There’s nothing quite as comforting as a big bowl of Cheesy Broccoli Potato Soup on a chilly day. Creamy, cheesy, and filled with tender broccoli and soft chunks of potato, this soup is everything a cozy meal should be. Whether you’re craving something hearty and nourishing or need a family-friendly dinner that comes together with simple ingredients, this recipe delivers big flavor with minimal effort.
This classic American comfort dish has become a cold-weather staple in homes and cafés alike — and for good reason. With the perfect balance of cheese, veggies, and creaminess, it’s no wonder why Cheesy Broccoli Potato Soup is trending on dinner tables and social feeds everywhere.
Why You’ll Love This Cheesy Broccoli Potato Soup Recipe
Here are a few reasons why this soup deserves a spot in your weekly meal rotation:
- One-pot wonder: Everything cooks in a single pot, making cleanup a breeze.
- Simple ingredients: No fancy groceries—just pantry staples and fresh veggies.
- Kid-approved: Even picky eaters love this cheesy, veggie-loaded bowl.
- Make-ahead friendly: Tastes even better the next day!
- Warm and comforting: Perfect for chilly nights or when you need a hug in a bowl.
Ingredients Needed for Perfect Cheesy Broccoli Potato Soup
Here are the key ingredients that bring this soup to life:
- Broccoli – Adds a fresh, slightly earthy flavor and beautiful color contrast.
- Potatoes – Provide heartiness and a creamy texture when simmered to perfection.
- Cheddar Cheese – The star of the show, giving the soup its rich, melty goodness.
- Onion & Garlic – Build the flavorful base that gives this soup a savory depth.
- Milk or Cream – Creates the luscious, velvety texture we all crave.
- Butter & Flour – Used to make a simple roux that thickens the soup beautifully.
- Broth – Enhances flavor and helps cook the veggies evenly.
Step-by-Step Instructions to Make Cheesy Broccoli Potato Soup
Follow these simple steps to make a pot of this soul-warming soup:
- Sauté the base: In a large pot, melt butter over medium heat. Add chopped onions and garlic; cook until fragrant and translucent.
- Make the roux: Stir in the flour and cook for 1 minute to eliminate the raw taste.
- Add liquid and veggies: Gradually whisk in the broth, then add diced potatoes. Bring to a simmer and cook until potatoes are just tender.
- Add broccoli: Stir in chopped broccoli and continue simmering until the broccoli is tender but still bright green.
- Finish with dairy: Lower the heat. Stir in milk (or cream) and gradually add shredded cheddar cheese until melted and smooth.
- Season and serve: Taste and adjust with salt and pepper. Ladle into bowls and top with extra cheese or croutons, if desired.
Expert Tip: Want your soup extra creamy? Use an immersion blender to partially blend the soup before adding the cheese. This gives it a thicker texture without losing those hearty veggie chunks.
Recipe Tips & Variations
- Add protein: Stir in cooked bacon, shredded chicken, or diced ham for a heartier version.
- Make it spicy: Add a dash of cayenne or chopped jalapeños for a kick.
- Dairy-free option: Use plant-based butter, non-dairy milk, and vegan cheese alternatives.
- Thicken it up: Mash some of the potatoes in the pot or blend half the soup for a thicker consistency.
- Extra veggies: Toss in carrots, cauliflower, or even spinach to pack in more nutrients.
How to Store & Reheat
To store: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
To reheat: Warm gently over low heat on the stove, stirring frequently to prevent the cheese from separating. Add a splash of milk if it’s too thick.
Freezing tips: Due to the dairy and cheese, this soup isn’t ideal for freezing, as it may separate when thawed.
Similar Recipes You’ll Love
If you’re a fan of cozy, flavorful meals like this Cheesy Broccoli Potato Soup, here are more comforting and satisfying dishes to try next:
- Cheesy Chicken Broccoli Stuffed Shells – A creamy, cheesy pasta bake loaded with chicken and broccoli goodness.
- Beef and Broccoli Stir Fry – A quick and savory weeknight dinner with tender beef and crisp broccoli in a delicious stir-fry sauce.
- Beef and Broccoli Recipe – Another take on a classic favorite with bold Asian-inspired flavors that cook up in just 30 minutes.
Frequently Asked Questions (FAQ)
Can I use frozen broccoli?
Yes! Just thaw it first and add it during the last few minutes of cooking since it’s already partially cooked.
What’s the best type of potato to use?
Yukon Gold or Russet potatoes work best. Yukon Golds offer a creamier texture, while Russets break down more for a thicker soup.
Can I make this in a slow cooker?
Absolutely! Sauté the onions, garlic, and flour first, then transfer everything to a slow cooker and cook on low for 6 hours. Add cheese and milk at the end.
How can I make this soup gluten-free?
Use a gluten-free flour blend or cornstarch in place of all-purpose flour for the roux.
Whether you’re meal-prepping for the week or looking for something warm and filling on a chilly night, this Cheesy Broccoli Potato Soup is the answer. Creamy, comforting, and loaded with flavor—it’s a must-try for soup lovers everywhere!
Give it a try, and don’t forget to leave a comment or share your bowl on social media. For more cozy recipe ideas, be sure to follow along!
Cheesy Broccoli Potato Soup
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups potatoes peeled and diced
- 3 cups broccoli florets chopped
- 2 cups milk whole or 2%
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Optional: 1/2 cup heavy cream
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.
- Add flour and stir continuously for 1 minute to form a roux.
- Gradually whisk in broth until smooth. Add potatoes and bring to a boil. Reduce heat and simmer for 10–12 minutes.
- Add broccoli and cook another 6–8 minutes until vegetables are tender.
- Lower heat, stir in milk and optional cream. Slowly add shredded cheese, stirring until melted.
- Season with salt and pepper to taste. Serve warm with bread or crackers.