Name: Broccoli Potato Cheese Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 onion, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 2 large potatoes, peeled and chopped into ½-inch cubes; 16 ounces broccoli florets (fresh or frozen); 4 cups chicken stock; 1 cup milk; 1½ cups shredded sharp cheddar cheese; 1-2 tablespoons butter; ¼ cup cornstarch; ½ teaspoon salt; ¼ teaspoon ground pepper

If you’re on the lookout for a cozy, comforting bowl of goodness, this Broccoli Potato Cheese Soup Recipe is absolutely going to win you over. I love this soup because it strikes the perfect balance between creamy, cheesy, and veggie-packed, making it a fantastic meal for chilly days or whenever you need a hug in a bowl. Stick with me, and I’ll walk you through all the little tips and tricks to get it just right – trust me, your friends and family will be begging for seconds!

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Why You’ll Love This Recipe

Comfort Food Classic: This soup perfectly combines creamy potatoes, tender broccoli, and sharp cheddar for ultimate coziness.
Simple Ingredients: You can whip this up with just a handful of everyday pantry staples and fresh veggies.
Family Favorite: My kids and guests always go crazy for it — even broccoli skeptics!
Easy to Customize: Whether you want it thicker, creamier, or loaded with extras, this recipe welcomes your tweaks.

A close-up shot of a large white pot with two handles filled with thick yellow soup mixed with visible small chunks of orange carrots, green broccoli pieces, and white potato cubes. A black spoon is held by a woman's hand, lifting a spoonful of the soup in front of the pot, showing the creamy texture and colorful vegetable bits. The background surface is a white marbled texture with a light-colored cloth on the left side. photo taken with an iphone --ar 2:3 --v 7 - Broccoli Potato Cheese Soup, creamy vegetable soup, cheesy broccoli potato soup, easy comfort food recipe, hearty veggie soup

Ingredients You’ll Need

Each ingredient in this Broccoli Potato Cheese Soup Recipe plays a key role in building that rich, velvety texture and comforting flavor. I usually recommend fresh broccoli when I can find it, but frozen works just as well when life gets busy.

Flat lay of fresh broccoli florets with their bright green color, diced orange carrots, peeled and cubed white potatoes, a whole peeled onion with a slight shine, several cloves of fresh garlic with papery skins, a small pile of shredded sharp cheddar cheese with vibrant yellow-orange hues, and a pat of creamy butter, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Broccoli Potato Cheese Soup, creamy vegetable soup, cheesy broccoli potato soup, easy comfort food recipe, hearty veggie soup

Butter: Adds a silky richness and helps soften the aromatics right at the start – go for unsalted so you control the salt levels.
Onion: Diced and sautéed until just tender for a sweet, savory base.
Carrots: Dice these small so they cook quickly and bring a subtle natural sweetness to balance the cheese.
Garlic: Minced fresh garlic is a must here to give that gentle punch of flavor – don’t skip it!
Chicken stock: Using a good quality chicken stock really deepens the soup’s savory notes; vegetable stock works fine if you want a vegetarian twist.
Cornstarch: This is your secret weapon to get the soup perfectly thickened without making it heavy.
Milk: Using milk keeps the soup creamy without turning it into a heavy cream-based dish.
Potatoes: Peeled and chopped into half-inch cubes, they soften up nicely and help create that silky body.
Broccoli florets: Fresh or frozen – just chop them evenly to ensure they cook through at the same time as the potatoes.
Sharp cheddar cheese: The star of the show! I love using a sharp cheddar for that bold flavor that melts beautifully. Avoid pre-shredded—grate your own if you can for better melting.
Salt & Pepper: Essential for seasoning — start light and adjust to taste at the end.

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

One of the things I adore about this Broccoli Potato Cheese Soup Recipe is how easy it is to make your own. You can switch up the kinds of cheese or sneak in extra veggies without losing that classic feel.

Vegetarian version: Swap chicken stock for vegetable stock; I’ve done this often and it still tastes fantastic.
Spicy kick: Adding a pinch of cayenne or a splash of hot sauce turns this soup into a cozy, warming delight when you need a little heat.
Dairy-free option: Try substituting plant-based milk and vegan cheese for an allergy-friendly version—it’s not quite the same, but still delicious!
Extra protein: Adding cooked bacon bits or diced ham can take this soup from a light lunch to a hearty dinner, which my family loves.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté Veggies to Build Flavor

The very first step is melting your butter over medium-high heat in a sturdy skillet or soup pot. I usually use one to two tablespoons depending on how rich I want it to be. Toss in the diced onion and sauté until it turns translucent and just starts to soften—about three minutes. This step is crucial because those onions set the stage for the rest of the soup. Then I add the diced carrots along with salt and pepper, cooking for another 3-4 minutes to bring out their sweetness. Finally, stir in the minced garlic for just 30 seconds — too long and it can get bitter, so keep an eye on it.

