Name: Cheddar Broccoli Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 5 1/2 Tbsp butter, divided; 1 1/3 cups chopped carrots (about 3 carrots); 1 cup chopped celery (2 stalks); 1 cup chopped yellow onion (1 small); 2 cloves garlic, minced; 3 cups low-sodium chicken broth; 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick, 2 large potatoes); 3 cups chopped broccoli florets (from about 2 heads); 1/4 tsp dried thyme; Salt and freshly ground black pepper to taste; 6 Tbsp all-purpose flour; 3 cups milk (preferably 1% or 2%); 1/2 cup heavy cream; 2 cups shredded sharp cheddar cheese (8 oz); 1/3 cup finely shredded parmesan cheese (1 oz)

If you’re craving something warm, hearty, and packed with comforting flavors, then you’re going to love this Cheddar Broccoli Potato Soup Recipe. It’s one of those dishes that just wraps you up in a cozy blanket of creamy goodness with every spoonful. Whether you’re cooking for family or just treating yourself, this soup is guaranteed to satisfy and bring a smile to your face.

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Why You’ll Love This Recipe

Rich, comforting flavor: The combination of sharp cheddar and tender broccoli makes every bite deeply satisfying.
Family-friendly crowd pleaser: Even picky eaters in my house can’t resist this soup—it’s a win for dinner time.
Creamy texture without heaviness: Using a mix of milk and cream creates indulgence without weighing you down.
Simple to make with everyday ingredients: No fancy stuff needed—just what you find in a well-stocked kitchen.

A close-up of a white ladle holding creamy soup filled with small pieces of green broccoli, orange carrot slices, and white potato chunks, all mixed in a thick, light yellow broth. The ladle is lifted above a white bowl filled with more of the same soup showing scattered bits of vegetables in the smooth liquid. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Cheddar Broccoli Potato Soup Recipe really comes down to the fresh veggies and good quality cheese working together. Once you gather these ingredients, the soup practically makes itself!

Butter: I like to use unsalted so I can control the seasoning, plus it adds that golden richness when sautéing the veggies.
Carrots: Fresh and chopped finely, they add a subtle sweetness and great color.
Celery: Gives a nice aromatic base and a bit of crunch if you leave some pieces slightly larger.
Yellow onion: This adds a mellow sweetness that forms the backbone of the flavor.
Garlic: Just a couple cloves provide a gentle kick without overpowering the soup.
Low-sodium chicken broth: I prefer low sodium to balance the salty cheese later on, but vegetable broth works too if you want a vegetarian option.
Russet potatoes: Their starchy texture thickens the soup naturally and makes it comforting and creamy.
Broccoli florets: Use fresh heads for the best texture and color, but frozen can work in a pinch.
Dried thyme: Adds a subtle herbal note that complements the veggies perfectly.
Salt and freshly ground black pepper: To taste, but be generous here to enhance all the flavors.
All-purpose flour: This acts as a thickener in the roux to give the soup that silky consistency.
Milk: Preferably 1% or 2% to keep the soup creamy but not too heavy.
Heavy cream: Adds decadence and smoothness that’s absolutely irresistible.
Shredded sharp cheddar cheese: I recommend sharp cheddar for that perfect cheesy punch.
Finely shredded parmesan cheese: Just a bit to deepen the cheese profile without overpowering the cheddar.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cheddar Broccoli Potato Soup Recipe is so versatile—you can tweak it easily to suit your tastes or dietary needs. Feel free to experiment and make it your own!

Go vegetarian: Swap chicken broth for vegetable broth to keep the rich flavor without meat.
Use different cheese: I once tried smoked gouda instead of cheddar for a fun twist that my family went crazy for.
Add some spice: A pinch of cayenne or smoked paprika adds warmth and depth if you like a little kick.
Make it dairy-free: Use plant-based milk and skip the cheese or try vegan cheese alternatives—then enjoy a lighter version that still warms you up.

How to Make Cheddar Broccoli Potato Soup Recipe

Step 1: Sauté Your Veggies Into Flavorful Softness

Start by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Toss in the chopped carrots, celery, and onion. I like to stir these around for about 3 to 4 minutes until they’re just softened and fragrant—this base makes all the difference in flavor. Then add the minced garlic and cook for another 30 seconds or so, just until its aroma fills the kitchen. It’s one of those moments where you know your soup is off to a great start!

Step 2: Simmer Potatoes and Broth For Heartiness

Stir in your chicken broth along with the cubed russet potatoes and dried thyme. Season lightly with salt and plenty of freshly ground black pepper. Bring the mixture up to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover with a lid, and let it simmer for 15 minutes. This allows the potatoes to get nice and tender. Then add in the chopped broccoli florets and cook uncovered for another 5 minutes so everything softens just right without turning mushy. The vibrant green broccoli peeking through gives the soup such a beautiful homemade look.

