Name: Broccoli Potato Cheese Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1-2 Tablespoons butter; 1 onion, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 4 cups chicken stock; 2 large potatoes, peeled and chopped into ½-inch cubes; 16 ounces broccoli florets, fresh or frozen; ½ teaspoon salt; ¼ teaspoon ground pepper; ¼ cup cornstarch; 1 cup milk; 1½ cups shredded sharp cheddar cheese

Jump to Recipe· 4.4 from 15 reviews

I am absolutely thrilled to share this cozy, comforting Broccoli Potato Cheese Soup Recipe that has quickly become one of my all-time favorites. It’s one of those dishes that feels like a warm hug in a bowl, with creamy textures, cheesy goodness, and hearty vegetables all mingling perfectly together. The way the tender potatoes and vibrant broccoli pair with sharp cheddar cheese makes this soup a total winner every time I make it.

Why You’ll Love This Broccoli Potato Cheese Soup Recipe

What really draws me to this recipe is its rich and comforting flavor profile. The creamy, cheesy base melts into the fresh broccoli and soft potatoes, creating a perfect balance of hearty and fresh that’s simply addictive. I love how the sharp cheddar adds just the right amount of tangy depth, lifting the soup above your everyday veggie stew. Every spoonful feels satisfying and indulgent without being heavy or overwhelming.

Another reason this Broccoli Potato Cheese Soup Recipe has a special place in my heart is how easy it is to prepare. I’m not a fan of complicated dishes, and this soup is straightforward and forgiving, perfect for a leisurely weekend or a weeknight dinner. It works wonders whether you’re cooking for family, entertaining friends, or simply craving something warm and homemade. Plus, it’s a fantastic way to sneak some vegetables into your day without sacrificing flavor or comfort.

Ingredients You’ll Need

The image shows a collection of cooking ingredients placed on a white marbled surface. From left to right, there is a white bowl filled with peeled, cut potato pieces, a jar with a yellow liquid, an off-white bowl with chopped onions, and a bowl of green broccoli florets in the center. Next to the broccoli, small bowls with white flour, black pepper, and minced garlic are arranged near a chunk of butter. To the far right, there is a white bowl of orange carrot slices, a small bowl of milk, and a white bowl filled with shredded cheddar cheese. All items are neatly placed and clearly visible, photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an important role in building its rich texture, savory flavor, and wholesome goodness. The combination is simple yet effective, allowing you to nourish your body and please your taste buds in one delicious bowl.

Butter: Adds a silky, rich base for sautéing the veggies and enhances overall flavor.
Onion (diced): Provides sweetness and depth as it softens during cooking.
Carrots (diced): Bring natural sweetness and bright color to the soup.
Garlic (minced): Offers a subtle pungency that awakens the flavors.
Chicken stock: Forms the savory, flavorful liquid foundation of the soup.
Cornstarch: Helps thicken the soup gently without clumping.
Milk: Adds creaminess and helps create the soup’s luscious texture.
Potatoes (peeled and chopped): Bring heartiness and body with their creamy, tender texture.
Broccoli florets: Add vibrant color, subtle earthiness, and valuable nutrients.
Sharp cheddar cheese: Melts beautifully for a rich, cheesy finish with great tang.
Salt and Pepper: Essential seasonings to perfectly balance all the flavors.

Directions

Step 1: Melt one to two tablespoons of butter in a skillet over medium-high heat. I like using two tablespoons for a more buttery flavor, but one works well too.

Step 2: Add the diced onion to the skillet and sauté until it begins to soften and turn translucent, about 3 minutes. This step helps develop the soup’s sweetness and complexity.

Step 3: Stir in the diced carrots, salt, and pepper, and continue cooking for another 3 to 4 minutes until the carrots soften slightly. This builds a tender, flavorful veggie base.

Step 4: Add the minced garlic to the skillet and sauté while stirring for 30 seconds to release its vibrant aroma without burning.

Step 5: Transfer the softened vegetables to a pot, then add the peeled, chopped potatoes along with the chicken stock. Stir well to combine all the ingredients.

Step 6: Cover the pot and bring the soup to a gentle simmer over medium heat. Let it simmer for about 10 minutes to soften the potatoes.

Step 7: Add the broccoli florets to the pot, then continue simmering until both the potatoes and broccoli are tender—around 10 more minutes. The potatoes should be easily pierced with a fork at this point.

Step 8: In a small bowl, whisk the cornstarch into the milk until smooth with no lumps. Slowly stir this mixture into the hot soup; this will gently thicken the broth for a creamy consistency.

Step 9: Lower the heat and stir in the shredded sharp cheddar cheese until it melts fully into a silky, cheesy base for the soup. Take care to keep the heat low so the cheese melts evenly without becoming grainy.

Step 10: Taste and adjust seasoning if needed. Ladle the soup into bowls, serve warm, and enjoy every comforting spoonful!

