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Creamy, cheesy, and filled with tender potatoes and vegetables, this Cheddar Broccoli Potato Soup is exactly the sort of dinner I want when something warm and comforting is calling my name. Add a thick slice of crusty bread on the side, and you have a cozy meal that’s hard to beat.
There’s so much to love in one pot here. The potatoes become soft and hearty, the broccoli and carrots bring color and texture, and the sharp cheddar melts into a rich, creamy broth. Parmesan adds another savory layer, and a little thyme rounds everything out.
It’s the kind of soup that feels special without asking for anything complicated. Chop the vegetables, let them simmer until tender, make the creamy base, and finish everything with plenty of cheese. Then grab a bowl while it’s hot!
Why You’ll Love This Recipe
If broccoli cheddar soup and creamy potato soup are both favorites in your house, this recipe gives you a little of each.
It’s wonderfully creamy. Milk, heavy cream, cheddar, and Parmesan come together to make the broth rich and smooth.
It’s packed with vegetables. Broccoli, potatoes, carrots, celery, and onion fill every spoonful, so this soup is satisfying enough to make a meal on its own.
The potatoes make it extra cozy. Russet potatoes soften as they simmer in the broth, giving the soup that hearty, comforting quality that makes potato soup so good.
It’s ready in under an hour. The whole recipe takes about 55 minutes from start to finish, making it a great option when you want homemade comfort food without spending the entire day in the kitchen.
And don’t forget the bread. A warm bowl of cheesy soup and a crusty piece of bread for dipping is such a simple, delicious combination.
Ingredients You’ll Need
Here’s a quick breakdown of the ingredients that make this Cheddar Broccoli Potato Soup so creamy, hearty, and flavorful.
- Butter – Used in two places: first to sauté the vegetables, and again to make the flour-based mixture that thickens the soup.
- Carrots, Celery, and Yellow Onion – This trio creates the savory vegetable base of the soup while adding a little natural sweetness and plenty of flavor.
- Garlic – A couple of cloves add another layer of savory flavor without overpowering the vegetables and cheese.
- Low-Sodium Chicken Broth – Forms the base of the soup and gives the potatoes and vegetables plenty of flavor as they simmer. Low-sodium broth is especially helpful here because the cheeses add saltiness too.
- Russet Potatoes – These make the soup hearty and filling. Russets become wonderfully tender as they cook and work especially well in creamy potato soups.
- Broccoli – Adds color, texture, and plenty of broccoli flavor to every bowl. Cutting the florets into bite-sized pieces makes the soup easier to eat.
- Dried Thyme – You only need a little. It adds a subtle herby flavor that works beautifully with the potatoes, vegetables, and creamy broth.
- Salt and Freshly Ground Black Pepper – Used to season the soup to taste. Because the broth and cheeses already contain salt, taste as you go.
- All-Purpose Flour – Combines with the butter to create the thickener that gives the broth its creamy, substantial consistency.
- Milk – Makes up most of the creamy base without making the soup overly heavy. The recipe works best with 1% or 2% milk.
- Heavy Cream – Adds extra richness and gives the finished soup an even creamier texture.
- Sharp Cheddar Cheese – This is where that classic cheesy flavor comes from. Sharp cheddar gives the soup a stronger cheese flavor than mild cheddar.
- Parmesan Cheese – Adds a salty, savory finish and another layer of cheesy flavor alongside the cheddar.
Step-by-Step Instructions
1. Start with the vegetables
In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 – 4 minutes. Add garlic and saute 30 seconds longer.
This first step gives the carrots, celery, and onion time to soften before the broth goes in. Once you add the garlic, you only need another 30 seconds before moving on.
2. Simmer the potatoes
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Adding the broccoli toward the end gives the potatoes a head start and keeps the broccoli from spending too long in the pot.
3. Make the creamy base
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Pouring in the milk gradually is worth the extra care here. Keep whisking as you add it so the mixture stays smooth.
4. Make it creamy and cheesy
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
Once the cheese melts into the creamy broth, the soup is ready for bowls, bread, and dinner.
Expert Tips
Cut the potatoes evenly. Keep the potato cubes between 1/2-inch and 3/4-inch thick as directed in the recipe. Similar-sized pieces will cook more evenly and should become tender at about the same time.
Add the milk slowly. When you make the flour mixture, whisk continuously while gradually pouring in the milk. It helps create the smooth, creamy consistency you want in the finished soup.
Don’t rush the vegetables. Before adding the creamy mixture, check that the potatoes, broccoli, and other vegetables are tender. The best bowl has soft potatoes with tender pieces of broccoli and carrots throughout.
