If you’re craving a comforting bowl of warmth on a chilly day, this Broccoli Potato Cheese Soup Recipe is your new best friend. I absolutely love how this soup combines tender potatoes, fresh broccoli, and sharp cheddar into a creamy, cheesy delight that’s easy to whip up any day of the week. Trust me, once you try this recipe, you’ll find yourself coming back to it again and again — it’s that good!

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Why You’ll Love This Recipe

Super Comforting & Creamy: The combo of potatoes and cheese makes this soup silky and rich, perfect for cozy nights.
Simple and Quick to Make: You’ll be surprised how little hands-on time it takes with easy steps anyone can follow.
Packed with Veggies: Broccoli and carrots add fresh flavor and nutrients without overpowering the cheesy goodness.
Kid-Friendly and Family Approved: My family goes crazy for this, and I bet yours will too!

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, Broccoli Potato Cheese Soup Recipe, cheesy broccoli potato soup, creamy vegetable soup, easy broccoli potato soup

Ingredients You’ll Need

To make this Broccoli Potato Cheese Soup recipe sing, you want fresh, quality ingredients that blend beautifully into a creamy texture. Each element plays its part — from savoring the sweetness of the carrots to the sharp punch of cheddar cheese.

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, Broccoli Potato Cheese Soup Recipe, cheesy broccoli potato soup, creamy vegetable soup, easy broccoli potato soup

Butter: Use real butter for that rich, comforting base flavor this soup deserves.
Onion: Diced onions add a subtle sweetness and depth as they sauté.
Carrots: Fresh carrots bring color and natural sweetness; diced small so they cook evenly.
Garlic: Minced garlic adds just the right aromatic kick — don’t skip it!
Chicken Stock: This creates the flavorful broth; homemade or a good quality store-bought one works great.
Cornstarch: A secret weapon for thickening the soup perfectly without heaviness.
Milk: Helps create that creamy texture; whole milk is my go-to for richness.
Potatoes: I use peeled, medium-starch potatoes like Yukon Gold for a velvety finish.
Broccoli Florets: Fresh or frozen works, just make sure they’re bite-sized for even cooking.
Sharp Cheddar Cheese: The star that brings the soup’s signature cheesy flavor — shred it yourself if you can!
Salt and Pepper: Essential for seasoning — adjust to your taste as you go.

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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

I love that this Broccoli Potato Cheese Soup recipe is so easy to customize according to what you have on hand or your preferences. I often tweak it a bit depending on the season or mood!

Add Bacon or Ham: For extra smoky flavor, I sometimes toss in crispy bacon bits or diced ham — it makes the soup feel extra special for weekend dinners.
Make It Vegetarian: Simply swap chicken stock for vegetable broth — the soup still turns out rich and flavorful, promise!
Spice It Up: If you love a little heat, adding a pinch of cayenne or smoked paprika is my favorite trick to brighten it up.
Use Different Cheeses: Mixing in a bit of Gruyère or Monterey Jack changes things up deliciously while keeping it creamy.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by melting one to two tablespoons of butter in a skillet over medium-high heat. When it’s melted and slightly bubbling, toss in your diced onions and sauté until they soften — about three minutes. This step is key because those onions add a beautiful base flavor to your soup. Next, add the diced carrots, sprinkle in your salt and pepper, and cook everything for another 3-4 minutes. Right before you move on, add the minced garlic and stir for about 30 seconds so it doesn’t burn but releases that lovely aroma.

Step 2: Simmer Potatoes and Broccoli in Stock

Once your veggies are fragrant and softening, add the chopped potatoes and pour in the chicken stock. Cover your pot and bring the soup to a gentle simmer. Let it cook for about 10 minutes, or until the potatoes start becoming tender. Then, stir in your broccoli florets and continue to simmer for another 10 minutes until both broccoli and potatoes are fork-tender — this is when the magic happens and flavors meld together.

