Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}


This Cheesy Vegetable Chowder is creamy comforting and utterly delicious. It’s made with broccoli, cheese and potatoes and is sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Cheesy Vegetable Chowder in a large white pot

Cheesy Vegetable Chowder

I 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!


A close up of Cheesy Vegetable Chowder in a ladle

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.

Ingredients – Here’s What You Need

  • Butter
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Chicken Broth
  • Potatoes
  • Thyme
  • Flour
  • Milk
  • Cream
  • Cheddar
  • Parmesan

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 in a large white pot with rolls at the sideCheesy Vegetable Chowder in a white bowl

Tips For Making This Cheesy Vegetable Chowder

  • This 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 also a little blue cheese would work really well.
  • You could also use cauliflower instead of broccoli.

More Delicious Chowder Recipes To Try;

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Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

5 from 27 votes

This Cheesy Vegetable Chowder is creamy comforting and utterly delicious. It's made with broccoli, cheese and potatoes and is sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Servings: 6 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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.
  2. 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.
  3. 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).
  4. 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.
  5. Recipe source: Cooking Classy
Nutrition Facts
Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}
Amount Per Serving
Calories 551 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 21g 105%
Cholesterol 107mg 36%
Sodium 568mg 24%
Potassium 1008mg 29%
Total Carbohydrates 38g 13%
Dietary Fiber 4g 16%
Sugars 10g
Protein 22g 44%
Vitamin A 125.4%
Vitamin C 61%
Calcium 55.7%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Vegetable Chowder
Calories: 551 kcal
Author: Jaclyn


  • Martin St.John: I made it. First of all, I’m a very strong fan of Gold Medal Wondra flour, it’s granulated, it never lumps, it is so easy to work with. I also used unsalted butter. Finally, I added a heaping teaspoon of Herbes De Province when I put in the thyme. This soup is superb. I am so impressed. I gave some to a no-meat friend of mine and she says she has a new reason for living. Congratulations on this excellent recipe. Martin St.John, Wichita Falls, Texas October 13, 2018 at 1:04pm Reply

    • Jaclyn: Thanks for the great review Martin! So happy to hear it was enjoyed! October 13, 2018 at 4:38pm Reply

  • Cheryl: Delicious soup. Definitely will be making this often! September 28, 2018 at 10:42am Reply

  • Laura Washington: Such a great recipe. The entire family loved it. Followed it pretty much to a T. This recipe will definitely make a comeback at our home. September 23, 2018 at 9:29am Reply

  • McKay: Literally the best soup I’ve ever had. I’ve made this a ziollion times, and everyone who tries it raves. You can swap in/out other veggies, like cauliflower September 13, 2018 at 8:50pm Reply

  • Denise Beeman: I love this recipe. I make some changes but overall it is the same. The french grocery stores carry a blend of julienned frozen veggies – celery, zucchini, yellow and orange carrot. I use this in place of the carrot and celery and add any extra cup or two. I also add white beans to add protein and flavor. Lastly I add the cheese little by little to the Bechamel sauce before adding to the soup. Thanks for posting this recipe! Love it September 4, 2018 at 10:26am 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

  • 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

  • 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

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