Broccoli Potato Soup is the kind of cozy, one-pot magic every home cook needs in their back pocket. It’s warm, creamy, and filled with tender russet potatoes, vibrant broccoli florets, and a generous helping of melty sharp cheddar. Whether you’re seeking comfort on a chilly day or feeding a hungry family in under an hour, this soup hits all the right notes. You don’t need fancy ingredients or long prep times—just a few wholesome staples and a love for cheesy goodness.
Table of Contents
Why You’ll Love This Recipe
- 🧀 Rich and cheesy: A double hit of sharp cheddar and Parmesan makes this extra indulgent.
- 🥦 Veggie-packed: Loaded with broccoli, potatoes, carrots, and celery for nutrition that tastes like comfort.
- ⏱️ Ready in under an hour: Perfect for weeknights without sacrificing flavor.
- 🥄 Freezer-friendly: Save the leftovers or make a double batch—you’ll thank yourself later.
- 🧼 One-pot meal: Fewer dishes, more deliciousness.
Ingredients
🥣 For the Soup Base
- 1½ tbsp butter
- 1⅓ cups diced carrots (about 3 medium)
- 1 cup chopped celery (2 stalks)
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth (or vegetable broth)
- 3½ cups russet potatoes, peeled and cubed
- 3 cups chopped broccoli florets
- ¼ tsp dried thyme
- Salt and black pepper to taste
🧈 For the Roux
- 4 tbsp butter
- 6 tbsp all-purpose flour
🥛 Creamy Finish
- 3 cups milk (1% or 2%)
- ½ cup heavy cream
🧀 Cheesy Finish
- 2 cups shredded sharp cheddar cheese
- ⅓ cup finely grated Parmesan cheese
Instructions
- Sauté Aromatics
Melt 1½ tbsp butter in a large soup pot over medium heat. Add carrots, celery, and onion. Sauté for 4 minutes until softened. Add garlic and sauté for 30 seconds more. - Simmer Soup Base
Stir in chicken broth, potatoes, dried thyme, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Add broccoli and simmer another 5–7 minutes until all vegetables are tender. - Prepare Creamy Roux
While the soup simmers, melt 4 tbsp butter in a separate saucepan. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk. Cook, stirring constantly, until thickened. Stir in the heavy cream. - Combine and Add Cheese
Pour the creamy roux mixture into the soup pot and stir to combine. Remove from heat. Add cheddar and Parmesan gradually, stirring until melted and smooth. Taste and adjust seasoning if needed.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Servings: 4
- Skill Level: Easy to Medium
Nutrition Facts (Per Serving – Approximate)
- Calories: 475
- Protein: 19g
- Fat: 31g
- Carbs: 32g
- Fiber: 4g
- Sugar: 6g
- Sodium: 650mg
Note: For vegetarian, use veggie broth and skip Parmesan.
Tips & Variations
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Lighter version: Use half-and-half or skip the cream and use more milk.
- Gluten-free: Replace flour with cornstarch slurry.
- Different cheese ideas: Gruyere, Monterey Jack, or a cheddar blend all work well.
- Don’t overcook broccoli: Add it toward the end to keep it bright and tender.
Broccoli Potato Soup with Cheddar Bliss
Equipment
- – Soup pot
- Saucepan
- – Wooden spoon
- Ladle
- Whisk
Ingredients
- **Soup Base**
- – 1½ tbsp butter
- – 1⅓ cups diced carrots
- – 1 cup chopped celery
- – 1 cup diced onion
- – 2 garlic cloves minced
- – 3 cups low-sodium chicken or vegetable broth
- – 3½ cups russet potatoes cubed
- – 3 cups broccoli florets chopped
- – ¼ tsp dried thyme
- – Salt and pepper to taste
- **Roux**
- – 4 tbsp butter
- – 6 tbsp flour
- **Cream Mixture**
- – 3 cups milk
- – ½ cup heavy cream
- **Cheese**
- – 2 cups shredded sharp cheddar
- – ⅓ cup grated Parmesan
Instructions
- In a large pot, sauté carrots, celery, and onion in butter for 4 minutes. Add garlic and sauté briefly.
- Add broth, potatoes, thyme, salt, and pepper. Simmer 15 minutes.
- Add broccoli and simmer another 5–7 minutes until all vegetables are soft.
- In a separate pan, melt butter. Stir in flour. Cook 1 minute, then slowly whisk in milk. Cook until thick. Stir in cream.
- Pour cream mixture into soup. Remove from heat. Stir in cheese until melted. Adjust seasoning.
- Serve warm with bread or crackers.
Notes
– For spice, add crushed red pepper or smoked paprika.
FAQs
Can I use frozen broccoli?
Yes! No need to thaw—just add during the last 5–7 minutes of cooking.
How do I reheat leftovers?
Gently on the stovetop over low heat, stirring frequently. Add a splash of milk if too thick.
Can I freeze this soup?
Absolutely. Let it cool, portion into freezer containers, and store for up to 3 months. Reheat slowly for best texture.
What’s the best potato for this?
Russet potatoes are ideal for creaminess, but Yukon Golds hold their shape better.
Conclusion
This Broccoli Potato Soup is everything comfort food should be: warm, creamy, satisfying, and easy to make. With its rich cheesy base, tender vegetables, and balanced seasoning, it’s the perfect cold-weather dinner that doubles as a nutritious choice for lunch or make-ahead meals. Add a slice of crusty bread, and you’ve got yourself a cozy classic worth repeating weekly.