potato broccoli and cheese soup recipe

Written ByJenny Smyth Posted on
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The Best potato broccoli and cheese soup recipe

This potato broccoli and cheese soup recipe is a classic comfort food that never fails to hit the spot. I first discovered it on a cold winter evening, when I was looking for a warm and nourishing meal to soothe my family’s souls.

The combination of tender potatoes, crunchy broccoli, and rich cheese is a match made in heaven, and it’s been a staple in our household ever since. What I love most about this recipe is its simplicity – it’s easy to make and requires minimal ingredients, making it perfect for a quick weeknight dinner or a weekend gathering with friends and family.

The best part? It’s also incredibly healthy, packed with vitamins and minerals from the vegetables and protein from the potatoes.

My kids adore this soup, and it’s always a hit at school lunchboxes or potlucks. I’ve tweaked the recipe over the years to make it my own, adding in some extra spices and herbs to give it an extra boost of flavor.

And the best part? It’s also incredibly versatile – you can serve it as a main course or use it as a side dish.

My family loves it when I serve it with some crusty bread or croutons on top for added texture. We’ve even used leftover soup as a base for creative toppings, like crumbled bacon or diced ham.

Creamy Potato Broccoli Cheese Soup

4.7 from 712 votes

A hearty and comforting soup with tender potatoes, vibrant broccoli florets, and a rich, cheesy broth. Perfect for a cozy dinner, this soup is easy to make and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken or vegetable broth
3 cups russet potatoes, peeled and cubed into 1-inch pieces

For the Broccoli and Cheese

3 cups broccoli florets (about 1 large head)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Optional: 1/4 teaspoon smoked paprika for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until soft and translucent, stirring occasionally.
3Add the minced garlic and cook for 30 seconds until fragrant.
4Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes to form a roux.
5Slowly pour in the broth while whisking to avoid lumps, then add the cubed potatoes and bring the mixture to a boil.
6Reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes until the potatoes are fork-tender.
7Stir occasionally to prevent sticking.
8Add the broccoli florets and heavy cream to the pot, stirring to combine.
9Simmer uncovered for 5 to 7 minutes until the broccoli is bright green and tender-crisp, not mushy.
10Remove the pot from the heat and gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth.
11Season with salt and pepper to taste.
12Ladle the soup into bowls and garnish with a sprinkle of smoked paprika if desired.
13Serve hot, with crusty bread on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife and cutting board
Box grater
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a thicker soup, mash some of the potatoes with a potato masher before adding the cheese. Use a good melting cheese like sharp cheddar or Gruyere for the smoothest texture. To make it lighter, substitute half-and-half for the heavy cream and reduce the cheese to 1.5 cups.

Watch Video Of How Creamy Potato Broccoli Cheese Soup Works

This potato broccoli and cheese soup recipe is always a good idea for any occasion – whether you’re hosting a party or just need a comforting meal after a long day. My family loves it when I serve it with some crusty bread or croutons on top for added texture.

We’ve even used leftover soup as a base for creative toppings, like crumbled bacon or diced ham. And the best part?

It’s also incredibly healthy, packed with vitamins and minerals from the vegetables and protein from the potatoes.

❓ Frequently Asked Questions About Creamy Potato Broccoli Cheese Soup

Q: Can I make this soup in advance?

Yes, you can make this soup up to 24 hours in advance. Simply refrigerate or freeze the soup until you’re ready to reheat it. When reheating, add some extra broth if needed to thin out the soup.

Q: Can I use different types of cheese?

Of course! While cheddar cheese is traditional in this recipe, you can experiment with other cheeses like mozzarella, parmesan, or even feta for a tangy twist.

Q: How do I prevent the soup from becoming too thick?

Add some extra broth or water if needed to thin out the soup. You can also add some heavy cream or half-and-half for an extra-rich and creamy texture.

Q: Can I make this soup vegetarian?

Yes! Simply omit the bacon or ham if using, and proceed with the rest of the recipe as instructed.

Q: Can I store this soup in the fridge or freezer?

Absolutely! This soup freezes beautifully and can be stored in an airtight container for up to 3 months in the freezer.

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