Broccoli Cheese Potato Soup

This creamy, comforting broccoli cheese potato soup combines three beloved ingredients into one satisfying bowl. The starchy potatoes create a naturally thick base while sharp cheddar adds richness and broccoli brings color, nutrition, and a pleasant texture contrast that makes each spoonful interesting.

I first made this soup during a particularly cold winter when my family needed something warming but I was short on time. The combination of creamy potatoes, sharp cheese, and nutritious broccoli made it an instant hit that has since become our go-to comfort food when temperatures drop.

Ingredients

• Olive oil: Creates the flavorful base for sautéing the aromatics
• Onion and garlic: Provide the essential flavor foundation for any good soup
• Potatoes: Act as both thickener and hearty base, choose starchy varieties like Russet or Yukon Gold
• Broth: Provides depth of flavor, use vegetable for vegetarian version or chicken for traditional taste
• Fresh broccoli florets: Add nutrition and texture, look for bright green heads without yellowing
• Sharp cheddar cheese: Brings the signature flavor, aged varieties provide the best flavor punch
• Milk: Creates creaminess without heaviness, whole milk works best but any variety will do
• Salt and pepper: Balance and enhance all other flavors
• Paprika: Adds subtle smokiness and beautiful color
• Green onions or chives: Brighten the finished dish with color and fresh flavor

Step-by-Step Instructions

Sauté Aromatics:

Heat olive oil in a large heavy bottomed pot over medium heat until it shimmers but doesn't smoke. Add diced onion and cook for a full 5 minutes until translucent and softened but not browned. This creates the flavor foundation for your soup. Add the minced garlic and cook for exactly one minute until fragrant, be careful not to burn it as garlic can quickly become bitter.

Cook Potatoes:

Add the diced potatoes to the pot and pour in the broth making sure all potatoes are submerged. Bring the mixture to a rolling boil, watch closely as it can boil over quickly. Reduce to a gentle simmer where small bubbles occasionally break the surface and cover with a lid. Cook for 15 minutes or until you can easily pierce the potatoes with a fork but they still hold their shape.

Add Broccoli:

Add the broccoli florets to the pot and gently stir to incorporate them with the potatoes and broth. Cook for exactly 5 minutes this ensures the broccoli becomes tender but maintains its bright green color and nutritional value. Overcooking will lead to mushy broccoli and a dull color.

Create Texture:

Turn heat down slightly and use a potato masher to partially mash the soup leaving plenty of chunks for texture. For a smoother consistency, use an immersion blender with short pulses to control the texture. The goal is to create a creamy base while maintaining some potato and broccoli chunks for interest in each bite.

Add Dairy and Seasonings:

Reduce heat to low to prevent curdling and gradually stir in milk. Add cheese in small handfuls while continuously stirring to ensure smooth melting. Sprinkle in salt, pepper, and paprika while continuing to stir. Keep the heat low and avoid boiling after adding dairy to maintain the smooth creamy texture.

Serve:

Taste and adjust seasonings as needed, adding more salt or pepper if necessary. Ladle into warmed bowls and garnish with a sprinkle of extra cheese, green onions or chives. Serve immediately while hot and cheese is perfectly melted.

Save

The sharp cheddar cheese is truly the heart of this recipe. I discovered that splurging on a good quality aged cheddar makes a remarkable difference in the final flavor. My grandmother always said a soup is only as good as its cheese when it comes to this classic and after years of making this recipe I completely agree. The first time I served this to my picky nephew he asked for seconds which has become our family's measurement of recipe success.

Make It Your Own

This soup welcomes customization. For a protein boost, add shredded rotisserie chicken or crispy bacon bits. Vegetarians can stick with the original recipe using vegetable broth instead of chicken. For a dairy free version, substitute the milk with unsweetened almond milk and use dairy free cheese alternatives though the texture will differ slightly from the original.

Storage Tips

This soup can be refrigerated in an airtight container for up to 3 days. When reheating, do so gently over medium low heat, stirring frequently to prevent scorching. Add a splash of milk if the soup has thickened too much during storage. The soup may separate slightly when refrigerated, simply whisk well while reheating to recombine.

Serving Suggestions

Transform this soup into a complete meal by serving it in bread bowls, hollowed out sourdough rounds work perfectly. For a lighter meal, pair with a simple side salad dressed with vinaigrette. During colder months I like to serve this alongside a grilled cheese sandwich made with the same sharp cheddar used in the soup for a deliciously coordinated meal.

The History Behind The Bowl

This type of soup has roots in both American and European cuisine. Potato soups have been comfort food staples for generations, with variations appearing across cultures. The addition of cheese became popular in America during the mid-20th century, while broccoli introduced nutritional value without sacrificing flavor. This particular combination represents the perfect marriage of comfort, hearty sustenance, and wholesome ingredients.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well for up to 3 days in the refrigerator. For longer storage, freeze for up to 2 months. When reheating, do so gently over low heat, stirring occasionally to maintain the creamy texture. You may need to add a splash of milk if the soup thickens too much during storage.

→ How can I make this soup vegetarian?

Simply use vegetable broth instead of chicken broth. The recipe already includes this option, and the rich flavor from the cheese, onions, and garlic ensures you won't miss any meaty taste. Skip the optional bacon or ham garnish and consider adding a sprinkle of nutritional yeast for extra savory notes.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. There's no need to thaw it first—just add it directly to the pot. You might need to adjust the cooking time slightly, as frozen broccoli typically cooks faster than fresh. Add it about 3-4 minutes before you plan to mash the potatoes.

→ What type of potatoes work best for this soup?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds have a naturally buttery flavor and hold their shape while still breaking down partially for creaminess. Russets break down more easily, creating an even creamier texture. Waxy potatoes like red potatoes won't mash as well but can be used if you prefer more distinct potato chunks.

→ How can I make this soup thicker or thinner?

For a thicker soup, mash more of the potatoes or add 1-2 tablespoons of flour mixed with a little cold water after adding the broth. For a thinner consistency, increase the amount of broth or milk. You can also adjust the thickness when reheating by adding more liquid as needed.

→ What can I serve with this soup?

This hearty soup pairs wonderfully with crusty bread, garlic bread, or a simple green salad. For a more substantial meal, serve with grilled cheese sandwiches for the ultimate comfort food combination. A sprinkle of extra cheese, croutons, or crispy fried onions on top also makes for delicious additions.