There’s nothing quite as soothing as a big bowl of homemade Broccoli Potato Cheese Soup Recipe. Packed with creamy cheddar, tender potatoes, and bright green broccoli florets, this easy-to-make soup is the very definition of cozy comfort food. Whether you’re looking for a quick weeknight dinner or need a surefire crowd-pleaser, this rich, velvety soup will leave you warmed from the inside out—and most likely going back for seconds!

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret to the most memorable soups, and this Broccoli Potato Cheese Soup Recipe is no exception. Each ingredient brings its own magic—flavor, creaminess, or a pop of color—making this dish both uncomplicated and absolutely irresistible.

Butter: Adds richness and helps create the perfect base for sautéing onions and garlic.
Onion (diced): Brings a gentle sweetness and depth of flavor to the soup’s base.
Garlic (minced): Provides a savory, aromatic undertone that makes every bite sing.
Broccoli florets (chopped small): The star veggie—using smaller pieces ensures tender bites and vibrant green color.
Peeled and diced potatoes: They melt into the broth for a velvety, hearty texture that feels like a hug in a bowl.
Vegetable or chicken broth: The flavorful foundation holding the soup together—choose veggie for a vegetarian version.
Milk: Lends a creamy body without making things overly heavy.
Heavy cream: Adds luxurious silkiness and rounds everything out with a luscious finish.
Shredded sharp cheddar cheese: Opt for sharp cheddar for the most flavor; it melts beautifully and delivers that essential cheesy goodness.
Salt: Elevates all the flavors and ties them together seamlessly.
Black pepper: A little warmth and bite to balance the creamy richness.
Ground mustard (optional): Adds a subtle tang and complexity—highly recommended for depth!
Cornstarch mixed with water (optional): Perfect for those who love an ultra-thick, stick-to-your-ribs soup.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté the Aromatics

Start by melting your butter in a large pot over medium heat—this is the first step to layering flavor into your Broccoli Potato Cheese Soup Recipe. Add the diced onion and let it cook gently for three to four minutes until it softens and sweetens. Next, stir in your minced garlic, and cook just until fragrant. This foundation makes every spoonful simply delicious.

Step 2: Simmer the Veggies

Now toss in your chopped broccoli florets and diced potatoes, then pour in your broth of choice. Bring everything to a lively boil, then reduce the heat, allowing it to simmer for 15 to 20 minutes. The potatoes and broccoli should turn meltingly tender and beautifully flavorful by the end of this step.

Step 3: Creamy Upgrades

Once your veggies are soft, pour in the milk and heavy cream. Return the pot to a gentle simmer. This step makes your Broccoli Potato Cheese Soup Recipe luxurious and silky without becoming too dense or heavy.

Step 4: Partially Blend for Texture

Take your immersion blender and blend the soup right in the pot, but only partially! You want some creamy body, but also a few bits of broccoli and potato for satisfying texture. If you don’t have an immersion blender, you can carefully remove a portion of the soup to a blender, then return it to the pot.

Step 5: Stir in the Cheese

Turn the heat to low and gradually add in the shredded sharp cheddar cheese, stirring until it’s all melted and smooth. This is where the soup transforms and tastes just like childhood favorite comfort food—with a grown-up twist.

Step 6: Season and Thicken

Finish off with salt, black pepper, and the optional ground mustard if you want a little extra zing. If you love your Broccoli Potato Cheese Soup Recipe extra thick, stir in a mixture of cornstarch and water, and let it simmer for those final couple minutes until everything comes together perfectly.

How to Serve Broccoli Potato Cheese Soup Recipe

Garnishes

When it comes to topping your Broccoli Potato Cheese Soup Recipe, go as simple or as bold as you like! A sprinkle of extra cheddar cheese, snipped green onions, or even crispy bacon bits add color and a welcome flavor contrast. Sometimes just a drizzle of cream or a crack of black pepper is all you need for a little homemade flair.

Side Dishes

Serve this soup with crusty bread, warm rolls, or even garlicky croutons for perfect dunking. A crisp side salad or a roasted veggie platter makes a refreshing companion, ensuring your meal feels well-balanced and satisfying from the first bite to the last.

Creative Ways to Present

Personalize your presentation! Serve the Broccoli Potato Cheese Soup Recipe in hollowed-out bread bowls for a fun, bistro-style touch, or ladle it into small mugs as a charming appetizer. Sprinkle on toasted seeds, homemade croutons, or swirls of herbed oil to wow your guests, no matter the occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Broccoli Potato Cheese Soup Recipe stores beautifully! Cool completely, then transfer to an airtight container and keep it in the refrigerator for up to four days. The flavors only deepen after a night’s rest, making the leftovers just as crave-worthy.

Freezing

Want to save some for later? This soup can be frozen, although the texture may change slightly because of the dairy. Cool the soup, portion it into freezer-safe containers, and freeze for up to two months. Thaw in the fridge overnight before reheating to maintain the best consistency.

Reheating

To reheat, gently warm the Broccoli Potato Cheese Soup Recipe over low heat on the stovetop, stirring often. If it thickens too much, add a splash of milk or broth to loosen it up and restore that creamy texture. Avoid boiling, as the cheese can separate if reheated too quickly.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli is a great timesaver and works perfectly in this Broccoli Potato Cheese Soup Recipe. Just toss it in straight from the freezer—no need to thaw first.

What potatoes work best for this soup?

Yukon gold or russet potatoes are ideal because they yield a creamy, hearty texture once cooked. If you have red potatoes on hand, they’ll work too—just know they hold their shape a bit more.

How can I make this soup vegetarian or gluten-free?

For a vegetarian Broccoli Potato Cheese Soup Recipe, simply use vegetable broth. The recipe is naturally gluten-free, but double-check your broth and cheese for hidden gluten if you’re sensitive.

Can I substitute milk or cream for a lighter soup?

Yes—try using all milk, half-and-half, or even a splash of plant-based milk for a lighter version. The soup remains creamy and delicious, just a bit less rich.

What should I do if my soup is too thin or too thick?

If your Broccoli Potato Cheese Soup Recipe is a bit thin, simply simmer it longer or add the optional cornstarch slurry. If it’s too thick, stir in extra broth or milk, a little at a time, until you reach your perfect consistency.

Final Thoughts

This Broccoli Potato Cheese Soup Recipe is the kind of dish that brings people together and makes a chilly day extra special. Whether you’re new to homemade soup or a seasoned home cook, you’ll love how simple this is—so go ahead and give it a try! You just might discover a new tradition for your family table.

Broccoli Potato Cheese Soup Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this comforting Broccoli Potato Cheese Soup. Packed with hearty vegetables and rich cheddar cheese, this soup is perfect for a cozy meal on a chilly day.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
3 cups broccoli florets, chopped small
2 cups peeled and diced potatoes
3 cups vegetable or chicken broth
1 cup milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mustard (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

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Instructions

In a large pot over medium heat, melt the butter. Add the onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the broccoli, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes and broccoli are tender.
Stir in the milk and heavy cream, and return to a low simmer. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks if desired.
Stir in the shredded cheddar cheese gradually, mixing until fully melted and smooth.
Add salt, pepper, and ground mustard (if using).
If you prefer a thicker soup, stir in the cornstarch slurry and simmer for another 2 to 3 minutes until thickened.
Serve hot, optionally garnished with extra cheese or chopped green onions.

Notes

For a lighter version, substitute half-and-half or use more milk instead of cream.
Frozen broccoli can be used in place of fresh.
Add cooked bacon for extra flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American