Cheddar Broccoli Potato Soup is the perfect combination of cheesy goodness, tender potatoes, and fresh broccoli, all in a velvety smooth base. It’s rich, creamy, and satisfying—ideal for a cozy night at home or as a crowd-pleasing dish for family and friends. This hearty soup brings together all the flavors of a loaded baked potato with the added nutrients of broccoli, making it not only delicious but also nutritious. Keep reading to discover the best way to prepare this comforting soup, along with tips, substitutions, and variations!

What is Cheddar Broccoli Potato Soup?
Cheddar Broccoli Potato Soup is a thick and creamy soup made with diced potatoes, tender broccoli, and sharp cheddar cheese. The soup’s base is typically made with a mixture of broth and cream, giving it a rich, velvety texture. The cheese is melted into the soup for a deep, savory flavor, and the potatoes and broccoli add heartiness and texture. This soup is a popular comfort food, often topped with crispy bacon, more cheese, or green onions for an added layer of flavor.
Ingredients List for Cheddar Broccoli Potato Soup
To make a delicious batch of Cheddar Broccoli Potato Soup, you'll need the following ingredients:
- Broccoli: 2 cups fresh broccoli florets, chopped into bite-sized pieces.
- Potatoes: 4 medium russet or Yukon Gold potatoes, peeled and diced into 1-inch cubes.
- Cheddar Cheese: 2 cups sharp cheddar cheese, shredded (freshly grated for the best melt).
- Onion: 1 medium yellow onion, finely chopped.
- Garlic: 2 cloves of garlic, minced.
- Butter: 3 tablespoons of unsalted butter.
- Flour: 3 tablespoons of all-purpose flour (for thickening).
- Chicken or Vegetable Broth: 4 cups of low-sodium broth.
- Milk: 2 cups of whole milk or half-and-half for extra creaminess.
- Heavy Cream: ½ cup for added richness.
- Salt and Pepper: To taste.
- Paprika (optional): ½ teaspoon for a mild smoky flavor.
- Bacon (optional): 6-8 slices of crispy bacon, crumbled for garnish.
- Green Onions (optional): For garnish.
Substitutions and Variations
Cheddar Broccoli Potato Soup is easy to adapt to fit various dietary needs or flavor preferences. Here are some common substitutions and variations:
Dairy-Free Option:
- Use dairy-free alternatives for the milk, cream, and cheese, such as almond milk or coconut milk and dairy-free shredded cheese. Olive oil can replace butter for sautéing.
Gluten-Free Version:
- Replace the all-purpose flour with a gluten-free flour blend, or use cornstarch to thicken the soup. Alternatively, you can mash some of the potatoes to thicken the soup naturally.
Vegetarian Version:
- Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly soup. You can add more vegetables like carrots or cauliflower to enhance the flavor and nutritional value.
Extra Cheesy Version:
- For a richer and cheesier soup, stir in a mixture of cheeses such as mozzarella, Gruyère, or Monterey Jack along with the cheddar. You can also sprinkle extra cheese on top right before serving for a gooey, melted finish.
Spicy Variation:
- Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce for a spicy kick. You can also top the soup with chopped jalapeños for extra heat.
Low-Carb/Keto Option:
- Replace the potatoes with cauliflower florets to reduce the carb count while keeping the soup creamy and satisfying.
Step-by-Step Cooking Instructions

Follow these easy steps to create a creamy, cheesy Cheddar Broccoli Potato Soup that’s sure to satisfy your comfort food cravings.
Step 1: Prepare the Vegetables
Start by prepping your vegetables. Peel and dice the potatoes into 1-inch cubes, chop the broccoli into small florets, and finely chop the onion. Mince the garlic and set everything aside.
Step 2: Cook the Bacon (Optional)
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool. Reserve about 2 tablespoons of the bacon grease in the pot for added flavor. Once the bacon has cooled, crumble it into small pieces for garnish later.
Step 3: Sauté the Onion and Garlic
In the same pot, add the butter to the bacon grease (or use just butter if not using bacon). Once melted, add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 4: Make the Roux
Once the onions and garlic are soft, sprinkle in the flour and stir constantly to create a roux. Cook the flour and butter mixture for 2 minutes, stirring frequently, until it becomes a light golden color. This will help thicken the soup later.
Step 5: Add Potatoes and Broth
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Step 6: Add the Broccoli
Once the potatoes are tender, stir in the chopped broccoli florets. Simmer the soup for an additional 5-7 minutes, or until the broccoli is tender but still vibrant green.
Step 7: Mash or Blend the Soup
Using a potato masher, lightly mash the potatoes in the pot to create a chunky texture, or use an immersion blender to blend part of the soup for a smoother consistency. If you prefer a completely smooth soup, you can blend the entire pot using an immersion blender or regular blender.
Step 8: Add Milk, Cream, and Cheese
After mashing or blending, stir in the milk, heavy cream, and shredded cheddar cheese. Stir over low heat until the cheese is fully melted and the soup is smooth and creamy. Taste the soup and season with salt, pepper, and paprika (if using).
Step 9: Serve and Garnish
Ladle the soup into bowls and garnish with crispy bacon, extra shredded cheese, and chopped green onions. Serve hot with a side of crusty bread or garlic bread for dipping.
How to Cook Cheddar Broccoli Potato Soup: A Step-by-Step Guide
- Cook the bacon: Crisp the bacon in a pot, then set aside and reserve the grease.
- Sauté the onions and garlic: Cook the onions and garlic in butter (or bacon grease) until softened.
