Broccoli Potato Cheese Soup is rich, creamy, and packed with tender potatoes, broccoli, and veggies. It’s comfort food at its best!
Author’s Notes
The Best Kind of Soup Mash-Up
I love a classic broccoli cheddar soup, and this loaded potato soup is another favorite. Both get a lot of use during the cooler months, and luckily, my whole family loves them too!
So I decided to mash the two together, and this is basically the best of both in one pot. You get the creamy, cheesy broccoli soup feel, but the potatoes make it extra hearty and filling. Plus, there are plenty of veggies packed in there too.
And of course, it’s even better served in a bread bowl or with a warm homemade roll or toasted and buttered bread on the side. SO good!
Broccoli Potato Cheese Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Mirepoix | Use store-bought mirepoix or finely dice equal parts onion, celery and carrots. |
| Baby gold potatoes | No need to peel the potatoes first. You won’t taste the skin! Yukon Gold potatoes will also work; just chop them into similar-sized pieces. |
| Chicken stock | Swap with vegetable broth to make the soup vegetarian. |
| Broccoli florets | Chop the florets small so they cook quickly and distribute evenly throughout the soup. |
| All-purpose flour and butter | Whisk it into the butter for a full minute to remove the raw flour flavor. |
| Whole milk | Stick with whole milk for the creamiest and best texture. |
| Sharp Cheddar cheese | Grate it fresh so it melts smoothly. |
How To Make Broccoli Potato Cheese Soup
- Sauté Veggies: Cook chopped onions, carrots, and celery in butter; add garlic later.
- Add Potatoes and Seasonings: Pour in broth; cook until potatoes are soft.
- Sauté Broccoli: Cook until soft.
- Make Cream Mixture: Mix butter, flour, and milk; cook until thick.
- Combine: Add the milk mixture to the soup.
- Add Cheese: Stir in Cheddar until it melts.
- Serve: I love serving this soup in a bread bowl or with warm rolls or French bread on the side.
Featured Comment
“This was super delicious, and the texture was absolutely decadent. I followed the recipe as is! The whole family enjoyed from my husband to my 2 year old and everyone in between.”
– Janay
Variations
- Cook Bacon: Cut into small pieces and cook in the pot before starting the broccoli potato cheese soup; use it as a topping.
- Adjust Consistency: Add more broth or milk for a thinner soup.
- Extra Cheese: Top your soup with more sharp Cheddar cheese.
- Potato Varieties: Replace Yukon gold potatoes with red or russet potatoes (peel russets if using).
Storage
Refrigerate leftover broccoli potato cheese soup for 3-4 days.
Don’t freeze because the milk and cheese can separate and become grainy when thawed.
Reheating Tips: Warm gently in a pot, stirring often. Don’t boil or use high heat to avoid separation.
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Potato Broccoli Cheese Soup
Video
Equipment
Ingredients
- 6 tablespoons unsalted butter divided
- 3 cups mirepoix see note 1
- 1 tablespoon minced garlic
- 3 cups diced baby gold potatoes (1 pound)
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 1/8 teaspoon ground cayenne pepper optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups chicken stock or vegetable broth
- 3 cups finely chopped broccoli florets fresh or frozen; thaw if using frozen
- 1/3 cup flour
- 3 cups whole milk
- 2 packed cups freshly shredded sharp Cheddar cheese
- Hearty buttered bread or rolls, for serving
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Add diced mirepoix—carrots, celery, and onion—and season with a pinch of salt and pepper. Sauté for 7–9 minutes, then add the garlic and sauté for another 30 seconds.
- Add the diced potatoes, thyme, paprika, ground mustard, cayenne pepper, salt & pepper. Sauté over medium heat for 2 minutes. Pour in 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally and promptly replacing the lid, until the potatoes are mostly tender. Stir in 3 cups finely chopped broccoli and cook, uncovered, for another 4–5 minutes, or until all the vegetables are tender and the potatoes are easily pierced with a fork.
- In a separate medium pot, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, whisking constantly, for 1–2 minutes. While whisking briskly, gradually pour in the milk. Continue whisking until smooth. Season with a tiny pinch of salt & pepper, then cook, whisking very frequently, until nicely thickened (you’ll know it’s ready when you run your finger across the back of a wooden spoon and the line stays clean).
- Stir the milk mixture into the soup over low heat. Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but don’t let it boil. Once nice and thick, turn off the heat and add the Cheddar one handful at a time, stirring gently between each addition until completely melted. Taste and adjust the salt & pepper as needed. The flavors should really sing!
- Ladle the soup into bread bowls or regular bowls. If you’re not using bread bowls, serve with warm buttered bread or rolls. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and it is DELICIOUS! how do I divide it by 6 though how many cups are in a serving?
I’m so thrilled this was a hit! I don’t have an exact measurement in cups per serving, but you can weigh the finished soup and divide that weight by 6 for equal portions!
Sounds fabulous
Thanks Linda!
Looks great. Do you peel the baby gold potatoes before dicing them? I couldn’t tell from the photos.
No need to peel 🙂
When I asked my husband to taste this soup, he kept eating it…he doesn’t even like vegetables! Hah, it’s delicious! I will definitely make it again!
Yay! Such a win! Thanks for sharing!
I followed instructions exactly. (Idid use an emersion blender). The soup is so bland, I ended up doubling the seasoning and that still did not help. I wasted an afternoon and expensive ingredients, including 2 cups of shredded old cheddar cheese and now I have to dispose of the entire pot of soup. Is there a way to salvage this soup?
I’m so shocked to hear that! Did you add enough salt and pepper? Did you change out any ingredients?
Really good recipe. I added cabbage, fenugreek, fresh thyme, nutmeg tumerick, and a hot pepper. Garnished with bacon…Amazing!
Delish! So thrilled this was a hit! Thanks Michael!