When crisp air nudges us indoors, there’s nothing cozier than a velvety bowl of soup. I’m Chef Mia, and I live for those comforting moments where a spoonful of goodness feels like a hug. In just a pot and some simple ingredients, you can make this Cheesy Broccoli Potato Soup that’s creamy, veggie-packed, and perfect for chilly evenings.
How to Make Cheesy Broccoli Potato Soup
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 2 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk (whole or 2%)
- 1½ cups sharp cheddar cheese, shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- Optional garnish: extra cheese, chopped chives, or crispy croutons
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and garlic; sauté until fragrant and translucent (about 3–4 minutes).
- Stir in the flour and cook for 1 minute to form a light roux.
- Gradually whisk in the broth, ensuring no lumps remain. Add the diced potatoes.
- Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until the potatoes start to soften.
- Add the broccoli florets and cook another 5–7 minutes, until all the vegetables are tender.
- Use an immersion blender (or carefully transfer in batches to a blender) to partially blend, leaving some texture.
- Stir in the milk and shredded cheese until melted and smooth. Season with salt and pepper.
- Serve hot, garnished if desired.
Equipment You Need
- Large soup pot
- Wooden spoon or spatula
- Immersion blender (or countertop blender)
- Knife and cutting board
Pro Tips & Substitutions
- Use half-and-half or heavy cream in place of milk for extra richness.
- If you like more texture, blend only portion of the soup and leave some florets and potato chunks whole.
- Swap in sharp gouda or gruyère cheese for a nuanced flavor twist.
- For a dairy-free version, use a cashew cream and dairy-free cheese alternative (texture will vary).
Storage & Reheating Table
| Storage Method | How Long | Reheating Tips |
|---|---|---|
| Refrigerator (airtight) | 3–4 days | Rewarm slowly over low heat, adding broth or milk if too thick |
| Freezer (in freezer-safe container) | Up to 2 months | Thaw overnight then reheat gently, stirring to recombine |
Why This Soup Works for Every Season
Comfort Food with a Green Twist
This soup has everything you crave in comfort food—creaminess, cheese, and warmth—but it also sneaks in a green veggie. Broccoli provides fiber, vitamins, and a pop of color, making this dish feel cozy and fresh. It’s a perfect balance when you want a heavier soup but doesn’t want to feel weighed down. Plus, the potato adds heartiness without masking the veggies.
Quick Weeknight Meal with Minimal Fuss
One of my favorite things about this recipe is how hands-off it is once the vegetables are in. You sauté, simmer, blend, and you’re done. No stirring every minute, no complicated steps. For busy weeknights, it’s ready in about 30 minutes. Serve with crusty bread or a side salad, and you’ve got dinner handled. If you’re batch cooking, this holds beautifully, and leftovers taste even better the next day.
Variations to Make It Your Own
You can easily customize this soup based on what you have on hand. Swap cheddar for Swiss or smoked cheese. Add cooked bacon or ham bits for extra savoriness. Stir in a bit of hot sauce or smoked paprika for a spicy kick. You can even top with toasted seeds or garlic croutons for crunch. It’s flexible to your tastes and pantry.
Print
Cheesy Broccoli Potato Soup That Warms the Soul
- Total Time: 30 mins
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Cozy up with this creamy, cheesy broccoli potato soup — a comforting bowl that’s easy to make, veggie-forward, and perfect for chilly evenings.
Ingredients
4 cups broccoli florets (fresh or frozen)
2 large russet potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk (whole or 2%)
1½ cups sharp cheddar cheese, shredded
2 tbsp butter
2 tbsp all-purpose flour Salt and pepper,
to taste Optional garnish: extra cheese, chopped chives, or crispy croutons
Instructions
1. In a large pot, melt butter. Sauté onion and garlic until fragrant.
Stir in flour to make a light roux. Gradually whisk in broth, then add diced potatoes.
Simmer until potatoes soften.
Add broccoli and cook until all vegetables are tender.
Partially blend for smooth texture, leaving some chunks.
Stir in milk and cheese until melted and smooth.
Season with salt and pepper.
Notes
Use half-and-half for extra richness.
Blend only portion for better texture control.
Swap in gouda or gruyère for a twist.
Use dairy-free alternatives if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort
