Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}


Love love LOVE this soup! What you are basically getting here is creamy potato soup meets broccoli cheese soup and it is unbelievably delicious! Definitely one of my top three favorite soups and that’s saying something because I have sooo many soup recipes that I love. This has even taken over the place of my traditional broccoli cheese soup recipe and my potato soup recipe, new top contender!

Cheesy Vegetable Chowder | Cooking Classy

Better yet my whole family couldn’t get enough of this soup! My kids seem to become pickier about food by the day but they had no problem quickly finishing this one off. I love that it is a blend of two of the best soups, so you get that creamy potato soup goodness plus and abundance of broccoli and cheese flavor. We also really liked how it’s heartier than a traditional broccoli cheese soup with more substance to it because of all the additional veggies. Definitely adding this one to the rotation!

Don’t miss out on this recipe because you are simply going to love it!


Cheesy Vegetable Chowder | Cooking ClassyCheesy Vegetable Chowder | Cooking ClassyCheesy Vegetable Chowder | Cooking Classy


Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

5 from 15 votes

Yield: About 6 servings


  • 5 1/2 Tbsp butter , divided
  • 1 1/3 cups chopped carrots (about 3)
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 2 cloves garlic , minced
  • 3 cups low-sodium chicken broth
  • 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper
  • 6 Tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)


  1. 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.
  2. 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 gently boil and 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.
  3. Recipe source: Cooking Classy



  • Katrina @ Warm Vanilla Sugar: Oh my!! This soup looks so good. LOVE this! January 4, 2015 at 1:24pm Reply

  • 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! January 4, 2015 at 1:54pm Reply

  • 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. January 4, 2015 at 3:17pm Reply

  • 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! January 4, 2015 at 5:49pm Reply

  • Teresa: This looks absolutely wonderful. I can’t wait to make it! January 4, 2015 at 6:31pm Reply

  • 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! January 5, 2015 at 5:01am Reply

    • Jaclyn: 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! January 5, 2015 at 6:24pm Reply

    • 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! February 25, 2015 at 7:10am Reply

      • 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. December 8, 2015 at 12:16pm Reply

        • Mandy: Another option for potatoes is cauliflower, it will act in many ways like a potato when cooked and it is an additional vegy. February 18, 2017 at 5:05pm Reply

    • Monique: You’re on the right track w/all your ideas for lowering the fat!!! That’s what I’m going to do!! January 26, 2018 at 2:58pm Reply

  • ATasteOfMadness: Cheesy soups are always my favorite! This looks so tasty! January 5, 2015 at 8:26am Reply

  • 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! January 5, 2015 at 1:21pm Reply

  • Mindy: This looks so enticing that I’ll be making it this afternoon. Thanks! January 6, 2015 at 9:55am Reply

  • Beth: Looks delicious! Think I’ll make it tomorrow! Do you think it would work to replace half of the milk with veggie or chicken stock? January 6, 2015 at 7:02pm Reply

    • Jaclyn: That would probably be fine it just won’t be quite as creamy. January 6, 2015 at 8:20pm Reply

  • Chris: This looks awesome! I would use 1% milk for sure, 2% sharp cheddar cheese that I grated myself (the bagged shredded cheeses are gross), and evaporated milk in place of heavy cream as ways to reduce fat in this recipe. If it is too thin, you could add some instant mashed potato flakes to thicken it up. January 6, 2015 at 8:17pm Reply

  • Kolleen: Yum! I made this soup tonight for dinner, which was perfect since it’s chilly here in Austin. So many soups tend to turn out bland and watery. This soup is thick and very tasty! I love that it blends potato and broccoli! Even my picky husband loved it. Thanks! January 9, 2015 at 5:38pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Kolleen! Thanks for your comment! January 9, 2015 at 8:49pm Reply

  • Raquel: I’m so curious now! What other two soups round out your top 3? Would you be willing to share? :) January 10, 2015 at 7:12pm Reply

    • Jaclyn: I think the lasagna soup and the chicken and wild rice soup. I’m a soupaholic :). February 5, 2015 at 6:06pm Reply

  • Jennifer: Yum! Just saw this recipe a few days ago but knew right away I would have to try it. I have a TNT Broccoli Cheese recipe as well as a TNT Potato Soup recipe and loved the idea of putting them together. I followed the recipe exactly as written and I wouldn’t change a thing. My husband declared, “you can make that again”. Thank you so much for sharing. We have another favorite to add to our rotation. January 11, 2015 at 5:26pm Reply

  • Stephanie B.: I’m eating a bowl of this as I type. So, so delicious! I made a couple small tweaks, partly because of what I had on hand. Main thing was that I added cauliflower along with the other veggies and pureed part of the veggie/stock mixture before adding the cream part. Very tasty indeed. My son is already looking forward to having the leftovers tomorrow nigh. Thank you! January 12, 2015 at 5:53pm Reply

