There’s something magical about a bowl of Broccoli Potato Cheese Soup Recipe on a chilly night. Creamy, hearty, and brimming with fresh vegetables and sharp cheddar, this is pure comfort in a bowl! It’s a soul-warming classic that’s perfect for family dinners, meal prepping, or cozy lunches throughout the week. The combination of broccoli and potatoes delivers the perfect balance of flavor and texture, while a touch of cream and a generous handful of cheese add that irresistible richness that will have everyone coming back for seconds.

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the many joys of this Broccoli Potato Cheese Soup Recipe is how uncomplicated the ingredients are. Each component has a starring role, contributing not just to taste but to the creamy texture and gorgeous green color that makes this soup so inviting.

Butter: Adds richness and helps sauté the base vegetables for maximum flavor.
Onion: Creates an aromatic, slightly sweet backbone for the soup.
Garlic: Brings a gentle, savory warmth that elevates every spoonful.
Broccoli Florets: For that satisfyingly green color and earthy-sweet flavor; chop small for even cooking.
Potatoes (Yukon gold or russet): Provide body and a creamy mouthfeel when partially blended.
Vegetable or Chicken Broth: The flavorful liquid base that ties all the ingredients together.
Milk: Adds creaminess while keeping the texture light and silky.
Heavy Cream: Offers extra richness and that signature lusciousness.
Sharp Cheddar Cheese: Melts into the soup, giving it that classic cheesy goodness; using sharp cheddar bumps up the flavor.
Salt: Enhances the natural flavors of the vegetables and cheese.
Black Pepper: Adds a subtle kick and depth.
Paprika (optional): For a gentle smokiness and eye-catching color.
Chopped Green Onions or Extra Cheese (optional): Perfect garnishes for added freshness and flair.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté the Aromatics

Begin by melting butter in a large pot over medium heat. Add your diced onion and let it cook gently for about 4–5 minutes, allowing it to turn soft and translucent—that’s when the flavor magic begins. Stir in the minced garlic and let it cook just a minute longer, releasing that cozy, savory aroma without letting the garlic brown.

Step 2: Add Vegetables and Broth

Toss in the chopped potatoes and broccoli, ensuring everything gets a little glossy from the butter. Pour in the broth—either vegetable or chicken, depending on your preference—and bring everything to a gentle boil. Once bubbling, reduce the heat and let it all simmer uncovered for 15–20 minutes, until the potatoes and broccoli are meltingly tender and ready to blend.

Step 3: Blend for Creaminess

Now comes the part where the soup transforms! Use an immersion blender right in the pot to partially blend the mixture. Aim for a mix of creamy base and tender chunks, giving you both comforting smoothness and delightfully rustic bites. If you don’t have an immersion blender, carefully blend half of the soup in a blender and return it to the pot.

Step 4: Enrich with Dairy

Stir in the milk and heavy cream, and let the soup simmer softly for another 5 minutes. This is where the Broccoli Potato Cheese Soup Recipe really starts to come together—watch as it turns delicately creamy and rich!

Step 5: Add Cheese and Seasonings

Take the pot off the heat and gradually add the shredded cheddar cheese, stirring constantly so it melts smoothly into the soup. Don’t rush this part—the cheese should melt in gentle waves, creating that signature velvety texture. Finish by seasoning with salt, pepper, and paprika (if using), tasting as you go until it’s perfectly balanced.

How to Serve Broccoli Potato Cheese Soup Recipe

Garnishes

Top each bowl with extra sharp cheddar, a flurry of chopped green onions, or even a sprinkle of paprika for a little extra personality. Simple croutons or crispy bacon bits (if you’re not keeping it vegetarian) are always crowd-pleasers too.

Side Dishes

Pair your Broccoli Potato Cheese Soup Recipe with a thick slice of crusty artisan bread, a simple green salad, or a classic grilled cheese sandwich. It’s the kind of meal that invites dipping and dunking, especially with warm rolls straight from the oven.

Creative Ways to Present

For a fun touch, serve the soup in hollowed-out bread bowls, or top each serving with a little swirl of cream or even a drizzle of good olive oil. Individual ramekins or coffee mugs also turn this comfort classic into a charming lunch or appetizer for guests.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool fully before transferring it to an airtight container. It will keep wonderfully in the refrigerator for up to 4 days—making it ideal for meal prep! The flavors deepen over time, so leftovers are often even tastier.

Freezing

You can absolutely freeze this Broccoli Potato Cheese Soup Recipe, just be aware that the dairy may separate slightly. For best results, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm gently on the stovetop over medium-low heat, stirring often until hot. If the soup looks a bit separated, a good stir or a quick blend with the immersion blender will smooth it out. Add a splash of milk if needed to adjust the consistency.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works beautifully and is a convenient option. There’s no need to thaw—just add straight to the pot with the potatoes, and proceed as usual.

What’s the best type Soup

Sharp cheddar is king for the Broccoli Potato Cheese Soup Recipe, delivering both creaminess and a punch of flavor. For even more depth, try a blend of sharp cheddar and a bit of gruyere or smoked gouda.

Can I make this soup lighter?

Absolutely! Substitute half-and-half or even more milk for the heavy cream for a lighter bowl that’s still comforting and delicious. The soup will be a touch less rich, but every bit as satisfying.

How do I make this gluten-free?

This recipe is naturally gluten-free, provided you double check that your broth and cheese are gluten-free. Always read ingredient labels to be sure, especially if serving guests with allergies.

Can I add extra vegetables?

Definitely! Diced carrots, celery, or even a handful of baby spinach blend right in. This recipe is a great way to use up odds and ends from your crisper drawer while keeping the focus on that classic broccoli and potato flavor.

Final Thoughts

There’s a reason Broccoli Potato Cheese Soup Recipe has earned a spot in so many kitchens—it’s comforting, customizable, and guaranteed to warm you from the inside out. Whether you’re a longtime fan or trying it for the first time, this version is sure to become a family favorite. I hope you’ll give it a try and make it your own!

Broccoli Potato Cheese Soup Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This comforting Broccoli Potato Cheese Soup is a creamy and flavorful dish perfect for cozy nights. Loaded with fresh vegetables and cheesy goodness, it’s a satisfying soup that will warm you up from the inside out.

Ingredients

Scale

Broccoli Potato Cheese Soup:

2 tablespoons butter
1 small onion, diced
2 garlic cloves, minced
2 cups broccoli florets, chopped small
2 cups peeled and diced potatoes (Yukon gold or russet)
3 cups vegetable or chicken broth
1 cup milk
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
Chopped green onions or extra cheese for garnish (optional)

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
Add Vegetables: Stir in the garlic and cook for 1 more minute. Add the chopped potatoes and broccoli, then pour in the broth.
Cook Soup: Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes or until the vegetables are very tender.
Blend and Simmer: Use an immersion blender to partially blend the soup for texture, or transfer half to a blender and return to the pot. Stir in the milk and cream, and simmer for another 5 minutes.
Finish and Serve: Remove from heat and slowly stir in the shredded cheese until melted and smooth. Season with salt, pepper, and paprika if using. Serve hot with desired garnishes.