Cheddar Broccoli Potato Soup

January 4, 2015

This Cheddar Broccoli Potato Soup 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!

Cheddar Broccoli Potato Soup in a large white pot

Cheesy Broccoli Potato Soup

I Love love LOVE this broccoli potato 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!

Better yet, my whole family couldn’t get enough of this easy soup recipe. 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.

A close up of Cheddar Broccoli Potato Soup in a ladle

Cheddar Broccoli Potato Soup Ingredients

  • 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!

How to Make Cheddar Broccoli Potato Soup

  • Saute carrots, celery and onion in melted butter. Add garlic and saute a few more seconds.
  • Stir in chicken broth, potatoes and thyme. Season with salt and pepper, to taste.
  • Bring to a boil, then reduce heat and cover with a lid and cook.
  • Stir in broccoli and cook until the vegetables are tender.
  • In a separate saucepan, melt butter and stir in flour. Cook, whisking constantly, then pour in the milk.
  • Continue cooking the milk mixture until it thickens. Stir in the heavy cream, then remove from the heat.
  • Pour the milk mixture into the soup and stir.
  • Remove soup from the heat and stir in the cheeses until melted.

Cheddar Broccoli Potato Soup in a large white pot with rolls at the side

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 make sure the broth you’re using is low-sodium.

Can I Substitute Milk for the Heavy Cream?

You might be able to achieve the same consistency if you use whole milk instead of heavy cream, but I’d suggest using heavy cream as the recipe calls for.

Cheddar Broccoli Potato Soup in a white bowl

Tips for the Best 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 1-2 days.
  • If you don’t have cheddar, try using a good melting cheese such as Gruyere cheese.
  • You could also use cauliflower instead of broccoli in this potato soup recipe.

More Potato Soup Recipes You’ll Love:

Cheddar Broccoli Potato Soup

5 from 38 votes

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
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.

Recipe 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.
  • Recipe source: Cooking Classy
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.
Course: Main Course
Cuisine: American
Keyword: broccoli potato soup, Vegetable Chowder
Author: Jaclyn


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  • Tom Commons

    Thanks Jaclyn this is an epic recipe in my opinion. We have friends that use to make potato broccoli soup. Basically water and butter base and you add some cheese over the soup in your bowl when served. Cheese was always stringy. This recipe rocks the house!! I love how you end up with a perfectly creamy cheese soup. The rue is similar to a Turkey and Wild Rice soup I love to make!! Thanks again, Tom

  • Cindy Hightower

    This is delicious! I will be adding more garlic next time but oh so good!

  • Hannan

    Thanks for the great recipe! We’re vegan, but I like to find omni recipes and substitute vegan ingredients in and this comes out amazingly with vegan substitutions.
    -almond milk and coconut milk in lieu of the milk
    – a bit of vegan cream cheeze in lieu of heavy cream, melted into the completed roux before pouring into the soup
    -olive oil/coconut oil in lieu of butter for the roux
    -vegan shredded cheeze and nooch (nutritional yeast) in lieu of the dairy cheeses
    -vegan chicken bouillon or vegetable bouillon/stock in lieu of chicken stock
    -also added skin-on yukon gold potatoes for extra texture and nutrients, and sliced mushrooms because we love mushrooms!

    I didn’t have the herbs called for, so I supplemented with dried dill because i love dill and potatoes. Turned out amazing, thank you for a recipe so easily made vegan, it’s absolutely delicious.

  • Nina Paul

    I use this recipe but double it and skip the milk and use corn starch and some of the broth to make the thickening agent for the soup instead. I then split it in two batches and freeze one and add the heavy cream to the one batch. That way all I have to do is unthaw the second batch later and add some cream and its ready.

  • Jan

    This was one of the best soups recipes I have ever found, GREAT flavor, beautiful color and consistency, will be one of our favorites for sure!!

  • Tanya R

    Made this tonight and it’s husband and kid approved!! Super easy to make and I love that there are added vegetables in it! Thanks for a great recipe!!

  • Grace

    This soup was delicious! Great consistency and flavor and I liked that it had other veggies in it too. I’ll definitely be making this again.

  • Lindsey Cash

    This is truly the best soup EVER! So delicious and cozy. I tried my best to follow the recipe, but chose to add cauliflower and use pre shredded carrots (what I had on hand!) We have already decided on having the leftovers for dinner tomorrow… it’s THAT good!!