    • Jaclyn: Love the cauliflower addition! I’m so glad you family liked it! January 13, 2015 at 10:01pm Reply

  • Jessica: Made this tonight, and it turned out awesome! Mine came out looking just as beautiful as your pictures. It was delicious, and even received two thumbs up from my kitchen critic. The only change I might make next time (and there will most certainly be a next time) would be to top with a little bit of crumbled bacon. Yum! Thank you for the wonderful recipe. January 13, 2015 at 6:55pm Reply

    • Jaclyn: I’m so glad you liked it Jessica! I thought about bacon myself too, I’m slightly obsessed :). Thanks for your review! January 13, 2015 at 9:31pm Reply

  • serena: I saw a similair soup recipe that had chicken in it as well. Any adjustments I should make adding chicken to this recipe?(I like your recipe better!)..or should I just throw some cooked chicken in there after the potatoes have cooked, and before adding broccoli and the cream? January 14, 2015 at 8:20am Reply

    • Jaclyn: I would just toss in the cooked chicken at the end so it doesn’t get tough. I hope you love it! January 14, 2015 at 5:45pm Reply

  • tammy: Fresh broccoli is hard to keep. Will frozen work? January 16, 2015 at 12:23am Reply

    • Jaclyn: That should be fine, it will probably cook a little faster though since it’s not as tough. February 5, 2015 at 6:02pm Reply

  • Melanie: Looks amazingly delicious! Going to attempt making a gluten free version today with GFAPF. Fingers crossed it works! January 18, 2015 at 10:38am Reply

  • Angie: I made this tonight and my very picky 10 year old ate it right up. I’ve made several kinds of soups with no success on him liking them. He absolutely loves this and asked me if I can make it again one day.. It is delicious and so pretty.. Thanks a bunch! January 19, 2015 at 4:55pm Reply

    • Jaclyn: I’m happy to hear you family liked it Angie! Thanks for leaving a comment! January 20, 2015 at 10:35pm Reply

  • Lisa: I made this tonight and added chicken. Soooo yummy! Do you think this will freeze well? January 22, 2015 at 6:42pm Reply

    • Jaclyn: I don’t think it would because of the dairy, you could try though instead of tossing it. January 23, 2015 at 9:53pm Reply

      • Brittany: I know this is super late but we freeze half the batch all the time. Never any issues! September 27, 2016 at 11:25am Reply

  • Elisabeth: Hi I’m really excited to try this! I’m wondering if this can adapted to the crockpot? Maybe cook everything but the cream/cheese mixture and add it in the last 5 min of cooking? January 23, 2015 at 7:58am Reply

  • ashley: Would this freeze ok? January 26, 2015 at 12:46pm Reply

    • Jaclyn: I wouldn’t recommend it because dairy tends not to freeze well. January 26, 2015 at 7:51pm Reply

    • Cathy: I freeze my cream soups all the time, but upon reheating after thawing, it must be done slowly and stirring very often. I must also say that pieces of potatoes do NOT freeze well, but if you have a cream of potato without chunks, it freezes fine. February 20, 2017 at 3:12pm Reply

  • Michelle: I loved the ingredients and flavors in this, but it turned out way too thick. (I didn’t notice till I took it off the heat; it continued to thicken up sitting on the table.) I added extra milk to the leftovers and it’s perfect. If I made it again, I’d use an extra cup of broth, omit the cream, and use maybe 1-2 less TBS of the flour. Anyway, it’s still delicious. I love soups so much! January 27, 2015 at 3:16am Reply

  • vickie lynch: Do you drain the vegetables,or add the cooking water? January 30, 2015 at 10:35am Reply

    • Jaclyn: Don’t drain any of the liquids just leave it in. Hope you love it! February 5, 2015 at 6:24pm Reply

  • Jill: I made this a couple of weeks ago. Making it again today. Simply Fabulous! February 7, 2015 at 12:28pm Reply

    • Jaclyn: I’m glad you liked this recipe Jill! Thanks for letting me know! February 7, 2015 at 4:47pm Reply

  • Amy: I made this for my daughter who *loves* Panera Bread’s Broccoli Cheese Soup. She took one bite and her eyes just about jumped out of her head. She said this soup was WAY better than Panera’s! Awesome recipe and this site is great. Thank you :) February 10, 2015 at 5:37am Reply

  • lizett: hi! I am very excited to try this soup, but wondering if you know the amount of flour I would use when substituting w/ cocunut flour. February 10, 2015 at 10:55pm Reply

    • Jaclyn: Sorry I don’t because I’ve never cooked with it? February 23, 2015 at 6:38pm Reply

  • Lawnrence @justpressurecooker: 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. Thank you for sharing! February 14, 2015 at 12:08am Reply

