Name: Cheddar Broccoli Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5.5 Tbsp Butter (divided; room temperature); 1.33 cups Chopped Carrots (about 1 medium carrot, finely chopped); 1 cup Chopped Celery (about 1-2 stalks, chopped); 1 cup Chopped Yellow Onion (about 1 medium onion, diced); 2 cloves Garlic (minced (or 1 tsp pre-minced)); 3 cups Low-Sodium Chicken Broth (or vegetable broth for a vegetarian alternative); 3.5 cups Peeled and Cubed Russet Potatoes (about 2 medium potatoes, 1-inch cubes); 3 cups Chopped Broccoli Florets (fresh preferred; bite-sized pieces); 1/4 tsp Dried Thyme (or 1/2 tsp fresh thyme); 1 tsp Salt (to taste (start with 1 tsp and adjust)); 1/4 tsp Freshly Ground Black Pepper (to taste (start with 1/4 tsp)); 6 Tbsp All-Purpose Flour (for the roux); 3 cups Milk (preferably 1% or 2%, room temperature helps avoid curdling); 1/2 cup Heavy Cream (adds richness); 2 cups Shredded Sharp Cheddar Cheese (freshly shredded melts best); 1/3 cup Finely Shredded Parmesan Cheese (adds umami and depth)

Jump to Recipe

Creamy, comforting, and packed with cheesy goodness, Cheddar Broccoli Potato Soup is the kind of bowl that hugs you from the inside out. This recipe turns simple pantry staples into a velvety soup that’s perfect for weeknights, meal prep, or cozy weekend lunches. Fun fact: cheddar was once aged in caves for extra tang — which is probably why a spoonful of melted cheddar feels so sophisticated and nostalgic at the same time.

This version is special because it’s straightforward, quick to prepare, and family-friendly — even picky eaters tend to love it. If you want a quick comparison, you can peek at our favorite Cheddar Broccoli Potato Soup for another take on the classic. By the end of this post you’ll be excited to boil, whisk, and melt your way to a pot of pure comfort. Let’s get cooking!

What is Cheddar Broccoli Potato Soup?

What’s in a name? Cheddar Broccoli Potato Soup is exactly what it sounds like — a rich, cheesy soup starring sharp cheddar, tender broccoli florets, and creamy potato chunks. Who decided to call it that, anyway? Was it a cheese-lover with a green thumb and a sack of potatoes? Maybe. Isn’t it comforting to think a cozy pot of soup could be named by someone humming while peeling potatoes?

This soup blends the smoothness of a classic potato soup with the bright green pop of broccoli and the irresistible pull of melted cheddar. After a spoonful, it’s easy to remember the old saying that “the way to a man’s heart is through his stomach.” Try it and see for yourself — friends and family will thank you.

Why You’ll Love This:

Creamy, satisfying texture: The potatoes and milk create a silky base while cheddar adds depth and a pleasant tang that coats the tongue.
Budget-friendly comfort: Made from inexpensive vegetables and pantry staples, this soup stretches well and serves a crowd without breaking the bank.
Flavorful mix-ins and toppings: Crisp bacon bits, extra shredded cheddar, a dollop of sour cream, or crusty bread make the experience even better.

If you enjoy this bowl, you might also like the slow-cooker version that lets flavors meld all day — a great alternative when you want hands-off cooking like the crockpot potato broccoli cheddar soup. Ready to make a big pot and serve smiles? Let’s go.

How to Make:

Quick Overview

This soup is easy because the technique is simple: sauté aromatics, simmer potatoes and broccoli until tender, make a quick creamy roux-based sauce, then combine everything with melted cheese. Texture is creamy with tender vegetable bite and a rich cheesy finish. Prep takes about 15 minutes and cooking about 30 minutes, so you’ll have dinner in roughly 45 minutes total.

