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 54 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.

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314 Comments

  • Krystal

    This is my first ever review. I made this tonight, after a stressful squah soup experience a few days back, and it was SO easy and turned out absolutely perfect. Thank you for such an easy to follow and easy to prepare delicious recipe.

    • Jaclyn

      Jaclyn Bell

      Thanks for taking the time to leave a review Krystal! I always love to get reader feedback, so glad you liked it!

  • Lauren

    This soup is delicious and so easy to make! I subbed frozen broccoli and it worked perfectly. Thanks for the great recipe!

  • Mallorie

    I’ve made this recipe many times and it’s amazing. My husband says it’s the best broccoli cheese soup he’s ever had! My question is- is the heavy cream necessary? I often don’t have this in the house but always have whole milk. Can I make this using only whole milk and how would I change the recipe?

    Thanks!

    • Jaclyn

      Jaclyn Bell

      No you can just replace with more milk, it just won’t be quite as rich. So glad you both like it!

  • Yolanda P. Garcia

    I’m always 👀 for easy recipes for my special needs daughter. She has lost most of her teeth’s throughout the years so I have devoted myself to keeping her healthy without meat only ground chicken plus to me it’s a soft diet, she was getting heavy cuz she can’t walk to far almost nothing so all these veggies recipes are great for her. You put out great recipes, thank you and I share your recipes. She has lost about 25-30 lbs and looks great 👍🏼 and very healthy.

    • Jaclyn

      Jaclyn Bell

      I’m so glad she’s doing better! I hope you find many more recipes she enjoys!

  • Vanessa

    Really good! It takes a little time, but worth it. I didn’t have celery but used red pepper as a supplement. I’m sure you could use many different veggies. It was thick and creamy. It was great! Crowd pleaser, even my two-year-old ate it.

  • Susan

    Hi Jaclyn,
    I can’t wait to make this tonight but was wondering if I could make this in my instant pot?
    May God bless you and your family and us all in this very difficult, sad time in our country and our world! 🙏
    Thank you for all your GREAT recipes!!

    • Jaclyn

      Jaclyn Bell

      It should work in the instant pot if you use a method similar to my instant pot potato soup then I would add steamed or frozen thawed broccoli at the end, and the cheese of course :).

  • Norma Bullock

    My husband and I love this recipe I just substitute cauliflower for potatoes. Perfect comfort food for a snowy night.