  • Jodi: Made this two times in a week . Wanted to freeze first one but everyone wanted to try it . Beyond yummy ! Made second pot today . Just wondering if this soup freezes well ? February 15, 2015 at 2:59pm Reply

    • Jaclyn: I’m guessing it doesn’t freeze well because of the dairy. I’m so glad you liked it! February 23, 2015 at 6:58pm Reply

  • Leah: This soup was amazing! I had a different veggie/chowder soup that I had been making for years, switched it up to this one this weekend, and will never go back now! Thank you for the recipe!! February 18, 2015 at 11:47am Reply

    • Jaclyn: Your’e absolutely welcome Leah! So glad you loved it! February 18, 2015 at 1:48pm Reply

  • Karen: Fixed this for dinner tonight…..delicious! Even my son who doesn’t care for broccoli ate 2 bowls full. February 18, 2015 at 5:26pm Reply

    • Jaclyn: I’m so happy to hear that! Glad your family liked it! February 23, 2015 at 7:04pm Reply

  • Shaun: Made it and is great February 21, 2015 at 7:52pm Reply

  • Jill andrews: i have made several of your soup recipes. This one is delicious also. Right up there with your roasted cauliflower soup, which is my all-time favorite. Can’t wait to try another one of your recipes. February 22, 2015 at 5:46pm Reply

    • Jaclyn: I’m so happy to hear you’ve been enjoying the recipes Jill! Thanks for leaving a comment! February 23, 2015 at 6:21pm Reply

  • Jennifer Steffon: reading all the comments u say it probably will not freeze well. How about reheating it the next day. Only 2 of us and really want to make it but do not want to waste leftovers. Do you think it would reheat good on the stove the next day? February 25, 2015 at 10:31pm Reply

    • Jaclyn: It does reheat well, I just rewarm it in the microwave but it should rewarm just fine over low heat on the stove top too. Hope you love it! March 19, 2015 at 10:09pm Reply

  • Jenn: That soup looks, delish!!!
    What are those small crackers? They look lovely with the soup. February 26, 2015 at 1:34pm Reply

    • Jaclyn: They are just oyster crackers (not sure where the name came from because they don’t contain any oyster, maybe just because of their shape). You should be able to find them at most grocery stores if you’re in the US. March 19, 2015 at 10:02pm Reply

  • Leah: I want to try this but how does it reheat. with 6 servings. i will have left overs as only dh and i would eat it February 28, 2015 at 10:27am Reply

    • Jaclyn: It rewarms great, but I wouldn’t recommend freezing it. March 19, 2015 at 9:51pm Reply

  • Connie: OMG! This soup was awesome! My family loved it! I did slightly puréed about 2 cups then returned it to the rest of the soup. Didn’t change anything else. Thanks for a great recipe! March 1, 2015 at 5:34pm Reply

  • Shirley: I am intrigued by the rolls in the photographs with the soup. Do you have a recipe/source for them. I would love to make them to have with the soup. Thanks March 13, 2015 at 1:55pm Reply

  • Sammy: looks yummy!! I make a similar cream base but put potatoes, canned white chicken breast, real bacon bits and a little cheese!! It’s awesome!! I can’t wait to try this! March 13, 2015 at 6:49pm Reply

  • Carmen: Excellent!!! This is delicious. I added bacon. March 17, 2015 at 5:19pm Reply

    • Jaclyn: Thanks for leaving a review! Glad you liked it! Can never go wrong with bacon :). March 18, 2015 at 12:09pm Reply

  • Natalie Gonzalez: I made this yesterday for a party, and it was a huge hit! I doubled the recipe and served it in a crock pot to keep warm, and it was great. The only changes I made were 1 cup less milk (when doubled), and I sautéed the veggies in olive oil vs. butter (but definitely used butter for the roux…because you must). Total comfort food and just delicious. Thanks for the recipe! March 22, 2015 at 3:10pm Reply

  • Jessica: I made this tonight, really good on a snowy day (yes snowy in May!) Since we follow a very low cal diet I made some alterations. I did not use all that butter but about a tsp of oil to fry up the veg. I used an immersion blender and puréed about half of the soup which acted as the thickener so no flour at all was needed. Then used 4 cups broth total and 1 cup skim milk with no cream. Was still delicious. Thanks. May 6, 2015 at 9:20pm Reply

    • Jaclyn: I’m glad you liked it Jessica! Thanks for your comment! May 6, 2015 at 9:37pm Reply

  • Chris: We made this for lunch today as it’s barely above zero degrees here. This soup is FANTASTIC! The timings you have given are spot on, and this is such a delicious recipe. Thank you so much! May 31, 2015 at 3:54pm Reply

  • kim: I made this soup for dinner last night and it was really good. The only thing that i didnt really fancy was the soup was on a sweater side. Not to sure on what made the soup sweet. Any suggestions on how to minimize the sweatness for next time. Highly recommend this recipe! June 10, 2015 at 7:47pm Reply