Add the cheese off the heat. The recipe calls for removing the soup from the heat before stirring in the cheddar and Parmesan. The warmth of the soup will melt them beautifully without exposing the cheese to unnecessary high heat.
Taste before serving. Broth and cheese both contribute salt, so season the soup to your taste rather than relying on a fixed amount.
Recipe Variations
I love the broccoli-and-cheddar combination as written, but there are a few simple ways to change the soup while keeping its cozy character.
Make it vegetarian. Use low-sodium vegetable broth instead of chicken broth. If needed, choose a vegetarian Parmesan as well.
Try cauliflower. Swap the broccoli for cauliflower for another creamy vegetable-and-potato combination.
Change the cheese. Gruyere is a great alternative if you don’t have cheddar. It melts beautifully and gives the soup a slightly different savory flavor. A little blue cheese can also bring a stronger cheese flavor.
Make it a little lighter. You can use additional milk in place of the heavy cream. Just keep in mind that the soup won’t have quite the same richness.
Storage & Reheating
If you have leftovers, transfer the cooled soup to an airtight container and keep it in the refrigerator for 1–2 days.
This isn’t my first choice for a freezer soup. Because it contains milk, cream, and cheese, freezing and thawing can change the creamy texture.
To reheat it, warm the soup gently on the stovetop, stirring often. Dairy-based soups do better with gentle heat, so there’s no need to bring it to a hard boil.
The soup may thicken after sitting in the refrigerator. If needed, stir in a small splash of milk or broth as it reheats until it reaches the consistency you like.
Serving Suggestions
A big bowl of this soup doesn’t need much alongside it. I especially like it with crusty bread, a warm dinner roll, or garlic bread—anything that can soak up that creamy cheddar broth.
For something fresh on the side, pair it with a simple green salad or a crisp vegetable salad. The lighter flavors are a nice contrast to the potatoes, cream, and cheese.
You could also serve smaller bowls as a starter before roasted chicken or sandwiches. And if you’re in the mood for maximum comfort food, pair it with a grilled cheese sandwich.
However you serve it, bring it to the table while it’s warm and creamy. This is one of those soups that’s at its best with plenty of cheese, good bread, and a cozy evening ahead.
Recipe FAQs
1. Can I use frozen broccoli instead of fresh broccoli?
Yes, you can use frozen broccoli if that’s what you have on hand. I recommend adding it toward the end of the cooking time since frozen broccoli is already partially softened and won’t need as long to cook.
2. How do I keep the cheese from getting grainy?
Make sure you remove the soup from the heat before adding the cheddar and Parmesan. The soup will still be plenty warm enough to melt the cheese. Avoid boiling it once the cheese is added, as too much heat can cause the cheese to separate and lose that smooth, creamy texture.
3. Can I make this Cheddar Broccoli Potato Soup vegetarian?
Yes! Simply swap the chicken broth for low-sodium vegetable broth. If you’re strictly vegetarian, you’ll also want to make sure you’re using a vegetarian Parmesan cheese.
4. What can I do if my soup is too thick?
This soup will naturally thicken from the potatoes, flour and cheese, especially as it sits. If it gets thicker than you’d like, simply stir in a little milk or broth until you reach your desired consistency. I recommend adding just a small amount at a time.
5. Can I make this soup ahead of time?
Yes, you can definitely make this soup in advance. Store it in an airtight container in the refrigerator for 1–2 days, then gently reheat it on the stovetop. I don’t recommend freezing this soup because the dairy can separate after thawing and change the creamy texture.
Cheddar Broccoli Potato Soup
Ingredients
- 5 1/2 tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cup low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- Melt 1 1/2 Tbsp of the butter in a large pot over medium heat. Add the carrots, celery, and onion, then sauté for 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the chicken broth, potatoes, and thyme. Season with salt and pepper to taste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium, cover the pot, and cook for 15 minutes.
- Add the broccoli and continue cooking for 5 minutes, or until the vegetables are tender.
- While the vegetables cook, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute.
- Slowly pour in the milk while whisking vigorously, making sure the mixture remains smooth and free of lumps.
- Continue cooking and stirring until the milk mixture begins to thicken. Stir in the heavy cream, then remove the saucepan from the heat.
- Once the vegetables are tender, pour the thickened milk mixture into the soup and stir to combine.
- Remove the soup from the heat. Add the cheddar and Parmesan cheese and stir until both cheeses have completely melted.
- Serve warm.
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Recipe Notes
