If you love meals that feel like a big hug in a bowl, you’re going to fall head over heels for Cheddar Broccoli Potato Soup. This creamy, cheesy, veggie-packed soup balances tender potatoes and fresh broccoli in a luscious cheddar broth, turning a handful of everyday ingredients into the ultimate comfort food. Whether you’re craving a quick weeknight dinner or a cozy lunch, this soup delivers warm, homestyle flavors you’ll want to savor again and again.
Ingredients You’ll Need
The magic of this soup comes from simple, honest ingredients that each play a key role in flavor, texture, and color. There’s nothing fancy required—just a handful of pantry staples and a few fresh items to create something totally crave-worthy.
- Butter or olive oil: Adds a rich base flavor and helps soften the onion for a deeper savory taste.
- Yellow onion: Brings gentle sweetness and aroma to kickstart the soup.
- Garlic: Brightens and deepens the overall flavor—don’t skip it!
- Peeled and diced potatoes: Yukon Golds make the soup extra creamy, but russets give it that classic potato flavor.
- Low-sodium vegetable or chicken broth: Creates a savory, flavorful base while letting the veggies shine.
- Chopped broccoli florets: The star veggie that adds vibrant color and subtle crunch.
- Dried thyme: Earthy and fragrant, it balances the richness of the cheese.
- Salt: Essential for bringing all those flavors together.
- Black pepper: Adds a savory, slightly spicy note that wakes up the soup.
- Smoked paprika (optional): Just a pinch gives a hint of smoky warmth—so good!
- Whole milk or half-and-half: Makes the soup silky and creamy without being heavy.
- Shredded sharp cheddar cheese: Melts into the soup for that classic tangy-cheesy punch.
- Flour or cornstarch (optional): For those times you want the soup extra thick and hearty.
- Chopped chives or extra cheese for garnish: Brightens up every bowl with color and a burst of flavor.
How to Make Cheddar Broccoli Potato Soup
Step 1: Sauté the Onion and Garlic
In a large pot, melt the butter (or heat olive oil) over medium heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until it’s soft and translucent. Next, toss in the minced garlic and stir for another minute until the kitchen smells absolutely irresistible. This simple step lays a savory, aromatic foundation for your Cheddar Broccoli Potato Soup.
Step 2: Add Potatoes and Broth
Pour in your peeled and diced potatoes, then add the broth, dried thyme, salt, black pepper, and a pinch of smoked paprika if you love a little smokiness. Stir well and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 to 12 minutes, just until the potatoes begin to get tender. This stage is all about infusing the potatoes with herby, savory goodness.
Step 3: Cook the Broccoli
Add the chopped broccoli florets straight into the pot, stir, and continue simmering for another 8 to 10 minutes. By the end, both the potatoes and broccoli should be fork-tender, cozying up together and soaking up all those amazing flavors.
Step 4: Blend for Creaminess (Optional)
If you love a luxuriously creamy texture, grab your immersion blender and pulse the soup right in the pot until it’s as creamy (or as chunky) as you like. No immersion blender? No problem! Mash the soup lightly with a spoon or potato masher for a slightly rustic finish. Your Cheddar Broccoli Potato Soup will be thick and dreamy either way.
Step 5: Add Dairy and Cheese
Turn down the heat to low and stir in the milk or half-and-half, then add all that glorious shredded sharp cheddar. Keep stirring slowly until the cheese melts completely and your soup turns rich, golden, and creamy—this is the moment it becomes pure comfort in a bowl.
Step 6: Thicken If Needed
If you like your soup extra thick, whisk the flour or cornstarch with a splash of cold water until smooth, then stir it into the simmering soup. Let it bubble gently for a few more minutes, stirring, until it reaches your desired consistency. You’re so close to the finish line!
Step 7: Serve and Enjoy
Ladle your Cheddar Broccoli Potato Soup into generous bowls and top with chopped chives or a sprinkle of extra cheddar. Take a moment to admire the creamy, cheesy goodness—then dive right in while it’s piping hot.
