Broccoli Cheddar Potato Soup Recipe – Easy Comfort Food for Cold Nights

Okay, hear me out—there’s just something magical about a big, steamy bowl of Broccoli Cheddar Potato Soup on a chilly evening. I still remember the first time I whipped this up after coming home from a long, blustery walk. I was craving something that tasted like a warm hug in a bowl. And honestly, you guys, this recipe totally delivers on that front.

This Broccoli Cheddar Potato Soup is the kind of comfort food that just makes everything feel a little better. It’s creamy without being too heavy, cheesy without being over-the-top, and packed with veggies (so you can feel good about going back for seconds—no judgment here!). Whether I’m curled up on the couch with a fuzzy blanket or hosting friends for a casual dinner, this soup is always a hit.

What I love most is how easy it is to pull together with simple ingredients you probably already have hanging out in your kitchen. Plus, it’s super customizable, so you can make it just how you like it. If you’re looking for a cozy dinner idea to brighten up a gray day, you’re in the right place.

Where Did This Broccoli Cheddar Potato Soup Come From?

This soup definitely has its roots in classic broccoli cheddar, the kind you’d find at a cozy cafe or (let’s be real) in that famous bread bowl at Panera. But I wanted something heartier—a soup that truly sticks to your ribs and keeps you warm all night long. That’s where the potatoes come in!

I first stumbled upon the idea of mixing potatoes into broccoli cheddar soup one snowy weekend. My fridge was looking pretty sparse, but I had a few potatoes, a head of broccoli, and a block of sharp cheddar. I figured, why not throw it all together? Best. Decision. Ever.

This Broccoli Cheddar Potato Soup is now my go-to when it’s cold out and I want something easy but a little special. It’s a total crowd-pleaser—kids love it, adults go back for seconds, and honestly, it makes awesome leftovers. Whether you’re making it for a family dinner or just want to meal prep a few cozy lunches, this soup is always the answer. Trust me, once you try it, you’ll be hooked!

What Ingredients You’ll Need for Broccoli Cheddar Potato Soup

Let’s chat ingredients—because, honestly, that’s what makes this Broccoli Cheddar Potato Soup so ridiculously good. Here’s what you’ll need (and why):

• Potatoes: I love using Yukon Golds or russets for this recipe. They cook down beautifully and add that creamy, dreamy texture. If you only have red potatoes, those work too—just peel them for extra smoothness.
• Broccoli: Fresh is my go-to, but frozen absolutely works in a pinch! Chop it into small florets so it cooks evenly and blends into every spoonful.
• Cheddar Cheese: Sharp cheddar is a must for that bold, cheesy punch. Don’t be shy—freshly grated melts way better than pre-shredded!
• Carrots & Onion: These add sweetness and depth. I always dice them small so they melt into the soup.
• Garlic: Because, let’s be honest, everything’s better with a little garlic.
• Vegetable or Chicken Broth: Use what you like! I’ve made it both ways and couldn’t pick a favorite.
• Milk or Cream: For that luscious, creamy finish. Whole milk is classic, but half-and-half or even a splash of heavy cream makes it extra rich. Lactose-free milk or unsweetened oat milk are great substitutes if you need them.
• Butter & Flour: This is for the roux, which thickens the soup and makes it velvety. If you’re gluten-free, you can swap in a 1:1 gluten-free flour blend.
• Salt, Pepper, and a Pinch of Nutmeg: Nutmeg is my secret ingredient! Just a tiny bit brings out all the cozy flavors.

If you’re missing something, don’t stress. I’ve swapped in frozen veggies, used leftover cheeses, and even made it with almond milk when that’s all I had. The key is to taste as you go and make it your own. That’s what makes homemade soup so special!

Equipment & Tools You’ll Need

• Large Soup Pot or Dutch Oven: You want something roomy enough to hold all that goodness.
• Sharp Knife and Cutting Board: For chopping your veggies and potatoes.
• Wooden Spoon or Spatula: For stirring and scraping up all those tasty bits.
• Measuring Cups and Spoons: If you’re like me, you might eyeball a bit—but measuring at first helps!
• Potato Masher or Immersion Blender (optional): For a creamier soup, you can mash some of the potatoes right in the pot or use an immersion blender for a smoother finish. If you don’t have either, a whisk does the trick!

No need for anything fancy here. I’ve made this soup in a regular old stockpot and mashed the potatoes with a fork. It still turned out delicious!

