Broccoli Potato Cheese Soup Recipe

When the weather turns chilly, there’s nothing quite as comforting as a warm, creamy bowl of soup. This broccoli potato cheese soup brings together all the cozy flavors we love—hearty potatoes, fresh broccoli, savory cheese, and a hint of garlic—all blended together in a rich, velvety broth. It’s the perfect recipe for those days when you want something nourishing and filling but don’t have hours to spend in the kitchen. Plus, it’s super kid-friendly (who can say no to cheese?), and it works wonders as a meal-prep option. One bowl of this, and you’ll feel like you’re wrapped in a cozy blanket.

I remember the first time I made this soup on a rainy day, craving something hearty without the heaviness of a full casserole. It turned out to be everything I’d hoped for—creamy, cheesy, and packed with veggies. Now, it’s a staple in my home, especially when I’m looking to get a good dose of greens in a way that feels indulgent. Let me tell you, the aroma that fills the kitchen as it simmers is reason enough to make it!

this RECIPE

The origin story: how humble veggies became a superstar soup 🥦

Broccoli cheese soup has its roots in American comfort food, with versions of the dish appearing in the Midwest as early as the 1920s. Adding potatoes to the mix brings an extra layer of heartiness, making this soup a meal in itself. Over time, broccoli cheese soup has become a classic in American diners and family homes alike, beloved for its creamy texture and simple ingredients. The addition of potatoes gives it an extra boost, making the soup even creamier and more satisfying without needing tons of heavy cream. If you haven’t tried this combo before, you’re in for a treat!

Let’s talk ingredients: the essentials for broccoli potato cheese goodness

Butter

The butter is our flavor base, helping to sauté the veggies and add richness to the soup. I usually go with about a tablespoon or two, depending on how rich I want it. If you’re avoiding dairy, olive oil is a fine substitute—just know it will change the flavor slightly.

Onion, carrots, and garlic

These aromatics bring depth and a touch of sweetness. Carrots add a pop of color and balance out the richness of the cheese. The garlic is optional but highly recommended; it adds a warm, earthy note. If you’re out of carrots, try a red bell pepper for a slight twist.

Potatoes

Potatoes are the backbone here, giving the soup its thick, hearty texture. Yukon Golds work best, but Russets will also do. Just make sure to peel them, as the skins can get a bit tough. Potatoes are also a good source of potassium, making this dish a little healthier than your average creamy soup.

Broccoli

Fresh or frozen, broccoli is the star here. You’ll need about 16 ounces of florets, which is usually a whole head of broccoli or one standard frozen bag. Fresh broccoli tends to hold up better, but frozen works well for a quicker prep.

Sharp cheddar cheese

Sharp cheddar melts beautifully and adds that classic tangy bite. I recommend shredding your own cheese for the best texture; pre-shredded cheese can sometimes make the soup a bit grainy due to anti-caking agents. If you’re dairy-free, nutritional yeast can offer a similar “cheesy” flavor.

Milk and cornstarch

Instead of heavy cream, we’re using milk mixed with a bit of cornstarch to create that thick, creamy base without all the extra calories. I usually use 2% milk, but any kind will work—just note that higher-fat milk will make the soup richer. Cornstarch is our thickener, so don’t skip it!

Kitchen gear: what you need (and what you can skip)

To make this soup, you don’t need any fancy gadgets—just a few essentials:

• Large pot or Dutch oven: This is your main cooking vessel. A heavy-bottomed pot is ideal for even heat distribution, but any large pot will work.
• Skillet: A skillet is helpful for sautéing the aromatics separately, though you could also do this directly in your soup pot if you want fewer dishes.
• Ladle: Essential for serving up big, cozy bowls of soup.
• Whisk: Useful for mixing the cornstarch into the milk without clumps.

If you want a smoother texture, you can use an immersion blender, but I personally love the chunky bits of potato and broccoli—it feels more rustic and satisfying.

Step-by-step: how to make broccoli potato cheese soup

1. Sauté the aromatics

Start by melting one to two tablespoons of butter in a skillet over medium-high heat. Once the butter is hot and bubbly, add the diced onion and cook until it begins to soften—about 3 minutes. Then toss in the carrots, salt, and pepper, and keep cooking for another 3-4 minutes. Add the garlic last, sautéing just until it’s fragrant (about 30 seconds) so it doesn’t burn.

2. Add potatoes and broth

Transfer the sautéed veggies into your soup pot (or keep them there if you’re cooking everything in one pot). Add the diced potatoes and pour in the chicken broth. Cover the pot, bring it to a simmer, and let it cook for about 10 minutes. You’ll want the potatoes to start softening at this stage.

