Easy Spicy Broccoli Cheddar Potato Soup – The Perfect One-Pot Dinner

Easy Spicy Broccoli Cheddar Potato Soup is that cozy comfort food that warms your soul while giving your taste buds a little kick. Think creamy, cheesy goodness paired with tender potatoes, fresh broccoli, and a hint of spice that makes you go “oh, that’s good.” It’s the kind of soup that feels like a warm blanket after a long day—especially when it’s cold out or you’ve had one of those weeks.

What I love most about this Easy Spicy Broccoli Cheddar Potato Soup is how it balances indulgence and wholesomeness. You get hearty potatoes, a little spice from chili powder, and a luscious cheese melt that tastes like home. Perfect for busy weeknights, this 45-minute one-pot wonder is easy, satisfying, and always a hit with the family. Bonus: it’s picky-eater approved!

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What is Easy Spicy Broccoli Cheddar Potato Soup?

This Easy Spicy Broccoli Cheddar Potato Soup is a fun twist on the classic broccoli cheddar soup you know and love—but with a flavorful boost. Instead of the usual mild flavor, this version uses a touch of chili powder and salsa verde to bring a little zing. It’s rich, thick, and creamy, yet surprisingly light because it skips heavy cream in favor of milk and bone broth.

The potatoes give it body and texture, while the cheddar cheese melts right in for that smooth, velvety finish. It’s like Panera’s broccoli cheddar met your favorite loaded baked potato—and they decided to have a little fiesta together. Pair it with crusty bread, a fresh salad, or even tortilla chips for a complete meal.

Reasons to Try Easy Spicy Broccoli Cheddar Potato Soup

If you love comfort food that’s quick, creamy, and secretly full of veggies, this recipe is for you. First off, it’s ridiculously easy—no fancy steps, no hard-to-find ingredients, and definitely no waiting around all day. You can whip it up in under an hour, which makes it a busy mom’s best friend.
Second, it’s versatile. Want it extra cheesy? Add more cheddar. Prefer more heat? Toss in a dash of cayenne. Craving a lighter soup? Use almond milk or skip the flour altogether.
Lastly, this Easy Spicy Broccoli Cheddar Potato Soup is family-approved. Even the broccoli skeptics in your house will come back for seconds. It’s hearty enough for dinner but simple enough for a quick lunch.

(If you love cozy soups like this, you’ll also adore my Creamy Mushroom Spinach Soup or this Cheesy Broccoli Rice Casserole).

Ingredients Needed to Make Easy Spicy Broccoli Cheddar Potato Soup

• 4 tablespoons salted butter
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon fresh oregano, chopped
• ½ teaspoon chili powder
• Salt and black pepper, to taste
• ¼ cup all-purpose or gluten-free flour
• 4 cups bone broth
• 2 Russet potatoes, peeled and chopped
• 3 cups chopped broccoli florets
• 2 cups milk
• ½ cup salsa verde
• 1–2 cups shredded cheddar cheese
• Chopped green onions (for serving)

Instructions to Make Easy Spicy Broccoli Cheddar Potato Soup

Let’s walk through this Easy Spicy Broccoli Cheddar Potato Soup Step by Step, so you can create a rich, flavorful, and creamy bowl of comfort without breaking a sweat. Each stage is simple and satisfying, and before you know it, your kitchen will smell like pure cozy bliss.

Step 1: Melt, Sauté, and Build the Flavor Base

In this Step by Step guide, we start by creating a delicious foundation for our soup.
Place a large, heavy-bottomed pot (like a Dutch oven) over medium heat and add 4 tablespoons of salted butter. Once it’s melted and slightly foamy, toss in your chopped yellow onion and garlic. Let them sizzle for about 5 minutes, stirring often, until they turn soft and fragrant.

This is where the magic begins — that buttery onion-garlic aroma is your cue that something amazing is coming. Stir in fresh oregano and chili powder to deepen the flavor. You’ll notice the spices blooming, releasing that subtle, spicy warmth that makes this soup so comforting.

Sprinkle in ¼ cup of flour and whisk it into the buttery mix. Cook it for about 2 minutes until it forms a smooth, golden paste (called a roux). This thickens your soup and gives it that creamy, luscious texture.

Tip: If you want to learn more about how to make the perfect roux for creamy soups, check out my Creamy Chicken and Broccoli Gnocchi — it uses a similar technique!

Step 2: Add the Broth, Potatoes, and Broccoli

Next in our Step by Step journey, it’s time to bring in the heartiness. Slowly pour in 4 cups of bone broth, whisking as you go to prevent any lumps. Once everything’s well combined, add your peeled and chopped potatoes along with the broccoli florets.

