Creamy Potato Broccoli Cheddar Soup is the perfect bowl of comfort on a chilly day. It’s packed with tender potatoes, fresh broccoli florets, and loads of sharp cheddar cheese that melts right into the warm, creamy broth. Every spoonful feels hearty and cozy without being too heavy, making it an easy favorite for lunch or dinner.
I love making this soup whenever I want something that feels like a big, warm hug. One of my favorite parts is how the cheesy flavor ties everything together, making even the broccoli something everyone looks forward to. Plus, it comes together pretty quickly, which is perfect on busy days when I need something delicious fast.
Serving it with some crusty bread or a simple side salad turns it into a great meal. I like to sprinkle a little extra cheddar and cracked black pepper on top just before serving to give it a little extra pop. This soup always reminds me of cozy family dinners, and I think that’s why everyone seems to love it as much as I do.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen works well too. Just thaw and drain it to avoid extra water in the soup.
Potatoes: I like Yukon Gold for their creamy texture, but Russets are great if you want a thicker, fluffier soup.
Cheddar Cheese: Sharp cheddar adds great tang and depth. If you prefer a milder taste, try mild cheddar or a blend like cheddar and Monterey Jack.
Milk or Half-and-Half: Whole milk keeps the soup creamy without being too rich. For a lighter option, use low-fat milk, but the creamy feel will be less rich.
Butter and Flour (Roux): This combo thickens the soup nicely. For a gluten-free option, use cornstarch instead of flour.
How Do You Make the Soup Creamy Without It Breaking or Clumping?
The trick to a smooth, creamy soup is in the roux and how you add the dairy.
- Cook the butter, onion, and garlic first, then stir in flour to make a roux. This helps thicken the soup evenly.
- When you add the broth, whisk constantly to prevent lumps.
- Puree the soup before adding dairy to create a smooth base.
- Add milk or half-and-half slowly over low heat. Avoid boiling once the dairy is added to keep the cheese from clumping or curdling.
- Stir in cheese gradually and off direct high heat for a velvety finish.
Following these steps will give you a creamy soup with a silky texture and no graininess. Patience is key, especially when melting in the cheese!
Equipment You’ll Need
- Large soup pot – I find it’s perfect for cooking everything in one place and easy to stir.
- Immersion blender or regular blender – allows me to puree the soup smoothly or keep some chunky bits. I love using an immersion blender for quick blending right in the pot.
- Measuring cups and spoons – keep everything precise and easy to follow.
- Chef’s knife and cutting board – for chopping onions, garlic, potatoes, and broccoli with ease.
- Wooden spoon or silicone spatula – for stirring as the soup cooks without scratching the pot.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta crumbles for smoky, savory bites that add extra richness.
- Mix in a dash of hot sauce or cayenne pepper if you like a little spice.
- Add cooked shredded chicken or turkey to turn it into a heartier main dish.
- Swirl in a dollop of sour cream or Greek yogurt before serving for extra creaminess and tang.
Creamy Potato Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
- Optional: freshly cracked black pepper and extra cheddar for topping
Time Needed:
This recipe takes about 10 minutes to prep and 25 minutes to cook, making a total of around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to coat and form a roux. Cook for 2-3 minutes until the flour turns a light golden color.
3. Add Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth to prevent lumps. Add the diced potatoes and dried thyme if using. Bring the soup to a simmer and cook until the potatoes are tender, about 12-15 minutes.
4. Prepare the Broccoli:
While the potatoes cook, blanch the broccoli florets in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
5. Blend the Soup:
Use an immersion blender (or carefully transfer in batches to a regular blender) to puree the soup until smooth but still a bit chunky for texture.
6. Add Milk and Cheese:
Stir in the milk or half-and-half and heat gently over low-medium heat, avoiding boiling to prevent curdling. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and plenty of freshly ground black pepper to taste.
7. Finish with Broccoli and Serve:
Fold in the blanched broccoli florets and warm through for 1-2 minutes. Serve hot, topped with extra shredded cheddar and cracked black pepper if you like. Enjoy your soup with crusty bread for a comforting meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works great—just thaw and drain it well before adding to avoid extra water in the soup. You can blanch it briefly to freshen up the texture if you like.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth. You may need to add a splash of milk to loosen the soup if it thickens too much.
Can I Make This Soup Dairy-Free?
Absolutely! Use a dairy-free milk alternative like almond or oat milk, and swap cheddar cheese for a plant-based vegan cheese. The texture might be slightly different, but it will still be delicious and creamy.
Can I Freeze This Soup?
Yes, you can freeze the soup for up to 2 months. Cool it completely, then store in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring well to recombine the ingredients.
