My family has been begging me to make this Broccoli Cheese Potato Soup Recipe every single week since I first made it last February.

It started as one of those desperate weeknight dinners when I had half a head of broccoli sitting in the fridge, a bag of russet potatoes on the counter, and a block of sharp cheddar that needed to be used up. What came out of that pot was so thick, so cheesy, and so deeply satisfying that my husband actually went back for three bowls.

I’ve made it probably thirty times since then, tweaking as I go. I’ve learned that the cheese really does matter, that you shouldn’t rush the onions, and that a little bit of cream cheese stirred in at the end makes everything silkier.

This is real comfort food — the kind that warms you from the inside out on a cold night.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

If you love thick, hearty potato soups, you’ll also want to bookmark my classic Potato Soup Recipe — it’s another staple in our house all winter long.

Table of Contents

Why You’ll Love This Broccoli Cheese Potato Soup Recipe

This soup checks every box for a cozy, weeknight-friendly meal.

It comes together in under an hour using ingredients you likely already have at home.

Incredibly creamy and rich — the combination of sharp cheddar, broth, and a touch of cream cheese creates a velvety base that clings to every chunk of potato and broccoli.
One-pot recipe — fewer dishes, less cleanup, more time on the couch.
Crowd-pleasing flavor — even picky eaters who say they don’t like broccoli tend to clean their bowls. The cheese does the work.
Easily customizable — you can make it thicker, thinner, spicier, or heartier depending on what you have on hand.
Great for meal prep — it stores beautifully in the fridge and tastes even better the next day once the flavors have had time to meld.
Budget-friendly — broccoli, potatoes, and cheese are some of the most affordable staples at the grocery store.
Freezer-friendly — if you leave out the cream cheese, it freezes well for up to three months.

For another cozy loaded option, check out my Loaded Baked Potato Soup — it’s a serious contender for the best soup I make.

Ingredients

You don’t need anything fancy here — just solid, fresh ingredients and a good block of cheese that you shred yourself. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly, so please, do yourself a favor and grab a block.

3 tablespoons (45g) unsalted butter
1 medium yellow onion, diced (about 1 cup / 150g)
3 cloves garlic, minced
3 tablespoons (24g) all-purpose flour
4 cups (950ml) chicken broth (or vegetable broth for a vegetarian version)
2 cups (475ml) whole milk
1 lb (450g) russet potatoes, peeled and diced into ½-inch cubes (about 2 medium potatoes)
3 cups (270g) fresh broccoli florets, cut into small bite-sized pieces
1 medium carrot, peeled and shredded (about ½ cup / 55g)
2 cups (225g) sharp cheddar cheese, freshly grated
4 oz (115g) cream cheese, softened and cubed
½ teaspoon smoked paprika
½ teaspoon dry mustard powder
¼ teaspoon cayenne pepper (optional, for a little kick)
Salt and black pepper, to taste
Sour cream, extra shredded cheddar, bacon bits, and chives for topping (optional but highly recommended)

For a copycat version of the classic restaurant bowl, you might enjoy my Panera Broccoli Cheddar Soup — it scratches a very specific itch.

Kitchen Equipment Needed

Having the right tools makes this soup much easier to execute and gives you the best texture. Here’s what you’ll want to have ready before you start cooking.

Large Dutch oven or heavy-bottomed pot (6-quart / 5.7L recommended) — the heavy bottom prevents scorching when you’re making the roux and melting in the cheese
Box grater or stand mixer attachment for grating cheese
Immersion blender — to partially blend the soup for a creamier texture without losing all the chunks
Sharp chef’s knife and cutting board — for dicing potatoes and onions efficiently
Wooden spoon or silicone spatula — for stirring the roux and preventing sticking
Ladle — for serving
Vegetable peeler — for the potatoes and carrot
Measuring cups and spoons

For an even easier, hands-off version of potato soup, check out my Instant Pot Potato Soup — it’s ready in a fraction of the time.

