sprinkle of salt and pepper. Cook for another 3–4 minutes, stirring occasionally so nothing sticks to the bottom. The goal here is to build flavor — that golden-buttery base is what gives your Broccoli Potato Cheese Soup its signature cozy taste.

Finally, stir in the minced garlic and let it sizzle for 30 seconds. You’ll know it’s ready when your kitchen smells like comfort itself.

Jessica’s Tip: This first step is where all the magic starts — don’t rush it! A slow sauté draws out the sweetness of the onions and carrots, giving your soup depth and richness.

Step 2: Simmer the Potatoes

Now, it’s time to make things hearty. Add your chopped potatoes (I love using russet or Yukon gold for that buttery texture) and pour in 4 cups of chicken stock.

Give it a quick stir, then cover the pot and bring it to a gentle simmer. Let the potatoes cook for about 10 minutes, or until you can pierce them easily with a fork.

This is where your soup starts to transform from broth to a creamy, comforting base. The potatoes will release starch as they cook, naturally thickening the soup — one of the secrets to the Best Broccoli Potato Cheese Soup texture.

If you prefer a vegetarian version, feel free to use vegetable broth instead — it works beautifully. For another cozy meat-free favorite, you might also enjoy my Cozy One Pot Ravioli Soup — another warm, family-friendly dinner idea that’s ready in a pinch.

Step 3: Add the Broccoli

Once your potatoes are just tender, stir in the broccoli florets. You can use fresh or frozen — no need to thaw if frozen. Cover the pot again and continue simmering for about 10 more minutes.

By this point, your kitchen smells heavenly, and the veggies are perfectly cooked. The broccoli should be bright green and fork-tender, while the potatoes should practically melt when pressed against the side of the pot.

If you love cozy green soups like this, you might also try my Crockpot Broccoli Cheese Soup — a slow-cooker version that’s equally creamy and comforting.

Step 4: Thicken the Soup

This step gives your Broccoli Potato Cheese Soup its signature creamy consistency. In a small bowl, whisk together 1/4 cup of cornstarch with 1 cup of milk until completely smooth — no lumps allowed!

Slowly pour this mixture into the hot soup while stirring continuously. You’ll notice the soup begin to thicken within minutes. Keep it over medium heat and stir occasionally to prevent sticking.

If your soup seems too thick, you can always add an extra splash of broth or milk. Prefer it thicker? Just let it simmer for a few more minutes uncovered — the magic is in your control.

Step 5: Add the Cheese (The Best Part!)

Lower the heat to low and add 1 1/2 cups of shredded sharp cheddar cheese. Stir slowly until the cheese melts completely, blending into the soup to form that velvety, golden texture we all adore.

Be sure to use freshly shredded cheese — it melts more smoothly and prevents any graininess that sometimes happens with pre-shredded varieties.

If you’re in the mood for more cheesy comfort, check out my Cheesy Vegetable Chowder. It’s another crowd-pleaser that’s perfect for cozy nights in.

Step 6: Taste, Adjust & Serve

Once the cheese is melted, give your Best Broccoli Potato Cheese Soup a taste test. Add a pinch more salt or pepper if needed, and if you’re feeling fancy, a small dash of smoked paprika or garlic powder can elevate the flavor even more.

Ladle the hot soup into bowls, top with a sprinkle of extra cheddar, or even some crispy croutons for that satisfying crunch.

Pair it with crusty bread or a light side salad — or enjoy it solo while curled up under a blanket. Either way, it’s the kind of bowl that feeds your soul as much as your appetite.

Jessica’s Note: This soup became one of my family’s all-time favorites. I started making it during my second pregnancy when I craved warm, soothing meals that didn’t require hours in the kitchen. To this day, it’s the one dish my kids ask for when they’ve had a rough day — and that alone makes it the best.

Optional Step: Blend for Creaminess

If you like your soup ultra-smooth, use an immersion blender to blend part (or all) of the soup right in the pot. I usually blend half and leave the rest chunky — it’s the best of both worlds: creamy and hearty.

Step 7: Store for Later

Allow any leftovers to cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. The soup will thicken as it chills, so when reheating, add a splash of milk or broth to bring it back to that perfect creamy consistency.

If you love soups that get even better the next day, try my Crockpot Vegetable Beef Soup — it’s a hearty favorite that reheats beautifully.

Final Thoughts

And there you have it — your Best Broccoli Potato Cheese Soup, step by step. This recipe’s rich, cheesy flavor and creamy texture make it an instant classic in any kitchen. It’s comfort food that’s as nourishing as it is satisfying — a true family favorite that never disappoints.

Whether it’s a weeknight dinner or a cozy weekend lunch, this soup brings warmth, flavor, and joy to every spoonful.

Tips and Tricks for Perfect Best Broccoli Potato Cheese Soup

• Cheese matters: Sharp cheddar gives the best flavor, but you can mix in mozzarella or gouda for extra creaminess.
• Consistency check: If your soup’s too thick, stir in more milk or broth. Too thin? Let it simmer a bit longer.
• Make it creamy: Blend half the soup with an immersion blender for an ultra-smooth texture.
• Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. It thickens as it chills — just reheat gently with a splash of milk.
• Family favorite hack: Serve with homemade croutons or a sprinkle of extra cheese on top — because more cheese never hurts.

FAQs

Can I make this soup gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses cornstarch instead of flour.

Can I freeze it?
You can, but note that dairy-based soups sometimes separate when thawed. Stir well while reheating to bring it back together.

Can I use frozen broccoli?
Yes! Frozen broccoli works beautifully. Just add it directly to the pot — no need to thaw first.

Conclusion

There’s a reason I call this the Best Broccoli Potato Cheese Soup — it checks all the boxes: cozy, creamy, easy, and downright comforting. Whether it’s a chilly fall night or just one of those “I need a bowl of something warm” evenings, this soup never disappoints.

If you love this one, check out a few of my other cozy favorites like Cozy One Pot Ravioli Soup or Crockpot Vegetable Beef Soup.

Now grab your spoon and dig in — this one’s comfort in every bite.

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