There’s just something about a bowl of Broccoli Potato Cheese Soup that feels like a hug in food form. Creamy, cheesy, and full of veggies, this soup is the perfect answer to chilly evenings or those nights when you need a comforting dinner without fuss. As a mom of three, I can tell you—this recipe has rescued me more than once when the kids came in from school with hungry eyes and rumbling bellies.
Table of Contents
Why You’ll Love This Broccoli Potato Cheese Soup
- Quick and easy: Ready in just 40 minutes.
- Family-friendly: Even picky eaters tend to give in when there’s melted cheese involved.
- Nutritious: Packed with broccoli, carrots, and potatoes for a wholesome meal.
- Comforting: Creamy enough to feel indulgent but still lighter than heavy cream-based soups.
And honestly? The kitchen smells so good while this cooks, it’ll have everyone sneaking in with “Is it ready yet?”
What Does Broccoli Potato Cheese Soup Taste Like?
Imagine the cozy warmth of a baked potato, the freshness of broccoli, and the richness of melted cheddar cheese all swirled together in one spoonful. It’s creamy, slightly earthy, and just the right amount of cheesy. Think Panera-style soup, but fresher and straight from your own stovetop.
Ingredients You’ll Need for Broccoli Potato Cheese Soup
When it comes to making this Broccoli Potato Cheese Soup, the beauty is in its simplicity. You don’t need any fancy ingredients—just a few kitchen staples that transform into something creamy, hearty, and downright irresistible. Let’s break it down together so you know exactly what’s going into your pot:
- Butter (1–2 tablespoons): The base of our flavor. Butter helps soften the vegetables and gives the soup a rich, savory foundation. You could use olive oil in a pinch, but butter adds that comforting taste we all love.
- Onion (1 medium, diced): This little guy works quietly in the background, adding depth and sweetness once sautéed. Yellow onion works best here.
- Carrots (2 medium, diced): Besides their pop of color, carrots bring natural sweetness that balances out the sharper flavor of cheddar.
- Garlic (3 cloves, minced): Garlic is that secret ingredient that makes the soup smell and taste like it’s been simmering all day—even though it hasn’t.
- Chicken stock (4 cups): The soup’s liquid gold. It keeps things flavorful without being heavy. Want a vegetarian version? Swap in vegetable broth, and you’re all set. (If you’re a soup lover, you might also enjoy my Mexican Street Corn Soup which also uses a flavorful broth base.)
- Cornstarch (1/4 cup): This is our thickener, keeping the soup creamy without needing heavy cream. Mix it with milk to avoid clumps.
- Milk (1 cup): Adds body and creaminess. Whole milk works beautifully, but you can use 2% if that’s what you have in the fridge.
- Potatoes (2 large, peeled and cubed): The heart of the dish. Potatoes make the soup filling and give it that “stick-to-your-ribs” comfort. Russet or Yukon Gold are both excellent choices.
- Broccoli florets (16 ounces, fresh or frozen): The star of the show. Fresh broccoli gives the best bite and color, but frozen works just fine for a quick weeknight meal.
- Sharp cheddar cheese (1 1/2 cups, shredded): Cheese is what ties this whole soup together. Freshly grated cheddar melts smoothly and adds bold flavor. Pre-shredded cheese can work, but it sometimes makes the soup a little grainy.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Just the right amount of seasoning to bring all the flavors into balance.
With these simple ingredients, you’ll create a soup that’s creamy, cheesy, and brimming with nourishing vegetables. It’s proof that comfort food can be wholesome too.
How to Make Broccoli Potato Cheese Soup
Making this Broccoli Potato Cheese Soup is easier than you might think—it’s all about building flavor layer by layer. Follow along with these simple steps, and in less than an hour, you’ll have a pot of creamy, cheesy comfort waiting on the table.
Step 1: Sauté the Vegetables
Start with a large, heavy-bottomed pot (a Dutch oven works wonderfully). Melt 1–2 tablespoons of butter over medium heat. Once it’s melted, add the diced onion and let it cook until it softens and becomes fragrant—about 3 minutes.
Next, toss in the diced carrots along with a sprinkle of salt and pepper. Cook for another 3–4 minutes until the carrots just begin to soften. Finally, add the garlic and stir for about 30 seconds. At this point, your kitchen will smell so good your family might start hovering.
Pro tip: Don’t let the garlic burn—it turns bitter quickly!
Step 2: Simmer the Potatoes
Add your peeled and cubed potatoes to the pot, then pour in 4 cups of chicken stock (or vegetable broth for a vegetarian version). Give everything a stir, cover the pot, and bring it to a gentle simmer. Let it cook for about 10 minutes, or until the potatoes begin to turn tender.
This step is where the soup starts to build its hearty base—the potatoes will eventually help give the soup its creamy body.
