Broccoli Potato Cheese Soup is a warm, comforting bowl packed with tender broccoli, creamy potatoes, and loads of melted cheese. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with a smooth and hearty texture that keeps you full and happy.
I love making this soup when I want something simple but satisfying. The combination of soft potatoes and fresh broccoli in a cheesy broth is a classic that never gets old. One tip I always follow is to simmer it just long enough to get the veggies tender without turning them to mush — that way you get little bites of broccoli and the perfect creamy potato base.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping and a sprinkle of extra cheese or even a bit of crispy bacon on top. It’s great as a quick lunch or a cozy dinner, especially when you want something hearty that’s still easy to make. This soup always reminds me of those chilly evenings when comfort food is just what you need.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds great texture and earthiness. You can swap for frozen broccoli if needed—just add it a bit later to avoid overcooking.
Potatoes: Russet or Yukon Gold potatoes work best for creaminess. Sweet potatoes can be tried for a twist, but it will change the flavor.
Cheese: Sharp cheddar gives that classic cheesy bite. If you want milder flavor, use Colby or Monterey Jack. For a lighter option, try reduced-fat cheese.
Milk or Half-and-Half: Half-and-half makes the soup creamier, but whole milk works fine too. For dairy-free, use unsweetened almond or oat milk and non-dairy cheese.
Butter and Flour: These create the roux, which thickens the soup. You can use olive oil instead of butter for a dairy-free version. For gluten-free, replace flour with cornstarch or a blend like tapioca starch.
How Do You Make a Smooth, Creamy Soup Without Lumps?
The key is creating the roux and adding broth carefully. Here’s how:
- Melt butter and cook onions before adding flour to avoid raw flour taste.
- Sprinkle flour evenly over onions and stir constantly for 1-2 minutes until it looks pasty and light golden.
- Slowly whisk in the broth a little at a time to prevent lumps from forming.
- Keep stirring as soup thickens; this keeps it smooth.
Also, add cheese off the heat and stir gently so it melts evenly without clumping. These little steps make the soup creamy and smooth every time.
Equipment You’ll Need
- Large pot – I like it because it gives plenty of space for simmering and stirring your soup easily.
- Wooden spoon or spatula – perfect for stirring the roux and veggies without scratching the pot.
- Measuring cups and spoons – helps you keep everything just right, especially with cheese and seasonings.
- Big spoon or ladle – for serving the soup steaming hot into bowls.
- Optional blender or immersion blender – for smoothing the soup if you prefer it ultra-creamy and without chunks.
Flavor Variations & Add-Ins
- Swap cheddar for gouda or pepper jack for different cheesy flavors—great for a fun twist.
- Add cooked bacon or ham for extra meatiness and smoky flavor.
- Mix in some cooked carrots or peas to boost color and nutrition.
- Sprinkle fresh herbs like parsley or chives on top for a bright, fresh touch.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets, chopped into bite-size pieces
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 ½ cups shredded sharp cheddar cheese, plus extra for garnish
- 1 cup milk or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25-30 minutes for cooking. In just under 40 minutes, you’ll have a warm, cheesy, and comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook, stirring often, until soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until it smells wonderful.
2. Make the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir constantly to mix it well and cook for 1 to 2 minutes until it forms a light golden paste. This helps thicken the soup nicely.
3. Add Broth and Potatoes:
Slowly whisk in the broth little by little to avoid lumps. Bring the mixture to a boil. Then add the diced potatoes and lower the heat to a gentle simmer. Cook until the potatoes are tender but still hold their shape, about 10 to 12 minutes.
4. Add Broccoli:
Stir in the broccoli florets and let the soup simmer for another 4 to 5 minutes, or until the broccoli is bright green and tender but not mushy.
5. Stir in Milk and Cheese:
Turn the heat down to low. Add the milk or half-and-half and slowly stir in the shredded cheddar cheese. Keep stirring until the cheese is melted and the soup is creamy and smooth.
6. Season and Serve:
Add salt, pepper, and dried thyme or Italian seasoning if you like. Taste and adjust the seasonings as needed. Remove the pot from heat.
Ladle the soup into bowls and top each serving with some extra shredded cheddar cheese. Serve warm with crusty bread or crackers for dipping.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just add frozen broccoli a little later in the cooking process to avoid overcooking. It usually takes about 3-4 minutes to become tender.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use plant-based milk like almond or oat milk and substitute the cheddar cheese with a vegan cheese alternative. Replace butter with olive oil, and use vegetable broth to keep it vegan.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make the Soup Ahead of Time?
Yes, you can prepare the soup a day in advance. Just hold off on adding the cheese until reheating to keep it smooth and creamy.