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
  • Broccoli
  • 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.
  • Also use a vegan or vegetarian Parmesan.

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
4.98 from 150 votes

Cheddar Broccoli Potato Soup

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
Prep20 minutes
Cook35 minutes
Ready in: 55 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

  • 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.
  • 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.
  • 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).
  • Cook stirring constantly until mixture begins to 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.

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.
Nutrition values are estimates only. See full disclaimer here.
Recipe first published January 2, 2015. Text updated March 13, 2020.

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480 Comments

  • Tiffany Beerthuizen

    Excellent recipe! We enjoyed it! I will definitely make it again.

  • Sherri Williams

    Made this in the InstantPot — Hubby really liked it (and that’s saying something with all the veggies). I also added 2 cups of precooked pearl barley at the end. Great for these “cold” Florida days.

  • Betsy Carpenter

    I made this soup tonight, and my family raved about it. They immediately asked if I could make this soup again soon! I usually have at least one pot of soup cooking or in the refrigerator during the winter months.
    I seldom cook a recipe exactly as written even if it gets 5 stars. I decided to add some crisp bacon bits and some dried basil to the soup. I think both contributed to the soup’s delicious flavor. I also used half and half for the milk along with the heavy cream (leftovers from Christmas), but I found that needed to add some chicken broth to thin it after adding the cheese.
    I also served it with savory beer Bisquick muffins. I added two eggs, and some cream to the mixture. I also used 4 T of butter and 2 T of Canola oil instead of the 6 T of butter. Additionally, I added dried chives, thyme and basil to the recipe. These were light, fluffy and sooooo good with the soup.

  • Erinel

    Delicious!!!! I prepred all my veggies the night before ( refrigerated them afterwards of course) while everyone was alseep made cooking day of so much easier with two little kids! We had sourdough bread with it to make it mouthwatering perfect!

  • Noreen

    What a great recipe! I was making this and it help me clear out everything in my refrigerator as I had broccoli carrots and some Redskin potatoes (baby).
    – As I was making the soup, my boyfriend was breaking up with me over text. As hard as that was, it was really nice to have a comforting bowl of soup at the end of that upsetting back and forth. We Decided to take a break, for a few days in the end.
    I used 4 tablespoons of butter + 3 tablespoons of flour, instead of what was recommended. I also used a can of condensed milk, as that’s all I had. I added a Bayleaf and added a little extra fresh thyme, that I have growing in my whiskey barrel on my porch . I used about a quarter cup of heavy cream, and followed the rest of the recipe exactly.
    It was plenty thick enough and completely delicious! Thank you!

    • Tracy

      Oh Noreen….
      I just read your comments on the soup and thought what a cool funny girl to keep making her soup during a text break up! I hope he realizes what a gem he has in you.
      Best of luck in your relationship🙋🏼‍♀️
      Tracy

      • Noreen

        Thank you kindly Tracy…
        Goodness it felt good to be chopping my veggies up (vigorously, but carefully) while having that crazy text (roller coaster) conversation. The few days “break” turned into a month.
        I’ve been keeping myself busy making lots of soups and taking hikes, during this cold & snowy weather.
        I used to be a professional chef, and continue to love to experimenting in the kitchen, on a regular basis. Isn’t it wonderful, how food can be such a comfort, no matter what’s going on in our lives.
        Take care and happy cooking! :)

  • Annie

    I love that I don’t have to read for a week to find recipe ingredients! I will definitely make this dish.

  • Anna

    Made it for dinner for my family last night. Tasted great!! I even added 2 small zucchini at the broccoli stage for some extra vegetables, and it was still fabulous! I appreciated being able to scale the amounts by number of people too, very hand feature to have on your site!