The Creamy Cheddar Broccoli Potato Soup Recipe :
A Comforting, Cheesy Delight You’ll Love
There is a specific kind of magic that happens when a cold wind rattles the windowpanes and you have a heavy Dutch oven simmering on the stove. The kitchen fills with the savory, grounding scent of butter and onions, and suddenly, the house feels like a sanctuary. This Cheddar Broccoli Potato Soup Recipe is my go-to for those exact moments.
It isn’t just a soup; it’s a hybrid of two the most comforting classics in the culinary world: Broccoli Cheddar and Loaded Potato. I remember the first time I made this on a Tuesday when everything felt a bit too busy. The way the golden cheese melted into the velvety potato base transformed a stressful evening into a slow, quiet dinner. It’s thick, rich, and has just enough texture from the broccoli florets to keep every spoonful interesting.
Why You’ll Love This
Maximum Comfort, Minimum Effort: This is a true one-pot wonder that delivers restaurant-quality depth without a sink full of dishes.
The Perfect Texture: By blending the potatoes directly into the broth, you get a naturally thick, creamy base without needing a heavy flour roux.
Kid-Friendly “Greenery”: Even the most vegetable-averse eaters find it hard to resist broccoli when it’s draped in high-quality melted cheddar.
The Skeptic’s Approval
I once served this to my nephew, a self-proclaimed “broccoli hater” who usually treats green vegetables like they are a personal affront. I didn’t announce the ingredients; I just handed him a bowl with a bit of extra cheese on top. He finished the entire bowl before asking if there were “more of those tiny trees” in the pot. When a dish can turn “tiny trees of doom” into a requested second helping, you know you have a winner on your hands.
What Makes It Special
White Potatoes: These act as the secret thickening agent. When simmered and mashed, they create a buttery, starchy body that holds the soup together.
Sharp Cheddar Cheese: Using a medium or sharp cheddar provides that punchy, nostalgic flavor that cuts through the richness of the milk.
Fresh Broccoli Florets: Adding these later in the process ensures they stay tender-crisp and vibrant green, rather than turning to mush.
Chicken or Vegetable Broth: This provides the savory backbone, allowing the flavors of the vegetables to shine through more than water ever could.
Making It Happen
The process begins by melting a knob of butter in your favorite heavy-bottomed pot. Once it’s bubbling, toss in the chopped onions. You aren’t looking to brown them; you just want them soft, translucent, and fragrant, which usually takes about five minutes of occasional stirring.
Next, stir in your cubed potatoes, salt, and broth. Bring the mixture to a lively boil, then drop the heat to a simmer. Let the potatoes cook until they are tender enough to fall apart when pressed with a fork. This is where you choose your own adventure: use an immersion blender for a completely smooth base, or a potato masher if you prefer those rustic, chunky bites of potato.
Once the base is ready, pour in the milk and add the broccoli florets. Let it simmer gently for another few minutes. You want the broccoli to be “al dente”—bright green and tender, but still holding its shape. Finally, the finishing touch: toss your shredded cheddar with a bit of flour (this prevents clumping) and stir it in one handful at a time. Watch as the soup turns a beautiful golden hue, season it with a generous amount of black pepper, and it’s ready for the table.
You Must Know
The Cheese Trick: Always toss your shredded cheese with the two tablespoons of flour before adding it to the pot. This ensures the cheese integrates smoothly into the liquid instead of sinking to the bottom in a single clump.
Temperature Control: Once you start adding the cheese, keep the heat low. If the soup boils after the cheese is added, the dairy can break or become grainy.
Potato Sizing: Cut your potatoes into small, uniform cubes. The smaller they are, the faster they cook and the easier they are to mash into that creamy base.
Serving Ideas
This soup is incredibly filling on its own, but it pairs beautifully with a thick slice of crusty sourdough bread or a warm garlic knot for dipping. If you want a bit of crunch, top each bowl with homemade sourdough croutons or a sprinkle of crispy bacon bits.
For a drink pairing, a crisp, dry white wine like a Sauvignon Blanc cuts through the creaminess perfectly. If you prefer non-alcoholic options, a sparkling apple cider provides a nice autumnal contrast to the savory cheddar.
