Broccoli Potato Soup

This post may contain affiliate links. Please read my disclosure policy.

Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls.

Big bowl of Broccoli Potato Soup.

The Best Broccoli Potato Soup

Our favorite Broccoli Soup and Cheesy Potato Soup had a baby and it’s this insanely delicious soup! This creamy, warming soup is exactly what a cold day calls for! It’s thick, hearty, and total comfort food.

This soup is loaded with veggies, a creamy broth, and lots of cheese. We also grab a little extra cheese to add on top. 

Process shots-- images of the cream base being made for this soup


  • Butter: Used to sauté vegetables and later combined with flour for the soup’s thickening base.
  • Mirepoix (celery, carrots, onion): Sautéed to create a flavorful base.
  • Garlic: Adds aroma and taste.
  • Potatoes: Provide heartiness and texture.
  • Seasonings: Enhance flavor.
  • Chicken Stock: Serves as the liquid foundation, adding richness.
  • Broccoli: Key ingredient for texture, color, and nutrition.
  • Flour: Helps thicken the broccoli potato soup.
  • Milk: Adds creaminess.
  • Cheddar Cheese: Creates a creamy, cheesy flavor.

Process shots-- images of the veggies being sautéed, seasonings and potatoes being added, everything being sautéed and then chicken stock being added and brought to a boil

How To Make Broccoli Potato Soup

  1. Sauté Mirepoix: In butter, add garlic later.
  2. Add Potatoes & Seasonings: Pour in stock; simmer until potatoes are tender.
  3. Sauté Broccoli: Until tender.
  4. Make Roux: Combine butter, flour, and milk; thicken.
  5. Combine: Add milk mixture to the soup.
  6. Add Cheese: Stir in Cheddar until melted.
  7. Serve: Optionally with bread or rolls, garnish with chives.

Process shots-- images of the broccoli, cream mixture, and cheese being added into the Broccoli Potato Soup

Variation Ideas

  • Cook Bacon: Dice and cook in the pot before starting the broccoli potato soup, then use as a topping.
  • Adjust Consistency: Increase broth or milk for a thinner soup. 
  • Vegetarian Option: Use vegetable stock and consider increasing seasonings.
  • Extra Cheese: Top with more sharp Cheddar cheese in your soup.
  • Potato Varieties: Swap gold potatoes with red or russet potatoes (peel russets if used).

Image of the soup being scooped up by a ladle


  • Refrigerate leftover broccoli potato soup for 3-4 days.
  • Avoid freezing due to milk and cheese content leading to separation and graininess upon thawing.
  • Reheating Tips: Reheat gently in a pot, stirring frequently. Avoid boiling or high temperatures to prevent separation.

More Soup Recipes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Broccoli Potato Soup

5 from 9 votes
Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls.
Print Recipe

Broccoli Potato Soup

5 from 9 votes
Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls.
Course Soup, Vegetarian
Cuisine American
Keyword broccoli potato soup
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Chelsea Lords
Calories 767kcal
Cost $6.41


  • 6 tablespoons unsalted butter, divided
  • 3 cups mirepoix (celery, carrots, onion) (See Note 1)
  • 1 tablespoon minced garlic ~4 cloves
  • 3 cups diced potatoes baby (Yukon) gold
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon EACH: ground mustard, paprika
  • 1/8 teaspoon ground cayenne pepper optional
  • Fine sea salt and freshly ground black pepper
  • 4 cups chicken stock or vegetable stock for vegetarian
  • 3 cups finely chopped broccoli florets (~2 large heads)
  • 1/3 cup flour
  • 3 cups whole milk
  • 2 cups (8 oz.) freshly grated sharp (or extra-sharp) Cheddar cheese
  • Optional: additional cheese for topping, crusty bread/rolls for dipping or bread bowls for serving, fresh chives