Recommended Products for This Recipe

These are products I’ve personally used and genuinely trust for making this soup come out perfectly every time.

1. Le Creuset Enameled Cast Iron Dutch Oven

I’ve been using a cast iron Dutch oven for years, and it makes a noticeable difference in how evenly this soup heats — no hot spots, no scorching, and the enamel means nothing sticks. It goes from stovetop to table and cleans up beautifully. If you’re going to invest in one piece of cookware, this is it.

Get it on Amazon

2. Cuisinart Immersion Blender

Partially blending this soup is what gives it that thick, restaurant-quality texture — and an immersion blender lets you do it right in the pot. No transferring hot liquid to a countertop blender, no burning yourself, no mess. The Cuisinart model is powerful, easy to clean, and has lasted me years.

Get it on Amazon

3. Microplane Premium Classic Zester / Grater

Freshly grated sharp cheddar melts into this soup so much more smoothly than the bagged stuff, and a Microplane or fine grater makes the job effortless. It’s also great for zesting lemons, grating garlic, and a dozen other kitchen tasks, so it never just sits in the drawer.

Get it on Amazon

4. Better Than Bouillon Chicken Base

When I don’t have homemade stock on hand, Better Than Bouillon is my go-to. It’s richer and more flavorful than standard boxed broths, and a jar lasts forever in the fridge. It makes a real difference in the depth of flavor in this soup’s base.

Get it on Amazon

Another great hands-off option you might want to try: Slow Cooker Potato Soup — perfect for busy days when you want dinner waiting when you get home.

Step-by-Step Instructions: How to Make Broccoli Cheese Potato Soup

1. Prep All Your Vegetables

Peel the russet potatoes and cut them into ½-inch (1.25cm) cubes — small enough to cook through in about 15 minutes, but big enough that they hold their shape and give you satisfying bites.
Cut the broccoli into small florets, roughly the size of a nickel. You want them small enough to eat easily with a spoon.
Dice the yellow onion into small, even pieces so it softens quickly and evenly.
Mince the garlic cloves finely — or use a garlic press if you have one.
Peel and grate the carrot using the large holes of your box grater.
Grate the sharp cheddar cheese from the block and set it aside at room temperature — cold cheese doesn’t melt as smoothly.
Cut the cream cheese into small cubes and let it sit out while you prep everything else.

2. Sauté the Aromatics

Place your Dutch oven or large pot over medium heat and add the 3 tablespoons (45g) of unsalted butter.
Let the butter melt fully and start to foam slightly — this usually takes about 1 minute.
Add the diced onion and cook, stirring occasionally, for about 5 to 6 minutes until it’s softened and translucent. Don’t rush this step; properly softened onions add a natural sweetness to the base.
Add the minced garlic and stir constantly for about 60 seconds until fragrant. Be careful not to let it burn — garlic goes from golden to bitter very quickly.

3. Build the Roux

Sprinkle the 3 tablespoons (24g) of all-purpose flour directly over the onion and garlic mixture in the pot.
Stir constantly with a wooden spoon or silicone spatula for 1 to 2 minutes. The flour will coat the vegetables and cook out its raw taste — you’ll notice the mixture thickens slightly and takes on a light golden color.
This roux is what will give your soup its body and prevent it from being thin or watery.

4. Add the Broth and Milk

Slowly pour in the 4 cups (950ml) of chicken broth, about ½ cup at a time, stirring after each addition. Going slowly here prevents lumps from forming.
Once all the broth is incorporated, pour in the 2 cups (475ml) of whole milk and stir to combine.
Raise the heat to medium-high and bring the liquid to a gentle simmer, stirring occasionally to prevent anything from sticking to the bottom.

5. Cook the Potatoes and Carrot

Add the diced potatoes and shredded carrot to the pot and stir everything together.
Reduce the heat to medium and cook uncovered for 12 to 15 minutes, stirring every few minutes, until the potatoes are fork-tender. You should be able to pierce a potato cube easily with a fork with no resistance.
Add the smoked paprika, dry mustard powder, and cayenne pepper (if using) during this time and stir them in.