Step 2: Simmer the Potatoes and Broccoli

Next, add your peeled and chopped potatoes along with the chicken broth. Cover the pot and bring it to a gentle simmer. I like to set a timer for about 10 minutes here — you want the potatoes to start getting tender but not falling apart. After those first 10 minutes, stir in your broccoli florets. Whether you’re using fresh or frozen, they’ll soften nicely in about the same amount of time it takes the potatoes to become fork-tender. About 10 more minutes of simmering is perfect. If you stir occasionally, it helps prevent anything from sticking to the bottom.

Step 3: Thicken and Melt the Cheese

Now, grab a small bowl and whisk the cornstarch into the milk until it’s smooth — no lumps! This simple mixture is what thickens the soup without any heaviness. Pour it into your hot soup pot while stirring continuously, so it blends evenly. Once it starts to thicken, turn the heat down to low and toss in the shredded sharp cheddar cheese. Stir gently until it’s totally melted and the soup looks velvety. Taste and adjust salt and pepper if needed.

Step 4: Serve and Enjoy!

And just like that, your homemade Broccoli Potato Cheese Soup is ready to serve. I love ladling it into rustic bowls and watching everyone’s eyes light up as they smell that rich, cheesy aroma. Plus, it’s just as perfect for a simple weeknight dinner as it is for impressing guests.

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Pro Tips for Making Broccoli Potato Cheese Soup Recipe

Use Fresh, Sharp Cheddar: Grate your own cheese from a block for a smoother melt and richer flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
Don’t Overcook Garlic: Adding garlic last and cooking just 30 seconds keeps its flavor bright, without turning bitter.
Add Cornstarch Mixture Slowly: Stir it in gradually to avoid lumps and ensure the soup thickens evenly.
Watch the Potatoes: Overcooking can cause them to break down too much and make the soup grainy — check softness with a fork gently.

How to Serve Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe - Serving

Garnishes

I always top my bowls with a sprinkle of extra shredded cheddar and a little fresh cracked black pepper. For a pop of color and freshness, chopped green onions or crispy bacon bits add such a lovely crunch. Sometimes I even drizzle a touch of sour cream or yogurt for creaminess contrast. My family goes crazy for these little finishing touches!

Side Dishes

This soup pairs beautifully with warm crusty bread or buttery garlic toast — perfect for dipping. I’ve also served it alongside a crisp, simple side salad for a light but satisfying meal. Roasted vegetables on the side can round out the meal for more hungry bellies, too.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls, which always impress guests and ups the cozy factor. Adding a swirl of pesto or a few crispy fried onions on top gives it a fancy little twist that looks stunning but is easy to do.

Make Ahead and Storage

Storing Leftovers

I store my leftover Broccoli Potato Cheese Soup in airtight containers in the fridge, and it usually stays great for up to 3 days. Before reheating, I give it a good stir because it tends to thicken while chilling.

Freezing

Freezing cheese-based soups can sometimes change their texture, but with this recipe, I’ve found that freezing works well if you skip adding the cheese ahead of time. Freeze the soup base, then add fresh cheese when reheating for best results.

Reheating

When reheating, I gently warm the soup over medium-low heat on the stovetop, stirring often to prevent burning and to help smooth out the thickness. If it’s too thick, a splash of milk or broth will bring it back to perfect serving consistency.

FAQs

Can I make this Broccoli Potato Cheese Soup recipe vegetarian?

Absolutely! Just swap out the chicken stock for vegetable stock, and everything else remains the same. The flavor stays rich and satisfying, and it’s a great way to keep it meat-free.
What’s the best type of potato to use in this soup?

I recommend using starchy potatoes like Russets because they break down nicely and create a creamy texture, but Yukon Golds also work well if you prefer something a little waxier.
Can I use frozen broccoli in this recipe?

Yes! Frozen broccoli works perfectly and is super convenient. Just be sure not to overcook it so it doesn’t become mushy; add it in after the potatoes have softened.
How do I prevent the cheese from clumping?

Make sure to lower the heat when adding cheese and stir gently until fully melted. Using freshly shredded cheese instead of pre-shredded helps it melt smoothly without clumps.

Final Thoughts

I have to say, this Broccoli Potato Cheese Soup Recipe holds a special place in my heart—not just because it’s delicious, but because it reminds me of family dinners and cold nights warmed by homemade comfort food. If you’re searching for that perfect, easy soup that tastes like a warm hug, give this a try. I promise you won’t regret it, and you might even want to make it again next week!