Broccoli Potato Cheese Soup

BySarah
Broccoli Potato Cheese Soup
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If you’ve ever made broccoli cheese soup that turned out thin, grainy, or lacking flavor, you’re not alone. Adding potatoes can help, but only if they’re used the right way. When done properly, they make the soup extra creamy, filling, and comforting—without tasting heavy.

This broccoli potato cheese soup is thick, smooth, and loaded with real flavor. Tender potatoes create a naturally creamy base, broccoli adds freshness, and melted cheese brings everything together into a cozy, satisfying bowl that’s perfect for cold days or busy weeknights.

I’ve tested this soup many times to get the texture just right—creamy but not gluey, cheesy but not overpowering. In this post, you’ll learn exactly how to make it step by step, plus tips, variations, and fixes for common problems.

Why You’ll Love This Recipe

  • Thick, creamy texture without being heavy

  • Hearty and filling thanks to potatoes

  • Classic comfort food the whole family loves

  • Easy one-pot recipe

  • Perfect for leftovers and meal prep

Ingredients & Prep

This broccoli potato cheese soup uses simple, affordable ingredients.

Broccoli Potato Cheese Soup Ingredients

Main Ingredients Prep

  • Potatoes – Yukon Gold or russet potatoes, peeled and diced small

  • Broccoli – Fresh florets chopped into bite-sized pieces

  • Onion – Finely diced so it blends smoothly

  • Garlic – Fresh minced garlic for depth

Seasonings, Sauces, or Flavor Base

  • Salt and black pepper – Season in layers

  • Smoked paprika – Optional, adds warmth

  • Mustard powder – Optional, enhances cheese flavor

Pantry Staples

  • Butter – Builds richness

  • Flour – Thickens the soup

  • Chicken or vegetable broth – Low sodium works best

  • Milk or half-and-half – For creaminess

  • Sharp cheddar cheese – Freshly grated for smooth melting

Step-by-Step Cooking Instructions

This broccoli potato cheese soup comes together easily in one pot.

Pre-Cooking Prep

  1. Peel and dice potatoes into small, even pieces.

  2. Chop broccoli florets and dice the onion.

  3. Grate the cheese and set aside (do not use pre-shredded).

Broccoli Potato Cheese Soup Process

Cooking Method

  1. Melt butter in a large pot over medium heat.

  2. Add onion and cook 4–5 minutes until soft and translucent.

  3. Stir in garlic and cook 30 seconds until fragrant.

  4. Sprinkle flour over the mixture and stir well. Cook 1 minute.

  5. Slowly whisk in broth until smooth.

  6. Add potatoes, salt, and pepper.

  7. Bring to a gentle boil, then reduce to a simmer.

  8. Simmer 12–15 minutes until potatoes are fork-tender.

  9. Add broccoli and cook 5–7 minutes until tender.

  10. Use an immersion blender to partially blend the soup, leaving some chunks.

  11. Lower heat and stir in milk.

  12. Add cheese in small handfuls, stirring until melted before adding more.

Doneness or Texture Check

  • Potatoes fully tender

  • Broccoli soft but still green

  • Soup thick and creamy, not grainy

Resting or Final Touches

Remove from heat and let rest for 5 minutes. Taste and adjust seasoning before serving.

Pro Tips for Perfect Results

Common Mistakes to Avoid

  • Over-blending – Can make soup gluey

  • Boiling after adding cheese – Causes grainy texture

  • Using pre-shredded cheese – Doesn’t melt smoothly

Recommended Tools

  • Large soup pot or Dutch oven

  • Immersion blender or potato masher

  • Whisk

Storage & Reheating Tips

  • Store leftovers in an airtight container up to 4 days

  • Reheat gently over low heat

  • Add a splash of milk or broth if thickened

  • Not ideal for freezing due to dairy content

Flavor Variations

This broccoli potato cheese soup is easy to customize.

Spicy Version

  • Add cayenne pepper or chili flakes

  • Stir in hot sauce before serving

Healthy / Special Diet Option

  • Use low-fat milk instead of cream

  • Reduce cheese slightly and add extra broccoli

  • Make it vegetarian with vegetable broth

  • Make it gluten-free using cornstarch instead of flour

Global Flavor Twist

  • Smoky: Add smoked cheddar

  • Garlic-forward: Roast garlic and blend in

Serving Suggestions

This soup pairs perfectly with simple sides.

Side dishes

  • Crusty bread or sourdough

  • Grilled cheese sandwich

  • Simple green salad

Drinks, sauces, or toppings

  • Extra shredded cheese

  • Cracked black pepper

  • Chopped chives or parsley

Broccoli Potato Cheese Soup

FAQs

Can I make this ahead of time?

Yes. This soup reheats well. Just warm it slowly and stir often to keep it smooth.

How do I fix common mistakes?

  • Too thick: Add more broth or milk

  • Too thin: Simmer uncovered a few minutes

  • Grainy texture: Lower heat and stir in a splash of milk

Conclusion

This broccoli potato cheese soup is rich, creamy, and deeply comforting—the kind of recipe you’ll come back to all winter long. The potatoes create a naturally thick base, the broccoli adds freshness, and the cheese ties everything together perfectly.

Save this recipe for cozy nights, share it with soup lovers, and if you enjoy comforting bowls like this, try creamy cauliflower soup or classic broccoli cheddar soup next. Nothing beats a warm, homemade soup done right.

Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup

Sarah
This broccoli potato cheese soup is thick, creamy, and deeply comforting. Made with tender potatoes for natural creaminess, fresh broccoli, and melted sharp cheddar cheese, it’s a hearty one-pot soup that’s filling without being heavy—perfect for cold days, busy weeknights, or cozy leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 4 tablespoons butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken or vegetable broth low sodium
  • 3 cups potatoes Yukon Gold or russet, peeled and diced small
  • 2 –3 cups broccoli florets chopped
  • 1½ cups milk or half-and-half
  • 2 cups sharp cheddar cheese freshly grated
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika optional
  • ¼ teaspoon mustard powder optional, enhances cheese flavor

Instructions
 

  • Melt butter in a large pot or Dutch oven over medium heat.
  • Add onion and cook 4–5 minutes until soft and translucent.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Sprinkle flour over the vegetables and stir well. Cook 1 minute.
  • Slowly whisk in the broth until smooth.
  • Add diced potatoes, salt, and black pepper.
  • Bring to a gentle boil, then reduce to a simmer.
  • Simmer 12–15 minutes, until potatoes are fork-tender.
  • Add broccoli and cook 5–7 minutes until tender and bright green.
  • Use an immersion blender to partially blend the soup, leaving some chunks.
  • Lower heat and stir in milk or half-and-half.
  • Add cheese in small handfuls, stirring until melted before adding more.
  • Stir in smoked paprika and mustard powder if using.
  • Remove from heat, rest 5 minutes, then taste and adjust seasoning.

Notes

  • Do not boil the soup after adding cheese—gentle heat prevents graininess.
  • Freshly grated cheese melts much smoother than pre-shredded.
  • Avoid over-blending to keep the soup creamy, not gluey.

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