There’s something undeniably comforting about a warm, hearty soup, especially when it’s loaded with fresh vegetables, tender potatoes, and the rich, melty goodness of sharp cheddar cheese. This broccoli potato cheese soup is the perfect recipe for when you’re craving something satisfying yet simple to make. Whether it’s a chilly evening or you just need a quick dinner idea that feels like a hug in a bowl, this soup will quickly become a go-to favorite in your kitchen.

I remember the first time I tried this soup. It was one of those blustery fall afternoons when the leaves were swirling, and the air carried that crisp chill that makes you want to bundle up in a soft sweater. I had a basket of fresh broccoli from the farmers’ market and a few potatoes hanging out in the pantry that needed a purpose. The combination of creamy potatoes, savory broccoli, and sharp cheddar cheese brought all the cozy vibes I was looking for—and ever since, this recipe has been a staple whenever I need an easy dinner that delivers big on flavor.

How this recipe has its roots in comfort food

Broccoli cheese soup is thought to have gained popularity in the U.S. during the mid-20th century when casseroles and cheese-laden dishes were all the rage. It was a natural evolution to combine broccoli, cheese, and cream into a soup format that could be enjoyed with a crusty piece of bread. Adding potatoes into the mix makes it even heartier, creating a dish that’s as filling as it is satisfying. Over time, home cooks have adapted the recipe, adding their own touches like carrots for sweetness or garlic for depth. This version strikes the perfect balance of creamy, cheesy, and veggie-packed goodness.

Let’s talk ingredients: why they work and how to swap them

Butter

Butter kicks off the soup by sautéing the veggies, adding a rich, savory flavor. You can swap it with olive oil or even a dairy-free butter if needed.

Onion

The diced onion forms the aromatic base of the soup. Yellow or white onions work best for their mild, sweet flavor. If you don’t have onions on hand, shallots are a great alternative.

Carrots

Carrots bring a subtle sweetness and vibrant color to the soup. Fresh carrots are ideal, but you can use frozen diced carrots in a pinch.

Garlic

Minced garlic adds depth and warmth to the soup. If you’re out, a pinch of garlic powder will do, but fresh garlic really shines here.

Chicken stock

This provides the main liquid base and a savory backbone to the soup. If you’re vegetarian, swap it with vegetable stock—it works beautifully!

Cornstarch and milk

Cornstarch and milk thicken the soup into a creamy consistency. You can use a plant-based milk like almond or oat for a dairy-free option, though the flavor will slightly differ.

Potatoes

Potatoes add body and make this soup filling. Russet potatoes work best because they’re starchy and break down nicely. Yukon Golds are another good choice, giving the soup a creamier texture.

Broccoli

The star of the show! Fresh broccoli is ideal, but frozen florets are just as good (and so convenient). If you’re using frozen, you can toss them straight in without thawing.

Sharp cheddar cheese

The sharpness of the cheese gives the soup its signature tang and richness. Go for a good-quality cheddar and shred it yourself for the smoothest melt. For dairy-free, try a vegan cheese alternative.

Salt and pepper

A little seasoning goes a long way. Adjust to your taste, but don’t skip the pinch of salt—it helps tie all the flavors together.

Kitchen gear: what you’ll need

You don’t need much to make this soup, but a few tools make the process easier:

Large soup pot or Dutch oven: Perfect for simmering everything in one place.
Sharp knife and cutting board: For chopping up the veggies and potatoes.
Ladle: For serving the soup with ease.
Whisk: This is great for mixing the cornstarch and milk without lumps.
If you don’t have a soup pot, a large saucepan works just as well. And for the whisk, even a fork will do in a pinch—just give it a little extra elbow grease!

