This Creamy Broccoli Potato Cheese Soup is the perfect combination of creamy, cheesy, and comforting flavors.
Made with Yukon Gold potatoes, broccoli florets, and cheddar cheese, this soup is as hearty as it is delicious. The addition of garlic and onions creates an aromatic base, while the smooth, creamy texture makes it the ultimate comfort food.
Whether you’re enjoying it on a cold day or serving it for a cozy dinner, this soup is a crowd-pleaser.
Why You’ll Love This Recipe
This Creamy Broccoli Potato Cheese Soup has everything you love about a comforting soup—rich, creamy, and full of flavor.
The cheddar cheese adds a smooth and tangy finish, while the potatoes make the soup hearty and filling. The broccoli adds a nice crunch and a boost of nutrients, making this soup both delicious and satisfying.
Plus, it’s easy to make and customizable—serve it with your favorite toppings for an even more indulgent experience!
Ingredient Highlights
Potatoes: Yukon Gold or Russet potatoes are perfect for making this soup creamy and filling. They break down beautifully as they cook, creating a smooth texture.
Broccoli: The broccoli florets add freshness and texture, balancing the richness of the soup.
Cheddar Cheese: Shredded cheddar cheese is stirred in for a cheesy, comforting flavor that melts perfectly into the soup.
Milk: Milk (or half-and-half for extra creaminess) is added to make the soup rich and smooth.
Aromatics: Onion and garlic create a flavorful base that enhances the overall depth of the soup.
Pro Tips Before You Start
Use Fresh Broccoli: Fresh broccoli gives the soup a nice texture and bright green color. Avoid using frozen broccoli, as it may become mushy.
Adjust the Consistency: If you prefer a thicker soup, add more potatoes, or blend more of the soup. For a thinner consistency, just add more broth or milk.
Season to Taste: Taste the soup after adding the cheese and adjust the salt and pepper to your liking.
How to Make Creamy Broccoli Potato Cheese Soup
Step 1: Sauté Aromatics
In a large pot, melt butter over medium heat.
Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
Step 2: Add Vegetables and Broth
Stir in the diced potatoes and broccoli florets.
Pour in the vegetable or chicken broth and add dried thyme, salt, and pepper.
Bring to a boil.
Step 3: Simmer
Reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
Step 4: Blend (Optional)
For a creamier texture, use an immersion blender to blend part of the soup, or transfer half of the soup to a blender, puree it, and return it to the pot.
Step 5: Add Milk and Cheese
Stir in the milk (or half-and-half) and shredded cheddar cheese.
Cook on low until the cheese is melted and the soup is smooth. Adjust seasoning to taste.
Step 6: Serve
Ladle the soup into bowls and garnish with extra cheese, croutons, or chopped parsley as desired.
Serve hot and enjoy!
Serving Ideas
This Creamy Broccoli Potato Cheese Soup is perfect as a standalone meal or served as a side.
Pair it with a fresh green salad, grilled cheese sandwich, or crispy bacon for a more indulgent meal. You can also serve it with a side of crusty bread to soak up all that delicious broth.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of milk to restore its creamy texture.
FAQs
Can I make this soup dairy-free?
Yes, you can substitute the milk with a non-dairy milk like almond milk or coconut milk. Use dairy-free cheese to make the soup completely dairy-free.
Can I use a different cheese?
If you prefer a different type of cheese, you can substitute cheddar with Monterey Jack, Colby, or even parmesan for a different flavor.
How can I make this soup spicier?
Add a pinch of cayenne pepper, a dash of hot sauce, or some finely chopped jalapeños to spice up the soup. Adjust the heat level to your taste.
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator, and the flavors improve as it sits. Make it a day ahead for an even more flavorful dish.
Final Thoughts
This Creamy Broccoli Potato Cheese Soup is the ultimate comfort food.
With its creamy texture, savory flavor, and cheesy goodness, it’s perfect for cozy dinners or gatherings. Whether served on its own or paired with your favorite sides, this soup is sure to be a hit!
Creamy Broccoli Potato Cheese Soup
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 3 garlic cloves minced
- 3 cups peeled and diced potatoes Yukon Gold or Russet
- 3 cups broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup milk or half-and-half for extra creaminess
- 1 cup shredded cheddar cheese
- ½ tsp dried thyme
- Salt and pepper to taste
For garnish (optional)
- Extra shredded cheese
- Croutons or crispy bacon bits
- Chopped parsley
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic and sauté for 3-4 minutes.
- Stir in potatoes and broccoli, then add broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Blend part of the soup with an immersion blender or in a regular blender for a smoother texture.
- Stir in milk and cheddar cheese. Cook on low until smooth.
- Serve with extra cheese, croutons, or parsley.
Notes
- Make It Creamier: Use half-and-half or add a splash of heavy cream for extra richness.
- Blending Tip: Blend more or less of the soup based on your texture preference.
- Cheese Tip: Use freshly shredded cheddar for best melt and flavor.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Vegetarian Option: Use vegetable broth and omit bacon garnish.
