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); 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); 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 a bowl of cozy comfort food that hugs you from the inside out, this Cheddar Broccoli Potato Soup Recipe is exactly what you need. I absolutely love how creamy and flavorful this soup turns out, with tender broccoli and perfectly cooked potatoes giving it that hearty feel. When I first tried this recipe, it quickly became a family favorite, especially on chilly evenings. Keep reading, because I’m about to share all my tips and tricks to help you make the best version of this fan-freaking-tastic soup!

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Why You’ll Love This Recipe

Ultra Creamy & Satisfying: The blend of cheddar, cream, and milk creates a luscious texture you can’t resist.
Packed with Veggies: Broccoli, carrots, and potatoes combine for a nutritious, comforting bowl.
Easy to Make: Simple steps and common ingredients mean you can whip it up anytime.
Family Favorite: My loved ones go crazy for this, and I’m betting yours will too!

A ladle is holding creamy soup above a pot filled with the same soup. The soup has a thick, smooth, pale yellow base with small pieces of green broccoli florets, orange carrot slices, and white potato chunks mixed in. The ladle is shiny metal, filling the frame near the center, with the soup softly dripping back into the pot. The pot is white with a thin black rim. The background is 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 comes from the wholesome combo of fresh veggies, good-quality cheddar, and a creamy base made from scratch. I always recommend choosing fresh, flavorful produce so your soup shines with natural flavors.

Butter: Divided use helps build flavor in layers throughout the soup.
Carrots: Add a subtle sweetness and beautiful color.
Celery: Brings a mild earthiness that deepens the broth.
Yellow Onion: Provides a savory backbone to the soup.
Garlic: Gives a gentle aromatic kick.
Low-sodium Chicken Broth: Controls saltiness and adds depth.
Russet Potatoes: Perfect for a creamy texture once cooked and cubed just right.
Broccoli Florets: The star green veggie delivering freshness and bite.
Dried Thyme: Light herbal note that complements other veggies.
Salt & Freshly Ground Black Pepper: To taste – essential seasoning.
All-purpose Flour: Used for thickening the creamy base smoothly.
Milk (1% or 2% preferred): Creates rich creaminess without heaviness.
Heavy Cream: Adds that luxurious silky finish.
Sharp Cheddar Cheese: Use the real sharp stuff for maximum cheesy punch.
Finely Shredded Parmesan Cheese: For a subtle nutty flavor boost.

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

Just like you, I love mixing things up sometimes! Feel free to customize this Cheddar Broccoli Potato Soup Recipe to make it your own. A few tweaks here and there can take it from classic comfort to something special.

Vegetarian Version: Swap chicken broth for vegetable broth—I’ve done this often and still get that amazing depth of flavor.
Extra Veggies: Toss in some cauliflower or green beans for added texture and nutrition.
Spice it Up: I like adding a pinch of cayenne or smoked paprika for a subtle smoky heat.
Dairy-Free: Use plant-based milk and cheese alternatives—just note the texture will be a bit different but still delicious.

How to Make Cheddar Broccoli Potato Soup Recipe

Step 1: Sauté Your Aromatics

Start by melting 1 1/2 tablespoons of butter in a large pot over medium heat. Toss in your carrots, celery, and onion, letting them cook gently for about 3 to 4 minutes until they soften and start to smell amazing. Add garlic last and sauté just 30 seconds more—this quick timing keeps the garlic from becoming bitter and preserves its lovely aroma.

Step 2: Simmer the Veggies

Pour in the chicken broth, then add those cubed russet potatoes and sprinkle in dried thyme. Season with salt and pepper to your liking. Bring everything up to a boil over medium-high heat, then reduce to medium, cover the pot, and simmer for about 15 minutes. Your potatoes should be fork-tender and ready to soak up all that broth flavor. Next, stir in the chopped broccoli and cook for another 5 minutes until all veggies are perfectly tender.