  • Sarah: OMG SO GOOD!! I made this for dinner tonight and the family loved it. I replace the chicken broth with vegetable stock and didn’t have any milk so I just doubled the heavy cream and it still turned out yummy. June 30, 2015 at 5:42pm Reply

    • Jaclyn: So glad the fam loved it Sarah! July 7, 2015 at 11:17am Reply

  • Paula: I made this tonight and it was delicious! Loved the thickness and texture! Thank you! August 6, 2015 at 4:39pm Reply

  • Lindsay: Sounds amazing but am I missing something? I can’t find where you add the cream ? August 30, 2015 at 11:05am Reply

    • Jaclyn: It’s the third sentence from the bottom :), after the mixtures thickens. I hope you love it! August 30, 2015 at 3:00pm Reply

  • Lynn Taylor: It’s a hit!! September 14, 2015 at 3:18pm Reply

  • Sara Simmons: just made this soup for DH and I. We absolutely loved it! I did have to add extra chicken broth since the veggies soaked it up before I added the broccoli. Can’t wait for leftovers tomorrow! September 21, 2015 at 6:31pm Reply

  • Janet: Just wondering if this can be made in a slow cooker instead of the pot September 25, 2015 at 9:07am Reply

    • Jaclyn: Probably but I’d still make the flour/butter/milk mixture over the stove top so it thickens properly then add it at the end, along with the cheese and cream. September 25, 2015 at 4:13pm Reply

  • Meghan: Hi, this soup looks amazing! I was just wondering could I adapt it to cook in the crockpot? September 27, 2015 at 7:23am Reply

  • melanie: I made this tonight – F A N T A S T I C!!! Thank you so much! September 27, 2015 at 7:49pm Reply

  • Mary Lou Pandorf: Jaclyn: This soup is a WINNER! For those who are concerned about fat content, I say, have a smaller serving, but do enjoy the richness once in a while. My mother lived to be 98 and never used anything but real butter, cream and whole milk. She ate well, exercised, had a positive attitude and refused to stint on the good stuff! September 29, 2015 at 4:55pm Reply

  • Annissa: I made this tonight and it was delicious! Although if I’m being honest, I used this as more as a starting point because I made a lot of tweaks haha. I added cremini mushrooms while sauteeing. I used broccoli slaw instead of florets and added this near the end of sauteeing my other veggies just so it was thoroughly cooked. I used half and half instead of heavy cream since I had it on hand but I added a bit of cream cheese at the end to help up the creaminess, and added poultry seasoning. I also added chicken and bacon bits at the end as other people suggested. I think this soup would still be delicious as is, I just added some more stuff to up the protein and what I had on hand. Awesome recipe! September 30, 2015 at 10:36pm Reply

  • Katelyn: I am curious if this would be ok to freeze and then put in the crockpot when it was time to cook it? October 1, 2015 at 6:03pm Reply

  • Kristy: Absolute heaven. I love this soup! A real winner. October 3, 2015 at 1:29pm Reply

  • Katelyn: I’m due to have a baby in a few weeks and I am wanting to make some meals and freeze them. Would it ruin the taste if I precooked then froze it? October 5, 2015 at 12:09pm Reply

  • Mally: I just made this. It’s literally on my stove waiting for my husband to come home. IT’S AMAZING!! My first time making soup too and it’s so yummy. Makes the store bought stuff a joke. Now I’ll never want that junk again. Definitely a winning recipe for the years to come. Thanks!! October 5, 2015 at 5:50pm Reply

  • Fionavar: About how much does this recipe make? Thanks very much :) October 12, 2015 at 9:53pm Reply

  • Natasha: I did this chowder tonight and it was so delicious! Thank you for this recipe. It will be on my to-do list forever. October 13, 2015 at 9:33pm Reply

  • Amy: Can I just say WOW!! I was looking for a soup recipe that came close to Panera Bread’s Broccoli Cheese soup. This BLOWS their soup out of the water!! My daughter who is very picky said it’s better than PB’s soup!! Thank you so much for posting this recipe. October 14, 2015 at 12:39pm Reply

  • Chanel: Wow, i loved it! First time and not the last! ;-) Hi from Montréal! October 20, 2015 at 6:35pm Reply

  • Terri: I made this tonght and love this soup. I ended up using whole milk but no cream since that was what we had. I added crumbled bacon and it put it over the top. Such a hearty and vegetable filled soup! October 21, 2015 at 4:18pm Reply

  • Dora: Looking forward to making this recipe!

