This Broccoli Potato Cheese Soup Recipe packs everything you want in a bowl of comfort: creamy, cheesy richness, hearty potatoes, and pops of fresh broccoli all swirling together to create an irresistibly satisfying dish. It’s easy enough for busy weeknights yet impressive enough to serve for friends and family. Whether you’re cozying up on a chilly evening or craving a big hug in a bowl, this soup is about to be your new go-to favorite for pure comfort and flavor.

Broccoli Potato Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Broccoli Potato Cheese Soup Recipe lies in its simple, honest ingredients. Each component brings something special to the table—whether it’s body, flavor, color, or creamy depth—making the soup irresistible and wholesome in every spoonful.

Butter: Adds creamy richness and helps you sauté the veggies for a golden, aromatic base.
Olive oil: Balances the butter and keeps everything from sticking while adding subtle flavor.
Yellow onion: Brings gentle sweetness and a savory undercurrent to every bite.
Garlic: Brightens the whole pot with its bold, aromatic punch.
Potatoes: Thicken the soup naturally and make each serving lusciously hearty.
Broccoli florets: Star of the show—tender, green, and full of flavor that holds up in the creamy broth.
Vegetable or chicken broth: The flavorful liquid foundation that ties everything together.
Salt and black pepper: Essential seasoning duo that brings out all the other flavors.
Dried thyme: Gives a gentle herby note that lifts the soup’s flavor profile.
Whole milk: Adds creaminess and helps create that perfect silky texture.
Heavy cream: For extra richness and that luxurious finish you crave in a comforting soup.
Sharp cheddar cheese: Melts right in and delivers robust cheesy goodness throughout.
Parmesan cheese: Boosts umami and adds a salty-savory finish.
Chopped green onions or extra cheese (garnish): Freshen things up and add a touch of color and flavor when serving.

How to Make Broccoli Potato Cheese Soup Recipe

Step 1: Sauté Aromatics

Start things off by melting the butter with olive oil in a large pot over medium heat. Once shimmering, toss in the diced yellow onion and cook for about 3–4 minutes until it becomes soft and fragrant. Stir in the minced garlic and let it sizzle for just 30 seconds—enough to unleash its delicious aroma without burning.

Step 2: Add Vegetables and Simmer

Now add your diced potatoes, chopped broccoli florets, broth of choice, salt, pepper, and dried thyme directly into the pot. Crank up the heat to bring everything to a boil, then lower to a gentle simmer. Let it cook for 15–20 minutes, or until the potatoes are so tender you can easily pierce them with a fork.

Step 3: Blend to Your Perfect Texture

This step is where you make the Broccoli Potato Cheese Soup Recipe entirely your own. Use an immersion blender to puree some of the soup in the pot—just a few quick pulses for a creamy base while leaving plenty of veggie chunks for texture. If you love ultra-silky soups, blend a bit more until it’s just right!

Step 4: Stir in Creamy Dairy and Cheese

Turn the heat to low and gently pour in the milk and heavy cream. Give everything a good stir, then sprinkle in the sharp cheddar and Parmesan cheeses. Stir slowly and steadily so everything melts together, transforming your soup into a thick, deliciously cheesy masterpiece. Taste and tweak the seasonings if needed.

Step 5: Serve and Garnish

Ladle the finished soup into warm bowls and go wild with the garnishes—fresh green onions for a pop of bite, a handful of extra cheddar for cheese lovers, or even a dash of cracked black pepper. Enjoy immediately for maximum coziness!

How to Serve Broccoli Potato Cheese Soup Recipe

Garnishes

Whether you like things classic or crave a little flair, garnishes turn every bowl of this Broccoli Potato Cheese Soup Recipe into a showstopper. Sprinkle a handful of chopped green onions for freshness, add more sharp cheddar for extra decadence, or even toss on crisp, crumbled bacon for a welcomed crunch.

Side Dishes

This soup truly shines alongside a crusty hunk of artisan bread or pillowy soft dinner rolls (perfect for dunking and swiping the bowl clean). For a lighter pairing, try it with a crisp green salad or a platter of roasted veggies for a meal that’s balanced and oh-so-satisfying.

Creative Ways to Present

Get a little playful with presentation: serve the soup in rustic bread bowls, garnish with a swirl of cream and a scattering of microgreens, or add a handful of roasted chickpeas for fun crunch. However you serve it, this Broccoli Potato Cheese Soup Recipe brings both comfort and excitement to any table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Broccoli Potato Cheese Soup Recipe (lucky you!), let it cool to room temperature and then transfer to an airtight container. The soup keeps beautifully in the fridge for up to four days, and the flavors only deepen as they meld together overnight.

Freezing

Yes, you can freeze this soup! Let it cool completely, then ladle into freezer-safe containers, leaving a little space for expansion. It’ll keep well for up to three months. Note that dairy-heavy soups may have a slightly different texture once thawed, but a good stir as you reheat will help restore its creamy consistency.

Reheating

To enjoy your soup again, reheat gently on the stovetop over low heat, stirring occasionally until piping hot. Avoid boiling to prevent the dairy from separating. If it’s too thick after chilling, simply stir in an extra splash of broth or milk until it’s just the way you like it.

FAQs

Can I make the Broccoli Potato Cheese Soup Recipe vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and skip any non-vegetarian garnishes (like bacon). You’ll still get a rich, flavorful soup that’s fully vegetarian.

Is there a way to lighten the soup without losing creaminess?

You sure can! Swap the heavy cream for extra milk or use half-and-half instead. The soup will still be creamy and satisfying, but with a lighter touch.

How do I avoid clumps when melting the cheese?

Add the cheese slowly while stirring over low heat—this helps the cheese melt smoothly and evenly into your Broccoli Potato Cheese Soup Recipe, creating that dreamy texture you crave.

What’s the best way to get a thicker or thinner soup?

For a thicker soup, blend more of the potatoes and broccoli to release their natural starches. To thin things out, add a bit more broth or milk until it reaches your desired consistency.

Can I add extra veggies or toppings?

Definitely! Stir in cooked carrots, cauliflower, or peas for a veggie boost. Toppings like crispy croutons, roasted pumpkin seeds, or extra herbs all add fun texture and flavor to your bowl.

Final Thoughts

This Broccoli Potato Cheese Soup Recipe is more than just a meal—it’s a hug in a bowl, a cure for chilly nights, and a way to make any dinner feel special. Give it a try, make it your own, and get ready for empty bowls and happy faces around your table!

Broccoli Potato Cheese Soup Recipe

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4.7 from 27 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Broccoli Potato Cheese Soup recipe is a comforting and creamy dish that’s perfect for a cozy night in. The combination of tender potatoes, fresh broccoli, and two types of cheese makes this soup a flavorful delight.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
3 cups diced potatoes (peeled if desired)
3 cups broccoli florets, chopped small
4 cups vegetable or chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For Finishing:

1 cup whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
Chopped green onions or extra cheese for garnish (optional)

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Instructions

In a large pot, heat butter and olive oil over medium heat. Add onion and cook for 3–4 minutes until soft.
Stir in garlic and cook for 30 seconds more.
Add diced potatoes, broccoli, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
Use an immersion blender to puree part of the soup for a creamier texture, leaving some chunks for bite.
Stir in milk and cream, then add shredded cheddar and Parmesan cheese, stirring until melted and smooth.
Taste and adjust seasoning as needed.
Serve hot, garnished with green onions or more cheese if desired.

Notes

For a lighter version, use all milk or substitute with half-and-half.
Add a pinch of cayenne for a subtle kick or top with crispy bacon for extra flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American