If you’re craving a bowl of cozy, creamy comfort, this Broccoli Potato Cheese Soup Recipe is about to become your new go-to. Imagine tender potatoes, bright green broccoli, and a generous handful of sharp cheddar cheese melding together into a rich, velvety soup that warms you from the inside out. Whether you’re looking for a hearty lunch or the perfect weeknight dinner, this soup delivers flavor, texture, and a little bit of magic in every spoonful.

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this soup is refreshingly simple, but each one plays a vital part in building flavor and color. From the golden butter to the fresh broccoli and creamy cheddar, every element comes together to create that signature taste you’ll crave again and again.

Unsalted Butter: Adds richness and a silky texture to the base of the soup.
Olive Oil: Helps prevent the butter from burning and lends a subtle fruity flavor.
Onion: Brings a mellow sweetness that forms the backbone of the soup’s flavor.
Garlic: Adds aromatic depth and savory notes to each bite.
Potatoes: Create a creamy, hearty texture that makes every bowl satisfying.
Broccoli Florets: The star of the show, offering a pop of color and earthy goodness.
Vegetable Broth: Forms the flavorful liquid base without overpowering the veggies.
Milk: Lightens the soup and enhances its creamy consistency.
Heavy Cream: Makes the soup extra luscious and decadent—feel free to swap for half-and-half if you prefer it lighter.
Shredded Sharp Cheddar Cheese: Melts into the soup, making it irresistibly cheesy and rich.
Salt: Brings all the flavors together—taste and adjust as needed.
Black Pepper: Adds a gentle kick and balances the creaminess.
Smoked Paprika: Lends a subtle smokiness that elevates the overall flavor.
Dried Thyme: Infuses the soup with herby warmth.
All-Purpose Flour (optional): Use if you want your soup extra thick and hearty—simply whisk into the milk before adding.
Fresh Chives: The perfect garnish for a burst of color and mild oniony flavor.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the butter and olive oil together in a large pot over medium heat. Once the butter is melted and sizzling gently, add the diced onion. Sauté for 4 to 5 minutes until the onion turns soft and translucent, then toss in the minced garlic and cook for another minute. This simple step lays the groundwork for a deeply flavorful Broccoli Potato Cheese Soup Recipe.

Step 2: Simmer the Vegetables

Add the diced potatoes, broccoli florets, vegetable broth, salt, black pepper, smoked paprika, and dried thyme directly into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes. The vegetables should be fork-tender and the broth fragrant by the end of this step—your kitchen will already smell amazing!

Step 3: Add Dairy and Thicken

If you like your soup extra thick and hearty, whisk the all-purpose flour into the milk until smooth before adding it to the pot. Pour in the milk and heavy cream, stirring well. Let the soup heat through for a few minutes so everything is creamy and well combined. This step transforms the soup into a truly comforting treat.

Step 4: Blend for Perfect Texture

Use an immersion blender to puree part of the soup directly in the pot. If you prefer, you can transfer a portion to a blender, then return it to the pot. The goal is to blend some of the vegetables for a creamy base while leaving plenty of chunky broccoli and potato for texture—this is what makes Broccoli Potato Cheese Soup Recipe so satisfying.

Step 5: Add the Cheese and Finish

Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese. Stir constantly until the cheese is completely melted and the soup is velvety smooth. Taste and adjust the seasoning with a pinch more salt or pepper if you like. Right before serving, sprinkle over a handful of fresh chives for a bright, savory finish.

How to Serve Broccoli Potato Cheese Soup Recipe

Garnishes

There’s something magical about a pretty garnish, and this soup loves to be dressed up! Sprinkle over a generous handful of chopped fresh chives for a pop of color and a mild, oniony flavor. You can also add a swirl of cream or an extra dusting of cheddar cheese right before serving. If you’re feeling fancy, a few homemade croutons or crispy fried onions on top will take your Broccoli Potato Cheese Soup Recipe to the next level.

Side Dishes

This soup is wonderfully hearty, but pairing it with the right side can turn it into a complete meal. Warm, crusty bread is a classic choice for dunking, while a simple green salad with a zesty vinaigrette balances the richness of the soup. If you’re serving it to guests, try a platter of roasted veggies or a crisp apple slaw to add freshness and crunch alongside your bowl.

Creative Ways to Present

Don’t be afraid to have fun with presentation! Serve the soup in rustic bread bowls for an impressive (and edible!) twist, or ladle it into small mugs for a cozy appetizer at your next gathering. Swirl in a little pesto or top each bowl with microgreens for a restaurant-worthy touch. However you serve it, this Broccoli Potato Cheese Soup Recipe always feels special.

