Broccoli Cheese Potato Soup
This Broccoli Cheese Potato Soup is the ultimate cold-weather comfort food — thick, velvety, and loaded with tender potato chunks, bright broccoli florets, and a rich sharp cheddar cheese base. A touch of cream cheese stirred in at the end gives it an extra silky, restaurant-quality texture that keeps everyone coming back for seconds. It comes together in under an hour using simple, affordable ingredients, and it tastes even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot - 6-quart / 5.7L recommended
- Box grater - For freshly grating the cheddar cheese
- Immersion blender - For partially blending the soup; a countertop blender works as an alternative
- Chef's knife and cutting board - For dicing potatoes, onion, and broccoli
- Wooden spoon or silicone spatula - For stirring the roux and preventing sticking
- Ladle - For serving
- Vegetable peeler - For peeling potatoes and carrot
- Measuring cups and spoons
Ingredients
- 3 tablespoons unsalted butter - 45g
- 1 medium yellow onion - diced; about 1 cup or 150g
- 3 cloves garlic - minced
- 3 tablespoons all-purpose flour - 24g
- 4 cups chicken broth - 950ml; use vegetable broth for vegetarian version
- 2 cups whole milk - 475ml
- 1 lb russet potatoes - 450g; peeled and diced into ½-inch (1.25cm) cubes; about 2 medium potatoes
- 3 cups fresh broccoli florets - 270g; cut into small bite-sized pieces
- 1 medium carrot - peeled and shredded; about ½ cup or 55g
- 2 cups sharp cheddar cheese - 225g; freshly grated from a block
- 4 oz cream cheese - 115g; 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
For Topping (Optional)
- shredded sharp cheddar cheese - extra, for topping
- sour cream - for topping
- bacon bits - crumbled cooked bacon, for topping
- fresh chives - chopped, for topping
Instructions
- Peel and dice the potatoes into ½-inch cubes, cut the broccoli into small bite-sized florets, dice the onion, mince the garlic, and shred the carrot. Grate the cheddar from a block and cube the cream cheese, then let both sit at room temperature while you prep.
- Melt the butter in a large Dutch oven over medium heat, then add the diced onion and cook for 5 to 6 minutes until softened and translucent. Add the minced garlic and stir constantly for 60 seconds until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir constantly for 1 to 2 minutes until the flour is cooked out and the mixture is lightly golden. This roux will thicken the soup.
- Slowly pour in the chicken broth about ½ cup at a time, stirring after each addition to prevent lumps. Add the whole milk, stir to combine, then raise heat to medium-high and bring to a gentle simmer.
- Add the diced potatoes, shredded carrot, smoked paprika, dry mustard powder, and cayenne pepper to the pot. Cook uncovered over medium heat for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Stir in the broccoli florets and continue cooking for 5 to 7 minutes until the broccoli is just tender and still bright green. Do not overcook.
- Remove from heat and use an immersion blender to blend about one-third of the soup directly in the pot in short pulses, leaving plenty of visible potato and broccoli chunks. Alternatively, ladle 2 cups of soup into a countertop blender, blend smooth, and stir it back in.
- Return the pot to low heat and stir in the cubed cream cheese until fully melted. Add the grated cheddar in 2 to 3 batches, stirring after each addition until completely smooth. Season with salt and black pepper to taste.
- Ladle the soup into bowls and top with extra shredded cheddar, sour cream, bacon bits, and fresh chives. Serve immediately with crusty bread or dinner rolls.
Notes
- Always grate your own cheese from a block — pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the soup grainy.
- Let the cream cheese come to room temperature before adding it to the soup so it melts evenly without clumping.
- Never boil the soup after adding the dairy — high heat can cause the milk and cheese to separate or curdle. Keep the heat low once dairy is added.
- For a vegetarian version, simply swap the chicken broth for vegetable broth in equal quantities.
- To thicken the soup further, blend more of it with the immersion blender, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) before adding the cheese.
- Frozen broccoli works well — add it straight from frozen in the last 5 to 7 minutes. The soup may be slightly thinner due to the extra moisture released.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or milk to loosen.
- Freezing: Freeze before adding the cream cheese and milk for best results. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating and stirring in the dairy.
- For added protein, stir in diced cooked chicken, crumbled cooked bacon, or sliced smoked sausage after the cheese is melted.
- Partial blending is the secret to the best texture — it thickens the soup naturally while still leaving satisfying chunks of potato and broccoli.
Nutrition
Serving: 1BowlCalories: 380kcalCarbohydrates: 30gProtein: 16gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 35IUVitamin C: 55mgCalcium: 40mgIron: 8mg
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