Rich, velvety, and loaded with cozy flavor, this Broccoli Cheddar Potato Soup blends tender broccoli florets, creamy potatoes, and sharp cheddar into a spoonable hug. It starts with a quick sauté of aromatics, builds body with potatoes simmered in broth, and finishes with a silky cheese melt that’s restaurant-level without the fuss. Serve it with crusty bread for dunking, a crisp salad for balance, or keep it classic with extra cheddar and a sprinkle of chives on top.
This version nails the balance: enough potato to make it hearty, enough broccoli to keep it fresh and green, and just the right amount of cream and cheese for a luxurious—but not heavy—finish. A quick partial blend gives you a thick, creamy base while leaving little bites of potato and broccoli for texture. It’s a weeknight-friendly pot that tastes like it simmered all day.
Key Ingredients & Substitutions
Every ingredient adds something essential—here’s how to swap smartly with what you have.
Broccoli: Use crowns for tender florets and finely chop stems so they soften nicely. Frozen broccoli works—no need to thaw; add during the last 6–8 minutes of simmering.
Potatoes: Yukon Golds are creamy and hold shape; Russets break down more for extra body. A mix yields great texture.
Cheddar: Sharp cheddar delivers tangy, savory punch. Freshly grate for the smoothest melt. For bolder flavor, use extra-sharp; for milder, use medium cheddar or a blend with Monterey Jack.
Broth & dairy: Low-sodium chicken or vegetable broth sets the base; half-and-half or whole milk adds silk. Swap with evaporated milk for extra-smooth body or use a splash of heavy cream at the end.
Aromatics: Onion, garlic, and a little carrot for sweetness build a classic soup foundation. Leek or shallot can replace onion.
Thickener: A small flour roux or cornstarch slurry keeps the soup creamy without needing tons of cheese or cream.
Seasonings: Dijon (tiny amount) enhances cheese flavor; nutmeg adds warmth; smoked paprika is optional for gentle depth.
Equipment You’ll Need
- Large Dutch oven or soup pot (5–6 quarts)
- Chef’s knife and cutting board
- Box grater (for cheddar)
- Measuring cups and spoons
- Immersion blender (or countertop blender)
- Ladle for serving
Flavor Variations & Add-Ins
- Loaded bakehouse: Add crisp bacon, extra cheddar, and a dollop of sour cream to bowls.
- Jalapeño cheddar: Sauté 1 diced jalapeño with the onion; finish with Pepper Jack + cheddar.
- Roasted broccoli boost: Roast half the broccoli at 425°F until crisp-tender and stir in at the end for toasty notes.
- Herb garden: Finish with chopped chives, parsley, or dill and a squeeze of lemon for brightness.
- Lighter dairy: Use evaporated milk or 2% milk and reduce cheese by 1/2 cup—blend extra potatoes for body.
- Gluten-free: Skip flour and use a cornstarch slurry (see steps) or simply blend more soup.
How to Make Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter (or olive oil)
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced (optional, for sweetness and color)
- 3–4 garlic cloves, minced
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 4 cups low-sodium chicken or vegetable broth
- 1 1/2 pounds potatoes (Yukon Gold or Russet), peeled if desired and cut into 3/4-inch cubes
- 5 cups broccoli florets and chopped tender stems (from about 2 large crowns), divided
- 1 cup half-and-half or whole milk (plus more to thin if needed)
- 2 teaspoons Dijon mustard (optional but recommended)
- 1/8 teaspoon ground nutmeg (optional)
- 1/2 teaspoon smoked or sweet paprika (optional)
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
- 3/4–1 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, plus more to finish
- For serving: Extra cheddar, sliced chives or green onions, red pepper flakes, crusty bread
How Much Time Will You Need?
Hands-on prep: ~15 minutes. Simmer: 20–25 minutes. Finish: 5 minutes. Total: about 40–45 minutes.
Step-by-Step Instructions:
1. Sauté aromatics
Melt butter in a large pot over medium heat. Add onion and carrot with a pinch of salt; cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
2. Thicken the base
Sprinkle flour over the vegetables and cook, stirring, 1 minute to form a light roux (skip this if using cornstarch). Slowly whisk in broth until smooth, scraping up any bits.
3. Simmer potatoes & stems
Add potatoes and 1 cup of the chopped broccoli stems (save florets for later). Season with 1/2 teaspoon salt and the pepper. Bring to a gentle boil, then reduce to a lively simmer and cook 10–12 minutes, until potatoes are just tender.
4. Add broccoli florets
Stir in remaining broccoli florets. Simmer another 6–8 minutes until bright green and tender. If using the cornstarch slurry, stir it in during the last 2 minutes and simmer until slightly thickened.
5. Partially blend
Use an immersion blender to pulse 4–6 times—aim for a creamy base with plenty of visible potato and broccoli pieces. (Or transfer 2–3 cups to a blender, purée carefully with the lid vented, then return to the pot.)
6. Make it creamy & cheesy
Reduce heat to low. Stir in half-and-half, Dijon, nutmeg, and paprika. Add 2 cups cheddar by the handful, stirring constantly until fully melted and silky. If the soup seems too thick, add a splash of milk or broth to loosen. Taste and add salt as needed.
7. Finish & serve
Ladle into bowls and top with the remaining 1/2 cup cheddar, chives, and a crack of pepper. Serve with warm bread for dunking.
Pro Tips for Best Texture & Taste
Small technique cues turn a good soup into a great one.
- Grate your own cheese: Pre-shredded can contain anti-caking agents that make soup grainy—blocks melt smoother.
- Low heat for dairy: After adding milk and cheese, keep heat low and avoid boiling to prevent curdling or separation.
- Season at the end: Cheese and broth add salt; taste after melting cheese before adding more.
- Blend in stages: Partial blending gives body without losing all the hearty bits.
- Brighten if needed: A small squeeze of lemon or splash of apple cider vinegar wakes up flavors if the soup tastes flat.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Skip the flour and thicken with the cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water). Confirm your broth and Dijon are GF.
How do I make it vegetarian—or add protein?
Use vegetable broth for vegetarian. For protein, stir in 1–2 cups diced cooked ham or shredded rotisserie chicken at the end and heat through.
Can I use frozen broccoli?
Absolutely. Add frozen florets straight from the freezer during the last 6–8 minutes of simmering; cook just until tender.
How should I store and reheat?
Refrigerate up to 4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen. Avoid boiling once dairy and cheese are in. This soup can be frozen, but dairy may separate—reheat slowly and blend briefly if needed to restore creaminess.
Why did my cheese turn grainy?
High heat or pre-shredded cheese can cause graininess. Keep the pot on low when adding cheese and use freshly grated cheddar for the smoothest result.