Comforting, easy to make, and packed with flavor, a bowl of this broccoli cheese and potato soup is perfect for cozy dinners!
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Broccoli Cheddar Potato Soup
Broccoli cheese and potato soup is rich and creamy, and a heartier version of the classic easy broccoli cheese soup, thanks to the starchy potatoes! It’s creamy, savory, and an absolute winner of a dinner when it comes to simple, flavorful comfort food.
Joining the ranks of my loaded baked potato soup and cheeseburger soup, this broccoli potato soup recipe is made with budget-friendly ingredients and is so much tastier homemade than anything you’d find at the store or in a restaurant!
Why I Love This Recipe
- Ready in 30 minutes for busy nights or cozy weekends.
- Hearty enough to make a full meal loaded with veggies that kids love!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Onion, carrots, garlic: This soup is built on layers of flavor, starting with the sautéing of onion, carrots, and garlic in butter.
- All-purpose flour, chicken stock, and cream: The flour helps to thicken the soup. You’ll add warm cream towards the end to make the broth rich and creamy.
- Diced potatoes, broccoli, and cheddar cheese: Freshly grated sharp cheddar cheese has the best flavor and melts the easiest.
- Seasoning and butter: You’ll need salt, white pepper, and dried thyme.
How to Make Broccoli Cheese and Potato Soup
Melt the butter over medium-low heat, then cook the onion and carrots until softened. Add the garlic, then whisk in the flour and cook briefly until lightly golden.
Slowly stir in the chicken stock, potatoes, salt, white pepper, and thyme. Cover and cook on medium-high heat for 10-15 minutes, stirring occasionally.
Add the broccoli and simmer until tender. Remove from heat, stir in the cheese and cream until melted, then season and serve warm extra cheese, sliced green onion, or bacon bits!
Recipe Tips
- Cut potatoes and broccoli into bite-sized pieces so they cook evenly.
- Simmer over medium-high heat so the dairy doesn’t separate.
- Make sure to temper the cream by warming it up first before adding it to the soup.
- You can adjust the thickness by mashing some of the potatoes if you prefer.
- Stir in (or use as a topping) cooked diced ham, shredded chicken, or bacon bits.
More soup recipes to try include corn chowder, creamy sausage potato soup and crockpot potato soup.
More Soup Recipes
Broccoli Cheese and Potato Soup
Video
Ingredients
- ¼ cup butter , melted
- 1 cup chopped yellow onion , 1 small
- 1 cup chopped carrots , about 2 large
- 3 cloves garlic , minced
- ¼ cup all-purpose flour
- 32 ounces chicken stock , or vegetable stock
- 3 ½ cups diced potatoes , see notes
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon dried thyme
- 2 cups broccoli , cut into small pieces
- 2-3 cups shredded sharp cheddar cheese
- ½ cup cream , at room temperature
For topping: Shredded cheese, sliced green onion, crumbled bacon,
Instructions
- Make roux. In a large pan, melt 1/4 cup butter over medium-low heat. Add 1 cup onion and carrots. Cook 3-5 minutes. Then add 3 minced garlic cloves and let cook for another minute. Whisk in 1/4 cup flour and cook for a few minutes, just until golden brown.
- Boil. Slowly add 32 ounces chicken stock, diced potatoes, 3/4 teaspoon salt, 1/4 teaspoon white pepper and 1/4 teaspoon dried thyme. Stir together and then cover with a lid. Let cook on medium-high heat for about 10-15 minutes, stirring occasionally.
- Simmer. Add in 2 cups broccoli and let simmer for another 5-10 minutes or until tender.
- Add cheese. Remove from heat and add in 2 cups cheese and cream. Stir until just combined and allow to melt. Season to taste. Serve warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Swap the cheddar for white chedder, gruyere, or Colby Jack cheese.
- You can use vegetable broth instead of chicken broth, if you prefer.
- For a twist, use cauliflower florets instead of broccoli, or a mix of both!
- I used 3 large Russets, but Yukon golds or baby potatoes work too.
- Sprinkle in some red pepper flakes for heat.
- Fresh broccoli is what I use, but frozen broccoli can be added for the last 5 minutes of cook time. No need to thaw it first.
Recipe FAQs
Keep leftovers in an airtight container in the fridge for up to 4 days.
I don’t recommend freezing soups that contain this much dairy or potatoes. The texture changes once thawed, so it’s best to eat it within a few days.
Simmer it gently on the stove until it’s warmed through. You can also heat it in the microwave. Add a splash of cream or milk if it has thickened.
Alisha
Warm, cozy, and so delicious! – recipe tester, Alisha
Sarah @IHeartNaptime
So glad your family loved the broccoli, cheese and potato soup!