Creamy Potato Broccoli Cheddar Soup is a warm, comforting bowl filled with tender potatoes, crisp broccoli, and a generous amount of melted cheddar cheese. The soup feels rich and velvety on your spoon, with just the right mix of veggies and cheesy goodness to keep you cozy on any chilly day.
I love how easy this soup is to make and how it brings together simple ingredients into something really satisfying. One of my favorite things is when the cheese melts perfectly into the creamy potato base—that gooey texture makes it impossible to stop at just one bowl. Plus, the broccoli adds a nice little crunch that balances everything out.
When I serve this soup, I usually like to add a little sprinkle of extra cheddar and a pinch of black pepper on top. It’s also great with warm crusty bread on the side for dipping. Honestly, this soup always feels like a small moment of comfort, whether I’m having it for lunch or a cozy dinner at home.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great here for their starchy texture, which helps thicken the soup. If you want a creamier base, Yukon Gold potatoes also work well.
Broccoli: Use fresh broccoli florets for the best texture and color. Frozen broccoli is a good substitute if fresh isn’t available, but add it later to avoid overcooking.
Cheddar Cheese: Sharp cheddar gives a nice punch of flavor. If you prefer a milder taste or a different texture, try mild cheddar, Colby, or even a blend with Monterey Jack.
Milk or Half-and-Half: Whole milk adds creaminess without too much richness. For a lighter soup, use lower-fat milk or unsweetened almond milk, but the soup won’t be as thick.
How Do You Get the Soup Thick and Creamy Without It Being Lumpy?
The key to a smooth, creamy soup is making a good roux and handling the potatoes right. Here’s how I do it:
- Cook the butter, onions, and garlic first to soften flavors.
- Sprinkle flour over them and whisk quickly to make a roux—this cooks out the raw flour taste and thickens the soup smoothly.
- When adding broth, pour little by little and whisk constantly to avoid lumps.
- Cook the potatoes fully, then mash some right in the pot or use an immersion blender. This mixes fluffy potato bits with chunks for texture.
- When adding cheese, keep the heat low so it melts nicely without separating.
- Finally, stir in milk gently and avoid boiling afterwards to keep it creamy.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and has enough space to cook and blend the soup.
- Wooden spoon or whisk – helps you stir the roux and prevent lumps, keeping the soup smooth.
- Immersion blender or regular blender – for blending part of the soup to make it extra creamy without losing texture. Use carefully if using a regular blender.
- Measuring cups and spoons – for precise ingredient amounts and seasoning.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta crumbles for a smoky, salty hit that pairs nicely with the cheese.
- Add a pinch of cayenne pepper or hot sauce for some gentle heat.
- Stir in sautéed mushrooms or caramelized onions for extra flavor and texture.
- Replace the cheddar with Gruyère or Monterey Jack for a different cheese twist.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 3 large russet potatoes, peeled and diced
- 2 cups broccoli florets, chopped into bite-sized pieces
- 2 cups sharp cheddar cheese, shredded, plus extra for garnish
- 1 1/2 cups whole milk or half-and-half
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon smoked paprika (optional)
How Much Time Will You Need?
This soup takes about 40 minutes from start to finish, including prep and cooking. Most of the time is spent simmering the potatoes and broccoli until tender, plus melting in the cheese and milk for that creamy finish. It’s a quick and comforting dish you can whip up any day!
Step-by-Step Instructions:
1. Cook the Basics
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sauté until they are soft and see-through, about 5 minutes. Then add the garlic and cook for one more minute so the flavors combine nicely.
2. Make the Roux
Sprinkle the flour evenly over the cooked onions and garlic. Stir constantly and cook for about 2 minutes. This creates a roux that will thicken your soup beautifully.
3. Add Broth and Potatoes
Pour in the broth slowly while whisking to avoid lumps. Add the diced potatoes, bring the pot to a boil, then lower the heat to a gentle simmer. Cook for about 15 minutes or until the potatoes are tender.
4. Cook the Broccoli
Add the broccoli florets to the soup and simmer for another 5 minutes. Keep them bright green and tender, not mushy.
5. Blend Some of the Soup
Use a potato masher or an immersion blender to mash or blend part of the soup. This will make the texture creamy while leaving chunks of potato and broccoli for a nice bite.
6. Stir in Cheese and Milk
Lower the heat and gradually add shredded cheddar cheese, stirring until melted and smooth. Next, pour in the milk or half-and-half to make it rich and creamy. Be sure not to let it boil after adding milk to prevent curdling.
7. Season and Serve
Season with salt, pepper, and smoked paprika if you like. Taste and adjust as needed. Scoop the soup into bowls, sprinkle extra cheddar cheese on top, and enjoy with crusty bread or crackers for dipping!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just add it a little later in the cooking process to prevent it from becoming too mushy. No need to thaw beforehand—just toss it straight into the simmering soup for about 5 minutes.
How Can I Make This Soup Vegan or Dairy-Free?
To make it dairy-free, substitute the butter with olive oil or vegan margarine, use vegetable broth, and replace the cheddar cheese with a plant-based cheese alternative. For creaminess, try adding coconut milk or cashew cream instead of dairy milk.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stove, stirring occasionally. You may need to add a splash of milk or broth to loosen the consistency.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup up to two days ahead and keep it refrigerated. Reheat gently on the stove before serving, and add extra cheese or milk if it needs a little freshening up.