- Make the roux: Stir in flour to create a roux for thickening the soup.
- Add potatoes and broth: Add diced potatoes and broth, then simmer until the potatoes are tender.
- Add the broccoli: Stir in broccoli and cook until tender.
- Mash or blend: Blend part of the soup for a smooth texture or mash for a chunkier consistency.
- Add milk, cream, and cheese: Stir in dairy and cheese for a rich, creamy finish.
- Garnish and serve: Top with crispy bacon, extra cheese, and green onions before serving.
Common Mistakes to Avoid
- Overcooking the broccoli: Be careful not to overcook the broccoli, as it can turn mushy. Add it in the last 5-7 minutes of cooking to ensure it stays tender but retains some bite.
- Skipping the roux: The roux (butter and flour mixture) is essential for thickening the soup and creating a smooth texture. Don’t skip this step, as it helps bind the ingredients together.
- Using pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best results, grate your cheese fresh from a block.
- Curdling the dairy: Add the milk, cream, and cheese over low heat to prevent curdling. Avoid bringing the soup to a boil after adding the dairy.
Serving and Presentation Tips
Cheddar Broccoli Potato Soup is as delicious as it is visually appealing. Here are some tips to make your soup look and taste even better:
Toppings:
- Extra Cheese: Sprinkle shredded cheddar on top for a gooey, cheesy finish.
- Crispy Bacon: Crumble crispy bacon over the soup for a salty, savory crunch.
- Green Onions or Chives: Fresh herbs like green onions or chives brighten up the flavors and add a pop of color.
- Croutons: For a crunchy texture contrast, add homemade croutons or toasted bread cubes.
- Paprika or Cayenne: Add a sprinkle of smoked paprika or cayenne for extra flavor and color.
Serve with Sides:
- Pair the soup with crusty bread, garlic bread, or toasted baguette slices for dipping.
- Serve it alongside a fresh green salad to balance out the richness of the soup.
How to Serve Cheddar Broccoli Potato Soup
Serve Cheddar Broccoli Potato Soup in large bowls, topped with your favorite garnishes. This soup makes a wonderful main course, but it can also be served as an appetizer or side dish. It pairs well with garlic
bread, dinner rolls, or a sandwich for a complete meal.
Presentation Ideas for Cheddar Broccoli Potato Soup
- Cheese Swirl: Add a small swirl of cream or melted cheese on top of the soup for a visually appealing finish.
- Bread Bowls: Hollow out small sourdough loaves and serve the soup in bread bowls for a fun and rustic presentation.
- Layered Toppings: Layer toppings like cheese, bacon, and green onions for a colorful and inviting presentation.
Cheddar Broccoli Potato Soup Recipe Tips
- Make it ahead: This soup tastes even better the next day as the flavors have more time to meld. Store it in the fridge for up to 4 days and reheat gently over low heat.
- Freezing: This soup can be frozen, but it’s best to leave out the dairy and cheese before freezing. Add the milk, cream, and cheese when reheating for a fresh, creamy texture.
- Adjust thickness: If the soup is too thick, add more broth or milk to thin it out. If it’s too thin, let it simmer uncovered for a few minutes to thicken.
Frequently Asked Questions (FAQs)
Can I make Cheddar Broccoli Potato Soup in a slow cooker?
Yes! To make this soup in a slow cooker, cook the bacon separately, then add the potatoes, broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the broccoli in the last 30 minutes of cooking. Afterward, blend or mash the soup, then stir in the milk, cream, and cheese.
Can I freeze Cheddar Broccoli Potato Soup?
Yes, but it's best to freeze the soup before adding the dairy. Dairy can separate when frozen, so leave out the milk, cream, and cheese, and add them when reheating.
How long does Cheddar Broccoli Potato Soup last in the fridge?
This soup will last up to 4 days in the refrigerator. Reheat it gently over low heat, adding a little extra broth or milk if needed to adjust the consistency.
Can I use frozen broccoli?
Yes! You can use frozen broccoli if fresh is not available. Add the frozen broccoli directly to the soup during the last 5-7 minutes of cooking. There’s no need to thaw it first.
Conclusion
Cheddar Broccoli Potato Soup is the ultimate comfort food, combining the creaminess of cheddar cheese, the heartiness of potatoes, and the nutritional goodness of broccoli. Whether you're serving it for a family dinner, a cozy night in, or meal prepping for the week, this soup is sure to become a favorite in your recipe rotation. Enjoy!
PrintCheddar Broccoli Potato Soup Recipe
This Cheddar Broccoli Potato Soup recipe combines the richness of sharp cheddar cheese with tender broccoli and creamy potatoes for the ultimate comfort food. Quick and easy to make, this soup is perfect for busy weeknights or a cozy weekend meal. Packed with fresh vegetables and loads of cheese, it's a deliciously hearty dish that the whole family will enjoy. Serve it with a side of crusty bread or a salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large potatoes, peeled and diced
- 3 cups broccoli florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 ½ cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 3 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until softened.
- Add potatoes and broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- In a small bowl, whisk flour into the milk until smooth. Stir into the pot along with the cream.
- Add broccoli florets and cook for 5-7 minutes until tender.
- Use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Stir in shredded cheddar cheese, cooking until the cheese is fully melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with green onions and extra cheese if desired.
Notes
- For a thicker soup, mash some of the potatoes before blending.
- You can substitute half-and-half for the cream for a lighter version.
- Adjust the consistency by adding more broth if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
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