Broccoli Cheese and Potato Soup

Broccoli Cheese and Potato Soup (Creamy, Easy & Comforting)

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This broccoli cheese and potato soup is rich, creamy, and packed with comforting flavor. Made with tender potatoes, fresh broccoli, and melted cheese, this easy homemade soup recipe is perfect for cozy nights, meal prep, or a simple family dinner.

If you love hearty soups like loaded baked potato soup or classic broccoli cheddar, this recipe combines the best of both into one delicious bowl.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 tablespoon butter
• 1 medium yellow onion chopped
• 3 large white potatoes cubed about 4 cups
• 4 cups chicken broth
• 1/2 teaspoon kosher salt
• 6 cups broccoli florets
• 3 cups whole milk
• 3 cups shredded medium cheddar cheese
• 2 tablespoons flour
• 1 teaspoon freshly ground black pepper

Method

 

1. Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
2. Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste

Notes

❤️ Why You’ll Love This Soup

• Thick, creamy, and satisfying
• Loaded with cheese and tender potatoes
• Easy to make in one pot
• Perfect for meal prep and leftovers
• Family-friendly comfort food

Tried this recipe?

Let us know how it was!

🔥 Tips for the Best Soup

• Use freshly shredded cheese for a smoother texture
• Cut potatoes evenly for consistent cooking
• Don’t boil after adding cheese—it can separate
• For extra creaminess, use half-and-half instead of milk
• Blend part of the soup for a thicker texture

🥖 What to Serve With This Soup

This broccoli cheese potato soup pairs perfectly with:

• Crusty bread
• Garlic bread
• Side salad
• Crackers

🧊 Storage and Reheating

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze without dairy for best results, up to 2 months.

Reheating:
Reheat gently on the stovetop, stirring frequently.

❓ Frequently Asked Questions

Can I make this soup ahead of time?
Yes! It reheats well and is perfect for meal prep.

Why is my soup grainy?
Cheese may have been added at too high a temperature—keep heat low.

Can I use frozen broccoli?
Yes, just adjust cooking time slightly.

How do I make it thicker?
Add more flour slurry or blend part of the soup.

🌟 Variations

• Loaded version: Add bacon, green onions, or sour cream
• Vegetarian: Use vegetable broth
• Low-carb: Swap potatoes for cauliflower
• Spicy: Add red pepper flakes or hot sauce

🥣 Perfect for Any Occasion

This easy broccoli cheese and potato soup is perfect for:

• Cold weather dinners
• Meal prep lunches
• Family meals
• Comfort food cravings

💬 Final Thoughts

This creamy broccoli cheese and potato soup is everything you want in a comforting homemade meal—rich, hearty, and full of flavor. It’s simple to make and guaranteed to become a family favorite.

If you try this recipe, leave a comment and let me know how it turned out!