The Best Broccoli Potato Cheese Soup Recipe for Cozy Nights

Comfort wraps around every spoonful of this creamy broccoli potato cheese soup that warms you from the inside out.

Cold days call for something magical bubbling in your kitchen.

Hearty vegetables mingle with melted cheese, creating a symphony of flavors that dance across your palate.

Potatoes provide a rich, velvety base while broccoli adds vibrant green nutrition and texture.

Sharp cheddar melts into smooth, silky ribbons throughout the soup, promising pure deliciousness.

Each ingredient has been carefully selected to deliver maximum satisfaction in every single bite.

You’ll want to grab a crusty bread and dive right into this soul-soothing meal that feels like a warm hug.

How to Make Broccoli Potato Cheese Soup

Step 1: Sizzle and Soften the Aromatics

Heat butter in a large pot over medium flame.

Toss in chopped onions, minced garlic, and diced carrots.

Let them dance and mingle until they become soft and fragrant, releasing their delightful flavors.

Step 2: Create a Silky Roux

Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, golden base.

Cook for a couple of minutes to eliminate the raw flour taste and develop a rich, nutty undertone.

Step 3: Build the Liquid Foundation

Slowly pour in broth, whisking constantly to prevent any lumps.

Introduce diced potatoes and let them simmer gently, becoming tender and absorbing the savory liquid for about 15 minutes.

Step 4: Welcome the Broccoli

Add chopped broccoli florets to the pot.

Allow them to cook and meld with the other ingredients, becoming perfectly tender yet still vibrant green, which takes around 5-7 minutes.

Step 5: Bring on the Creamy Goodness

Pour in milk and heavy cream.

Sprinkle shredded cheddar cheese, stirring until it transforms the soup into a luxuriously smooth and creamy concoction.

Step 6: Season and Elevate

• Salt
• Black pepper
• Optional paprika
• Optional cayenne for a subtle kick

Step 7: Serve with Flair

Ladle the hot soup into bowls.

Tips for Broccoli Potato Cheese Soup Success

• Carefully cook flour with butter to eliminate raw flour taste and create a smooth, thickened base for your soup.
• Add potatoes first since they take longer to cook, then introduce broccoli later to prevent overcooking and maintain its vibrant green color.
• Remove soup from heat before adding cheese to prevent separation and ensure a creamy, smooth texture without graininess.
• Use low-sodium broth and control salt levels by gradually seasoning, allowing flexibility for different dietary needs.
• Blend a portion of the soup for a creamier consistency while keeping some vegetable chunks for added texture and visual appeal.

Variations on Broccoli Potato Cheese Soup

• Vegan Broccoli Potato Soup: Replace butter with olive oil, use plant-based milk, and swap cheddar cheese with nutritional yeast or vegan cheese alternative for a dairy-free version.
• Gluten-Free Comfort Soup: Substitute flour with cornstarch or gluten-free flour blend to thicken the soup, ensuring those with gluten sensitivities can enjoy this hearty meal.
• Spicy Southwest Broccoli Soup: Add diced green chilies, replace some cheddar with pepper jack cheese, and sprinkle in cumin and chili powder for a zesty southwestern kick.
• Low-Carb Cauliflower Option: Swap potatoes with cauliflower florets to reduce carbohydrates while maintaining a creamy, satisfying texture for those following ketogenic or low-carb diets.

Serving Ideas for Broccoli Potato Cheese Soup

• Cozy Comfort Meal: Pair this hearty soup with a crusty sourdough bread or warm garlic rolls for dipping and soaking up all the delicious cheesy goodness.
• Protein Boost: Top the soup with crispy bacon bits, grilled chicken strips, or sliced ham to add extra protein and make the meal more filling and satisfying.
• Gourmet Garnish: Sprinkle fresh chopped chives, green onions, or a dollop of sour cream on top to enhance flavor complexity and add a beautiful pop of color to the creamy soup.
• Balanced Plate: Serve alongside a light mixed green salad with a tangy vinaigrette to balance the richness of the soup and create a complete, nutritious meal.

Best Storage for Broccoli Potato Cheese Soup

• Store soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing if using cream or milk, as texture might separate.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when soup reaches steaming temperature.
• Pour soup into saucepan. Warm over medium-low heat, stirring frequently. Add splash of broth or milk if soup seems too thick. Heat until thoroughly warm and smooth.

FAQs

• Is this soup healthy?

While creamy, it contains vegetables like broccoli and carrots which provide nutrients. The recipe can be modified with low-fat cheese and milk to reduce calories.

