The first time I made this Potato Broccoli Cheddar Soup, my skeptical spouse came back for seconds before I even sat down.
It’s a weeknight miracle: simple pantry staples, fast hands, and a bowl that tastes like comfort.
This recipe balances tender potatoes, bright broccoli, and sharp cheddar for a soup that’s silky, cheesy, and deeply satisfying.
Why You’ll Love This Recipe
- Ready in about 30 minutes, perfect for busy evenings.
- Uses simple ingredients you likely already have.
- Flexible texture: blend smooth or leave it chunky.
- Family-friendly — kids and adults both love it.
- Freezable and lunchbox-friendly for meal prep.
The texture lands between velvety and rustic. The potatoes break down to create body while the broccoli adds flecks of green and a slight vegetal bite. Sharp cheddar and heavy cream round everything out with a rich, savory finish that clings to each spoonful.
“Five stars — this is now our go-to comfort soup. The balance of cheesy richness with tender broccoli is perfect.” — Amanda, reader
Key Ingredients
Potatoes: Use starchy potatoes like Russets or Yukon Golds. They break down and naturally thicken the broth, giving the soup body without needing flour. Yukon Golds give a creamier mouthfeel; Russets yield a slightly fluffier finish.
Sharp cheddar cheese: Freshly shredded sharp cheddar melts smoother than pre-shredded bags. The higher the cheddar sharpness, the more pronounced the cheesy tang — I reach for Irish or aged cheddar when I want bold flavor.
Broth: Vegetable or chicken broth creates the soup’s base. A good-quality low-sodium broth (or homemade) gives depth without excess salt, so you can season precisely at the end.
Heavy cream: Adds silk and richness. If you skip it the soup will be lighter but less indulgent; use it sparingly if you want a creamy feel without making the soup too heavy.
Full ingredients:
- 4 medium potatoes, peeled and diced
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Sauté the aromatics
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic and sauté until translucent and soft, about 4–6 minutes.
Pro Tip: Don’t let the garlic brown — that creates bitterness. You’ll know the aromatics are ready when the onions are glossy and fragrant.
Step 2: Add potatoes and broth
Stir in the diced potatoes and pour in the broth.
Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Pro Tip: Cut potatoes into evenly sized dice so they cook at the same rate. Test by piercing with a fork — they should give easily but not fall apart.
Step 3: Add the broccoli
Once the potatoes are tender, add the broccoli florets to the pot.
Continue to simmer for an additional 5–7 minutes, until the broccoli is bright green and tender.
Pro Tip: Timing matters — add broccoli last so it keeps its color and texture. If using frozen broccoli, add it a minute earlier and check frequently.
Step 4: Blend to desired texture
Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
Pro Tip: If using a regular blender, cool slightly and blend in batches to avoid pressure build-up. Leave a small vent and cover with a towel.
Step 5: Stir in cream and cheese
Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and paprika if using. Continue stirring until the cheese is melted and the soup is creamy.
Pro Tip: Lower the heat before adding cheese to prevent graininess. Add cheese gradually and stir until fully incorporated.
Step 6: Adjust seasoning and serve
Taste the soup and adjust seasoning as needed, adding more salt, pepper, or spices to your liking.
Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if desired.
Pro Tip: A squeeze of lemon or a pinch of nutmeg brightens the final bowl without overpowering the cheddar.
Expert Tips for Success
- Use low-sodium broth and season at the end. Many store-bought broths are salty; starting with low-sodium control prevents over-salting once the cheese is added.
- Shred cheese yourself. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting, leading to a slightly grainy texture. Freshly shredded cheddar melts creamier.
- Keep heat moderate when adding dairy. Cheese and cream separate if exposed to high heat. Remove the pot from direct heat or lower to the lowest flame when incorporating dairy.
- For instant thickness control, choose your potato wisely. Yukon Golds give natural creaminess, while Russets will break down more and thicken the soup faster.
- Don’t over-blend if you want texture. Over-pureeing can make the soup gluey. Pulse with an immersion blender, leave some small chunks, and stop when it feels balanced.
- Make it ahead and reheat gently. The flavors deepen after a day in the fridge, but reheat slowly over low heat so the dairy doesn’t separate.
- Add cheese off the heat for smoothness. Stirring in cheddar once the pot is off the stove yields a silkier finish with less risk of curdling.
- Use a heavy-bottomed pot. It distributes heat evenly and reduces scorching on the bottom when simmering starchy potatoes.