Step 3: Thicken and Cheese It Up

In a small bowl, whisk the cornstarch into the milk until it’s smooth and lump-free. Slowly stir this mixture into your hot soup — this will give it that luscious, thick texture without being gluey. Now for my favorite part: add in the shredded sharp cheddar cheese and stir continuously until it melts into the soup creating that irresistible creamy cheese pull. Taste and adjust the salt and pepper if needed.

Step 4: Serve and Enjoy!

Ladle the soup into bowls and get ready for a cozy, comforting meal. I love serving it right away while it’s warm and gooey — this soup is the perfect hug in a bowl.

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Pro Tips for Making Broccoli Potato Cheese Soup Recipe

Use Fresh Sharp Cheddar: I learned that freshly shredded cheese melts way better and won’t get grainy compared to pre-shredded stuff.
Don’t Overcook Your Broccoli: Adding broccoli later keeps it vibrant and tender without turning it mushy.
Thicken Slowly: Stir the cornstarch-milk mixture in bit by bit to control soup thickness and avoid lumps.
Season Gradually: I always season in stages — it’s easier to get the perfect balance without over-salting.

How to Serve Broccoli Potato Cheese Soup Recipe

Broccoli Potato Cheese Soup Recipe - Serving

Garnishes

For garnishes, I love adding a sprinkle of extra shredded cheddar cheese and a little fresh chopped chive or parsley—it adds brightness and a pop of color. Sometimes, I crumble a bit of crispy bacon on top for texture and that irresistible savory crunch.”

Side Dishes

I usually pair this soup with warm, crusty bread like a baguette or sourdough, perfect for dunking into the cheesy broth. Garlic bread or a fresh green salad also balance the richness wonderfully if you want a full meal.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls or elegant white soup cups with a drizzle of extra sharp cheddar cheese sauce on top. A swirl of sour cream or a dash of smoked paprika can also add a restaurant-quality touch that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always let the soup cool down to room temperature before storing to keep freshness intact. When I reheat, I prefer to do it on the stovetop to gently warm it without breaking the cheese sauce.

Freezing

Freezing broccoli potato cheese soup is possible, but I’ve found the texture of the potatoes and broccoli can get a little mushy once thawed. If you do freeze, use a freezer-safe container and consume within 2 months for best quality. Thaw overnight in the fridge before reheating gently.

Reheating

I always reheat this soup on low heat on the stove, stirring frequently. This prevents the cheese from separating and helps maintain that creamy consistency. If it looks too thick after reheating, just add a splash of milk or broth to loosen it back up.

FAQs

Can I use frozen broccoli for this Broccoli Potato Cheese Soup Recipe?

Absolutely! Frozen broccoli works great and is convenient. Just add it directly to the soup and simmer until tender. It might cook a little faster than fresh, so keep an eye on it.
How do I make this soup vegetarian?

Simply swap the chicken stock for vegetable broth, and you’ll have a delightful vegetarian version without losing flavor.
Can I use a blender to make the soup creamy?

Sure! You can partially blend the soup after cooking to make it creamier, then stir in cheese. Just don’t overdo it if you want some chunky potatoes and broccoli to remain.
What’s the best cheese to use?

Sharp cheddar is my favorite because it melts beautifully and brings that classic cheesy flavor. But mixing in other melty cheeses like Gruyère or Monterey Jack works too!
Can I prepare this soup ahead of time?

Yes! You can prep all the veggies a day ahead and store them in the fridge. The soup itself reheats well, but I recommend adding the cheese fresh before serving for the best taste and texture.

Final Thoughts

This Broccoli Potato Cheese Soup Recipe has become one of my go-to recipes whenever I want something deliciously satisfying, but fast and fuss-free. I love how its simple ingredients come together to create a meal that feels like a warm hug. If you give it a try, I’m sure you’ll understand why it’s been loved by my family and friends for years. So grab your pot, and let’s get cooking — you won’t regret it!