Step 3: Make the Creamy Roux and Combine

While those veggies cook, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Whisk in the flour and keep stirring constantly for about a minute—this cooks out that raw flour taste. Then, whisk in the milk slowly, stirring vigorously to prevent lumps. You want this mixture to thicken up nicely into a creamy sauce. Stir in the heavy cream once thickened, then remove from heat. Carefully pour this creamy mix into your soup pot where the veggies are tender and stir everything together. Finally, remove the pot from heat and stir in the shredded sharp cheddar and parmesan cheeses until melted and silky smooth. That’s it—grab a spoon and get ready to enjoy!

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Pro Tips for Making Cheddar Broccoli Potato Soup Recipe

Don’t overcook the broccoli: I learned this the hard way—adding it too early turns it mushy and dulls its bright color. Five minutes at the end keeps it tender-crisp and vibrant.
Whisk the roux constantly: To avoid lumps, never stop whisking when you add the milk. Patience here is key for that smooth creaminess.
Use sharp cheddar cheese: It packs flavor so you don’t need to over-salt the soup, which balances everything perfectly.
Adjust consistency with broth or milk: If your soup feels too thick, add a splash of broth or milk before serving—it’s easy to fix on the fly.

How to Serve Cheddar Broccoli Potato Soup Recipe

A white bowl filled with creamy soup that has visible small pieces of broccoli, orange carrot slices, and bits of white chicken, topped with many small hexagonal golden crackers arranged in the center. The bowl sits on a white plate on a white marbled surface, beside an old-fashioned silver spoon. In the background, there is a whole roll and a broken piece of the same bread, along with fresh broccoli florets, several whole carrots, and a white bowl filled with more small hexagonal crackers. A deep red cloth is also partly visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra shredded sharp cheddar on top, sometimes with a handful of freshly chopped chives or crispy bacon bits. It adds that extra hit of flavor and texture I love. A dollop of sour cream is also wonderful if you want a tangy creamy contrast that cools down each bite.

Side Dishes

For a complete meal, I like serving this soup with warm crusty bread or buttery garlic toast. A bright simple side salad with a lemon vinaigrette pairs beautifully too, cutting through the richness of the soup and refreshing your palate.

Creative Ways to Present

For special occasions, I sometimes serve this soup in hollowed-out mini bread bowls or even in individual ramekins topped with a puff pastry lid for an elegant touch. Kids especially love eating it out of a fun mug on chilly days—it makes it feel like a warm, cozy treat.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let leftovers cool to room temperature before storing them in an airtight container in the refrigerator. The soup keeps beautifully for up to 4 days. Just give it a good stir before reheating because it thickens as it chills.

Freezing

I’ve frozen this soup several times and had great results. Use freezer-safe containers leaving some headspace since liquids expand. When you’re ready to eat it, thaw overnight in the fridge and reheat gently on the stovetop, stirring frequently to keep the texture smooth.

Reheating

I always reheat this soup on low to medium heat on the stove, stirring often. Adding a splash of milk or broth helps restore its creamy consistency if it feels too thick. Microwaving is fine too—just stir every minute or so so it heats evenly and doesn’t scorch.

FAQs

Can I make this Cheddar Broccoli Potato Soup Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a good quality vegetable broth, and you’re all set. The flavor remains rich and delicious.
What cheese works best in this soup?

Sharp cheddar is my top pick for that signature cheesy depth, but mixing in parmesan adds a nice savory balance. You can experiment with other cheeses too, like gouda or Monterey Jack, depending on your preference.
Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works if you’re in a pinch. Just add it towards the end as fresh broccoli and watch the cooking time so it doesn’t become mushy.
How can I make this soup thicker or thinner?

If you like a thicker soup, let it simmer uncovered a little longer or add a small extra sprinkle of flour in the roux. For a thinner soup, simply stir in more broth or milk until you reach your desired consistency.
Can I prepare parts of this soup ahead of time?

Yes! You can chop the veggies ahead and even cook the base (carrots, celery, onion, broth, potatoes) a day before. Then, just add the broccoli and finish the cheese sauce when you’re ready to serve.

Final Thoughts

I absolutely love how this Cheddar Broccoli Potato Soup Recipe turns out every time—creamy, cheesy, with just the right balance of veggies and comfort. When I first tried this combination, I was hooked instantly, and it quickly became my go-to on chilly nights or whenever I want a bowl of happiness. I hope you enjoy it as much as my family and I do—it’s the kind of recipe you’ll want to keep coming back to, whether it’s a quick weeknight dinner or a cozy weekend treat.