Step 3: Add the Broccoli
Now for the star ingredient—broccoli! Stir in your 16 ounces of broccoli florets (fresh or frozen). Keep the pot at a gentle simmer for another 10 minutes, or until both the broccoli and potatoes are fork-tender.
If you’re a broccoli fan like me, you’ll love how the florets hold their bright green color while soaking up all that savory broth flavor.
Step 4: Thicken the Soup
In a small bowl, whisk 1/4 cup cornstarch with 1 cup milk until smooth. Slowly pour this mixture into the hot soup while stirring constantly. Within a few minutes, you’ll notice the broth thickening into that luscious, creamy texture we’re going for.
If you prefer a thicker soup, let it simmer uncovered for a few more minutes. For a thinner version, add a splash more broth or milk.
Step 5: Stir in the Cheese
Turn the heat down to low and sprinkle in 1 1/2 cups of freshly shredded sharp cheddar cheese. Stir gently until the cheese melts completely into the soup. This is the moment where everything comes together—the cheese adds richness and that irresistible flavor that makes this soup so cozy.
A little taste-test here is mandatory. 😉
Step 6: Serve and Enjoy
Ladle your Broccoli Potato Cheese Soup into bowls, and top with extra shredded cheddar or a dash of black pepper if you’re feeling fancy. Serve it with a slice of crusty bread, a side salad, or even alongside something fun like these Garlic Swirl Rolls for a complete meal.
Step 7: Store Leftovers (If You Have Any!)
If you’re lucky enough to have leftovers, let the soup cool to room temperature first. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop to keep the cheese from separating.
Freezing note: Dairy-based soups can sometimes separate in the freezer, but if you do freeze it, reheat slowly while stirring often to bring it back together.
Tips and Tricks for Perfect Broccoli Potato Cheese Soup
- Cheese tip: Use freshly grated cheese—pre-shredded can make the soup grainy.
- Broth swap: Vegetable broth makes this completely vegetarian.
- Creaminess: If you love ultra-creamy soup, swap half the milk for half-and-half.
- Thick or thin? Add more broth if you prefer it thinner. For thicker, let it simmer uncovered a few extra minutes.
- Leftovers: This soup reheats beautifully (just warm gently so the cheese doesn’t separate).
👩🍳 Personal note: The first time I made this, my son asked, “Mom, is this mac and cheese soup?” I had to laugh—but he wasn’t wrong. It has that same cheesy comfort, just with a veggie bonus.
Storage for Broccoli Potato Cheese Soup
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Technically you can freeze it, but dairy soups can separate. If you try, reheat slowly and whisk well.
- Reheat: Warm gently on the stove over low heat.
FAQs
Can I make this gluten-free?
Yes! This recipe already uses cornstarch instead of flour, so it’s naturally gluten-free.
What cheese works best?
Sharp cheddar gives the best flavor, but you can mix in mozzarella, Colby Jack, or even pepper jack for a little kick.
Can I use frozen broccoli?
Absolutely—no need to thaw, just toss it straight in.
Conclusion
This Broccoli Potato Cheese Soup is creamy, wholesome, and perfect for busy families craving a cozy meal. With simple ingredients and easy steps, it’s one of those recipes that becomes a regular on the weeknight rotation. Try it once, and don’t be surprised if your crew requests it again and again.
If you’re a soup lover, you might also enjoy my Chicken Noodle Soup with Egg Noodles or Spicy Pumpkin Soup.
Now, grab your spoon and dig into a bowl of cheesy comfort. You’ve earned it. 🥄✨
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Broccoli Potato Cheese Soup: A Family-Friendly Favorite
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Potato Cheese Soup is a creamy and comforting dish that’s perfect for a cozy meal. It’s packed with healthy vegetables and a flavorful cheese blend, making it a delicious and satisfying soup.
Ingredients
- 1–2 tablespoons butter
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 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
Instructions
1. Melt butter in a skillet over medium-high heat. Add diced onion and sauté for about 3 minutes until softened.
2. Add diced carrots, salt, and pepper. Cook for another 3–4 minutes. Stir in minced garlic and sauté for 30 seconds.
3. Add chopped potatoes and chicken broth to the pot. Cover and bring to a simmer. Cook for 10 minutes.
4. Add broccoli florets and continue to simmer for another 10 minutes, or until potatoes and broccoli are tender.
5. In a small bowl, whisk cornstarch into the milk until smooth. Stir the mixture into the hot soup.
6. Add shredded cheddar cheese and stir until fully melted and incorporated.
7. Serve hot and enjoy!
Notes
For a vegetarian version, substitute vegetable broth for chicken broth.
Use your favorite cheese blend for added flavor.
Adjust consistency by adding more milk or broth if too thick, or simmer longer if too thin.
Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling.