Make It Different
Vegetarian: Simply swap the chicken broth for a high-quality vegetable stock.
Add Protein: Stir in some diced ham or cooked, crumbled bacon at the very end for an extra smoky layer.
Give it a Kick: Add a pinch of cayenne pepper or a dash of hot sauce if you like a little heat with your cheddar.
Dairy-Free: You can use full-fat oat milk and a vegan cheddar substitute, though the texture will be slightly thinner.
Storage and Reheating
This Cheddar Broccoli Potato Soup Recipe stores beautifully in the refrigerator for up to 3 to 4 days. Store it in an airtight container once it has cooled to room temperature.
To Reheat: Place the soup in a saucepan over low heat. Add a splash of milk or broth to loosen it up, as it will thicken significantly as it cools. Stir frequently and avoid bringing it to a rolling boil to keep the cheese sauce silky.
Success Tips
For the best flavor and texture, grate your own cheese. Pre-shredded cheese in bags is coated in potato starch or cellulose to prevent sticking in the package, which can prevent it from melting smoothly into your soup. A block of medium cheddar and a box grater will make a world of difference in the final silkiness of your dish.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Frozen broccoli works well. Add it during the same step as fresh broccoli, but keep in mind it may cook a minute or two faster since it is usually blanched before freezing.
What are the best potatoes to use?
White potatoes or Yukon Golds are ideal because they have a creamy texture and thin skin. Russet potatoes work too, but they are starchier and will make a much thicker, fluffier soup.
How do I make the soup thicker?
If you prefer an even thicker consistency, mash more of the potatoes or let the soup simmer for a few extra minutes before adding the cheese. The flour on the cheese also acts as a thickener.
Can I freeze this soup?
Because of the high dairy content and the potatoes, this soup doesn’t freeze perfectly—the texture can become a bit grainy or separated upon thawing. It is best enjoyed fresh or from the fridge.
Why is my soup grainy?
This usually happens if the heat was too high when the cheese was added. To avoid this, turn the heat to low or even off before stirring in your flour-coated cheese.
Recipe Card: Cheddar Broccoli Potato Soup
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Category: Soup
Difficulty: Easy
Cuisine: American
Yield: Approximately 8-9 cups
Equipment
Large Dutch oven or heavy-bottomed pot
Immersion blender or potato masher
Box grater (for the cheese)
Ingredients
1 tablespoon butter
1 medium yellow onion, chopped
3 large white potatoes, peeled and cubed
4 cups chicken broth (or vegetable broth)
½ teaspoon kosher salt
6 cups broccoli florets (fresh or frozen)
3 cups whole milk
3 cups shredded medium cheddar cheese
2 tablespoons flour
1 teaspoon freshly ground black pepper
Instructions
Sauté the aromatics: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until they are softened and fragrant.
Simmer the potatoes: Add the cubed potatoes, broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Cook for about 8 minutes or until the potatoes are soft and easily pierced with a fork.
Blend the base: Use an immersion blender to “whiz” the potatoes and broth to your desired consistency. For a rustic feel, leave some small chunks of potato, or use a manual masher for more texture.
Cook the broccoli: Pour in the milk and add the broccoli florets. Bring the liquid back to a gentle boil, then immediately reduce to a simmer. Cook for 5–7 minutes until the broccoli is tender but still has a slight bite (al dente).
Add the cheese: In a small bowl, toss the shredded cheese with the 2 tablespoons of flour. Add the cheese to the soup one cup at a time, stirring constantly until fully melted before adding the next batch.
Season and serve: Stir in the black pepper. Taste the soup and add more salt if needed. Ladle into warm bowls and enjoy.
Notes
If using frozen broccoli, you do not need to thaw it first; just add it directly to the pot.
For a leaner version, you can use 2% milk, but whole milk provides the best creamy mouthfeel.
Nutrition
(Approximate values per serving)
Calories: 420 kcal
Fat: 26g
Carbohydrates: 28g
Protein: 21g
Fiber: 4g
