Cheesy Cheddar Broccoli Potato Soup

Broccoli Potato Soup is the ultimate comfort food when you want something warm, creamy, and packed with flavor. This Cheesy Cheddar Broccoli Potato Soup delivers exactly that — a thick, velvety base loaded with sharp cheddar, tender broccoli florets, and hearty potatoes. It’s a one-pot wonder that’s perfect for chilly nights or busy weeknights when you need a quick and satisfying meal. Whether you’re feeding a family or meal-prepping for the week, this soup will easily become a go-to favorite.

Why You’ll Love This Recipe

this recipe

• Ultra Creamy & Cheesy – Made with sharp cheddar and Parmesan for rich, bold flavor
• Veggie-Packed – A great way to sneak in broccoli, carrots, celery, and potatoes
• Quick & Easy – Ready in under an hour with minimal prep
• One-Pot Magic – Everything simmers in a single pot
• Freezer-Friendly – Perfect for batch cooking and reheating later

Ingredients

For the Soup Base:

• 1 ½ tbsp unsalted butter
• 1 ⅓ cups diced carrots (about 3 medium)
• 1 cup chopped celery (about 2 stalks)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 3 ½ cups russet potatoes, peeled and cubed
• 3 cups broccoli florets, chopped (fresh or frozen)
• ¼ tsp dried thyme
• Salt & black pepper to taste

For the Creamy Roux:

• 4 tbsp butter
• 6 tbsp all-purpose flour
• 3 cups milk (1% or 2% preferred)
• ½ cup heavy cream

For the Cheesy Finish:

• 2 cups sharp cheddar cheese, shredded
• ⅓ cup Parmesan cheese, finely shredded

Instructions

1. Sauté the Vegetables
   In a large soup pot, melt 1 ½ tbsp butter over medium heat.
   Add carrots, celery, and onion. Sauté for 3–4 minutes until softened.
   Add garlic and sauté for another 30 seconds until fragrant.
2. Simmer the Broth with Potatoes
   Pour in broth, then add potatoes, dried thyme, salt, and pepper.
   Bring to a boil, then reduce to medium heat. Cover and cook for 15 minutes.
   Stir in chopped broccoli and cook an additional 5–7 minutes until all vegetables are tender.
3. Prepare the Roux Mixture
   In a separate saucepan, melt 4 tbsp butter over medium heat.
   Whisk in flour and cook for 1–2 minutes to remove raw taste.
   Slowly whisk in milk, stirring constantly to avoid lumps.
   Add cream and cook until slightly thickened, about 4–5 minutes. Remove from heat.
4. Combine & Finish with Cheese
   Stir the milk mixture into the main soup pot. Remove from heat.
   Add cheddar and Parmesan cheeses gradually, stirring until fully melted and smooth.
   Taste and adjust seasoning. Serve warm with crusty bread or a side salad.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Servings: 4
• Difficulty: Medium
• Estimated Cost: $14–$17

Nutrition Facts (per serving – estimated)

• Calories: 475
• Protein: 18g
• Fat: 28g
• Carbohydrates: 38g
• Fiber: 4g
• Sodium: 600mg
• Sugar: 6g

Tips & Variations

• Use frozen broccoli – No need to thaw; just add 2 minutes earlier than fresh
• Make it vegetarian – Use vegetable broth and skip Parmesan
• Gluten-free option – Substitute flour with cornstarch or gluten-free blend
• Light version – Use half-and-half instead of cream and reduce cheddar
• Add protein – Stir in cooked chicken or white beans for a heartier meal

Cheesy Cheddar Broccoli Potato Soup

A rich, creamy one-pot broccoli potato soup with sharp cheddar, hearty veggies, and smooth texture — perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

• **Soup Base**
• – 1 ½ tbsp unsalted butter
• – 1 ⅓ cups carrots diced
• – 1 cup celery chopped
• – 1 small yellow onion diced
• – 2 cloves garlic minced
• – 3 cups low-sodium chicken or vegetable broth
• – 3 ½ cups russet potatoes peeled and cubed
• – 3 cups broccoli florets chopped
• – ¼ tsp dried thyme
• – Salt & pepper to taste
• **Roux Mixture**
• – 4 tbsp butter
• – 6 tbsp all-purpose flour
• – 3 cups milk
• – ½ cup heavy cream
• **Cheese**
• – 2 cups sharp cheddar shredded
• – ⅓ cup Parmesan cheese shredded

Equipment

• – Large pot
• Saucepan
• Whisk
• Ladle

Method

 

1. Sauté butter, carrots, celery, onion. Add garlic.
2. Add broth, potatoes, thyme, salt & pepper. Simmer 15 min.
3. Add broccoli and cook 5–7 minutes more.
4. In another pan, make roux with butter and flour. Whisk in milk and cream until thickened.
5. Add roux to soup. Remove from heat. Stir in cheddar and Parmesan until melted.
6. Serve hot with bread or salad.

Notes

– Add cheese off heat to avoid curdling
– Freeze in portions for easy lunches
– Use fresh or frozen broccoli

FAQs

Can I freeze Broccoli Potato Soup?
Yes! Freeze in individual portions for up to 3 months. Thaw in the fridge before reheating.

What type of cheese works best?
Sharp cheddar gives bold flavor. For a twist, mix in Gruyère, mozzarella, or smoked gouda.

Can I make it ahead?
Absolutely — it tastes even better the next day as flavors meld together.

How do I avoid curdled cheese?
Always remove the soup from heat before adding cheese, and stir gradually for smooth melting.

Conclusion

This Cheesy Cheddar Broccoli Potato Soup brings the best of comfort and nutrition in every creamy spoonful. It’s cozy enough for a night in but impressive enough to serve to guests. From the sharp cheddar to the tender broccoli, this soup satisfies every craving. Make a big pot — because everyone will want seconds!