6. Add the Broccoli

Add the broccoli florets to the pot and stir to submerge them in the liquid.
Continue cooking for another 5 to 7 minutes until the broccoli is just tender — still bright green and with a slight bite, not mushy.
If you want the broccoli completely soft, add it along with the potatoes in the previous step instead.

7. Blend (Partially) for Creaminess

Remove the pot from heat or reduce to the lowest setting.
Use your immersion blender to blend about one-third of the soup directly in the pot. Plunge the blender toward the bottom and blend in short pulses — you’re looking to thicken the base while leaving plenty of visible potato and broccoli chunks.
If you don’t have an immersion blender, ladle about 2 cups (475ml) of the soup into a regular blender, let it cool slightly, blend until smooth, then stir it back into the pot.

8. Melt in the Cheese and Cream Cheese

Return the pot to low heat if you took it off the burner.
Add the cubed cream cheese and stir gently until it’s completely melted and incorporated — about 2 minutes.
Add the grated sharp cheddar in two or three batches, stirring after each addition and letting each batch melt fully before adding the next. This prevents the cheese from clumping or seizing.
Taste the soup and season with salt and black pepper. Start with ½ teaspoon of salt and adjust from there.

9. Serve and Top

Ladle the hot soup into bowls.
Top each bowl generously with extra shredded cheddar, a dollop of sour cream, crumbled bacon, and fresh chives.
Serve immediately with crusty bread or warm dinner rolls for dipping.

Read Also: Potato Cheese Soup Recipe

Tips for The Best Broccoli Cheese Potato Soup

Getting this soup from good to great is all about a few small details that make a big difference. Here are the things I’ve learned the hard way so you don’t have to.

Always grate your own cheese. Pre-shredded cheddar contains starches and cellulose that prevent it from melting into a smooth, silky soup. Always buy a block and grate it fresh — it only takes a couple of extra minutes.
Let the cream cheese come to room temperature. Cold cream cheese doesn’t incorporate smoothly and can leave lumps in your soup. Leave it out for 20 to 30 minutes before you start cooking.
Don’t boil the soup after adding the dairy. High heat can cause the milk and cheese to separate or curdle. Keep the heat low once you’ve added the dairy elements.
Cut the potatoes small and even. Consistent ½-inch cubes ensure everything cooks at the same rate — no half-cooked chunks or mushy bits.
Taste before salting. Chicken broth and cheddar both contain sodium. Always taste the finished soup before seasoning so you don’t oversalt.
Add the broccoli in the last 5 to 7 minutes. Overcooked broccoli turns gray-green and mushy. Adding it late keeps it bright and tender.
Partial blending is the key. Blending just a portion of the soup gives it that thick, chowder-like body without turning it into a completely smooth puree. It’s the texture that makes people think you ordered this from a restaurant.
Use full-fat dairy. Whole milk and full-fat cream cheese give you the best flavor and texture. Low-fat substitutes can work but the soup will be noticeably less rich.

If you love hearty, potato-forward soups, you’ll want to try my Ham and Potato Soup next — it’s another cold-weather staple.

What to Serve with Broccoli Cheese Potato Soup

This soup is hearty enough to be a complete meal on its own, but pairing it with the right sides turns it into a full, satisfying spread.

The most natural pairings are breads and rolls — something to soak up all that rich, cheesy broth.

