Look no further for the best broccoli potato cheese soup recipe. This soup is luxuriously creamy with tender chunks of broccoli and potato and plenty of sharp cheddar melted into the broth.
Creamy Broccoli Potato Cheese Soup
This soup is thickened with potatoes, enriched with heavy cream, and finished with sharp cheddar for a classic, comforting flavor. It’s the perfect bowl for cool nights or any time you need a cozy, cheesy meal.
Why you’ll love it!
- Ready in under an hour, including prep and simmering.
- Easy to double for a crowd or to meal-prep for the week.
- Holds up well as leftovers—flavors deepen overnight.
Featured Ingredients
- Broccoli – fresh florets are best for texture and bright color; frozen can work in a pinch.
- Potatoes – Yukon Golds or other waxy potatoes puree smoothly to thicken the soup while keeping some body.
- Mirepoix – onion, carrot, and celery form the savory base.
- Broth – chicken or vegetable broth depending on your diet.
- Cheddar cheese – freshly shredded cheddar melts more smoothly than pre-shredded varieties.
- Heavy cream – adds richness; substitute whole milk for a lighter version.
How to Make Broccoli Potato Cheese Soup
- Sauté the vegetables. Heat oil in a large pot or Dutch oven. Add diced onion, celery, and carrots and cook 3–4 minutes until they begin to soften.
- Add aromatics and butter. Stir in butter, minced garlic, salt, pepper, and thyme and cook briefly until the garlic is fragrant.
- Simmer potatoes in broth. Add diced potatoes and broth. Bring to a boil, then reduce heat, cover, and simmer about 20 minutes until potatoes are tender.
- Add broccoli and finish cooking. Stir in chopped broccoli and simmer uncovered for about 10 minutes until broccoli is tender.
- Texture the soup. Remove from heat and pulse with an immersion blender until you reach the desired chunkiness—leave some pieces for texture. If you don’t have an immersion blender, a potato masher works fine.
- Finish with cream and cheese. Return the pot to low heat, stir in heavy cream and shredded cheddar, and warm slowly until the cheese is fully melted and the soup is creamy. Serve hot topped with extra cheddar if desired.
Top Tips for the Perfect Soup
Make sure the potatoes are fully cooked before blending; they provide the primary thickness and creaminess. The soup is intended to be slightly chunky—if you prefer a smoother texture, blend longer. For a vegetarian version, swap chicken broth for vegetable broth. For a little heat, stir in a teaspoon or two of your favorite hot sauce.
FAQ
Freshly shredded cheddar melts reliably and gives classic flavor. Gruyère or Monterey Jack are good alternatives for different profiles.
Yes. Frozen broccoli cooks faster and may require less simmer time—add it toward the end and watch for desired tenderness.
This recipe uses potatoes to thicken the base. If the soup is too thin, simmer gently to reduce liquid, then let it rest off the heat for 15–20 minutes to thicken.
No—this recipe does not include eggs.
Storage & Reheating
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
To reheat, warm the soup slowly over low to medium heat and stir in 1/2 to 1 cup of milk as needed to loosen the consistency and restore creaminess.
Ingredients (Serves 4)
- 2 tablespoons avocado oil (or neutral oil)
- ½ large yellow onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 medium Yukon Gold potatoes, diced (~2 cups)
- 4 cups chicken or vegetable broth
- 4 cups chopped broccoli, bite-sized pieces
- 1 cup heavy cream (or whole milk)
- 8 oz shredded cheddar cheese (~2 cups), freshly grated
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add onion, celery, and carrots and cook 2–3 minutes.
- Add butter, garlic, salt, pepper, and thyme and cook 1–2 minutes until fragrant.
- Add diced potatoes and broth, scraping up any browned bits. Bring to a boil, then cover and reduce heat to low. Simmer 20 minutes until potatoes are tender.
- Add broccoli and continue cooking uncovered on low for 10 minutes.
- Remove from heat and pulse with an immersion blender a few times to break up potatoes and broccoli, leaving some chunks.
- Return to low heat and stir in heavy cream and shredded cheddar. Warm 4–5 minutes until cheese is melted and soup is smooth. Serve hot.
Tips & Notes
- The soup is intentionally chunky; if you prefer a smoother texture use the immersion blender longer or blend in batches in a countertop blender.
- Use vegetable stock to keep the recipe vegetarian.
Nutrition (approx.)
Calories: 746 kcal • Carbohydrates: 30 g • Protein: 24 g • Fat: 61 g • Fiber: 5 g • Sugar: 6 g
Nutrition is an approximation and will vary based on specific ingredients and portion sizes.
More Cheesy Soup Recipes
- Cheesy Potato Soup
- Broccoli Cheese Soup
- Beer Cheese Soup
- Cheddar Cheese Soup