Broccoli Cheddar Potato Soup: Creamy Comfort in a Bowl

There are days when you crave something that feels like a warm hug from the inside out. For me, that craving often leads to a big pot of broccoli cheddar potato soup simmering on the stove. It’s the kind of recipe that turns an ordinary evening into a cosy one, the kind of dish where every spoonful feels like comfort food perfected. If you’ve ever sat down with a creamy bowl of soup on a chilly evening, you already know how powerful food can be in lifting your spirits.

What makes this soup even better is how approachable it is. You don’t need fancy tools or hours of prep. With a few simple ingredients you probably already have on hand—broccoli, potatoes, cheese—you can create a hearty meal that pleases both kids and adults alike. And the best part? It’s ready fast enough to make it work on a weeknight, yet rich and indulgent enough to serve to guests.

What is Broccoli Cheddar Potato Soup?

Think of broccoli cheddar potato soup as the best parts of two classic soups combined. On one side, you have the creamy richness of potato soup. On the other hand, you get the cheesy comfort of broccoli cheddar. Together, they create a thick, velvety bowl that’s filling enough to be a main course.

Unlike a plain potato soup, this one is loaded with sharp cheddar that melts right into the broth. The broccoli adds both texture and a bit of freshness, balancing out the richness of the cheese. It’s not a soup that plays in the background—it’s the star of the table. And because it’s hearty, it works for lunch or dinner without needing much else beyond a piece of crusty bread.

Why You’ll Love This Recipe

You’ll love this soup for the same reasons you love a good sweatshirt: it’s cosy, dependable, and always makes you feel at home.

Comfort Meets Nutrition

Broccoli brings vitamins and fibre, while potatoes give you a natural creaminess without needing heavy thickeners. Together, they create a wholesome yet indulgent meal that feels balanced.

Perfect for Busy Nights

This isn’t one of those recipes that require standing over the stove for hours. In less than 40 minutes, you can go from chopping your veggies to ladling out bowls of piping-hot soup.

Family-Friendly Flavor

If you’ve got kids, you know it can be a challenge to get them to eat broccoli. When it’s wrapped up in creamy potatoes and cheddar, the resistance usually fades. Even picky eaters often find themselves going back for seconds.

Ingredients You’ll Need & Why They Matter

Every ingredient in this soup plays a role. Choosing the right versions can make a big difference in flavour and texture.

Broccoli

Fresh broccoli florets give the best bite and vibrant colour, but frozen works if that’s what you have. The key is to avoid overcooking it—you want it tender but still green.

Potatoes

Yukon Golds bring a buttery texture, while Russets break down into fluffiness that thickens the soup naturally. If you prefer chunkier bites, go with Yukon. For smooth, creamy consistency, Russets win the day.

Cheddar Cheese

Sharp cheddar is the secret to bold, tangy flavour. Pre-shredded cheese can sometimes clump, so shredding it fresh is worth the extra minute. White cheddar gives a slightly earthier flavour, while classic orange cheddar makes the soup look as comforting as it tastes.

Liquids & Dairy

A mix of broth and milk (or cream) keeps the soup rich without being too heavy. Chicken broth brings depth, but vegetable broth works beautifully for a vegetarian version.

Aromatics & Seasonings

Onion, garlic, salt, and black pepper are the backbone of the flavour. A pinch of paprika or mustard powder can add a subtle kick that takes the soup up a notch.

Step-by-Step Preparation Guide

Prep Your Ingredients

Start by chopping your broccoli and potatoes into bite-sized pieces. Mince the garlic and dice the onion. Shredding the cheddar ahead of time helps the cooking process flow smoothly.

Build the Base

In a large pot, melt butter and sauté the onion until soft and fragrant. Stir in the garlic just long enough to release its aroma. This step creates a flavorful foundation that the rest of the soup builds on.

Add Potatoes and Broth

Toss in the potatoes and cover with broth. Let the pot simmer until the potatoes are fork-tender, usually about 15 minutes. This is when the starch from the potatoes begins to thicken the broth.

Cook the Broccoli

Add the broccoli florets in the last 5–7 minutes of simmering. This timing keeps them bright and tender without losing colour or nutrients.

Blend or Leave Chunky

If you prefer a silky soup, use an immersion blender right in the pot. For a chunkier version, mash just some of the potatoes with the back of a spoon, leaving plenty of texture.

Stir in the Cheese

Turn the heat to low and gradually add the shredded cheddar. Stir gently until melted and smooth. Resist the urge to boil at this point—high heat can cause the cheese to separate.

Dietary Variations & Adaptations

This recipe is incredibly versatile. With a few tweaks, you can adapt it to fit almost any dietary need.

Vegan or Dairy-Free

Use unsweetened almond or oat milk along with a dairy-free cheese alternative. Coconut cream also adds body without overpowering the flavour. A vegetable broth base keeps it vegan.

Gluten-Free

Skip the traditional flour roux and let the potatoes naturally thicken the soup. If you want extra body, a spoonful of cornstarch mixed with water works perfectly.

Low-Calorie or Lighter

Cut back on cream and butter by using a mix of milk and broth. You can also reduce the amount of cheese or swap in a lighter cheese like part-skim mozzarella.

Halal

Opt for vegetable broth or halal-certified chicken broth. Avoid adding bacon crumbles, which are common in some variations, or replace them with smoked turkey bits.

Variations & Flavour Twists

One of the best things about broccoli cheddar potato soup is how easy it is to customise.

Add a Little Heat

Stir in diced jalapeños, a sprinkle of red pepper flakes, or a swirl of hot sauce if you like a spicy kick.

