Cheddar Broccoli Potato Soup

March 13, 2020  ·  Published January 4, 2015

This post may contain affiliate links. Read our disclosure policy.

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!

Cheddar Broccoli Potato Soup

Back to the Soup, Here’s What You’ll Need to Make It:

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

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.

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.

More Delicious Recipes You’ll Love:

Cheddar Broccoli Potato Soup

5 from 55 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

Ingredients

  • 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)

Instructions

  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
Recipe first published January 2, 2015. Text updated March 13, 2020.

Categorized:

Leave a Comment






This site uses Akismet to reduce spam. Learn how your comment data is processed.

315 Comments

  • 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!!