Storage & Freezing
Fridge: Cool the soup to room temperature, then transfer to an airtight container.
Store in the refrigerator for up to 4 days.
Freezer: For best texture, freeze without the heavy cream if you plan long-term storage.
Cool completely, place in freezer-safe containers leaving 1 inch headspace, and freeze for up to 3 months.
To reheat from fridge: Warm gently in a saucepan over low heat, stirring frequently. Add a splash of broth or cream if the soup has thickened too much.
To reheat from frozen: Thaw overnight in the fridge, then warm slowly over low heat. If frozen with cream, whisk frequently to reincorporate fats.
Tips for texture after freezing: If the soup separates or becomes grainy after freezing, blend briefly with an immersion blender and stir in a tablespoon of cream or milk to bring back a silky mouthfeel.
Variations & Substitutions
Veggie-forward: Swap heavy cream for a cashew cream (blend soaked cashews with water) to make a dairy-free version with similar richness.
Add bacon or smoked ham: Crisp bacon or diced smoked ham folded in at the end gives a smoky, savory boost. Brown the bacon first and reserve the fat for sautéing the onions.
Spice it up: Stir in a teaspoon of Dijon mustard and a pinch of cayenne for a subtle tang and warmth. Smoked paprika instead of regular paprika adds depth.
Lower-fat option: Replace heavy cream with half-and-half or evaporated milk. Reduce cheese to 1¼ cups and finish with an extra sprinkle on top for appearance.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the onions and garlic first, then add potatoes, broth, and seasonings to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender. Add broccoli in the last 30–45 minutes and stir in cheese and cream at the end off heat.
Q: Is this recipe gluten-free?
A: Yes — as written this recipe is gluten-free. Double-check your broth and any added seasonings for hidden gluten if you need to be strict.
Q: Can I use frozen broccoli?
A: Absolutely. Frozen broccoli works well and is convenient. Add it a minute earlier than fresh to account for pre-blanching, and watch the cook time so it doesn’t become mushy.
Q: How can I make this soup thicker without adding more potatoes?
A: Reduce the broth by simmering a bit longer before adding broccoli, or make a slurry with a tablespoon of cornstarch mixed into cold water and whisk it in while the soup simmers. Cook for 1–2 minutes to activate the starch.
Q: Can I make this vegan?
A: Yes. Use vegetable broth, swap heavy cream for a coconut or cashew cream, and use dairy-free cheddar alternative. Blend thoroughly for a creamy vegan texture.
Final Thoughts
This Potato Broccoli Cheddar Soup hits the sweet spot between comforting and easy to make.
Give it a try on a chilly evening and adjust the mix-ins until it becomes your family recipe.
Please leave a star rating in the recipe card below and pin this to Pinterest so you can find it again.
Conclusion
For inspiration on similar brothy, cheesy soups and copycat favorites, check out this excellent Better-Than-Panera Broccoli Cheese Soup for technique and flavor ideas.
If you like a hearty chowder approach, this Cheddar Broccoli Potato Soup from Cooking Classy shows another reliable method and variation.
For a sweeter, plant-based take, the Sweet Potato Broccoli Cheese Soup offers clever vegan swaps and bright flavor.
And if you want a lighter, veggie-forward version, this Lightened-Up Cheddar Cauliflower Broccoli Soup demonstrates how to lighten the base while keeping richness.
Potato Broccoli Cheddar Soup
Ingredients
Main Ingredients
- 4 medium potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Golds.
- 2 cups broccoli florets Add last to maintain color and texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced Do not let the garlic brown.
- 4 cups vegetable or chicken broth Use low-sodium broth for better control over salt.
- 2 cups shredded sharp cheddar cheese Use freshly shredded for a smoother melt.
- 1 cup heavy cream Adds silk and richness.
- 2 tablespoons butter For sautéing the onion and garlic.
- to taste salt and pepper Adjust to preference.
- 1 teaspoon paprika Optional.
- for garnish Fresh parsley Optional for serving.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent and soft, about 4–6 minutes.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the broccoli florets to the pot and continue to simmer for an additional 5–7 minutes.
- Use an immersion blender to puree the soup to your desired consistency, leaving some small chunks if preferred.
- Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and paprika if using. Continue stirring until cheese is melted.
- Taste the soup and adjust the seasoning as needed. Remove from heat and ladle into bowls.
- Garnish with fresh parsley if desired.