Dinner Rolls — soft, pillowy homemade rolls are absolutely perfect for dunking. Nothing better.
Homemade Biscuits — buttery, flaky biscuits complement the creamy soup beautifully and make the meal feel Southern and comforting.
Crusty sourdough bread — a thick slice with a chewy interior is perfect for tearing and dipping into the bowl.
Broccoli Salad — if you want to lean into the broccoli theme, a cold, crunchy broccoli salad with bacon and raisins is a great contrast in temperature and texture.
Deviled Eggs — a classic crowd-pleaser that works great as a starter alongside this soup.
Simple green salad — a lightly dressed arugula or romaine salad cuts through the richness of the soup and adds some brightness to the meal.
Grilled cheese sandwich — the ultimate pairing. Sharp cheddar on sourdough, grilled until golden, alongside this soup is a lunch that doesn’t need any improving.
Coleslaw — a tangy, creamy coleslaw provides a nice acidic contrast to the richness of the cheese broth.

Variations of Broccoli Cheese Potato Soup

One of my favorite things about this recipe is how easy it is to change up based on what I have in the fridge. Here are the versions I’ve tried and loved.

Slow cooker version: Place the diced potatoes, broccoli, carrot, broth, milk, onion, garlic, and spices in a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. In the last 30 minutes, stir in the cream cheese and cheddar until melted.
Vegetarian version: Swap the chicken broth for vegetable broth. Every other ingredient in this recipe is already vegetarian, so the swap is seamless.
Add protein: Stir in diced cooked chicken, crumbled cooked bacon, or sliced smoked sausage after the cheese is melted for a heartier, meat-inclusive bowl.
Extra loaded version: Add a dollop of sour cream, crispy fried onions, shredded cheddar, bacon bits, and green onions directly to each bowl for a fully loaded presentation.
Spicy version: Double the cayenne pepper, add a minced jalapeño along with the onions, and top with a drizzle of hot sauce. The heat plays really well against the creamy cheese base.
Lighter version: Use low-sodium broth, 2% milk instead of whole milk, and reduce the cheddar to 1.5 cups. You can skip the cream cheese and add a tablespoon of cornstarch slurry to maintain thickness.
Cauliflower swap: Replace half the broccoli with cauliflower florets for a slightly different flavor profile that still works beautifully with the cheddar base.
Sweet potato version: Sub half of the russet potatoes with diced sweet potatoes for a slight sweetness that balances the sharp cheddar really nicely.

You might also enjoy: Cheeseburger Soup — another hearty, cheesy one-pot soup that hits all the same comfort food notes.

Storage and Reheating

This soup stores and reheats beautifully, which makes it perfect for meal prep or enjoying as next-day leftovers that taste even better.

Refrigerator storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer storage: If you plan to freeze this soup, it’s best to do so before adding the cream cheese and milk — dairy-based soups can separate when frozen and thawed. Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating on the stovetop: Transfer the desired portion to a small saucepan over medium-low heat. Add a splash of broth or milk to loosen the soup (it will thicken considerably in the fridge). Stir frequently and heat until just warmed through — do not let it boil, as this can cause the dairy to separate.
Reheating in the microwave: Pour the soup into a microwave-safe bowl and cover loosely with a paper towel or microwave-safe lid. Heat in 60-second intervals, stirring between each, until the soup is hot throughout. Add a tablespoon or two of broth if needed to thin it back out.
Do not refreeze thawed soup. Once the soup has been thawed and reheated, do not refreeze it — the texture and flavor will suffer significantly.

For more inspiration on potato-based dishes, check out my round-up of the Best Potato Recipes — there’s something for every occasion in there.

Nutritional Facts

The following values are approximate and based on one serving of soup (approximately 1.5 cups / 360ml) without toppings, out of 6 total servings.

Nutrient	Per Serving
Calories	~380 kcal
Total Fat	22g
Saturated Fat	13g
Cholesterol	65mg
Sodium	680mg
Total Carbohydrates	30g
Dietary Fiber	3g
Sugars	6g
Protein	16g
Calcium	390mg
Iron	1.5mg
Vitamin C	42mg

These values will vary based on specific brands used, cheese quantity, and any added toppings like bacon or sour cream. For a lighter version, use 2% milk and reduce the cheddar cheese to 1.5 cups.