    I was wondering, what are those little things on the picture next to the soup? Not the rolls, but the small “bread-y” things :) Maybe pastry dough? October 31, 2015 at 7:20am Reply

    • Jaclyn: They are oyster crackers. :) kind of like a saltine but smaller. November 5, 2015 at 2:26pm Reply

  • Celeste: I loved this soup… excellent!!! I added cauliflower and mushrooms, used homemade chicken stock and a tiny bit less cheese and it was sooo good!!!
    Thank you! November 2, 2015 at 6:02pm Reply

  • Dora: I’m making dinner for 6-7 people… Would I need to double the recipe? :) November 5, 2015 at 4:11pm Reply

    • Jaclyn: I would. It’s better to have too much than not enough, then you can just have the left overs for lunch! November 12, 2015 at 5:28pm Reply

  • Mandy: This soup is delicious and I will definitely make it again! Everyone loved it, even my sister who is a really picky eater. November 9, 2015 at 1:52pm Reply

  • Erica: Made this for dinner tonight, and it was WONDERFUL! Broccoli and cheese is my husband’s all time favorite, so this was a hit. I’m hoping it freezes well, because it makes a ton — considering there are only 2 of us eating it. My kids won’t touch soups. More for me! November 9, 2015 at 8:11pm Reply

  • Theresa McInerney: Just made this and all of us loved it! Thank you for a lovely recipe November 12, 2015 at 2:52pm Reply

  • Emily Staier: This is really amazing! I made it tonight for the first time and both my husband and I loved it! Just wondering, since it’s just the two of us, how long will this keep in the fridge for leftovers? November 15, 2015 at 6:40pm Reply

  • Jessy: Making this right now and as I stand stirring the milk and roux my big german shepherd puppy is sitting in prime begging position at the stove!! This clearly smells divine and looks even better. November 16, 2015 at 8:07pm Reply

  • renee: Plan on making this tonight! Am I adding water to boil everything or will the 3 cups of broth cover it? November 17, 2015 at 10:48am Reply

  • brett: this was so good! I added chicken because my husband is a carnivore and totally forgot the heavy cream (which was sitting in the fridge) but it was still SO OOOO good! November 18, 2015 at 6:41pm Reply

  • Kelly: I made this last night for my husband and myself. He has been after me to find a broccoli and cheese soup recipe. We loved it! Thanks. I will definitely make this again and not change a single thing. December 1, 2015 at 3:25pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Kelly! December 1, 2015 at 5:40pm Reply

  • Pam: I used this recipe and added cooked chicken with it and it was phenomenal. This is the best recipe. I can use it as a base and add other vegetables, etc. Love this recipe. Thanks so much. December 6, 2015 at 4:27pm Reply

  • Ashley W: I make this soup all the time for my family. I have 5 kids and they all love it and beg me to make it all the time! I also add chicken to it and it makes it that much better! Hubby loves it too! Thanks for the recipe! :) December 19, 2015 at 1:35pm Reply

  • Barbara: So delicious! Even better, it was easy enough to throw together on a weeknight. Thanks for sharing! December 21, 2015 at 3:39pm Reply

  • Victoria: I just made this recipe. And Jesus sent me to the right one because this is delicious. Thank you so much for this. My first time using a pinterest recipe because I never know how they will come out and your recipe made us happy!! I have nothing to say but great things. Thanks Jaclyn ♡♡♡ December 30, 2015 at 5:53pm Reply

  • Janell: We made this tonight and it was delicious! December 30, 2015 at 8:44pm Reply

  • Lynn Farrell: This soup is amazing!!!! But I’d like to know the nutritional facts? January 6, 2016 at 8:45pm Reply

  • Debbie: I don’t often post reviews but this deserves one. This recipe is fantastic. I’ve made other broccoli cheddar soups but this one is by far the most flavorful. It truly looks like the photo. That never happens for me – lol. Thanks for sharing it with us! January 9, 2016 at 4:17pm Reply

  • Kimberly G.: I made this soup today and it came out great! January 14, 2016 at 3:23pm Reply

  • Ashley S: I want to make this in the crock pot. Any suggestions on how to do it? January 23, 2016 at 9:40am Reply

  • Pat: Fabulous! I wouldn’t change anything. It is the best winter soup I have ever made. January 29, 2016 at 11:48am Reply

  • Leticia: I made this and it was delicious. What I would change next time is to not add the thyme. It overpowered the soup and would have been just fine with garlic, black pepper, and salt. Great recipe, thanks for sharing. February 3, 2016 at 1:47pm Reply

  • Wendy: Looks fabulous! Any thoughts on substituting the Parmesan with Asiago? February 7, 2016 at 11:58pm Reply

  • Christine: I made this soup with a few changes; I added mushrooms and used frozen broccoli florets instead of fresh. It turned out great. Goes well with BLTs! March 4, 2016 at 1:35pm Reply

    • Christine: My 9mth old daughter enjoyed the soup as well so it’s very kid friendly! March 4, 2016 at 1:39pm Reply

  • Pat: I have made this twice and it is outstanding! For those who do not like the broccoli flavor in their soups, steam a little & add to soup just before serving. I found this freezes very well and does not change the flavor or texture. I’ve made it with whole milk and 2% milk and you cannot tell the difference in the creamy flavor. Everyone should try this soup and you will not be disappointed! March 5, 2016 at 10:03am Reply