How to Make Broccoli Cheddar Potato Soup

1. Prep Your Veggies: Peel and dice your potatoes (about 4 cups). Chop broccoli into small florets. Dice 1 large onion and 2 carrots. Mince 2-3 cloves of garlic. I like to get this all done first so the soup comes together quickly.
2. Make the Base: In your soup pot, melt 4 tablespoons of butter over medium heat. Add the onions and carrots with a pinch of salt, and cook until softened (about 5 minutes). Stir in the garlic and cook for another minute.
3. Add the Flour: Sprinkle 1/4 cup of flour over the veggies and whisk for 1-2 minutes. This cooks out the raw flour taste and helps the soup thicken up later. If you’re gluten-free, just swap in your favorite flour blend.
4. Pour in the Broth: Slowly pour in 4 cups of vegetable or chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
5. Add Potatoes: Add the diced potatoes to the pot. Cover and simmer for about 10-12 minutes, or until they’re just fork-tender. Don’t overcook or they’ll turn to mush (unless you want a super smooth soup, then go for it!).
6. Broccoli Time: Stir in the chopped broccoli. Simmer another 6-8 minutes, until the broccoli is bright green and tender.
7. Make It Creamy: Stir in 2 cups milk (or half-and-half). Warm gently—don’t let it boil, or the dairy could separate. If you want your soup smoother, mash some potatoes with a potato masher or blend a bit with an immersion blender.
8. Cheese, Please: Remove the pot from heat. Stir in 2 cups shredded sharp cheddar cheese a handful at a time, mixing until fully melted. Add a pinch of nutmeg, salt, and pepper to taste. If you like it extra cheesy, toss in a bit more cheddar!
9. Taste & Adjust: Give it a taste. Need more salt? A splash more milk for creaminess? Don’t be afraid to tweak until it’s perfect for you.

If your soup is too thick, add a splash more broth or milk. If it’s too thin, simmer uncovered for a few more minutes. Don’t worry if it’s not “restaurant-perfect”—homemade soup is all about cozy, imperfect goodness. Enjoy!

Tried-and-True Tips & Tricks

• Grate Your Own Cheese: Seriously, it melts so much better than the bagged stuff. Pre-shredded cheese can make your soup a little grainy—learned that the hard way!
• Don’t Skip the Roux: The butter and flour step is what gives you that super silky, thick texture. If you skip it, your soup will be runnier (still tasty, but not as dreamy).
• Chop Veggies Small: Especially the carrots and broccoli stems—they cook faster and blend in better, so you get a little of everything in each bite.
• Start with Less Salt: The cheese can be salty, so taste before adding extra.
• Make it Ahead: This soup is even better the next day. The flavors get richer as it sits, so don’t hesitate to make it ahead for meal prep or busy weeknights.
• Watch the Heat: Once you add the dairy, keep the heat low. High temps can make cheese separate or milk curdle. Patience pays off for that perfect creamy texture.

One time, I rushed and cranked up the heat—yep, ended up with a weirdly curdled soup. Still tasted good, but definitely not Pinterest-pretty. So low and slow is the way to go!

Variations & Customizations for Your Broccoli Cheddar Potato Soup

• Make it Vegetarian or Vegan: Use veggie broth and swap the dairy for plant-based milk and a vegan cheddar. There are some really good vegan cheeses out there now!
• Gluten-Free Option: Just use a gluten-free flour blend for the roux. I’ve done this with Bob’s Red Mill 1:1 blend, and it works great.
• Add Protein: Stir in some cooked, shredded chicken or crispy bacon for extra heartiness.
• Spice It Up: A dash of cayenne or smoked paprika adds a little kick. I love a sprinkle of red pepper flakes for extra warmth on cold nights.
• Go Extra Veggie: Add in cauliflower, spinach, or kale if you have them on hand. The more, the merrier!

One time I tossed in leftover roasted cauliflower and it was so good, I almost wanted to call it Broccoli Cauliflower Cheddar Potato Soup. Feel free to get creative and use what you have!

Serving & Storage Ideas

For the coziest dinner, I love serving this Broccoli Cheddar Potato Soup piping hot, sprinkled with a little extra cheddar and maybe some chopped chives or green onions. If you’re feeling fancy, serve it in bread bowls or with a hunk of crusty bread for dipping—seriously, next-level comfort food.

This soup keeps well in the fridge for 3-4 days in an airtight container. Just reheat gently on the stove or in the microwave, adding a splash of milk or broth if it’s gotten too thick. If you want to freeze leftovers, let the soup cool completely, portion it into freezer bags, and lay them flat to freeze. Defrost in the fridge overnight and reheat slowly. The texture might change a bit, but the flavor is still dreamy.

Health Benefits of Broccoli Cheddar Potato Soup

Let’s be real—this is comfort food, but it’s got some sneaky good-for-you perks! Broccoli is loaded with vitamins C and K, and potatoes add fiber and potassium. If you go light on the cream and cheese or use plant-based swaps, it can fit a lot of dietary needs. It’s naturally gluten-free if you use the right flour, and you can make it dairy-free with a couple of easy switches. Plus, it’s a tasty way to get in your veggies. Wins all around!

Frequently Asked Questions

Can I use frozen broccoli for this soup?

Absolutely! Just toss it right in—no need to thaw first. The soup will still taste amazing.

What’s the best way to make this soup vegetarian?

Use vegetable broth and skip the bacon (if adding protein). For a vegan version, use plant-based milk and cheese.

How do I keep the cheese from getting clumpy?

Remove the pot from heat before stirring in the cheese and add it a handful at a time. Stir well after each addition for the smoothest soup.

Can I freeze Broccoli Cheddar Potato Soup?

You sure can! Just cool it completely and freeze in airtight containers. The texture might change a bit, but it’s still delicious after reheating.

What can I serve with this soup?

Crusty bread, a simple salad, or even ladled into a bread bowl if you’re feeling extra cozy. It’s also super satisfying all on its own!

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