Name: Cheesy Potato & Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium potatoes, peeled and diced (Yukon Gold or russet both work; Yukon gives a creamier texture.); 2 cups broccoli florets (fresh or frozen.); 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth (use low-sodium if you want tighter control of salt); 1 cup shredded cheddar cheese (sharp cheddar gives more flavor.); 1 cup milk or cream (2% milk is fine; cream makes it richer.); 2 tablespoons butter; 1 teaspoon salt (adjust to taste.); 1/2 teaspoon black pepper; 1/2 teaspoon paprika (optional, for warmth and color.)

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I’ve made this Cheesy Potato & Broccoli Soup on rainy weeknights and for potlucks — it’s that kind of recipe that’s easy, forgiving, and universally loved. Velvety potatoes give the soup body, broccoli adds a pop of color and nutrition, and melty cheddar turns it into a warm, cheesy hug in a bowl. It’s fast enough for a weeknight, yet comforting enough for cooler weekends, and pairs nicely with buttery sides like rosemary mashed potatoes for a heartier meal. (Rosemary Garlic Mashed Potatoes)

Why you’ll love this dish

This soup hits several sweet spots: it’s budget-friendly, uses pantry staples, and is quick to make. The potato gives natural thickness so you can skip heavy thickeners; the broccoli adds fiber and bright color; cheddar delivers that satisfying, savory finish kids and grown-ups both enjoy. Make it meatless for a simple vegetarian main, or bulk it up with diced ham or cooked chicken for extra protein.

“Made this for my picky eaters — they asked for seconds. Creamy, cheesy, and just enough broccoli to sneak in some greens.” — home cook review

Beyond family dinners, it’s an excellent option for meal prep: it reheats well, freezes nicely, and doubles easily if you want leftovers for lunch the next week. If you’re hosting, serve it with a crisp salad or a simple appetizer to start — something like a bright pea bruschetta keeps the meal balanced and fresh.

You can also pair this as a cozy counterpoint to a more substantial main like Balsamic Fig Glazed Chicken, especially for a special dinner.

The cooking process explained

Before you dive in, here’s the basic flow so you know what to expect:

Sauté aromatics (onion + garlic) in butter to build flavor.
Add diced potatoes and a splash of broth to start softening them.
Simmer with the rest of the broth until potatoes are tender.
Add broccoli and cook until bright and tender.
Blend to desired texture (fully smooth or partially chunky).
Stir in cheddar and milk/cream off the heat, season, and serve.

This overview helps you pace the work: prepping takes about 10–15 minutes, cooking 25–30 minutes total, so you’ll have soup on the table in under 45 minutes.

What you’ll need

4 medium potatoes, peeled and diced (Yukon Gold or russet both work; Yukon gives a creamier texture)
2 cups broccoli florets (fresh or frozen — see tips)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth (use low-sodium if you want tighter control of salt)
1 cup shredded cheddar cheese (sharp cheddar gives more flavor)
1 cup milk or cream (2% milk is fine; cream makes it richer)
2 tablespoons butter
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for warmth and color)

Notes and substitutions:

For a lighter soup, use milk and reduce cheese slightly. For richer, use half-and-half or cream.
To make it vegetarian, use vegetable broth and check that your cheese is vegetarian-friendly.
If you plan a full menu, finish with a sweet bite like Caramel Apple Cheesecake Bars for dessert.

Step-by-step instructions

Prep: Peel and dice the potatoes into roughly 1-inch cubes. Chop the onion and mince the garlic. Cut broccoli into florets.
Sauté aromatics: In a large heavy pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30–60 seconds until fragrant.
Add potatoes: Stir in the diced potatoes and cook 4–5 minutes to let them pick up the buttery flavors.
Pour in broth: Add the 4 cups of broth. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook about 15 minutes, or until potatoes are easily pierced with a fork.
Add broccoli: Toss in broccoli florets and continue to simmer 5–7 minutes until broccoli is bright green and tender.
Blend the soup: Use an immersion blender to purée the soup to your preferred consistency. For a chunkier soup, blend only half and leave some pieces whole. (If using a stand blender, work in batches and vent the lid slightly to avoid pressure build-up.)
Add dairy and cheese: Lower heat. Stir in the milk or cream, then add shredded cheddar gradually, stirring until melted and smooth. Avoid boiling once the cheese is added to prevent separation.
Season: Add salt, black pepper, and paprika (if using). Taste and adjust seasoning.
Finish: If soup is too thick, stir in a splash of broth or milk to reach the desired texture. Ladle into bowls.
Serve: Top with extra cheddar, croutons, chopped chives, or a drizzle of olive oil.