  • Mel: This soup was so incredibly yummy! I added diced ham from Easter. I made it on a Friday afternoon and a couple of my husband’s buddies came by for “happy hour”–they each had a bowl of the soup and couldn’t stop raving about it. My teenage daughter loved it too. This is one of the best recipes I’ve pinned. Thank you! April 6, 2016 at 11:16am Reply

  • vir: what about putting in crock pot and using frozen potates instead of freah. any suggestions? thank you very much June 21, 2016 at 11:06am Reply

  • Kayla: Absolutely love this!! Great way to get the kids to eat all the great veggies with out one complaint:) would recommend everyone to try this so so tasty!! July 16, 2016 at 3:16pm Reply

  • A.s.: Delicious delicious! August 10, 2016 at 7:33pm Reply

  • Zaida: This soup is really good! I didn’t have heavy cream though, so I used half the amount in cream cheese. I also didn’t have celery but I added corn! Very quick, tasty, and easy. August 23, 2016 at 12:08am Reply

  • Deb: Absolutely stunning! Easy, tasty, enough for lunch leftovers! Winner all round! Thanks so much for sharing! x September 6, 2016 at 11:52am Reply

    • Jaclyn: I’m so glad you liked it Deb, thanks for your comment! September 6, 2016 at 4:24pm Reply

  • Ali: I found this soup a year ago and made it several times last winter. This will forever be my favorite. My kids and husband loved it. Omg great for left overs. Was looking for recipe to make it again this year. September 20, 2016 at 5:37pm Reply

  • Bill: Sounds delicious.
    Sorry, I didn’t read all the comments so don’t know if anyone else asked but can you put all of the ingredients in a Crock Pot and let it cook on low all day? Then finish up with roux to thicken, etc. before serving? September 21, 2016 at 3:51pm Reply

  • Carley: I’m the worst at going back to leave reviews, but this recipe was AMAZING!! I have 2 small boys and one is particularly picky. This recipe had him going back for seconds! Total win in my book. This will definitely be put in my soup rotation for the upcoming winter months. Thank you so much for sharing!! September 25, 2016 at 9:31pm Reply

    • Jaclyn: Thanks for the great review Carley! September 27, 2016 at 2:32pm Reply

  • Ms. Ren: Made it today, on this chilly day in Minnesota. I added cauliflower to it and a few extra seasonings, placed it in a Hawaiian bowl! Amazing! September 26, 2016 at 3:32pm Reply

    • Jaclyn: Im so glad you liked it! September 27, 2016 at 2:26pm Reply

  • Nathaniel Manns: Me and my lady friend began our adventure into learning more recipes with this soup. It was an absolute blast to make and came out DELICIOUS!!! Very easy to make as well. Thank you for sharing this recipe, we are definitely keeping this one in the book. September 27, 2016 at 7:19am Reply

    • Jaclyn: Thanks Nathaniel! September 27, 2016 at 2:22pm Reply

  • Virginia: I just made this, and we all love it. However, it’s a lot, and we’re going out of town Tuesday…think it would freeze ok? October 2, 2016 at 8:30pm Reply

  • CathyM.: Followed the recipe to a T and it’s fabulous! Making herb biscuits to serve with it. My gang will add a squirt of Sriracha.
    Thanks for another A+ recipe for my soup folder. October 5, 2016 at 7:16am Reply

    • Jaclyn: So glad to hear it Cathy! October 6, 2016 at 4:02pm Reply

  • Marie: I found your recipe on a google search for broccoli soup since I needed to use it up. What a great recipe! My kids had three bowls and my husband asked asked this to be in our regular rotation. Thanks! October 11, 2016 at 6:19pm Reply

    • Jaclyn: I’m glad it was enjoyed Marie! October 18, 2016 at 11:09am Reply

  • Nicole: Hello! Your recipe you ‘s absolutely delicious. I want to make it for my family this weekend (10/15/16) and was wondering how if at all, could it be adapted for a crock pot/slow cooker? We will be out for a few hours and I was hoping it might be something I can add all the ingredients in and let it simmer for a few hours. Would it still work out as well? Thanks in advance! October 12, 2016 at 10:03am Reply

  • Jennifer: This soup recipe turned out so delicious! Perfect instructions. Loved it! October 12, 2016 at 3:37pm Reply

    • Jaclyn: Im so glad you liked it Jennifer! October 18, 2016 at 11:08am Reply

  • Susan: I’m in heaven with this soup. I substituted unsweetened almond milk for the regular milk and I used half and half instead of the heavy cream! It turned out sooo good! October 17, 2016 at 5:54pm Reply

