Creamy Potato Broccoli Cheddar Soup is a comforting bowl filled with tender potatoes, fresh broccoli, and plenty of melted cheddar cheese. It’s thick, smooth, and cheesy—all the things you want on a chilly day. The combination of soft veggies and creamy broth makes it an easy favorite for both kids and adults.
I love how this soup feels like a warm hug in a bowl. When I make it, I usually roast some garlic first and add it in to give the soup a little extra depth of flavor. It’s simple to prepare but tastes like you put a lot of love and time into it. Plus, cheddar cheese always seems to bring out smiles around the table.
My favorite way to serve this soup is with some crusty bread or a grilled cheese sandwich on the side. It’s also nice to sprinkle a bit of extra cheddar or crispy bacon on top for some crunch. Whenever I bring this soup to family dinners or casual get-togethers, it’s always the first to disappear!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great here because they break down a bit, making the soup creamy. Yukon Golds work well too for a buttery texture. Avoid waxy potatoes, which stay too firm.
Broccoli: Fresh broccoli adds a nice bite and color, but frozen works fine too. Just thaw frozen broccoli before adding to avoid watery soup.
Cheddar Cheese: Sharp cheddar gives that classic tangy flavor. You can substitute with Colby Jack or Monterey Jack for a milder taste. Use freshly shredded cheese to melt better and avoid clumping.
Half-and-half or Milk: Half-and-half makes the soup nice and creamy without being too heavy. Whole milk is a lighter option. For dairy-free, try unsweetened almond or oat milk, but the soup might be less rich.
Butter & Flour: These make the roux, which thickens the soup. If you want gluten-free, replace the flour with cornstarch or a gluten-free flour blend.
How Do You Get the Soup Creamy Without Losing Texture?
To get a creamy soup but still have tasty chunks, partially blend the soup. Here’s how I do it:
- After cooking veggies tender, remove the pot from heat.
- Use an immersion blender to blend about half the soup gently, leaving some potatoes and broccoli whole.
- If no immersion blender, scoop some soup into a blender, puree, and return it back to the pot.
- This process creates a thick, smooth broth while keeping soft veggie bites for great texture.
- Be careful not to fully puree unless you want a completely smooth soup.
This method balances creaminess and heartiness, making every spoonful comforting and satisfying.
Equipment You’ll Need
- Large soup pot – I prefer a deep pot to hold all the ingredients easily and prevent splashing. It heats evenly, which helps the soup cook uniformly.
- Immersion blender or regular blender – an immersion blender is great because you can blend directly in the pot without transferring, making cleanup easier. If using a regular blender, blend carefully in batches.
- Measuring cups and spoons – for precise adding of broth, milk, and seasonings. Keeps the flavors balanced.
- Stirring spoon – a sturdy spoon for mixing everything as it cooks. I like a wooden one because it doesn’t scratch the pot and feels good to use.
- Grater – for shredding cheese fresh, which melts better and tastes richer than pre-shredded cheese.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked Gouda or Monterey Jack for a different cheese flavor, which adds a creamy, milky taste or smoky note.
- Add cooked bacon bits or crumbled cooked sausage for extra protein and flavor. These make the soup more filling and savory.
- Stir in cooked diced ham or shredded chicken to turn it into a heartier meal, perfect for lunch or dinner.
- For a hint of spice, sprinkle in some crushed red pepper flakes or hot sauce right before serving. It adds a nice kick without overpowering.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups broccoli florets (fresh or frozen)
- 1 carrot, diced (optional, for color and sweetness)
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika or cayenne pepper (optional, for a slight kick)
- Extra cheddar cheese and broccoli florets for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook, giving you a warm, creamy meal in just over 40 minutes. It’s a perfect recipe for a cozy lunch or dinner that comes together quickly.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s soft and a little see-through. Then add the minced garlic and cook for about 1 minute until you can smell the lovely aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic and stir well to mix everything. Keep stirring for about 2 minutes to cook out the raw flour taste. This step helps thicken your soup later on.
3. Add Broth, Potatoes, and Carrots:
Slowly whisk in the broth so there are no lumps. Toss in the diced potatoes and carrots (if using). Bring the pot to a boil, then lower the heat and cover. Let it simmer for about 15 minutes until the potatoes are soft.
4. Cook the Broccoli:
Add the broccoli florets to the pot and cook for another 5-7 minutes. You want the broccoli tender but still bright green and a little crisp.
5. Add the Milk:
Pour in the half-and-half or milk and warm the soup gently. Make sure it doesn’t boil to keep it nice and creamy.
6. Blend the Soup for Creaminess:
Take the pot off the heat. Use an immersion blender to carefully blend some of the soup until creamy but still chunky. If you don’t have one, blend part of the soup in a regular blender and pour it back.
7. Add Cheddar and Season:
Stir in the shredded cheddar cheese bit by bit until it melts smoothly into the soup. Season with salt, pepper, and if you like, a pinch of smoked paprika or cayenne pepper for a little warmth. Taste and adjust seasoning as needed.
8. Serve and Enjoy:
Ladle the soup into bowls. Sprinkle extra cheddar cheese and a few broccoli florets on top if you want it pretty and extra cheesy. Serve hot and enjoy with crusty bread or a grilled cheese sandwich for a comforting meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and is a convenient alternative. Just thaw it first or add it a bit earlier while cooking to avoid excess water making the soup thin.
How Do I Store Leftover Soup?
Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use a plant-based butter and milk such as almond or oat milk. Replace cheddar with vegan cheese or nutritional yeast for cheesy flavor.
What’s the Best Way to Reheat Without Losing Creaminess?
Warm the soup gently over low heat, stirring often. Avoid boiling to keep the cheese from separating and maintain a smooth texture.