Cheddar Broccoli Potato Soup

March 13, 2020  ·  Published January 4, 2015

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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!

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


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


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  • Shelly

    Thanks for this wonderful recipe. To me it was the best Broccoli soup I have ever had. My intention was to make this for my dad, he is 89 and no teeth, he does have dentures but they are now too big for him because he has lost so much weight due to a brain bleed. It is quite challenging to find soft food for him to eat. I know he will love it, we are having this for dinner tonight, I can’t wait for him to try it. Thanks a million!

  • brenda srolls

    My family loved this! I got lots of groans and skepticism while making it, before they tried it. Everyone devoured it, toddlers and teens, and we will definitely make this again and again. Thanks for a great recipe!

  • Danielle

    Thank you so much for sharing. I just made a batch for hubby and I to enjoy and it is delicious!! I’m hoping I can convince my picky toddler to try some at dinner. I do agree that there is something about comfort food that makes the world’s problems disappear for just a moment. Hoping everyone stays happy and healthy.

  • Sara

    I’ve been making this recipe for years (Thanks Pinterest!) and I’ve always stored it both in individual serving sizes and a bigger batch for a family dinner and I’ve never had any issues with freezing

  • Tammy

    Comfort food when we all need comfort. Thank you. BTW: Wish everyone had your attitude. The world would be such a better place. Ditto on everything you said.

  • Kathy

    35 gms of fat :O Holy Moly
    But it does sound good on a cold, rainy night :)

    • Jaclyn

      Jaclyn Bell

      All things in moderation is my thought.:) And you can also consider smaller portions or using ingredients with a lower fat option (i.e, more milk for cream, low fat cheese, etc). I don’t recommend making it very frequently or if on a restrictive diet but otherwise sometimes I like to enjoy these comfort foods. Stay well out there!❤️

  • Sarah Waack

    This recipe sounds HEAVENLY!! I intend to make it today if possible but wanted to ask you a question, please? My Teenage Daughter is High Functioning Autistic and has a condition called Warm, Soft, White Food Syndrome. She will not eat food with any colourful Vegetables in it, but if I blend it up she often doesn’t notice and enjoys the food. Would this soup be ruined if I blend it up at the end, please?

    Many thanks,

    Sarah! 🌻

    • Jaclyn

      Jaclyn Bell

      The texture would be very thick with the potatoes and I would assume there would be small green flecks from the broccoli, and the mix of orange and broccoli may tint it a strange color. Sorry! I’m sure that’s difficult finding new things to try. What you may want to try when you cook things like this is to add the vegetables that season the soup tied up in cheesecloth to the liquids, then that way you could remove them at the end leaving no color issues but still a delicious flavor.