How to Serve Cheddar Broccoli Potato Soup
Garnishes
Garnishing adds that final touch of flair and flavor. Try a generous pinch of freshly chopped chives, extra cheddar cheese, a swirl of sour cream, or even crispy bacon bits if you’re feeling indulgent. Fresh herbs and a little cracked black pepper make every bowl look and taste extra special.
Side Dishes
This soup is hearty enough to stand on its own, but it’s even more delicious with some classic sides. Think: a crusty baguette, warm garlic bread, buttery crackers, or a simple green salad. These sides soak up that creamy broth and round out your Cheddar Broccoli Potato Soup meal beautifully.
Creative Ways to Present
Serve your soup in rustic bread bowls for a bakery-style twist, or pour small servings into espresso cups as an irresistible party starter. For a family-style dinner, let everyone customize their soup with a toppings bar—think chives, cheese, hot sauce, and fried onions! No matter your style, Cheddar Broccoli Potato Soup always feels inviting and homey.
Make Ahead and Storage
Storing Leftovers
Let any leftover Cheddar Broccoli Potato Soup cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days, making it great for quick lunches or dinners throughout the week. The flavors only deepen as it sits!
Freezing
This soup can be frozen, but for best results, leave out the cheese and dairy until after you reheat. Pour cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. It can be stored for up to 2 months; just thaw in the fridge overnight before finishing with cheese and milk.
Reheating
Reheat Cheddar Broccoli Potato Soup gently in a pot over low-medium heat, stirring frequently to prevent sticking or separation. You may need to add a splash of milk or broth if it’s become too thick. Microwave reheating works for individual portions—just pause to stir every minute for even heating.
FAQs
Can I make Cheddar Broccoli Potato Soup gluten free?
Absolutely! Just skip the flour and use cornstarch to thicken the soup for a fully gluten-free, cheesy bowl of comfort.
What if I only have frozen broccoli?
No problem at all—toss in frozen broccoli right after the potatoes are mostly tender, and reduce the cook time slightly to prevent mushiness.
Can I lighten this recipe?
Sure! Swap whole milk for a plant-based milk or low-fat milk, and use less cheese if you like. The soup will still be creamy and flavorful, just lighter.
Do I have to blend the soup?
Blending is totally up to you. Some people love it silky-smooth, while others prefer chunks of broccoli and potato for texture. Try blending half the soup for the best of both worlds!
What’s the best way to reheat without curdling the cheese?
Reheat slowly over low-medium heat, and avoid boiling. Give it a good stir now and then; this keeps the cheese from separating or becoming grainy.
Final Thoughts
I can’t recommend Cheddar Broccoli Potato Soup enough for anyone craving a bowl of pure coziness. Dive in, get creative with your toppings, and enjoy every spoonful—this recipe just might become your new favorite, too!
Print
Cheddar Broccoli Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Cheddar Broccoli Potato Soup, a comforting and flavorful dish perfect for any occasion.
Ingredients
For the Soup:
- 1 tablespoon butter or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes (Yukon Gold or russet)
- 3 cups low-sodium vegetable or chicken broth
- 2 cups chopped broccoli florets
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon flour or cornstarch (optional, for thickening)
- chopped chives or extra cheese for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add potatoes, broth, thyme, salt, pepper, and paprika if using. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are nearly tender.
- Add chopped broccoli and continue cooking for another 8–10 minutes until vegetables are soft.
- For a creamier texture, blend part of the soup using an immersion blender or mash lightly with a spoon.
- Stir in milk and shredded cheddar, and cook over low heat until cheese is melted and soup is creamy.
- If you prefer a thicker consistency, whisk flour or cornstarch with a little cold water and stir it into the soup, simmering for a few minutes more.
- Serve hot, garnished with chives or additional cheese.
Notes
- For added richness, stir in a spoonful of sour cream before serving.
- Use frozen broccoli if fresh isn’t available—just reduce cook time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