Partially cover the pot and let the soup simmer gently over medium heat for about 15–20 minutes. You’ll know it’s ready when the potatoes are fork-tender and the broccoli is soft but still bright green.

Here’s where the texture comes to life. Grab a potato masher or immersion blender and lightly blend the soup until it’s thickened but still has those lovely chunks of veggies for that rustic homemade vibe. If you prefer an ultra-smooth texture, blend longer — totally your call.

Bonus Tip: Want a few creative broccoli swaps? Try cauliflower or even spinach for a twist! You can find more substitution ideas in my Creamy Broccoli Pasta article.

Step 3: Stir in the Creamy Goodness

For this Step by Step phase, we bring everything together with creamy, cheesy perfection. Turn the heat down to low and gently stir in 2 cups of milk, ½ cup of salsa verde, and 1–2 cups of shredded cheddar cheese.

Keep stirring until the cheese melts completely and your soup turns into a smooth, velvety masterpiece. The salsa verde adds a gentle tang and heat that makes this version of broccoli cheddar soup stand out from the rest. Taste and adjust seasoning with salt and pepper as needed.

If you like a slightly thinner consistency, add a splash more broth. For a thicker one, let it simmer a few minutes longer.

Pro Tip: For that creamy restaurant-style finish, use freshly grated cheese instead of pre-shredded. It melts beautifully and adds a richer flavor.

If you love cheesy comfort foods like this, try my Cheesy Broccoli Rice Casserole next — it’s a crowd favorite!

Step 4: Garnish, Serve, and Enjoy

We’ve reached the best part of our Step by Step guide — serving up your masterpiece!
Ladle the hot soup into bowls and top with a sprinkle of extra cheddar, chopped green onions, and maybe a dollop of Greek yogurt or sour cream for that cool contrast. Feeling bold? Add a pinch of red pepper flakes for an extra fiery kick.

This Easy Spicy Broccoli Cheddar Potato Soup pairs perfectly with warm, crusty bread or a slice of Tomato Spinach Grilled Cheese Bread Bowl. Each spoonful is creamy, cheesy, and full of hearty, spicy flavor — pure comfort in a bowl.

Storage Tip: If you’ve got leftovers, don’t worry! Check out my Healthy Chicken Pot Pie Soup for more make-ahead soup inspiration that stores and reheats beautifully.

What to Serve with Easy Spicy Broccoli Cheddar Potato Soup

This soup pairs beautifully with warm, crusty bread or a buttery grilled cheese sandwich. It’s also great alongside a simple salad—think crisp romaine with lemon vinaigrette—to balance the creamy richness. For something heartier, serve it with baked chicken or a roasted veggie platter.
And if you’re on a soup kick, try pairing it with my Chicken and Orzo Tomato Soup or Easy Chicken Tortilla Soup. Trust me, a little soup variety never hurt anyone.

Key Tips for Making Easy Spicy Broccoli Cheddar Potato Soup

1. Don’t rush the roux. Let the butter, flour, and seasonings cook together for those 2 minutes—it adds depth and prevents that “floury” taste.
2. Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make your soup grainy.
3. Go easy on the salt early on. Broth and cheese are both salty, so season lightly until the end.
4. Adjust the spice. Love it hot? Add more chili powder or even a little hot sauce. Want mild? Use less salsa verde.
5. Texture trick: For a thicker soup, mash more potatoes. For a smoother version, blend longer.

Storage and Reheating Tips for Easy Spicy Broccoli Cheddar Potato Soup

This soup keeps beautifully for up to 4 days in the fridge. Store it in an airtight container, and when you’re ready to reheat, warm it over medium-low heat on the stove. Add a splash of broth or milk to bring back its creamy texture.
To freeze, let the soup cool completely and transfer it to freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently. Just avoid boiling—it can make the cheese separate.

FAQs

Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of bone broth.

Can I skip the flour?
Yes, but your soup will be thinner. You can thicken it by mashing more potatoes.

Can I use frozen broccoli?
Totally. Add it straight to the pot—no need to thaw first.

How spicy is it?
It’s mild to medium. For more heat, add cayenne or a spoonful of hot salsa.

Final Thoughts

If you’re craving a creamy, cozy, slightly spicy bowl of happiness, this Easy Spicy Broccoli Cheddar Potato Soup hits all the right notes. It’s quick, satisfying, and full of flavor that feels homemade every time. Whether you’re cooking for family dinner or prepping lunch for the week, this soup is comfort in a bowl—with just the right amount of kick.

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