Broccoli Potato Cheese Soup is a warm and hearty dish full of comforting flavors. It combines tender broccoli florets, soft chunks of potato, and a rich, creamy cheese base that melts perfectly into the soup. This bowl feels like a big, cozy hug on a chilly day, with just the right balance of fresh veggies and cheesy goodness.
I love making this soup when I want something filling but still fresh and simple. One of my favorite tricks is to add a little garlic and onion at the start for extra flavor, and then top it off with some crispy bacon bits or crunchy croutons for a fun texture. It’s easy to whip up and always makes the house smell amazing as it cooks.
This soup is also a great way to sneak in some greens for picky eaters because the cheese really helps mask the broccoli’s strong flavor. I often pair it with a slice of crusty bread or a light salad to make a complete meal. Every time I serve this soup, it disappears fast and leaves everyone asking for seconds!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets bring a nice bite and color. Frozen broccoli works too in a pinch but may be softer. I like to keep them a bit firm to add texture.
Potatoes: Russet or Yukon Gold potatoes are great for creamy texture. If you prefer, sweet potatoes add a touch of sweetness and vibrant color.
Cheese: Sharp cheddar gives the soup its signature tangy, cheesy flavor. You can swap for Colby, Monterey Jack, or a mix of cheeses. Avoid pre-shredded cheese if possible to prevent clumping.
Milk: Whole milk adds creaminess and helps the soup stay smooth. For a lighter version, you can use 2% or a mix of milk and low-fat cream.
Butter and Flour (Roux): The roux thickens the soup and gives a velvety texture. For gluten-free, substitute the flour with cornstarch (use half the amount) mixed with cold water.
How Do You Make the Soup Thick and Creamy Without It Being Lumpy?
The key is in making the roux and whisking well. Melt butter first, then add flour and cook it for 1-2 minutes to get rid of the raw taste. Slowly add milk and broth while whisking constantly to avoid lumps.
- Keep the heat medium so it doesn’t scorch.
- Add liquid slowly, stirring often.
- Once the potatoes soften, they help thicken naturally — mash some in the pot if needed.
- Finally, add cheese off the heat or on low to prevent it from clumping or becoming grainy.
Equipment You’ll Need
- Large pot – I use it because it holds everything and heats evenly for cooking and simmering.
- Wooden spoon or spatula – helps stir the soup and prevents sticking on the bottom.
- Measuring cups and spoons – ensure accuracy for broth, milk, and seasonings.
- Grater – for shredding cheese or grating fresh garlic if desired.
- Masher or immersion blender (optional) – to adjust the soup’s thickness or blend part of it for extra creaminess.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta on top for a smoky flavor and crispy texture.
- Add a splash of hot sauce or a dash of paprika to give the soup a little kick.
- Stir in cooked diced ham or chicken for more protein and heartiness.
- Swap cheddar for Gruyère or mozzarella for a different cheesy twist.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 1/2 cups shredded sharp cheddar cheese, plus extra for garnish
- 2 cups milk (whole milk preferred)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme (optional)
- 1/4 tsp paprika (optional)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and 20-25 minutes to cook. All together, it’s roughly 40 minutes from start to finish. It’s a quick and comforting meal you can enjoy any day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook them for about 3 to 4 minutes, stirring occasionally, until they become soft and smell amazing.
2. Make the Roux:
Next, stir in the flour with the butter, onion, and garlic. Keep stirring and cook for 1 to 2 minutes. This will help the soup thicken later and avoid any floury taste.
3. Add Liquids and Simmer:
Gradually whisk in the milk and broth, making sure the mixture is smooth. Turn the heat up just a little to bring it to a gentle simmer.
4. Cook the Potatoes:
Add the diced potatoes along with thyme, paprika, salt, and pepper if using. Cover the pot and let it cook for about 10 to 12 minutes until the potatoes are tender when you poke them with a fork.
5. Add Broccoli and Finish Cooking:
Once the potatoes are tender, stir in the broccoli florets. Cook uncovered for another 5 to 7 minutes until the broccoli is bright green and soft but still a bit firm.
6. Add Cheese and Adjust Texture:
Lower the heat and stir in the shredded cheddar cheese until it melts smoothly into the soup. If you want your soup a little thicker, mash some of the potatoes and broccoli with a spoon or masher until you like the consistency.
7. Serve and Enjoy:
Ladle the soup into bowls. Top with extra shredded cheddar for a cheesy finish. Enjoy it with some crusty bread or croutons if you like!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just add it a bit earlier in the cooking process since it’s softer and cooks faster. Make sure to thaw and drain any excess water before adding to avoid watery soup.
How Can I Make This Soup Dairy-Free?
Substitute the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative. Also, swap butter for olive oil or a plant-based margarine. The texture might be slightly different but still delicious.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and cool it completely before storing in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of milk if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.
