There is something utterly comforting and satisfying about a warm bowl of broccoli cheddar potato soup, and this Broccoli Cheddar Potato Soup Recipe is an absolute staple for cold nights or whenever you crave cozy goodness. Creamy potatoes, vibrant broccoli, and sharp cheddar cheese come together in a perfect harmony that is both hearty and fresh. This soup not only warms your soul, but it also fills your kitchen with an irresistible aroma that makes every spoonful a moment to savor. If you want a go-to recipe that’s simple, flavorful, and wonderfully nourishing, this is it.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients, each chosen for a specific role to build texture, richness, and flavor. From the buttery softness of onions to the creamy milk, every component adds its own delicious note.
- Butter: Acts as the base to gently soften the onions and add richness.
- Yellow onion: Provides a sweet and savory foundation when cooked down.
- White potatoes: Bring creamy thickness and heartiness to the soup.
- Chicken broth (or vegetable broth): Adds depth and a savory backbone to the soup.
- Kosher salt: Enhances all the natural flavors and balances the dish.
- Broccoli florets: Provide vibrant color, crunch, and a fresh vegetable element.
- Whole milk: Creates a creamy texture without overwhelming heaviness.
- Shredded medium cheddar cheese: Delivers that classic, tangy cheddar flavor with gooey meltiness.
- Flour: Helps thicken the soup and ensures the cheese blends smoothly.
- Freshly ground black pepper: Adds a subtle hint of warmth and spice to finish.
How to Make Broccoli Cheddar Potato Soup Recipe
Step 1: Soften the Onions in Butter
Start by melting the butter in a large Dutch oven over medium heat. Throw in the chopped yellow onion and cook it gently for about 4 to 5 minutes. Watch the onions turn translucent and sweet—this step sets the savory base for your soup and is the first inviting aroma you’ll notice filling your kitchen.
Step 2: Cook the Potatoes
Next, add your peeled and cubed white potatoes along with the chicken broth and kosher salt. Bring everything to a boil, then lower the heat to a rolling simmer. Let those potatoes cook for about 8 minutes or until they are fork-tender and ready to mash or blend. I love to use an immersion blender here, leaving some chunks for texture, but a potato masher works just as well if you prefer a rustic feel.
Step 3: Add Broccoli and Milk
Once your potatoes have reached the perfect softness, toss in the vibrant broccoli florets and pour in the milk. Bring the mixture back to a gentle boil, then reduce the heat to simmer for 5 to 7 minutes, allowing the broccoli to soften just enough to retain a slight bite. This step ensures your soup is packed with color and a fresh crunch nestled in a creamy embrace.
Step 4: Melt in the Cheese
Now comes the magic moment with cheese! Toss your shredded cheddar with the flour—this keeps the cheese from clumping and helps thicken the soup beautifully. Add the cheese mixture into the pot in small batches, stirring well after each addition until it melts smoothly into the soup. Finish with a sprinkle of freshly ground black pepper and adjust the salt to taste. This step transforms the soup into a luscious, cheesy delight you’ll want to dive into immediately.
How to Serve Broccoli Cheddar Potato Soup Recipe
Garnishes
Fresh garnishes can elevate your soup from comforting to divine. Try a sprinkle of extra shredded cheddar or a handful of crispy crumbled bacon for added texture. Chopped green onions, a dollop of sour cream, or a pinch of paprika can also add beautiful pops of flavor and color that make every bite more exciting.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls, perfect for sopping up every last creamy bite. A simple side salad dressed with vinaigrette adds a refreshing contrast, balancing the richness of the Broccoli Cheddar Potato Soup Recipe without stealing the show. For a heartier meal, grilled cheese sandwiches are a nostalgic and delicious companion.
Creative Ways to Present
Serving this soup in hollowed-out mini bread bowls makes for an impressive and fun presentation, ideal for family dinners or casual entertaining. For a modern twist, ladle it into clear glass mugs to showcase the layers of colors. Or, garnish with a sprinkle of toasted nuts or seeds to add surprising crunch and a nutty finish that complements the smooth soup beautifully.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Broccoli Cheddar Potato Soup Recipe in an airtight container in the refrigerator for up to 3 days. This soup actually tastes even better the next day as the flavors meld together, so don’t hesitate to make it ahead for an easy meal.
Freezing
This soup freezes well, although the texture of the potatoes and broccoli can change slightly. To freeze, let the soup cool completely before transferring it to freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Warm the soup gently on the stovetop over low to medium heat, stirring frequently. You may want to add a splash of milk or broth to loosen the texture if it has thickened too much. Avoid using high heat to prevent the cheese from separating—slow and steady wins the race here!
FAQs
Can I make this Broccoli Cheddar Potato Soup Recipe vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and you have a delicious vegetarian version without sacrificing flavor.
What cheese works best in broccoli cheddar soup?
Medium cheddar is my personal favorite because it melts nicely and provides a perfect balance of sharpness and creaminess that complements the broccoli and potatoes.
Can I use frozen broccoli florets instead of fresh?
Yes, frozen broccoli works just fine. Just be sure to add it to the soup a little earlier since frozen broccoli tends to cook faster than fresh.
How thick should this soup be?
The soup should be creamy but not overly thick—think of a smooth, velvety texture that still allows you to taste chunks of potato and tender broccoli bites.
Is it possible to make this soup dairy-free?
You can! Use dairy-free milk alternatives like oat or almond milk, and substitute the cheddar cheese with a plant-based cheese that melts well. The flavor will be different but still delicious.
Final Thoughts
This Broccoli Cheddar Potato Soup Recipe holds a special place in my heart because it embodies everything I love about comfort food — simple ingredients transformed into something truly soul-soothing. Whether you’re cozying up on a chilly evening or need a quick weeknight dinner, this soup always delivers warmth and happiness in every spoonful. Give it a try, and I promise it will become one of your favorite recipes too.
Print
Broccoli Cheddar Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Broccoli Cheddar Potato Soup combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, savory broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and serves 8, making it ideal for family dinners or meal prepping.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 large white potatoes, peeled and cubed
- 4 cups chicken broth (or vegetable broth to keep vegetarian)
- 1/2 teaspoon kosher salt
Vegetables and Dairy
- 6 cups broccoli florets
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
Thickening and Seasoning
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
Instructions
- Sauté Onions: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
- Cook Potatoes: Add the peeled and cubed potatoes, chicken broth, and kosher salt to the pot. Bring to a boil, then reduce the heat to maintain a rolling simmer. Cook for about 8 minutes or until the potatoes are soft and easily pierced with a fork.
- Blend Potatoes: Using an immersion blender, blend the potatoes and broth to your desired consistency, leaving some chunks for texture, or mash the potatoes with a potato masher if preferred.
- Add Broccoli and Milk: Stir in the broccoli florets and whole milk. Bring the soup back to a boil, then reduce the heat to a simmer. Cook for 5-7 minutes until the broccoli is tender but still al dente.
- Thicken and Add Cheese: Toss the shredded cheddar cheese with the flour to prevent clumping. Add the cheese to the soup in batches of 1 cup, stirring each time until melted before adding the next batch.
- Season and Serve: Season the soup with freshly ground black pepper and additional salt as needed. Stir well and serve hot.
Notes
- To make the soup vegetarian, substitute chicken broth with vegetable broth.
- For a creamier texture, you can use half-and-half instead of whole milk.
- Use sharp cheddar cheese for more pronounced flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Reheat gently over low heat to avoid curdling the milk and cheese.
- Use an immersion blender carefully to avoid splattering hot soup.