Step 3: Make the Creamy Base

While your veggies cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and keep stirring constantly for about a minute—this step cooks off the raw flour taste and creates a smooth roux. Then, very slowly and while whisking vigorously, pour in the milk. Make sure to keep whisking so no lumps sneak in! As it thickens, stir in the heavy cream and take the pan off the heat.

Step 4: Bring It All Together

Once your veggies are tender and the creamy base is ready, pour that luscious mixture right into the pot with the veggies. Stir to combine, then remove from heat and add in the sharp cheddar and parmesan, stirring until every bit of cheese melts into gooey perfection. That’s the moment I always steal a little taste—I promise you’re gonna love it!

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Pro Tips for Making Cheddar Broccoli Potato Soup Recipe

Cut Potatoes Evenly: I learned the hard way that uniform cubes cook evenly, so aim for about 1/2 to 3/4 inch pieces.
Don’t Skip Whisking: When adding milk to the roux, whisk constantly to avoid lumps and a gritty texture.
Use Sharp Cheddar: Mild cheddar won’t pack the flavor punch this soup needs—trust me, sharp cheddar is key.
Add Broccoli Last: Overcooked broccoli gets mushy and loses color—add it near the end for best texture and bright green color.

How to Serve Cheddar Broccoli Potato Soup Recipe

A white bowl filled with creamy soup that has a thick, smooth yellowish base with visible small pieces of green broccoli, orange carrot slices, and white chunks scattered throughout. On top, there are several small hexagon-shaped golden crackers clustered near the center. The bowl sits on a white plate, with a silver spoon resting on the plate’s edge. Behind the bowl, there is a round bread roll and a torn piece of bread on a white marbled surface, along with some fresh broccoli and carrots in the background. A few hexagon crackers are scattered around the bowl as well. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some extra shredded sharp cheddar or a little parmesan right on top before serving. For a fresh touch, chopped green onions or crispy bacon bits add an irresistible crunch. Sometimes a swirl of sour cream makes it extra indulgent—totally up to you!

Side Dishes

To round out the meal, I love pairing this soup with a warm crusty bread or some garlic-cheese biscuits—perfect for dipping and soaking up every last bit. A light side salad with citrus vinaigrette also balances the richness wonderfully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls which immediately impress guests and make every bite extra cozy. Another fun idea is layering with a sprinkle of toasted walnuts or pumpkin seeds for crunch and color.

Make Ahead and Storage

Storing Leftovers

I store any leftover Cheddar Broccoli Potato Soup in airtight containers in the fridge, and it keeps beautifully for about 3 to 4 days. Pro tip: let it cool before sealing to avoid soggy broth or condensation buildup.

Freezing

Freezing is totally doable! I freeze this soup in portions, leaving some extra space for expansion. When thawing, I recommend doing it overnight in the fridge, then reheating gently on the stove to keep the creamy texture intact.

Reheating

To reheat, warm your soup over low to medium heat, stirring frequently so it heats evenly and doesn’t stick. You might want to whisk in a splash of milk if it feels a bit thick after refrigeration—this brings back that fresh-from-the-pot creaminess I adore.

FAQs

Can I make this soup vegetarian?

Absolutely! Just swap out the chicken broth for a good-quality vegetable broth, and the soup remains just as tasty and hearty. The veggies and cheese give it plenty of flavor on their own.
What’s the best way to avoid lumpy soup?

Constant whisking when adding the milk to the flour and butter mixture is the secret. Pour the milk slowly while whisking vigorously, and you’ll get a silky smooth base every time.
Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works in a pinch. Just add it a little earlier during cooking to make sure it heats through and doesn’t make the soup watery.
How thick will this soup be?

This soup is creamy and fairly thick but still spoonable. If you like it thinner, simply add a bit more broth or milk when reheating.

Final Thoughts

Honestly, this Cheddar Broccoli Potato Soup Recipe is one of those dishes I often crave and always feel proud to serve. It’s comforting, nourishing, and unfailingly delicious. Whether you’re cooking for a hungry family or just cozying up solo, this soup hits the spot every time. Give it a go—you might just find it becomes your new go-to comfort food too!