If you’re on the hunt for a cozy, comforting bowl that feels like a warm hug from the inside out, you have to try The Best Broccoli Potato Cheese Soup Recipe. This soup is the perfect blend of creamy potatoes, tender broccoli, and sharp cheddar cheese all coming together in a rich, velvety broth. Whether you’re craving something hearty on a chilly evening or want to impress friends with a simple yet irresistible dish, this recipe is a true crowd-pleaser that’s both nourishing and indulgent. Trust me, once you taste this soup, it might just become your go-to comfort food for seasons to come.

Ingredients You’ll Need
The beauty of The Best Broccoli Potato Cheese Soup Recipe lies in its straightforward, wholesome ingredients. Each element plays a vital role, from building layers of flavor to creating that creamy, dreamy texture and vibrant color that makes this soup so inviting.
- Butter: Adds a luscious richness and helps soften vegetables without overpowering their natural flavors.
- Onion: Provides a sweet, aromatic base that elevates the overall taste of the soup.
- Carrots: Bring a gentle sweetness and slight crunch to balance the creamy texture.
- Garlic: Infuses a subtle pungency that rounds out the savory profile.
- Chicken stock: The flavorful liquid foundation that ties everything together with depth and warmth.
- Cornstarch: Creates a silky thickness without heaviness, ensuring the soup coats your spoon perfectly.
- Milk: Adds creaminess and lightness, blending beautifully with cheese and vegetables.
- Potatoes: The heart of the soup, offering creaminess and body once cooked down.
- Broccoli florets: The star vegetable that injects vibrant green color and tender-crisp bites.
- Sharp cheddar cheese: Delivers that irresistible cheesy punch and smooth melt.
- Salt and ground pepper: Essential seasonings to heighten and balance the flavors.
How to Make The Best Broccoli Potato Cheese Soup Recipe
Step 1: Sauté Vegetables to Build Flavor
Start by melting 1 to 2 tablespoons of butter in a skillet over medium-high heat. Toss in the diced onion and let it soften gently for about 3 minutes. Then add the carrots along with salt and pepper. Continue cooking for 3 to 4 minutes until everything starts to meld together beautifully. Finish this step by stirring in minced garlic for just 30 seconds—this will awaken all the aromas without burning.
Step 2: Simmer Potatoes in Stock
Now, add in the chopped potatoes and pour the chicken stock directly into the skillet. Cover it with a lid and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, enough time for the potatoes to begin magically softening—a crucial step that sets the stage for the creamy texture to come.
Step 3: Add Broccoli and Continue to Simmer
Next, stir in the broccoli florets and allow the soup to keep simmering until both the broccoli and potatoes are tender—this usually takes another 10 minutes. You want the potatoes fork-tender and the broccoli nicely cooked but still vibrant and flavorful.
Step 4: Thicken the Soup
Mix the cornstarch into the milk in a small bowl until the mixture is smooth and lump-free. Slowly pour this into the hot soup while stirring continuously. This is the secret to that perfect, velvety thickness that clings to every spoonful without being too heavy.
Step 5: Add the Cheese for Ultimate Creaminess
Finally, sprinkle the shredded sharp cheddar cheese into the soup. Stir it well until the cheese melts completely and the soup becomes luxuriously smooth. This cheddar brings a wonderful sharpness that balances the natural sweetness of the vegetables.
Step 6: Serve Hot and Enjoy!
This soup is best served steaming hot. Ladle it into your favorite bowls and prepare for a deeply comforting experience that you’ll want to revisit again and again.
How to Serve The Best Broccoli Potato Cheese Soup Recipe

Garnishes
Add that extra bit of flair by topping your soup with crispy bacon bits, a sprinkle of fresh chopped chives, or even a dollop of sour cream. These simple touches bring additional layers of flavor and texture that make each bowl look as good as it tastes.