Step-by-step: how to make broccoli potato cheese soup

Sauté the aromatics: Melt your butter in a large pot over medium-high heat. Once it’s sizzling, toss in the diced onions and cook until they’re soft and fragrant—about 3 minutes. Stir in the carrots, salt, and pepper, letting them cook for another 3-4 minutes. Then, add the garlic and cook for just 30 seconds (you don’t want it to burn!).
Simmer the potatoes and broccoli: Pour in the chicken stock and add your cubed potatoes. Cover the pot and bring everything to a gentle simmer. Let the potatoes cook for about 10 minutes, then toss in the broccoli. Simmer for another 10 minutes or until both the potatoes and broccoli are fork-tender.
Thicken the soup: In a small bowl, whisk together the cornstarch and milk until it’s completely smooth. Slowly pour the mixture into the soup while stirring. Let it cook for a few minutes, and you’ll notice the soup start to thicken.
Add the cheese: Lower the heat and stir in the shredded cheddar cheese. Watch it melt into the soup, creating that creamy, cheesy texture we all love.
Taste and serve: Give the soup a taste and adjust the salt and pepper as needed. Ladle it into bowls and enjoy it piping hot!

Fun ways to adapt this recipe

This soup is endlessly versatile! Here are a few ways I’ve switched it up:

Make it vegetarian: Swap the chicken stock for vegetable stock.
Vegan-friendly: Use dairy-free butter, plant-based milk, and vegan cheddar.
Low-carb option: Substitute cauliflower for potatoes to lighten up the carb count.
Spice it up: Add a pinch of cayenne pepper or red chili flakes for a bit of heat.
Seasonal variations: Toss in seasonal veggies like zucchini in the summer or parsnips in the winter.

I once tried blending half the soup to create a smoother texture, and it turned out velvety while still keeping some chunky bites. It’s a total game-changer if you want to switch up the consistency!

How to serve and garnish this soup

Presentation is part of the fun! Serve this soup with a drizzle of cream on top for a fancy touch or sprinkle some extra shredded cheese as a garnish. Chopped fresh parsley or chives also add a pop of color. Pair the soup with warm crusty bread, a simple green salad, or even crackers for dunking. If you’re hosting, serve it in rustic bowls and let your guests help themselves—there’s something so inviting about a pot of soup on the table.

Drink pairings

This soup pairs wonderfully with drinks that complement its creamy, cheesy flavor. A tall glass of iced tea or a warm herbal tea, like chamomile, makes for a soothing combo. For something refreshing, try sparkling water with a squeeze of lemon or a crisp apple cider. A creamy hot chocolate also makes for a decadent treat on a cozy evening.

Storing and reheating tips

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If the soup thickens too much in the fridge, add a splash of milk or broth to thin it out. This soup also freezes well—just leave out the cheese until you’re ready to serve, as it can sometimes get grainy when frozen.

Scaling this recipe for a crowd or a smaller batch

Cooking for a big group? You can double this recipe with ease—just use a larger pot and allow a little extra simmering time to ensure everything cooks evenly. For a smaller portion, halve the ingredients but keep an eye on the cooking times—they may be slightly shorter.

Common issues (and how to fix them!)

Soup too thick? Add more stock or milk to thin it out.
Cheese won’t melt smoothly? Make sure to lower the heat before adding it. High heat can cause the cheese to separate.
Too salty? A splash of milk or a pinch of sugar can help balance it out.

Ready to dive in?

This broccoli potato cheese soup is one of those recipes that feels like home in every bite. It’s simple, versatile, and oh-so-satisfying, whether you’re serving it up on a busy weeknight or savoring it on a lazy Sunday afternoon. Make it your own, share it with loved ones, and don’t forget to grab a piece of crusty bread to soak up every last drop!

FAQs

1. Can I make this soup gluten-free?
Yes! The recipe is naturally gluten-free since it uses cornstarch as a thickener instead of flour.

2. What’s the best way to reheat this soup?
Gently reheat it on the stovetop over low heat, stirring often. Add a splash of milk if it’s too thick.

3. Can I freeze this soup?
Absolutely! Just leave out the cheese until reheating for the best texture.

4. Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts much better and gives the soup a creamier finish.

5. Can I use other types of cheese?
Definitely! Gouda, Monterey Jack, or even a mix of cheeses work well in this recipe.

Broccoli Potato Cheese Soup Recipe