Best ways to enjoy it

Pair with crusty bread or garlic toast for dipping. A grilled cheese sandwich elevates the meal into pure comfort-food territory.
For lighter meals, serve with a crisp green salad or a simple arugula and pear salad to cut through the richness.
To build a crowd-pleasing spread, start with a small appetizer like Pea Bruschetta — its bright, minty notes contrast the creamy soup beautifully.
Garnishes: extra shredded cheddar, croutons, crispy bacon bits, chopped chives, or a pinch of smoked paprika.

Storage and reheating tips

Refrigerator: Cool soup to room temperature, transfer to airtight containers, and store up to 3–4 days.
Freezing: Freeze in portioned, freezer-safe containers for up to 3 months. Leave a little headspace — liquids expand when frozen.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or milk if it thickens too much. Avoid high heat after adding cheese to prevent curdling.
Food safety: Don’t leave cooked soup at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).

Pro chef tips

Choose your potato wisely: Yukon Golds melt into a creamier base; russets give a fluffier, thicker finish.
Temper the cheese: To avoid grainy texture, add cheese off high heat and stir constantly until melted. Shred your own cheese for smoother melting — pre-shredded cheese often contains anti-caking agents that affect texture.
Control broccoli texture: If you prefer very tender broccoli, steam it separately and add at the end. For a fresher bite, add raw florets just during the last 5 minutes of simmering.
Consistency control: For a thicker soup, mash a few potato pieces with the back of a spoon before blending. For thinner, add more broth or milk.
Shortcut: Use frozen diced potatoes and frozen broccoli to cut prep time. If you’re short on time, cook everything in an Instant Pot on high pressure for 8 minutes and quick-release.
Make-ahead: Prepare the soup through step 6 (before adding cheese) and refrigerate; finish with dairy and cheese just before serving for the freshest flavor.

Recipe variations

Broccoli-cheddar plus ham: Stir in cooked diced ham for a heartier, protein-rich bowl.
Vegan version: Use unsweetened plant milk (oat is best for creaminess), vegan cheddar, and vegetable broth. Finish with nutritional yeast for extra savory depth.
Bacon and leek: Sauté sliced leeks and crispy bacon instead of onion for a smoky twist.
Cauliflower swap: Replace some or all of the broccoli with cauliflower for a milder flavor and creamier finish.
Spicy cheddar: Add a pinch of cayenne or use pepper jack for a kick.
Slow-cooker option: Sauté onions and garlic, then add to the slow cooker with potatoes and broth; cook on low 6–7 hours, add broccoli in the last 30 minutes, blend, then stir in cheese.

Common questions

Q: How long does this soup take from start to finish?
A: About 40–45 minutes total: 10–15 minutes prep, 25–30 minutes cooking, depending on your blending and simmering preferences.

Q: Can I use frozen broccoli or frozen potatoes?
A: Yes. Frozen broccoli is convenient — add it toward the end of cooking. Frozen diced potatoes work too; they may cook faster, so check for tenderness earlier.

Q: Will the soup separate if I use cream?
A: Cream adds richness but can separate if boiled. Keep the heat low once dairy is added and stir gently until warmed through.

Q: How do I prevent grainy cheese?
A: Use freshly shredded cheddar and add it slowly off high heat. If using pre-shredded, consider melting it into a roux or a small amount of warmed milk first.

Q: Can I make this in an Instant Pot or slow cooker?
A: Yes. For Instant Pot: sauté aromatics with the sauté function, add potatoes and broth, cook on high pressure 8–10 minutes, quick-release, add broccoli and cook 1–2 minutes on saute, then blend and add cheese. For slow cooker: cook on low 6–7 hours and add broccoli in the last 30 minutes.

Conclusion

If you want another take on the broccoli-cheddar-potato profile, this Cheddar Broccoli Potato Soup from Cooking Classy is a lovely reference for technique and flavor: Cheddar Broccoli Potato Soup – Cooking Classy. For a slightly different spin and more serving ideas, see this Broccoli Cheese and Potato Soup guide: Broccoli Cheese and Potato Soup – Simply Made Recipes.