Servings and Timing

This Broccoli Potato Cheese Soup Recipe makes about 6 generous servings, perfect for sharing with family or friends. The prep time is roughly 10 minutes, mostly spent chopping vegetables. Cooking takes about 30 minutes, which includes simmering for soft, tender veggies and allowing the flavors to meld beautifully. Altogether, you’re looking at approximately 40 minutes total from start to finish, making this a great midweek meal that doesn’t require long hours in the kitchen. No additional resting or cooling time is needed, so the soup is ready to serve piping hot right away.

How to Serve This Broccoli Potato Cheese Soup Recipe

A close-up view of a thick soup held in a black spoon above a white pot. The soup has a creamy yellow base with visible small chunks of orange carrots, green broccoli, and pale potatoes mixed throughout. The pot sits on a white marbled surface with a soft white cloth nearby and a small sprig of green herbs in the background. A woman's hand grips the spoon, lifting it to show the texture of the hearty soup. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to pair it with crusty bread—there’s nothing better than dunking warm bread into the cheesy, velvety broth. A fresh side salad with a tangy vinaigrette also contrasts beautifully with the richness of the soup and brightens the meal. If you want to keep things extra cozy, a side of garlic toast or warm, buttered rolls hits the spot perfectly.

For garnishing, I love sprinkling a little extra shredded cheddar or a handful of crispy bacon bits on top for crunch. Fresh chopped chives or parsley add a lovely pop of color and freshness that makes the presentation feel special right away. Serving the soup in rustic bowls emphasizes the comforting, homemade vibes I want to share.

When it comes to beverages, I often go for a chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio to cleanse the palate between bites. If you prefer non-alcoholic options, a sparkling water with a slice of lemon or an herby iced tea works wonderfully. This soup feels perfect for casual family dinners, chilly weekends, or even as a starter during holiday meals. I always serve it hot—the warmth amplifies the flavors and texture.

Variations

I enjoy experimenting with this Broccoli Potato Cheese Soup Recipe, and it’s incredibly versatile. If you want a vegetarian version, simply swap the chicken stock for a rich vegetable broth, which still creates a flavorful base. For a vegan twist, replace the butter with olive oil, the milk with a plant-based option like almond or oat milk, and use a dairy-free cheese alternative that melts well.

If you’re feeling creative, I sometimes add a pinch of smoked paprika or a dash of mustard powder to the soup for an extra layer of warmth and depth. You could also swap out sharp cheddar for Gruyère or a milder cheese like Monterey Jack, which changes the soup’s character beautifully. For a smoother texture, I occasionally puree half of the soup with an immersion blender before adding the cheese so the consistency is creamy yet still has chunks of broccoli and potato.

Another great option is to cook the soup in a slow cooker, letting the flavors develop overnight or throughout the day. Just sauté the veggies briefly, then combine everything in the crockpot and cook on low for 6 to 8 hours. I find the slow cooker method makes the soup even more comforting and rich.

Storage and Reheating

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container and refrigerate within two hours of cooking. I like to use glass containers with tight-fitting lids for easy reheating and to keep the soup fresh. The soup will keep well in the fridge for up to 3 to 4 days. Before storing, make sure the soup has cooled to room temperature to preserve flavor and prevent condensation.

Freezing

This soup freezes quite nicely, making it perfect for meal prep. To freeze, place cooled soup in freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Label with the date and freeze for up to 2 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator for best results.

Reheating

To reheat, I prefer warming the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to help the cheese meld back smoothly. Avoid using high heat or microwaving for long periods, which can cause the cheese to separate or the soup to become grainy. If the soup thickens too much during refrigeration, add a splash of milk or broth while reheating to restore that creamy texture.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Both fresh and frozen broccoli work well in this Broccoli Potato Cheese Soup Recipe. Frozen broccoli is convenient and just as nutritious. Just add it when the recipe calls for broccoli and simmer until tender.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free chicken stock and cornstarch. It’s a great option for anyone needing to avoid gluten but wanting a hearty, comforting soup.

Can I make this soup dairy-free or vegan?

Yes, you can! Replace butter with olive oil, milk with a plant-based alternative like almond or oat milk, and cheddar cheese with a vegan cheese substitute. Also, use vegetable broth instead of chicken stock to keep it vegan-friendly.

What can I use instead of cornstarch to thicken the soup?

If you don’t have cornstarch, you can use all-purpose flour, arrowroot powder, or potato starch as alternatives. Make sure to mix them with cold milk or water before adding to the soup to avoid lumps.

Can I make this soup ahead of time?

Definitely! The flavors actually improve if you make the soup a day ahead and reheat it gently. Just store it in the refrigerator and follow reheating tips to keep it creamy and delicious.

Conclusion

I hope you’re as excited as I am to dive into this comforting Broccoli Potato Cheese Soup Recipe. It’s one of those dishes that always brings warmth and joy to the table, whether you’re feeding your family, hosting friends, or simply indulging in a cozy night at home. Give it a try — I promise it’ll become a staple in your kitchen just like it has in mine!