This cheesy broccoli and potato soup is a thick, creamy, one pot dinner that tastes like a hug in a bowl. Tender potatoes and bright green florets simmer in a velvety milk and broth base, then get finished with a generous handful of sharp cheddar.
It starts with a simple roux, so there is no need for heavy cream, and it is ready in a single pot with minimal cleanup. Top it with crisp bacon, sliced green onions, and extra cheese for a bowl that works for lunch, dinner, or a cold evening when you need something warm.
Table of Contents
Why This Cheesy Broccoli and Potato Soup Recipe Works
A quick roux of butter and flour thickens the soup without cream. Cooking the flour with the onion for 30 seconds removes the raw taste, and adding the milk slowly turns it into a smooth paste before the broth goes in. That method keeps the base silky.
Potatoes cook in the broth and release some of their starch, which thickens the soup naturally. Cut into small cubes, they soften in 8 minutes. The broccoli goes in at the end so it stays bright green and tender instead of turning gray and mushy.
Cheese is stirred in off the heat. High heat can make cheddar turn grainy, but gentle residual warmth melts it into a smooth, stretchy finish. Using freshly grated cheese helps too, because pre shredded cheese contains anti caking starch.
Ingredients for Cheesy Broccoli and Potato Soup
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 2 cups milk, any fat level
- 2 cups low sodium chicken broth
- 2 cups water
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 3/4 pounds potatoes, peeled and cut into small cubes
- 5 cups small broccoli florets, about 10 ounces
- 1 1/2 cups shredded cheddar, plus extra for topping
- 4 slices cooked bacon, crumbled, optional
- Sliced green onions, for garnish
Potatoes. Yukon Gold potatoes hold their shape and taste buttery, while russets break down more and make the soup thicker.
Broccoli. Small florets cook quickly and are easy to eat with a spoon. Chop the stem finely and add it too.
Milk and broth. Milk gives creaminess and broth adds savory depth. Low sodium broth lets you control the salt.
Cheddar. Sharp cheddar has the ideal flavor. Grate it yourself from a block for the smoothest melt.
Bacon. Crumbled bacon adds smoky crunch and salt. It is optional but highly recommended.
How to Make Cheesy Broccoli and Potato Soup
1. Soften the aromatics Melt the butter in a large pot over medium high heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
2. Make the roux Stir in the flour and cook for 30 seconds. Slowly pour in the milk while whisking until it forms a thick, smooth paste.
3. Add the liquid Stir in the broth, water, salt, and pepper, then add the potatoes.
4. Simmer the potatoes Bring to a gentle simmer and cook uncovered for 8 minutes, stirring now and then, until the potatoes are almost tender.
5. Add the broccoli Stir in the broccoli and cook for 2 minutes until bright green and just tender.
6. Melt the cheese Take the pot off the heat and stir in the cheddar a handful at a time until smooth. Taste and add salt if needed.
7. Serve Ladle into bowls and top with bacon, green onions, and more cheese.
How to Serve Cheesy Broccoli and Potato Soup
Serve the soup hot with crusty bread or garlic bread slices for dipping. A side of Italian house salad makes it a full dinner, and fluffy dinner rolls soak up the last spoonfuls. For something sweet afterward, try cinnamon streusel coffee cake.
How to Store and Reheat Cheesy Broccoli and Potato Soup
Cool the soup quickly, then store it in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F, and add a splash of milk if it has thickened. You can freeze it for up to 2 months, but the potatoes may soften and the texture can change slightly, so stir well after thawing.
Tips and Variations for Cheesy Broccoli and Potato Soup
Cut the potatoes evenly. Small, even cubes cook at the same speed and give the soup a nice texture.
Blend part of it. For a thicker soup, use an immersion blender for a few quick pulses and leave the rest chunky.
Do not boil after the cheese. Keep the heat off or very low so the cheddar stays smooth.
Use broth wisely. Low sodium broth keeps the soup from tasting too salty once the cheese goes in.
Add a little heat. A pinch of cayenne or a few drops of hot sauce makes the flavor more lively.
Change the cheese. Pepper jack, Gruyere, or a mix of cheeses all work in place of cheddar.
Add more protein. Stir in diced ham or shredded rotisserie chicken at the end.
Keep it safe. Serve hot and chill leftovers within 2 hours, following this University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Cheesy Broccoli and Potato Soup
Can I make cheesy broccoli and potato soup ahead of time?
Yes. Make it up to 2 days ahead and refrigerate. Reheat gently and stir in a splash of milk to loosen it before serving.
Can I freeze cheesy broccoli and potato soup?
You can freeze it for up to 2 months. The texture may change slightly because of the potatoes and dairy, so reheat slowly and whisk until smooth.
How do I thicken cheesy broccoli and potato soup?
Simmer it a few minutes longer, mash a few potato cubes against the side of the pot, or blend a small portion and stir it back in.
Can I use frozen broccoli?
Yes. Add it straight from the freezer and cook for 3 to 4 minutes, until tender.
Why did my soup turn grainy?
Cheese can separate when it is heated too hard. Stir it in off the heat and grate it fresh for the smoothest result.
Cheesy Broccoli and Potato Soup
Equipment
- Large pot
- Whisk
- Box grater
- Immersion blender
Ingredients
Main Ingredients
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup all purpose flour
- 2 cup milk any fat level
- 2 cup low sodium chicken broth
- 2 cup water
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 ¾ lb potatoes peeled and cut into small cubes
- 5 cup small broccoli florets about 10 oz
- 1 ½ cup shredded cheddar plus extra for topping
- 4 bacon slices cooked and crumbled, optional
- 2 tbsp sliced green onions for garnish
Instructions
Cooking
- Saute. Melt the butter and cook the onion and garlic for 3 minutes.
- Roux. Whisk in the flour for 30 seconds, then the milk until a thick paste forms.
- Simmer. Add the broth, water, salt, pepper, and potatoes. Simmer uncovered 8 minutes.
- Broccoli. Add the broccoli and cook 2 minutes.
- Cheese. Off the heat, stir in the cheddar until smooth.
- Serve. Ladle into bowls and top with bacon, green onions, and extra cheese.