Ingredients

5.5 Tbsp butter, divided (room temperature; divide as specified in directions)
1.33 cups chopped carrots (about 1 medium carrot, finely chopped)
1 cup chopped celery (about 1-2 stalks, chopped)
1 cup chopped yellow onion (about 1 medium onion, diced)
2 cloves garlic, minced (or 1 tsp pre-minced)
3 cups low-sodium chicken broth (or vegetable broth for a vegetarian alternative)
3.5 cups peeled and cubed russet potatoes (about 2 medium potatoes, 1-inch cubes)
3 cups chopped broccoli florets (fresh preferred; bite-sized pieces)
1/4 tsp dried thyme (or 1/2 tsp fresh thyme)
Salt to taste (start with 1 tsp and adjust)
Freshly ground black pepper to taste (start with 1/4 tsp)
6 Tbsp all-purpose flour (for the roux)
3 cups milk (preferably 1% or 2%, room temperature helps avoid curdling)
1/2 cup heavy cream (adds richness)
2 cups shredded sharp cheddar cheese (freshly shredded melts best)
1/3 cup finely shredded parmesan cheese (adds umami and depth)

Directions

In a large pot over medium heat, melt 1 1/2 Tbsp butter. Add carrots, celery, and onion; sauté for 3-4 minutes until softened and translucent, stirring so they don’t brown.
Add garlic and sauté for 30 seconds longer, just until fragrant. Be careful not to burn the garlic.
Stir in chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover, and cook for 15 minutes until potatoes begin to soften.
Add broccoli and cook for an additional 5 minutes until all vegetables are tender when pierced with a fork.
In a separate saucepan, melt the remaining 4 Tbsp butter over medium heat. Monitor the butter so it doesn’t brown.
Stir in flour and cook, whisking constantly for 1 minute to make a smooth roux and remove the raw flour taste.
Gradually add milk while whisking vigorously to remove lumps, pouring in a thin stream and whisking continuously.
Cook until the mixture begins to boil and thicken, about 3–5 minutes, then stir in heavy cream and heat through.
Pour the creamy mixture into the soup pot and stir well to combine with the vegetables and broth. Simmer gently for 2–3 minutes so flavors meld.
Remove from heat and mix in cheddar and parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
Serve warm and enjoy! Garnish with extra shredded cheddar, cracked pepper, chives, or crispy croutons if desired.

Cheddar Broccoli Potato Soup

What to Serve With

Crusty bread or garlic bread for dipping and scooping
A crisp green salad with a bright vinaigrette to cut the creaminess
Warm biscuits or cheddar scones for an indulgent pairing
Light white wine or a malty beer for adult gatherings
For a fun combo, serve with broccoli and cheddar twice baked potatoes to double down on cheesy goodness

Top Tips for Perfecting

Cheese: Use freshly shredded cheddar for the best melt and texture; pre-shredded cheese can be coated with anti-caking agents that inhibit melting.
Milk temperature: Let milk sit at room temperature for a few minutes before adding to the roux to reduce the chance of a grainy texture.
Thickness: If the soup becomes too thick after refrigerating, thin with a splash of milk or broth while reheating.
Flavor booster: Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika for subtle complexity.
Avoid curdling: Don’t boil the soup vigorously after adding the dairy and cheese. Heat gently to keep it smooth.

Storing and Reheating Tips

Refrigeration: Cool soup to room temperature, store in an airtight container, and refrigerate for up to 3–4 days.
Freezing: You can freeze the soup for up to 2 months in freezer-safe containers, but note that textures change slightly; potatoes can become grainy. For best results, freeze before adding the dairy and cheese, then add them when reheating.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring regularly. Add a splash of milk or broth to loosen the consistency if needed. Microwave in 1-minute bursts, stirring in between.

FAQs

What can I use instead of chicken broth?
Vegetable broth is a great substitute for a vegetarian version. For more depth, use a low-sodium broth and adjust salt at the end.

Can I make this dairy-free?
Yes. Substitute unsweetened almond milk or oat milk for the milk and use a dairy-free cream alternative; use dairy-free shredded cheese, though flavor and texture will differ slightly.

How do I get a smoother soup base?
Whisk the milk into the roux gradually and keep whisking. If you want an ultra-smooth base, blend part of the soup with an immersion blender before adding the cheese.

Can I prep this ahead of time?
You can chop the vegetables and shred the cheese a day ahead. Cook the soup and reheat gently when ready to serve for best texture.

Is this soup kid-friendly?
Absolutely. The mild flavors, creamy texture, and cheesy notes make it a hit with kids. Serve with fun dippers like breadsticks or grilled cheese triangles.

Conclusion

This Cheddar Broccoli Potato Soup is a reliably cozy, simple, and delicious meal that’s perfect for cold evenings, feeding a crowd, or packing into lunch containers. It’s budget-friendly, quick to prepare, and endlessly adaptable with toppings and sides. If you’d like to explore a similar version or see another classic take, check the detailed recipe at Cheddar Broccoli Potato Soup – Cooking Classy. Give it a try, share a bowl with someone you love, and enjoy every cheesy spoonful.