Broccoli Potato Cheese Soup is a creamy, comforting bowl that brings together tender broccoli florets, soft chunks of potato, and a rich cheesy twist. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right amount of thickness and a lovely blend of flavors that make it so satisfying.
I love how easy this soup is to make, and it’s always a hit when I serve it. One of my favorite things to do is to add a little extra cheese on top just before serving—it melts perfectly and adds an extra touch of gooey goodness. Sometimes I sneak in a pinch of black pepper or a sprinkle of crispy bacon for a bit of fun crunch.
This soup works great as a cozy lunch or a light dinner paired with crusty bread or a fresh salad. Whenever I make it, I’m reminded of homemade meals from my childhood, where simple ingredients came together to create something truly comforting and full of warmth. It’s perfect for sharing with family or enjoying on your own when you want something simple and delicious.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets work best for a nice texture. Frozen broccoli is a good substitute but may be softer after cooking. I like to keep broccoli pieces bite-sized for even cooking.
Potatoes: Russet or Yukon Gold potatoes are great choices. They become tender and help thicken the soup slightly. If you want a creamier texture without chunks, you can mash some of the potatoes during cooking.
Cheese: Sharp cheddar brings a great flavor and melts smoothly. If you want a milder taste, try mild cheddar or even Colby Jack. For dairy-free, nutritional yeast is a cheesy substitute but changes the flavor.
Milk or Cream: Whole milk or heavy cream adds richness. For a lighter version, use milk or a plant-based alternative like oat or almond milk, but the soup will be less creamy.
How Do I Make the Soup Thick and Creamy Without Lumps?
This soup uses a simple roux to thicken it, which means cooking butter and flour together before adding broth. Here’s how to get it right:
- Melt butter over medium heat, then stir in flour and cook for 1-2 minutes. This cooks out the raw flour taste.
- Slowly whisk in broth while stirring constantly to prevent lumps.
- Keep stirring as the soup cooks and thickens; this helps avoid clumps.
- Adding cheese off the heat ensures it melts smoothly without curdling.
I always stir gently and watch the heat closely—too high can cause lumps or cheese to separate. Taking your time here makes a big difference!
Equipment You’ll Need
- Large pot – I prefer this because it holds all the ingredients and makes stirring easy.
- Wooden spoon or silicone spatula – works well for stirring the roux and soup without scratching the pot.
- Measuring cups and spoons – helps keep ingredients accurate for perfect consistency.
- Knife and cutting board – for chopping broccoli, potatoes, onion, and carrots.
- Milk or heavy cream measuring cup – makes pouring and mixing smooth and simple.
- Blender or immersion blender (optional) – to puree part of the soup if you want a smoother texture.
Flavor Variations & Add-Ins
- Add cooked bacon or ham bits for extra protein and smoky flavor.
- Use different cheeses like Gruyère or Monterey Jack for a unique taste.
- Stir in sautéed mushrooms or caramelized onions to add depth and richness.
- Spice it up with a pinch of cayenne pepper, paprika, or hot sauce for some heat.
Broccoli Potato Cheese Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1/2 cup finely chopped carrots
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or heavy cream
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/2 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Time Needed
This comforting soup takes about 10 minutes to prepare and chop the vegetables, plus around 25 minutes to cook everything until tender and creamy. So, plan for roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and minced garlic. Cook, stirring occasionally, until the onions are soft and translucent, and the carrots have started to soften, about 5 minutes.
2. Make the Roux:
Sprinkle the flour over the cooked veggies and stir constantly for about 2 minutes. This cooks the flour and helps thicken the soup later.
3. Add Broth and Simmer:
Slowly pour in the broth while whisking, making sure no lumps form. Bring to a gentle boil, then reduce heat and let it simmer for 5 minutes to blend the flavors.
4. Cook Potatoes and Broccoli:
Add the diced potatoes and broccoli florets to the pot. Stir in the dried thyme or Italian seasoning, along with salt and black pepper to taste. Cover the pot and simmer for about 15 minutes, until the potatoes and broccoli are tender.
5. Finish with Milk and Cheese:
Slowly stir in the milk or cream and warm the soup through—be careful not to boil it. Remove the pot from heat and mix in the shredded cheddar cheese until melted and smooth. Taste and adjust salt and pepper as needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese and fresh parsley if you like. This soup pairs perfectly with warm crusty bread for a cozy meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding it to the soup to avoid making the broth too watery.
How Can I Make This Soup Dairy-Free?
Swap the milk or cream for unsweetened plant-based milk like oat or almond milk, and use a dairy-free cheese alternative or nutritional yeast for the cheesy flavor.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth if it thickens too much when chilled.
How Do I Thicken the Soup If It’s Too Thin?
To thicken the soup, make a slurry by mixing 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then gradually whisk it into the simmering soup. Cook for a few minutes until it thickens to your liking.