    • Jaclyn: Thanks for the great review Susan! October 18, 2016 at 10:50am Reply

  • LJ: I made this exactly as written, and it was wonderful! Definitely my new go to cream soup! Have you tried making it in a crock pot? I use my crock pot all the time, but have never used it for a cream style soup. A little afraid of leaving it to cook all day. Thank you so much for sharing this recipe! October 24, 2016 at 8:49pm Reply

  • Michelle: I saw lots of questions about adapting it for a slow cooker but did anyone actually try it? November 21, 2016 at 11:43am Reply

  • Jana Adams: Mine seemed to need more broth so I used 6 cups total. I also used cauliflower, along with the other vegetables. I substituted frozen hashbrowns for the chopped potatoes. So many recipes call for boullion, canned soup, and processed cheese. This is so much lower in sodium and carbs, even with the small amount of flour. The flavor really developed overnight. November 26, 2016 at 2:35pm Reply

    • Tracy: I added cauliflower and more broth too! January 7, 2017 at 7:38pm Reply

  • Tracey: Can’t wait to try this. I will this weekend. Thank you for the recipe. I have a question about the cheese. You said 2 cups and in parentheses 8 0z. 2 cups is 16 oz. So I want to follow it correctly. Is it 2 cups or 8 oz? January 5, 2017 at 10:20pm Reply

    • Jaclyn: Sorry for the confusion, 2 cups of shredded cheese measures differently then other things like 2 cups of liquid for example. So 2 cups of shredded cheese is actually 8 oz. I hope you love the recipe! January 6, 2017 at 12:25am Reply

  • Connie: I just made this soup for dinner and it was delicious. I used vegetable broth instead of chicken broth (vegetarian). I will certainly make this over again. Great recipe. January 7, 2017 at 5:36pm Reply

    • Jaclyn: I’m glad you enjoyed it Connie! January 13, 2017 at 3:21pm Reply

  • Tracy: great soup! i added some cauliflower because i had some i the fridge to use up and and extra cup of broth January 7, 2017 at 7:37pm Reply

  • Linda: Made this soup this morning – absolutely delicious! I might even be able to get my husband, who doesn’t like broccoli, to eat it. So cheesy and creamy! January 21, 2017 at 7:11am Reply

    • Jaclyn: Fingers crossed he likes it – Thanks Linda! January 25, 2017 at 10:19am Reply

  • Roxanne Brackley: I have made this wonderfully thick and hearty soup before and plan to again tonight. I’m serving it up with toasted turkey bacon club sandwiches.
    I don’t change a thing as we love this soup for it’s beautiful rich and creamy flavours! It’s the whole reason I loved you’re version. My husband says: “if my spoon can’t be supported by the soup-then just give me broth!” lol February 19, 2017 at 9:20am Reply

    • Jaclyn: Ha ha! I love that – thanks for commenting Roxanne! February 27, 2017 at 12:45pm Reply

  • Theresa: This soup is awesome!

    Added cauliflower.

    Cheesesteaks used are cream cheese, bacon horseradish and hot pepper…we had no cheddar.

    Oh!such yummy goodness! March 6, 2017 at 1:00pm Reply

  • Barbara: Made this soup yesterday it is absolutely delicious! March 26, 2017 at 6:08pm Reply

    • Jaclyn: So glad you liked it Barbara! March 27, 2017 at 10:28am Reply

  • Robin: Made this today and I can safely say I have found my new favorite soup! April 2, 2017 at 2:55pm Reply

    • Jaclyn: I’m so happy to hear it Robin! April 18, 2017 at 1:17pm Reply

  • Angie: I love this soup! I make it with cauliflower as well as broccoli and it’s amazing! It makes a big batch so I am interested in freezing it but until then I share and make all our friends happy! I also like to make bread bowls to serve this in and it’s just awesome! April 26, 2017 at 2:35pm Reply

  • Lois Klarenbach: I really, really, really love how easy you make this to send to print. Will try the soup for supper tonight. thanks for everything. May 30, 2017 at 7:38am Reply

    • Jaclyn: Thanks Lois! May 30, 2017 at 10:58am Reply

      • Lois Klarenbach: made the soup for supper whole family enjoyed it. Will make it more often at any time of the year….it is that good! May 31, 2017 at 7:56am Reply

      • Mary Ann: I made this tonight… was delicious! March 6, 2018 at 7:00pm Reply

  • Erina P: Wow! Looks good. What kind of MILK do i need to use? June 5, 2017 at 2:35am Reply

  • Tammy: Has anyone made this in the crock pot? I’m totally going to give that a try today! June 14, 2017 at 11:24am Reply

  • Riki: What an absolutley smashing recipe thank you soo much 😊 Doubled the recipe
    And added a cooked shredded chicken and some corn and fed a hoard of people! Everyone raved about it. Thanks😊 June 25, 2017 at 6:48am Reply

