There’s nothing quite as comforting as a warm bowl of soup, and this broccoli potato cheese soup recipe is the perfect blend of creamy, cheesy goodness with hearty vegetables.
This dish combines tender potatoes, fresh broccoli, and rich melted cheese into one satisfying bowl.
Whether you’re making it for a quick weeknight dinner, a cozy lunch, or as a starter for a family gathering, this recipe is always a hit.
Why You’ll Love This Recipe
Hearty and filling – The potatoes add substance, making this soup a complete meal on its own.
Cheesy and creamy – Melted cheddar brings a rich, comforting flavor.
Nutritious – Packed with broccoli, it’s a great way to enjoy your greens while still indulging in comfort food.
Family-friendly – Even picky eaters tend to love this cheesy soup.
Ingredients
To make this delicious broccoli potato cheese soup, you’ll need:
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4 cups fresh broccoli florets (or frozen, chopped)
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2 medium potatoes, peeled and diced
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1 medium onion, finely chopped
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2 cloves garlic, minced
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3 cups chicken or vegetable broth
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2 cups milk (whole or 2% works best)
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2 cups shredded sharp cheddar cheese
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2 tablespoons butter
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2 tablespoons all-purpose flour
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Salt and pepper, to taste
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Optional: pinch of nutmeg or paprika for extra flavor
Instructions
Sauté the aromatics – In a large pot, melt the butter over medium heat. Add onion and garlic, cooking until softened and fragrant.
Add potatoes and broth – Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.
Add broccoli – Toss in the broccoli florets and continue simmering for another 8–10 minutes, until the broccoli is tender but still bright green.
Make it creamy – In a small bowl, whisk together the flour and milk until smooth. Pour into the soup and stir well. Allow it to simmer until slightly thickened.
Add the cheese – Remove the pot from heat and slowly stir in the shredded cheddar until melted and smooth. Season with salt, pepper, and optional spices.
Blend or leave chunky – For a smooth soup, use an immersion blender. For a rustic texture, leave it chunky.
Serve warm – Ladle into bowls and top with extra cheese, croutons, or crispy bacon if desired.
Tips for the Best Soup
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Use sharp cheddar cheese for maximum flavor.
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If the soup feels too thick, add more milk or broth to reach your desired consistency.
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For extra richness, replace half the milk with heavy cream.
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This soup pairs beautifully with crusty bread or garlic toast.
Variations
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Loaded style – Top with bacon, sour cream, and green onions.
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Spicy twist – Add a dash of cayenne pepper or hot sauce.
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Healthier version – Use low-fat milk and reduced-fat cheese.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months, though cheese-based soups may separate slightly when thawed. Stir well while reheating to restore creaminess.
Reheat: Warm gently on the stovetop over low heat.
Broccoli potato cheese soup recipe
Ingredients
Method
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Stir in diced potatoes and pour in broth. Bring to a boil, reduce heat, and simmer 12–15 minutes until potatoes are tender.
- Add broccoli florets and simmer another 8–10 minutes, until tender.
- In a small bowl, whisk flour and milk until smooth. Stir into soup, simmer until slightly thickened.
- Remove from heat. Stir in shredded cheddar until melted.
- Season with salt, pepper, and optional spices.
- Blend smooth with an immersion blender, or leave chunky for texture.
- Serve hot with extra cheese, croutons, or bacon on top.
This broccoli potato cheese soup recipe is creamy, comforting, and full of flavor.
It’s a dish that brings together the wholesomeness of vegetables with the indulgence of cheese, making it a perfect balance between healthy and satisfying.
Serve it on a cold evening, alongside bread, or as a filling lunch—it’s bound to become a family favorite.