3. Add broccoli and simmer

After the potatoes have had a head start, add the broccoli florets. Continue simmering until both the broccoli and potatoes are tender, around 10 minutes more. You can test the potatoes by poking them with a fork; they should be soft and break apart easily.

4. Thicken the soup with milk and cornstarch

In a small bowl, whisk together the cornstarch and milk until smooth. Pour this mixture into the soup and stir. The soup should start to thicken as it heats up—just be sure to keep stirring so the cornstarch doesn’t clump.

5. Add cheese and finish

Finally, add the shredded cheddar cheese, stirring until it’s fully melted and the soup is smooth and creamy. Taste and adjust seasoning if needed, then ladle into bowls and get ready to enjoy!

Try these variations!

1. Vegetarian version: Use vegetable broth instead of chicken broth, and you’re all set! This swap won’t change the flavor too much, especially with all the cheese and veggies in the mix.
2. Vegan option: Swap the butter for olive oil or vegan butter, use a dairy-free milk (like almond or oat milk), and substitute nutritional yeast for the cheese. The soup will still be creamy and delicious, just with a slightly different flavor profile.
3. Spicy kick: For a little heat, add a pinch of red pepper flakes with the garlic or a few dashes of hot sauce at the end. This adds a subtle spice that complements the creamy cheese.
4. Extra veggies: Feel free to toss in other veggies like cauliflower, zucchini, or even some spinach towards the end. This is a great way to make it a bit heartier and sneak in more greens.
5. Herbed up: For a fresh flavor twist, add a handful of chopped fresh parsley, chives, or a sprinkle of dried thyme when you add the potatoes. It’ll give the soup a little extra aroma and color.

Serving suggestions: make it a meal

This soup is delicious on its own, but I love to serve it with a few extras to make it a complete meal. A crusty piece of baguette or some garlic bread is perfect for dunking, or you could go with a simple green salad to balance out the richness of the cheese. Garnish with extra shredded cheese, a sprinkle of fresh parsley, or even a dollop of sour cream if you’re feeling indulgent.

Drink pairings

For a refreshing beverage pairing, here are a few ideas:

1. Sparkling water with a splash of lemon: This keeps things light and helps cut through the richness of the soup.
2. Iced tea with a hint of mint: Mint adds a refreshing touch that pairs surprisingly well with the creamy soup.
3. Apple cider: If it’s a chilly day, warm apple cider can be the perfect cozy complement to the soup’s flavors.
4. Ginger ale: The mild spice of ginger pairs nicely with the creamy, cheesy base, adding a bit of zing.

Storing and reheating tips

Leftover soup? Lucky you! This soup stores beautifully. Let it cool completely before transferring to an airtight container, then store in the fridge for up to 4 days. When reheating, warm it gently on the stovetop over low heat, stirring frequently to keep the cheese from separating. You can also microwave it in 30-second intervals, stirring between each round. If the soup is too thick when reheating, just add a splash of milk or broth to thin it out.

Adjusting for different servings

This recipe makes about four generous servings, but it’s easy to double if you’re cooking for a crowd. When doubling, just be sure to use a large enough pot to accommodate all the ingredients. You may need to simmer it slightly longer to get everything tender. For smaller servings, you can halve the ingredients with no problem—just keep an eye on the simmer time, as it may cook a little faster.

Common issues and tips

• Soup is too thin: If your soup isn’t as thick as you’d like, mix another tablespoon of cornstarch with a little milk and add it in slowly, stirring constantly.
• Soup is too thick: Simply add more milk or broth, a little at a time, until you reach your desired consistency.
• Cheese clumping: Make sure to add the cheese off the heat and stir well. Pre-shredded cheese can clump due to anti-caking agents, so shredding your own is best.

FAQs

1. Can I use frozen broccoli?
Yes, frozen broccoli works great! Just add it straight from the freezer and adjust the cooking time as needed.

2. Can I make this soup ahead of time?
Absolutely! It reheats wonderfully, so feel free to make it a day or two in advance.

3. What’s the best way to make this gluten-free?
Good news—it already is! Just make sure your cornstarch and other ingredients are certified gluten-free.

4. Can I freeze this soup?
Yes, but be aware that the texture may change slightly due to the cheese. I recommend reheating it slowly on the stovetop and stirring well.

5. Can I use a different cheese?
Sure! Gruyere, fontina, or even a blend of cheeses would be delicious. Just make sure they’re good melting cheeses.

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