  • Krystal: Can you substitute the heavy cream for half and half September 23, 2017 at 4:33pm Reply

  • Jennifer: I added some butternut squash to this the second time I made it, extra deliciousness! Absolutely love this easy recipe! November 7, 2017 at 3:46pm Reply

    • Jaclyn: So glad you love it! Thanks for leaving a review! November 8, 2017 at 11:15am Reply

  • Jullie: Made this soup twice now and LOVE IT!
    Super simple recipe , great flavour! November 8, 2017 at 3:19pm Reply

    • Jaclyn: So glad to hear that you love it Julie! November 10, 2017 at 9:54am Reply

  • Tammi: I made this last night for my Family for dinner. My super picky husband and I hate soup teenage daughter ate 2 bowls full and took some for lunch today! Great recipe! Thank you. November 9, 2017 at 5:00pm Reply

    • Jaclyn: So glad it was loved! November 10, 2017 at 9:43am Reply

  • Katie: Oh boy! This is delicious!! Added some ham. Subbed some of the potatoes for cauliflower. Made it in my InstaPot and it was perfect. Making again for sure!! November 16, 2017 at 6:13pm Reply

    • Jaclyn: So glad you liked it Katie! Thanks for the review! November 21, 2017 at 11:44am Reply

  • Denise: This soup is so good. I’ve added ham to it also. Hearty and delicious! November 30, 2017 at 11:14am Reply

  • Laura Smith: I’m always hesitant to try new recipes because I’m not exactly an amazing cook but I took my chance because my significant other has been really wanting a dish like this. I cooked it almost to recipe I just added a little (May be a cup) more chicken broth because my veggie measurements weren’t exact (oops) and shredded the cheese instead of packaged. I was pleasantly surprised how well the cooking of the roux(?) Went for me. Perfect. Dished it all out and the smile on his face was totally worth it. If I can make it so can you! January 2, 2018 at 11:22pm Reply

    • Jaclyn: What a great review! Thanks Laura! January 4, 2018 at 12:49pm Reply

  • Iri: I don’t know if this is “vegetable soup” with chicken broth. January 10, 2018 at 8:44am Reply

  • Sue: One of my families favorite soups! Make it at least once a month during the cold season. January 29, 2018 at 3:16pm Reply

  • Marie Falkides: I made this chowder, it’s absolutely delicious but I need to know the calorie count per serving..The breakdown of sodium would be very helpful…Thank you so much.. January 29, 2018 at 7:06pm Reply

  • Amy: Do you know if it turns out as wel with vegetable stock over chicken stock? This sounds delicious but I’m a vegetarian. February 7, 2018 at 12:30am Reply

    • Jaclyn: The vegetable stock would be just fine as well. Hope you enjoy! February 19, 2018 at 11:33am Reply

  • Barbara Cecchini: I loved it! I decided to add the cheese to the sauce to ensure it would melt evenly. A wonderful recipe – and this is the first time I have been compelled to add a comment to a recipe after trying many. February 7, 2018 at 5:41pm Reply

    • Jaclyn: Thanks for taking the time to leave such a nice review Barbara! February 9, 2018 at 11:53am Reply

  • Amy: Thank you for this recipe! I’m pregnant, with a toddler, and need yummy vegetable-packed dishes that keep everyone full and we can eat all week. I’ve already made this twice since discovering it! February 10, 2018 at 10:48am Reply

    • Jaclyn: So glad you loved it! February 12, 2018 at 10:09am Reply

  • Brenda Below: I have made this recipe multiple times and love it. However, I recently made it for my 2 visiting adult daughters and husbands, who also happen to be vegetarian. I am constantly looking for new recipes to make for them. They really loved it and have requested that I make it on their next visit. I am a big fan of your blog, and have made many recipes of yours that always deliver. February 12, 2018 at 7:46am Reply

    • Jaclyn: Thanks for taking the time to leave a review and nice comments Brenda! Glad it was enjoyed! February 12, 2018 at 10:26am Reply

  • Kelly: I’ve made this twice now – we love it!!!! I do use skim milk and it still turns out great :) Thanks so much for the recipe!! February 20, 2018 at 6:30pm Reply

    • Jaclyn: So happy to hear it – thanks for your feedback! February 21, 2018 at 11:03am Reply

  • Julie Scott: Prepared as directed, but used half and half in place of heavy cream. Added some baby spinach and kale from the garden. Also Added 1tbl old bay seasoning. Came out very good. March 5, 2018 at 6:58pm Reply

    • Jaclyn: So glad you liked it! March 6, 2018 at 6:07pm Reply

  • Amanda: I have made this quite a bit and it’s absolutely delicious! Even my bf who is pretty picky when it comes to vegetables has said it’s his favorite! March 22, 2018 at 11:49am Reply

    • Jaclyn: So glad you liked it – thanks for leaving a review! March 23, 2018 at 4:16pm Reply

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