Side Dishes
This soup pairs wonderfully with crusty bread, buttery garlic rolls, or a light green salad. The crunch and freshness of a side salad complement the creamy soup perfectly, making your meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out bread bowls or alongside a grilled cheese sandwich. You can even sprinkle extra cheddar on top and broil it for a few minutes for a cheesy crusted finish. Presentation is half the joy, so get creative and make your meal feel special!
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day or two, making it just as delicious reheated.
Freezing
You can freeze The Best Broccoli Potato Cheese Soup Recipe for up to 2 months. Make sure to cool it completely before transferring it to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the soup gently over low heat on the stove, stirring occasionally to prevent sticking or burning. If it has thickened too much in the fridge, add a splash of milk or stock to bring it back to your preferred consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the chicken stock for vegetable broth, and you’ll still get all the rich flavor and comfort of this soup without any meat.
Is it okay to use frozen broccoli?
Yes, frozen broccoli works perfectly and can be a convenient option when fresh isn’t available. Just make sure to add it straight from frozen to the simmering soup.
Can I use a different type of cheese?
You can experiment with cheeses like Monterey Jack, Colby, or even a mild mozzarella. Just keep in mind that sharp cheddar gives the distinctive taste this recipe is known for.
How thick should the soup be?
The texture should be creamy and somewhat thick but still spoonable. If it’s too thick after cooling, add more milk or stock when reheating to loosen it up.
Can I prepare this in a slow cooker?
Yes! Sauté the vegetables first, then combine all ingredients including the thickening mix towards the end of cooking in the slow cooker. Add the cheese just before serving for best results.
Final Thoughts
There’s something incredibly comforting and satisfying about The Best Broccoli Potato Cheese Soup Recipe, and I really encourage you to give it a try. It’s straightforward, tasty, and comforting in all the right ways—a perfect recipe to keep in your kitchen roster when you want to treat yourself and your loved ones to a warm, cheesy hug in a bowl. Enjoy every spoonful!
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The Best Broccoli Potato Cheese Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This comforting Broccoli Potato Cheese Soup is creamy, cheesy, and packed with tender vegetables. Sautéed onions, carrots, and garlic create a flavorful base, while simmered potatoes and broccoli add heartiness. Finished with sharp cheddar cheese and lightly thickened with a cornstarch and milk mixture, this soup makes a perfect warming meal that’s easy to prepare in about 40 minutes.
Ingredients
Vegetables
- 1 onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 large potatoes, peeled and chopped into 1/2-inch cubes
- 16 ounces broccoli florets (fresh or frozen)
Dairy & Butter
- 1 to 2 tablespoons butter
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
Liquids & Stock
- 4 cups chicken stock
Thickening & Seasonings
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Sauté Vegetables: Melt 1 to 2 tablespoons of butter in a skillet over medium-high heat. Add the diced onion and sauté until it softens, about 3 minutes. Add the diced carrots, salt, and pepper, and cook for an additional 3 to 4 minutes. Finally, add the minced garlic and sauté while stirring for 30 seconds to release its aroma.
- Simmer Potatoes: Add the peeled and cubed potatoes along with the chicken stock to the skillet. Cover the pan and bring the mixture to a simmer. Let it cook for around 10 minutes or until the potatoes start to soften.
- Add Broccoli: Incorporate the broccoli florets into the skillet. Continue simmering uncovered for about 10 more minutes until both the broccoli and potatoes are tender and easily pierced with a fork.
- Thicken Soup: In a small bowl, combine the cornstarch with the milk and stir until smooth to form a slurry. Slowly pour this mixture into the hot soup while stirring, which will thicken the soup without lumps.
- Add Cheese: Stir in the shredded sharp cheddar cheese until fully melted and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- You can use either fresh or frozen broccoli florets depending on availability.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If dairy-free, try using plant-based milk and vegan cheese alternatives.
- Adjust the thickness of the soup by adding more milk or stock if it becomes too thick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American