Make Ahead and Storage

Storing Leftovers

One of the best things about this soup is how beautifully it keeps. Let your leftover Broccoli Potato Cheese Soup Recipe cool to room temperature, then transfer it to an airtight container and refrigerate. It will stay fresh and delicious for up to three days, making it easy to enjoy a comforting bowl whenever the craving strikes.

Freezing

If you’d like to freeze the soup for later, let it cool completely first. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. The soup will keep well in the freezer for up to two months. For best results, thaw overnight in the fridge before reheating—just remember that dairy-based soups can separate a bit, but a gentle stir will bring it back together.

Reheating

To reheat, simply pour the soup into a saucepan and warm it slowly over medium-low heat, stirring often. If the soup seems a little thick after chilling, add a splash of broth or milk to loosen it up. Avoid boiling, as this can cause the cheese to separate. In the microwave, cover and heat in 30-second bursts, stirring in between, until piping hot and creamy again.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works just as well in this Broccoli Potato Cheese Soup Recipe. Simply add it straight from the freezer—there’s no need to thaw first. You may want to simmer for a few extra minutes to ensure the broccoli is fully tender.

What kind of potatoes are best for this soup?

Yukon Gold or Russet potatoes are both excellent choices. Yukon Golds give a buttery, creamy texture, while Russets break down a bit more and help thicken the soup. Either way, you’ll end up with a deliciously smooth base for your Broccoli Potato Cheese Soup Recipe.

How do I make this soup gluten-free?

It’s easy! Simply skip the all-purpose flour or use your favorite gluten-free flour blend for thickening. The soup will still be wonderfully creamy and comforting, perfect for anyone following a gluten-free diet.

Can I make this recipe lighter?

Definitely. For a lighter version of the Broccoli Potato Cheese Soup Recipe, swap the heavy cream for half-and-half or additional milk. You can also use reduced-fat cheese, though the soup may be slightly less rich. The flavors will still shine through beautifully.

Is it possible to add extra vegetables?

Of course! Feel free to stir in some diced carrots, cauliflower, or even spinach for extra color and nutrition. This soup is endlessly adaptable, so don’t be afraid to make it your own with your favorite vegetables.

Final Thoughts

I truly hope you give this Broccoli Potato Cheese Soup Recipe a try—there’s nothing quite like a bowlful of creamy, cheesy goodness shared with friends and family. Whether you’re keeping it classic or adding your own flair, this soup is guaranteed to bring a little extra warmth and joy to your table. Happy cooking!

Broccoli Potato Cheese Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This creamy and comforting Broccoli Potato Cheese Soup combines tender potatoes, fresh broccoli florets, and sharp cheddar cheese in a velvety broth. Perfect as a warming main or starter, the soup offers a delicious blend of flavors and textures, enhanced by aromatic herbs and spices. A great option for a cozy meal that’s both filling and nutritious.

Ingredients

Scale

Vegetables

3 medium potatoes, peeled and diced
4 cups broccoli florets
1 medium onion, diced
2 cloves garlic, minced

Dairy

2 tablespoons unsalted butter
1 cup milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese

Liquids & Seasonings

1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour (optional, for thickening)

Garnish

Fresh chives for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Aromatics: In a large pot, heat the butter and olive oil over medium heat until melted and shimmering. Add the diced onion and sauté for 4 to 5 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
Add Vegetables and Broth: Add the diced potatoes, broccoli florets, vegetable broth, salt, black pepper, smoked paprika, and dried thyme to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes and broccoli are tender and easily pierced with a fork.
Prepare the Cream Mixture: For a thicker soup, whisk the flour into the milk until smooth, then stir this mixture along with the heavy cream into the pot. Mix well to incorporate the dairy and flour evenly into the soup.
Blend the Soup: Use an immersion blender to puree part of the soup directly in the pot, leaving some chunks of vegetables for texture and heartiness. Blend carefully to achieve a creamy yet slightly chunky consistency.
Melt the Cheese: Lower the heat to low and gradually add the shredded sharp cheddar cheese in small batches, stirring continuously until the cheese is fully melted and the soup is smooth. Taste the soup and adjust seasoning with additional salt or pepper if desired.
Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped chives. Serve immediately for a comforting and flavorful meal.

Notes

For a lighter soup, substitute half-and-half for the heavy cream to reduce fat content without sacrificing creaminess.
You can swap out part or all of the broccoli with cauliflower for a variation with a milder flavor.
Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent curdling.
To make the recipe gluten-free, omit the all-purpose flour or replace it with a gluten-free thickener like cornstarch.
Adjust the cheese type or quantity based on preference for sharpness or mildness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American