  • SAUTE VEGGIES: In a large pot over medium heat, melt 2 tablespoons (28.4g) of the butter. Add diced mirepoix (carrots, celery and onion) and season with a tiny pinch (1/8 teaspoon) of salt and pepper. Sauté 7-9 minutes. Add garlic and sauté 30 seconds longer.
  • SEASONINGS, POTATOES, and BROTH: Add in the diced potatoes, and seasonings: 1/4 teaspoon thyme, 3/4 teaspoon paprika, 3/4 teaspoon ground mustard, scant 1/8 teaspoon cayenne pepper, and more salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Sauté for 2 minutes, still over medium heat. Pour in the 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to medium and rapidly simmer, uncovered, stirring occasionally for 10-12 minutes or until potatoes are mostly tender. Stir in the 3 cups finely chopped broccoli and sauté for 4-5 more minutes or until all veggies are tender (fork easily pierces potatoes).
  • MILK MIXTURE: Meanwhile, in a separate medium-sized pot, melt the remaining 4 tablespoons (56.7g) butter over medium heat. Once melted, add in flour and cook, whisking constantly for 1 minute. While whisking, gradually add in the milk. Briskly whisk until no lumps remain and the mixture thickens. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper here.) Cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender.
  • ADD CHEESE: Stir milk mixture into soup over low heat. Turn off the heat and then add in the Cheddar cheese. Stir until melted. Season a final time with salt and pepper (taste and adjust to personal preference). I add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • SERVE: Use a soup ladle to serve up soup, either in bread bowls or regular bowls and top with fresh chives if desired. If not serving in a bread bowl, serve with crusty bread or rolls and enjoy!


Recipe Notes

Note 1Mirepoix:  You can make your own mirepoix by mincing 1 cup of each veggie: yellow onion, celery, carrots. This is approximately 1 small yellow onion, diced (1 cup; 138g), 3-4 stalks celery, diced (1 cup; 110g), and 2-4 large carrots, diced (1 cup; 127g).

Nutrition Facts

Serving: 1serving | Calories: 767kcal | Carbohydrates: 59g | Protein: 35g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 874mg | Potassium: 1295mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2148IU | Vitamin C: 134mg | Calcium: 788mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Creamy Chicken Noodle Soup

40 mins

Creamy Chicken Noodle Soup

Click the Bookmark Icon to Add to Your Favories

Creamy Vegetable Soup

53 mins

Creamy Vegetable Soup

Click the Bookmark Icon to Add to Your Favories

Easy Zuppa Toscana

20 mins

Easy Zuppa Toscana

Click the Bookmark Icon to Add to Your Favories

Potato Corn Chowder

45 mins

Potato Corn Chowder

Click the Bookmark Icon to Add to Your Favories



How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This was super delicious, and the texture was absolutely decadent. I followed the recipe as is, with the exception of adding a few more cloves of garlic (this is a garlic-loving family) and I used regular whole milk! The whole family enjoyed from my husband to my 2 year old and everyone in between.

    1. Very good recipe! Thank you, Chelsea!! I probably diced a cup extra onion and a cup extra broccoli. Used veggie broth instead of the stock and preshredded cheddar. Added maybe a cup extra of water before the milk mixture. Turned out divine! Thanks again!!

  2. 5 stars
    Waiting for 15” of snow tonight so I made the broccoli potato cheese soup. It was awesome! Thank you and stay healthy…

  3. 5 stars
    I’ve made this soup twice now and cannot get enough of it! Perfect for fall.

    We have some mild lactose intolerance, so swapped the whole milk for full-fat oat milk to lower the dairy content. It works great and doesn’t impact the flavor profile!

  4. 5 stars
    This is my family’s new favorite version of broccoli soup!
    I did throw some odds and ends extra cheese, Swiss and Gouda as well.

  5. 5 stars
    This was delicious and perfectly creamy! I added ground pork to make it a little heartier on a cold fall day and it was stunning. I’ve made a handful of recipes from your site and am never disappointed — thank you so much for sharing with us! Can’t wait to make more from you 🙂

  6. 5 stars
    This was a great recipe me and my husband enjoyed every bite of it. I have blood pressure issues so easy swap of low sodium chicken broth and I didn’t add any table salt. Still had great flavor to it.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.