If you’re craving a bowl of warmth and comfort that feels like a hug from the inside, this Broccoli Potato Cheese Soup Recipe is exactly what you need. With tender potatoes, vibrant broccoli florets, and a luscious cheddar cheese swirl, every spoonful bursts with rich flavors and creamy texture that’ll make you want seconds—and maybe even thirds. It’s a simple recipe that turns humble ingredients into a velvety, satisfying soup, perfect for chilly days or when you just want a hearty, wholesome meal. Trust me, once you try this Broccoli Potato Cheese Soup Recipe, it will quickly become one of your go-to favorites.
Ingredients You’ll Need
To make this soup, you’ll only need a handful of straightforward ingredients, each playing an essential role in creating the perfect balance of taste, creaminess, and freshness. These basics combine beautifully to make a comforting soup that’s both colorful and packed with wholesome goodness.
- 2 tablespoons butter: Essential for sautéing the onion and garlic to build a flavorful base.
- 1 small onion, diced: Adds a gentle sweetness and depth to the soup.
- 2 cloves garlic, minced: Brings a warm, aromatic punch that complements the cheese perfectly.
- 2 medium russet potatoes, peeled and diced: Provide creamy texture and natural thickening.
- 4 cups broccoli florets (fresh or frozen): Offer vibrant color, nutrients, and a fresh vegetable flavor.
- 4 cups low-sodium chicken or vegetable broth: The flavorful liquid base that ties everything together.
- 1 teaspoon salt: Enhances the natural flavors of all ingredients.
- 1/2 teaspoon black pepper: Adds subtle heat and aroma.
- 1/2 teaspoon dried thyme (optional): Gives an earthy herbal note that complements the vegetables.
- 1 cup milk or half-and-half: For smooth creaminess and a luscious finish.
- 2 cups shredded sharp cheddar cheese: The star ingredient that brings richness and cheesy goodness.
- 2 tablespoons all-purpose flour (optional, for thickening): Helps achieve a thicker, more indulgent soup texture.
- Chopped green onions or extra cheese for garnish (optional): Adds a fresh, inviting touch just before serving.
How to Make Broccoli Potato Cheese Soup Recipe
Step 1: Prepare the flavor base
Start by melting the butter in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until it softens and turns translucent, releasing a sweet aroma. Stir in the minced garlic and cook for an extra 30 seconds to bring out its fragrance—this is where the flavor foundation for the soup begins to shine.
Step 2: Combine vegetables and broth
Add your diced potatoes and broccoli florets to the pot along with the broth. Season with salt, black pepper, and optional dried thyme for a subtle herbal lift. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 15 to 20 minutes, until the potatoes and broccoli are tender and easily pierced with a fork.
Step 3: Blend for creaminess
For a silky texture, use an immersion blender directly in the pot to partially puree the soup. Alternatively, transfer half of the mixture to a blender, blend until smooth, then return it to the pot. This technique ensures a creamy body while leaving some chunks for texture—the best of both worlds in each spoonful!
Step 4: Add milk and thicken
Stir in the milk or half-and-half, which makes the soup luxuriously creamy without being too heavy. If you prefer a thicker consistency, whisk the flour with a few tablespoons of cold water to make a slurry, then stir it into the soup. Let it simmer gently for a few minutes until it thickens to your liking.
Step 5: Melt in the cheese
Reduce the heat to low and slowly add the shredded sharp cheddar cheese, stirring constantly. Keep the soup below boiling temperature to prevent the cheese from separating. The cheese melts smoothly into the soup, enriching the flavor with that irresistible sharp tang and creamy texture that defines this Broccoli Potato Cheese Soup Recipe.
How to Serve Broccoli Potato Cheese Soup Recipe
Garnishes
To elevate your soup even more, sprinkle chopped green onions on top for a pop of color and a mild oniony crunch. If you’re a cheese lover, add a little extra shredded cheddar or even crispy bacon bits for an indulgent finish. These simple garnishes are like little bursts of extra flavor and texture with every bite.