• Can I make this soup vegetarian?

Yes, simply replace chicken broth with vegetable broth and skip bacon garnish. The core recipe remains the same and will still taste delicious.

• What type of potatoes work best?

Russet or Yukon gold potatoes are ideal. They hold their shape well and create a nice creamy texture when cooked in the soup.

• How can I thicken the soup if it's too thin?

Create a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then slowly stir into the simmering soup until it reaches desired consistency.

Broccoli Potato Cheese Soup: Comfort in a Bowl

• Whip Up Comfort: A soul-warming dish that wraps you in cozy, cheesy goodness with minimal kitchen effort.
• Customize with Ease: Flexible recipe allows adding bacon, changing spice levels, or switching cheese types to match your mood and pantry ingredients.
• Family-Friendly Feast: Packed with vegetables and protein, this soup delights both kids and adults while sneaking in nutritious ingredients they'll actually enjoy eating.
• One-Pot Wonder: Minimal cleanup required with a single pot preparation, making this recipe perfect for busy weeknights or lazy weekend cooking.

Ingredients for Broccoli Potato Cheese Soup

• Broccoli: A nutrient-rich green vegetable that adds color and nutrition to the soup.
• Potatoes: Starchy vegetables that provide a creamy base and hearty texture.
• Onion, Carrots, Garlic: Aromatic vegetables that create a flavorful foundation for the soup.

• Cheddar Cheese: Sharp and melty cheese that gives the soup its rich, cheesy flavor.
• Milk, Heavy Cream: Dairy components that contribute to the soup's smooth and creamy consistency.

• Butter: Provides a rich, golden base for sautéing vegetables and creating depth of flavor.
• Flour: Used to thicken the soup and create a smooth, velvety texture.
• Broth: Liquid base that adds savory depth and helps cook the vegetables.

• Salt, Pepper: Basic seasonings that enhance the overall taste of the soup.
• Paprika, Cayenne: Optional spices that can add a subtle warmth and complexity.
• Bacon, Chives, Croutons: Optional garnishes that provide extra texture and flavor.

Broccoli Potato Cheese Soup Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy broccoli potato cheese soup blends hearty vegetables with rich, melted cheddar for a comforting meal. Warm cheese and tender vegetables create a satisfying dish you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 3 large russet or Yukon Gold potatoes, peeled and diced
• 2 cups shredded sharp cheddar cheese
• 4 cups chicken or vegetable broth

Vegetables and Aromatics:

• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 2 – 3 garlic cloves, minced

Dairy and Thickening Ingredients:

• 4 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 1/2 cup heavy cream (optional)

Seasonings:

• Salt and pepper, to taste
• 1/4 teaspoon paprika or cayenne pepper (optional)

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Instructions

1. Warm butter in a spacious cooking vessel over medium heat, introducing diced onions, minced garlic, and julienned carrots. Sauté until vegetables become translucent and tender, approximately 4-5 minutes.
2. Sprinkle flour across the softened vegetables, creating a golden roux. Stir continuously for 2 minutes to eliminate raw flour taste and develop rich flavor complexity.
3. Slowly incorporate vegetable broth, whisking steadily to prevent lumps. Allow mixture to gently simmer, then introduce cubed potatoes. Simmer for 12-15 minutes until potatoes reach a tender consistency.
4. Integrate fresh broccoli florets into the simmering liquid. Cook for 6-7 minutes, ensuring vegetables maintain a vibrant green color and remain slightly crisp.
5. Pour in whole milk and heavy cream, stirring smoothly. Gradually fold shredded cheddar cheese, melting completely until soup transforms into a luxurious, velvety texture.
6. Season with kosher salt, freshly ground black pepper, and optional smoky paprika or cayenne for subtle heat enhancement.
7. Ladle into warm bowls, garnishing with additional cheese, crispy bacon fragments, delicate chive snippets, or crunchy artisan croutons for textural contrast.

Notes

• Enhance the soup’s nutrition by using low-sodium broth and adding extra vegetables like celery or spinach for more depth.
• For a lighter version, substitute heavy cream with Greek yogurt or half-and-half to reduce calories without compromising creaminess.
• Create a gluten-free option by replacing wheat flour with cornstarch or potato starch when making the roux, ensuring a smooth texture.
• Maximize flavor by roasting broccoli and potatoes before adding to the soup, which intensifies their natural sweetness and adds a delightful caramelized note.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 55 mg