Another comforting soup worth having in your rotation: Creamy Tomato Basil Soup — bright, rich, and absolutely delicious with grilled cheese.

Health Benefits of Key Ingredients

Despite being a rich, comforting soup, this recipe is actually packed with some genuinely nutritious ingredients.

Each bowl delivers real nutritional value from some powerhouse vegetables and dairy ingredients that do more than just taste good.

Broccoli: One of the most nutrient-dense vegetables you can eat. It’s loaded with vitamin C, vitamin K, folate, and fiber. Broccoli also contains sulforaphane, a compound studied for its potential anti-inflammatory and cancer-preventive properties. One cup of raw broccoli delivers more than 100% of your daily vitamin C needs.
Russet potatoes: A great source of potassium — which supports heart health and healthy blood pressure — as well as vitamin B6 and dietary fiber (especially when the skin is left on). Potatoes are also a filling, energy-rich carbohydrate.
Sharp cheddar cheese: Contains calcium, phosphorus, and high-quality protein. Cheese is also a natural source of vitamin K2 and conjugated linoleic acid (CLA), which may support bone health and metabolism.
Cream cheese: Adds fat-soluble vitamins A and D, and its fat content helps the body absorb the fat-soluble nutrients from the vegetables in this soup.
Garlic: A well-documented source of allicin, a bioactive compound with antibacterial and immune-supporting properties. Garlic has been used medicinally for centuries for good reason.
Carrot: Rich in beta-carotene, the precursor to vitamin A, which supports eye health, immune function, and skin health. Grating the carrot helps it blend into the soup nearly invisibly while still contributing nutrients.
Smoked paprika: Contains antioxidants including capsaicin and carotenoids, which have anti-inflammatory properties and may help with circulation.

For another soup rich in nourishing vegetables, try my Kale and Sweet Potato Soup — it’s incredibly hearty and packed with nutrients.

FAQs About Broccoli Cheese Potato Soup

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Add it straight from frozen in the last 5 to 7 minutes of cooking — no need to thaw it first.

It may release a bit more water than fresh broccoli, so your soup might be slightly thinner, but the flavor is still great.

2. Why is my cheese soup grainy or gritty?

Grainy cheese soup usually happens when the cheese is added over too-high heat or when pre-shredded cheese is used. Always melt the cheese over low heat and use freshly grated cheese from a block.

Adding the cheese in batches and stirring gently between each addition also helps it incorporate smoothly.

3. Can I make this soup thicker?

Absolutely. The easiest way to thicken the soup is to blend more of it with the immersion blender, which breaks down more potato starch and naturally thickens the base. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir it into the simmering soup before adding the cheese.

Letting it simmer uncovered for an extra 5 to 10 minutes will also reduce it and concentrate the flavors.

4. Is this soup vegetarian?

As written, the soup uses chicken broth, which makes it not vegetarian. The fix is very simple, though — just swap in vegetable broth in equal quantities.

All other ingredients in this recipe are already vegetarian, so that single swap is all it takes.

5. Can I make this in the slow cooker?

Yes, and it’s a great option for busy days. Add the potatoes, broccoli, carrot, onion, garlic, broth, spices, and milk to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.

About 30 minutes before serving, stir in the cream cheese and cheddar, cover, and let them melt in on low heat. Blend partially if desired before serving.

Read Also: Corn Chowder Recipe

Final Thoughts

This Broccoli Cheese Potato Soup is the kind of recipe that earns a permanent spot in your cold-weather rotation.

It’s warm, filling, cheesy in the best possible way, and genuinely simple enough to pull off on a Tuesday night without any stress.

The fact that it gets better overnight makes it one of my favorite things to make on Sunday for lunches all week.

I really hope you give this one a try — it’s become a true household favorite, and I think it’ll become one of yours too.

If you make it, I’d love to hear how it turned out! Drop a comment below, leave a star rating, or share a photo — I genuinely enjoy seeing your versions and hearing what tweaks you made.

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