Try Different Cheeses

Mix sharp cheddar with Gruyère or smoked Gouda for a deeper flavour. White cheddar also creates a more rustic appearance and taste.

Make It Heartier

Adding shredded chicken, crispy turkey bacon, or even crumbled sausage turns the soup into a protein-packed dinner.

Experiment with Texture

Blend it all for a creamy consistency, leave it chunky for rustic appeal, or strike a balance by blending half and leaving half as is.

Storage, Reheating & Freezing Tips

Soup is one of those meals that often tastes even better the next day, and this recipe is no exception.

Storing in the Fridge

Once cooled, store your soup in airtight containers in the fridge. It will keep well for up to four days.

Freezing

Cheese-based soups can be tricky to freeze, but it can be done if you take a few precautions. Let the soup cool completely, then portion it into freezer-safe containers. Thaw in the fridge overnight before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring often. If it feels too thick, whisk in a splash of milk or broth to loosen it. Avoid microwaving on high, as sudden heat can cause the cheese to break.

There’s something special about a recipe that feels both simple and indulgent at the same time. Broccoli cheddar potato soup manages to be just that—creamy, cheesy, and filling, yet surprisingly easy to prepare. Whether you’re cooking for family on a weeknight or sharing a comforting meal with friends, this soup delivers every time. And once you taste how good it is fresh from your own kitchen, you might find yourself making it on repeat all season long.

FAQ

How can I prevent the cheese in broccoli cheddar potato soup from becoming grainy or separating?

Make sure to add the shredded cheddar slowly, off the boil, and stir constantly. Using freshly shredded cheese instead of pre-shredded helps, since pre-shredded ones often have anti-caking agents that affect melting. Also, slightly thickening your base (with flour or a roux) before adding dairy keeps the texture smooth.

Can I use frozen broccoli instead of fresh in this soup?

Yes — frozen broccoli works well. Thaw it and drain or pat dry so you don’t add too much extra water. Add it toward the end of cooking so it stays flavorful without becoming mushy.

What type of potatoes are best for broccoli cheddar potato soup?

Waxy potatoes like Yukon Gold or red potatoes hold their shape and offer a nice texture. Russet potatoes break down more and help thicken the soup, but can get too soft if overcooked. Mixing types gives both creaminess and chunkiness.

Can I make this soup without cream or heavy dairy?

You can lighten the dairy by using whole milk or a plant-based milk alternative, and you can swap heavy cream for lighter options. Vegan cheeses or nutritional yeast can help mimic cheddar flavour without dairy.

Is broccoli cheddar potato soup freezer-friendly?

Freezing cheese-based soups can be tricky. If you freeze it, do so before adding the cheese—or plan to add more cheese when reheating. Thaw overnight in the fridge, reheat slowly over low heat, and add extra liquid if needed to recover a creamy consistency.

How long do leftovers of this soup last in the fridge?

Stored in an airtight container, broccoli cheddar potato soup will stay good in the fridge for about 3-4 days. Reheat gently on the stove to avoid separating the cheese or overcooking the broccoli.

Can this recipe be made vegetarian or adapted for special dietary needs?

Yes. Use vegetable broth instead of chicken broth, and avoid any bacon or meat toppings. For vegan versions, swap in non-dairy milk and vegan cheese. Gluten can be avoided by skipping wheat flour and using cornstarch or a gluten-free flour blend as a thickener.

Broccoli Cheddar Potato Soup

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• Author: Taha Ayyad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy, cheesy, and comforting soup made with tender potatoes, fresh broccoli, and sharp cheddar. Perfect for busy weeknights or cozy family dinners, this dish combines the heartiness of potato soup with the bold flavor of broccoli cheddar for a satisfying bowl that’s ready in under 40 minutes.

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Ingredients

Scale 1x2x3x

• 4 cups broccoli florets (fresh or frozen)

• 3 medium Yukon Gold or Russet potatoes, diced

• 1 medium onion, diced

• 3 garlic cloves, minced

• 3 tbsp butter

• 3 tbsp all-purpose flour (or gluten-free alternative)

• 4 cups chicken or vegetable broth

• 2 cups whole milk (or half-and-half for creamier texture)

• 2 cups shredded sharp cheddar cheese

• ½ tsp salt

• ½ tsp black pepper

• Optional: pinch of paprika or mustard powder

• Optional garnish: chopped parsley, extra shredded cheese

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Instructions

• Chop broccoli and potatoes into bite-sized pieces. Dice onion, mince garlic, and shred cheddar.

• In a large pot, melt butter and sauté onion until softened. Stir in garlic briefly until fragrant.

• Sprinkle in flour and stir to form a roux. Slowly whisk in broth to avoid lumps.

• Add potatoes and simmer for 15 minutes, until tender.

• Stir in broccoli and cook for another 5–7 minutes until just tender and bright.

• For a creamy texture, blend part of the soup with an immersion blender. For chunky soup, mash a few potatoes by hand.

• Reduce the heat to low, add the shredded cheddar gradually, and stir until melted and smooth.

• Taste and adjust seasoning. Serve hot, garnished with parsley or extra cheddar.

Notes

Use freshly shredded cheese for the smoothest melt. Pre-shredded can clump.

Avoid boiling after adding cheese to prevent graininess.

For a lighter version, use milk instead of cream.

Frozen broccoli works; add it at the end to keep texture and color.

Store leftovers in airtight containers in the fridge for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 ½ cup
• Calories: 350
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 55 mg