Cheddar Broccoli Potato Soup

Published March 13, 2020. Updated December 6, 2022

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This Cheddar Broccoli Potato Soup (AKA Cheesy Vegetable Chowder) is creamy, comforting and completely delicious!

It’s a mashup of my favorite Broccoli Cheese Soup and Creamy Potato Soup and it’s sure to please even the fussiest of eaters.

Cheddar Broccoli Potato Soup

Cheesy Broccoli Potato Soup

This seriously satisfying soup is brimming with hearty potatoes, nutritious broccoli and carrots and it’s all embodied by a rich and creamy, deliciously cheesy broth. It may even take a top spot in your repertoire as a new favorite soup!

And can we talk for a moment about just how comforting and cozy it is? With all of the sudden bout of fear and worry in the world it’s amazing what a bowlful of soup can do for the soul.

No I’m not suggesting eating out discomfort in our lives, but maybe just taking a moment to breath. Eat some soup, and taking time to remember all we have to be thankful for. Gratitude can go a long way despite the given circumstances and uncertainty (and as it continues on).

Also let’s remember to be kind, if there’s a time to band together it’s now. Don’t forget a neighbor who may be in need of help.

Sending love and well wishes my friends!

Hope you get a chance to enjoy a bowl of soup and some sunshine this weekend!

Watch the Video!

 

Cheddar Broccoli Potato Soup

Ingredients Needed for Broccoli Cheddar Potato Soup

  • Fat: Butter
  • Veggies: Carrots, celery, broccoli, onion, garlic, potatoes
  • Seasonings: Garlic, thyme
  • Liquids: Heavy cream, milk, chicken broth
  • Cheeses: Cheddar cheese, parmesan cheese
  • Thickening: Flour

How to Make the Best Cheddar Broccoli Potato Soup

Here’s the simple steps you’ll follow to make it (scroll below for the full recipe):

  1. Saute carrots, celery and onion in melted butter. Saute garlic.
  2. Stir in chicken broth, potatoes and thyme. Season with salt and pepper, to taste.
  3. Bring to a boil, then reduce heat and cover with a lid and cook.
  4. Stir in broccoli and cook until the vegetables are tender.
  5. In a separate saucepan, cook butter and flour. Whisk in milk, heat and whisk until thickened.
  6. Blend in the heavy cream, then remove from the heat.
  7. Stir the milk mixture into the soup.
  8. Add cheese off heat, mix until melted.

Cheddar Broccoli Potato Soup

Can I Use Vegetable Broth Instead of Chicken Broth?

  • Yes, if you’re vegetarian feel free to use vegetable broth in place of the chicken broth. Just stick with low-sodium so you can have more control over saltiness.
  • Also use a vegan or vegetarian Parmesan.

Can I Substitute Milk for the Heavy Cream?

While you can use more milk in place of the heavy cream just keep in mind the soup won’t be as rich and creamy.

Cheddar Broccoli Potato Soup

Tips for Cheddar Broccoli Potato Soup

  • This broccoli potato cheese soup won’t freeze well because of the dairy. If making in advance, store in the fridge for  up to 2 days.
  • If you don’t have cheddar, try using another flavorful, good melting cheese such as Gruyere cheese.
  • You could also use cauliflower instead of broccoli in this potato soup recipe.

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Cheddar Broccoli Potato Soup
4.98 from 195 votes

Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!
Servings: 6 people
Prep20 minutes
Cook35 minutes
Ready in: 55 minutes

Ingredients

Instructions

  • In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Notes

  • This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
  • If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.
  • You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
Nutrition Facts
Cheddar Broccoli Potato Soup
Amount Per Serving
Calories 551 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 107mg36%
Sodium 568mg25%
Potassium 1008mg29%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 10g11%
Protein 22g44%
Vitamin A 6270IU125%
Vitamin C 50.3mg61%
Calcium 557mg56%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe first published January 2, 2015. Text updated March 13, 2020.

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553 Comments

  • Michelle @ Modern Acupuncture

    This looks so hearty and cheesy… the perfect combination! I’m hungry right now so I should probably not be drooling over this at my desk… Can’t wait to give it a try later on!

  • penny howland

    This recipe has everything going for it. Looks great. What ways could it be “lightened” to not significantly sacrificing flavor? Lower fat chesse? fat free half and half, evaporated milk? a tad less butter? It is just a tad too high caloric for me and rather than discount the whole recipe, I’d like to talk about options! What do you think? I’d keep all the wonderful veggies!

    • Jaclyn

      Jaclyn Bell

      Yes I think 2% sharp would be a good alternative, I already tried using as little butter as possible here (other wise no roux would really work and veggies wouldn’t saute well) – you could replace 2 Tbsp with olive oil though. Then you could definitely use half and half in place of the cream and if you don’t care about a lot of creaminess you could even omit it. I hope that helps!

    • Emily

      I think this recipe looks delicious, but I’m also looking at the ingredients seeing how I can switch them for lower fat. I’ve read that a sub for heavy cream can be low fat cream cheese (which will add to the creaminess and the cheesiness – double duty)… which is what I will probably do. I also buy sargento low fat cheese, and it’s soooooo good (for being low fat) and I might be able to cut back on that since I’m going to add the low fat cream cheese, and I might not add all that milk either, but I will use skim. I wont use any flour or make a roux, it’s not necessary to thicken. You can always thicken with a slurry of a cornstarch and water, or you can also use low fat evaporated milk to get the creamy texture. Velveeta also makes a lower fat version which is really good, and creamy too. I mean, lets face it… to make it lower fat you will lose a bit of the creaminess, BUT it can still be done. I transform recipes like this all of the time, and they turn out great, just taste as you go! Good luck!

      • Carolyn

        I actually just made this soup last night and it was DELICIOUS! My boyfriend is obsessed. I actually modified a few of the ingredients by sauteing the onions in a tablespoon of olive oil instead of butter, used lower fat milk, and replaced the heavy cream with fat free half and half. I did also use the lower fat Velveeta (because I didn’t have regular cheddar), but it turned out great. Some other suggestions I would have to make it a little healthier would be removing potatoes completely and adding more veggies, and you could probably even cut down on the amount of cheese and still have that great flavor.

        • Mandy

          Another option for potatoes is cauliflower, it will act in many ways like a potato when cooked and it is an additional vegy.

    • Monique

      You’re on the right track w/all your ideas for lowering the fat!!! That’s what I’m going to do!!

  • Leslie

    This looks tasty. My boyfriend would be so proud of me if I made this for dinner. I usually bake he usually cooks. Thanks for sharing!

  • Stephanie

    Love how you blended the two soups. I bet this does taste amazing. Pinning and putting it on my list to try. Perfect cold weather food.

  • Averie @ Averie Cooks

    This soup just looks so bright and cheery and chipper and wonderful :) And I love broccoli cheese soup and I know I would inhale this!