Cheddar Broccoli Potato Soup is a warm and comforting bowl filled with tender broccoli, creamy potatoes, and plenty of melted cheddar cheese. It’s a simple mix of fresh veggies and rich cheese that comes together to make a cozy, satisfying meal. The potatoes give it a smooth texture while the cheddar adds a nice cheesy kick that everyone loves.
I like to make this soup on chilly days when I want something that feels like a hug in a bowl. What I especially enjoy is how easy it is to customize—sometimes I add a pinch of garlic or a sprinkle of crispy bacon on top for extra flavor. It’s one of those soups that’s good both for a quick dinner or for sharing with family and friends.
My favorite way to serve this soup is with a crunchy piece of crusty bread or a warm grilled cheese sandwich on the side. It makes the meal feel complete and satisfying. Whenever I make it, the whole house smells inviting, and I know everyone is going to ask for seconds before the pot is even empty!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds bright color and texture. Frozen works great too and saves time. Just thaw before adding to keep it from getting mushy.
Potatoes: Yukon Gold or Russets are best for creaminess. They help thicken the soup naturally. If you want less starch, try adding some cauliflower as a substitute.
Cheddar cheese: Sharp cheddar brings bold flavor. For milder taste, use mild cheddar, Monterey Jack, or even a combo. Grate it fresh so it melts smoothly.
Butter & flour (roux): These thicken your soup for a creamy finish. If gluten-free, use cornstarch or a rice flour slurry instead of all-purpose flour.
Milk or half-and-half: Whole milk works fine, half-and-half makes it richer. For dairy-free, use unsweetened almond or oat milk but expect a lighter texture.
How Do You Get a Smooth, Creamy Soup Without Lumps?
Making the roux right is key to a smooth, creamy soup. Here’s how I do it:
- Start by cooking the butter and onions until soft, then add flour and stir for 2 mins over medium heat. This cooks out the raw flour taste.
- Slowly whisk in the broth bit by bit. Whisking constantly helps prevent lumps from forming.
- Simmer the mixture until it thickens before adding veggies. This lets the flour fully activate.
- Add milk or half-and-half gently over low heat—don’t boil or the dairy might curdle.
- Finally, stir in shredded cheese off the heat to melt it evenly without clumping.
Patience during the thickening step makes all the difference for a smooth soup you’ll love!
Equipment You’ll Need
- Large heavy-bottomed soup pot – I like it because it heats evenly and prevents scorching.
- Wooden spoon or silicone spatula – makes stirring easy and gentle on your cookware.
- Sharp knife – helps dice potatoes, chop onions, and cut broccoli easily.
- Cutting board – provides a safe, stable surface for prep work.
- Measuring cups and spoons – ensures you add just the right amount of each ingredient.
- Grater – handy for shredding cheese quickly for smooth melting.
- Whisk – essential for stirring in the broth smoothly and avoiding lumps.
Flavor Variations & Add-Ins
- Swap sharp cheddar for a milder cheese like Monterey Jack or Gruyère for a different flavor profile.
- Add cooked bacon or ham for extra meatiness and smoky flavor.
- Stir in sautéed mushrooms or caramelized onions for added depth.
- Mix in a pinch of cayenne or hot sauce if you like some heat in your soup.
Cheddar Broccoli Potato Soup
Ingredients You’ll Need:
Vegetables & Dairy:
- 4 cups broccoli florets (fresh or frozen)
- 3 medium potatoes, peeled and diced
- ½ cup diced carrots (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
Other Ingredients:
- 4 cups chicken or vegetable broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika or regular paprika (optional)
- ¼ teaspoon dried thyme or Italian seasoning (optional)
How Much Time Will You Need?
This soup takes about 40 minutes from start to finish. You’ll spend about 10 minutes preparing and chopping ingredients, then about 30 minutes cooking and simmering the soup to get that creamy, tender texture.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, around 3 to 4 minutes. Stir in the minced garlic and cook for another minute until it smells wonderful.
2. Make the Roux:
Sprinkle the flour over the cooked onions and garlic, stirring constantly for about 2 minutes. This roux will thicken your soup nicely, so keep stirring so it doesn’t burn.
3. Add Broth and Simmer:
Slowly whisk the chicken or vegetable broth into the roux until smooth. Bring the mixture to a boil, then add the diced potatoes, carrots (if using), salt, pepper, and seasonings. Turn the heat down to a simmer and cook until potatoes are tender, about 12 to 15 minutes.
4. Cook the Broccoli:
Add the broccoli florets and cook for an additional 5 minutes. The broccoli should be tender but still a bright green color.
5. Add Milk and Cheese:
Lower the heat and slowly stir in the milk or half-and-half. Heat gently—do not boil. Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth. Adjust seasoning to your taste.
6. Serve and Enjoy:
Ladle the soup into bowls while hot. Sprinkle extra cheddar cheese on top if you like a cheesy finish. Enjoy this warm, comforting soup with crusty bread or your favorite side!
Can I Use Frozen Broccoli in This Soup?
Yes! Frozen broccoli works well and saves prep time. Just thaw it slightly before adding so it doesn’t water down the soup.
How Can I Make This Soup Dairy-Free?
Substitute the milk or half-and-half with unsweetened almond, oat, or soy milk, and use a dairy-free cheese or omit the cheese altogether for a lighter version.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup fully, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Is the Best Way to Thicken the Soup?
The roux made from butter and flour is key to thickening. Be sure to cook the flour with the butter and onions before adding broth. You can also add a little cornstarch slurry if needed for extra thickness.
