Some soups are light and brothy, but this one? Thick, rich, and loaded with cheesy goodness. Cheesy Broccoli and Potato Soup is the kind of meal that warms you up from the inside out.
Every spoonful is packed with creamy potatoes, tender broccoli, and a generous amount of melted cheese, creating a dish that’s both filling and comforting.
This soup is easy to make and doesn’t require any fancy ingredients. Just potatoes, broccoli, cheese, and a handful of pantry staples. It all comes together in one pot, making cleanup a breeze. The potatoes break down slightly as they cook, naturally thickening the soup, while the cheese melts into the broth, giving it a velvety texture.
Whether you’re making it for a quick lunch, a cozy dinner, or meal prep for the week, this soup delivers big on flavor without a lot of effort. Serve it with a slice of crusty bread or a side of garlic toast, and you’ve got a meal that’s simple but incredibly satisfying.
What You Need for This Recipe
A great soup doesn’t need complicated ingredients. This one keeps it simple while delivering bold flavor.
- Potatoes – Russet or Yukon Gold potatoes work best. They cook down beautifully, creating a creamy texture without the need for extra thickeners.
- Broccoli – Fresh broccoli gives the best texture, but frozen works in a pinch. Chop it into small pieces so it blends well into the soup.
- Cheddar Cheese – Sharp cheddar adds the most flavor. For the smoothest consistency, grate it fresh instead of using pre-shredded cheese.
- Milk & Broth – A combination of whole milk and vegetable or chicken broth makes the soup creamy while keeping it light.
- Onion & Garlic – These add depth and balance to the cheesy, creamy base.
How to Make Cheesy Broccoli and Potato Soup
This soup comes together in just a few easy steps.
Sauté the Aromatics – Heat a large pot over medium heat. Add diced onion and cook until soft. Stir in garlic and cook for another minute until fragrant. This step builds a rich flavor base for the soup.
Cook the Potatoes – Pour in the broth and add the chopped potatoes. Bring to a simmer and cook until the potatoes are tender. They’ll start to break down slightly, naturally thickening the soup.
Add the Broccoli – Stir in the chopped broccoli and let it cook for about 5 minutes until bright green and tender.
Blend (Optional) – For a smoother soup, use an immersion blender to blend part of the mixture. If you prefer a chunkier texture, skip this step.
Stir in the Cheese & Milk – Lower the heat and slowly stir in the shredded cheddar and milk. Make sure the heat is low to prevent the cheese from becoming grainy.
Season & Serve – Taste and adjust with salt and pepper as needed. Ladle into bowls and top with extra cheese or crispy bacon bits if desired.
Ways to Customize This Soup
Want to switch things up? Try these easy variations.
- Make It Heartier – Add cooked chicken, crispy bacon, or crumbled sausage for extra protein.
- Use Different Cheeses – Swap cheddar for Gruyère, Monterey Jack, or a mix for a different flavor profile.
- Lighten It Up – Use half-and-half instead of whole milk for a less creamy version.
- Add More Veggies – Stir in carrots or cauliflower for an extra nutrient boost.
Why This Soup Is Always a Win
This soup is a go-to for a reason.
- Ultra Creamy – The potatoes naturally thicken the broth, while the cheese melts in for a rich, smooth texture.
- Simple Ingredients, Big Flavor – A handful of basic ingredients come together for a satisfying, restaurant-quality dish.
- Quick & Easy – Ready in about 30 minutes, making it perfect for busy weeknights.
What to Serve with Cheesy Broccoli and Potato Soup
A great soup deserves great sides. Here are a few that pair perfectly.
- Garlic Bread – The buttery, garlicky crunch complements the creamy soup.
- Side Salad – A crisp salad with a light dressing balances the richness.
- Crusty Bread – Perfect for dipping into the cheesy broth.
- Roasted Vegetables – A tray of roasted carrots or Brussels sprouts adds extra texture and nutrients.
Cheesy Broccoli and Potato Soup
Equipment
- Large pot For cooking the soup
- Immersion Blender Optional, for blending the soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 medium potatoes peeled and diced
- 2 cups broccoli florets chopped
- 1 cup whole milk
- 1.5 cups cheddar cheese shredded
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour in the broth and add diced potatoes. Bring to a gentle simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
- Stir in the chopped broccoli and cook for another 5 minutes until bright green and tender.
- For a smoother soup, blend a portion of the mixture with an immersion blender, leaving some chunks for texture.
- Lower the heat and slowly stir in the shredded cheddar and milk. Stir gently until the cheese melts completely and the soup is creamy.
- Taste and adjust with salt and pepper. Serve hot with extra cheese or crispy bacon bits on top.
Notes
- For a thicker consistency, mash some of the potatoes before adding the cheese.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For extra creaminess, add a splash of heavy cream instead of milk.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.