Side Dishes
This soup pairs perfectly with warm, crusty bread or soft dinner rolls to soak up all that cheesy goodness. A fresh green salad with a bright vinaigrette also complements the richness of the soup, balancing the meal with some crispness and freshness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for an edible presentation that guests will rave about. Or, ladle into clear glass mugs for a cozy, café-style experience. Drizzle a little pesto or swirl in a dollop of sour cream for an elegant touch that makes the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
This Broccoli Potato Cheese Soup Recipe keeps wonderfully in the refrigerator for up to four days. Store it in an airtight container to preserve its fresh flavors and creamy texture, making it perfect for quick lunches or a comforting evening meal later in the week.
Freezing
If you want to enjoy this soup even on your busiest days, freeze it in portions using freezer-safe containers or heavy-duty bags. Although the texture may change slightly after freezing, giving it a quick blend after thawing or gently reheating will bring it back to its smooth and creamy state.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from clumping. Adding a splash of milk or broth while reheating helps maintain the soup’s creamy consistency and refreshes its vibrant flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and this delightful Broccoli Potato Cheese Soup Recipe becomes perfectly vegetarian without losing any of its rich flavor.
What type of cheese works best?
Sharp cheddar cheese is ideal because it melts beautifully and adds a bold, tangy flavor that complements the potatoes and broccoli. However, you could experiment with a mix of cheeses like Gruyere or Monterey Jack for a different cheesy twist.
Can I add more vegetables?
Definitely! While this recipe is delicious as is, feel free to add carrots or celery for extra texture and flavor. Just chop them small and sauté them along with the onion to mellow their flavors.
Is it possible to make this soup dairy-free?
You can make a dairy-free version by substituting the milk with unsweetened almond or oat milk and using dairy-free cheese alternatives. Keep in mind the flavor and texture will be slightly different but still tasty and satisfying.
How thick should the soup be?
The ideal consistency is creamy and slightly thick but still spoonable. You can adjust the thickness by playing with how much flour you add or by blending more or less of the soup to achieve your preferred texture.
Final Thoughts
This Broccoli Potato Cheese Soup Recipe is the kind of dish that warms both your heart and your belly. It’s incredibly easy to prepare, yet packed with vibrant flavors, creamy textures, and comforting goodness. Whether you’re making a cozy family meal or need a tasty dish to impress friends, give this recipe a try—you’ll quickly discover why it’s a beloved classic in any kitchen.
Print
Broccoli Potato Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Broccoli Potato Cheese Soup is a creamy and comforting dish perfect for chilly days. Combining tender russet potatoes, vibrant broccoli florets, and sharp cheddar cheese, this soup delivers rich flavors and a velvety texture. It’s easy to prepare on the stovetop with simple ingredients and can be customized with optional add-ins like cooked chicken or bacon for extra protein.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 cup milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnishes (Optional)
- Chopped green onions
- Extra shredded cheese
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic.
- Add Vegetables and Broth: Add the diced potatoes, broccoli florets, broth, salt, pepper, and dried thyme if using. Increase the heat to bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for 15–20 minutes until the potatoes and broccoli are tender and easily pierced with a fork.
- Blend the Soup: For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot and stir to combine.
- Add Dairy and Thicken: Stir in the milk or half-and-half evenly. If you prefer a thicker consistency, whisk the all-purpose flour with a few tablespoons of cold water to form a slurry, then slowly stir it into the soup. Let it simmer gently for a few minutes until it thickens slightly.
- Melt Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions or extra shredded cheese if desired. Serve immediately for best flavor and texture.
Notes
- For added protein, stir in cooked diced chicken or crumbled bacon just before serving.
- Use Yukon gold potatoes instead of russet for a creamier, silkier texture.
- The soup can be refrigerated for up to 4 days and freezes well for later meals.
- To make this dish vegetarian, use vegetable broth instead of chicken broth.
