Creamy Broccoli Potato Cheese Soup: Cozy, Cheesy & Full of Flavor

If there’s one soup that never fails to comfort me, it’s Creamy Broccoli Potato Cheese Soup. It’s thick, hearty, and full of flavor the perfect blend of creamy potatoes, tender broccoli, and melted cheddar cheese that turns an ordinary night into something special.

The first time I made this, it was one of those cold Minnesota nights when I just wanted something warm and easy. I had a few potatoes, a head of broccoli, and some cheddar cheese, so I tossed everything into a pot. By the time dinner was ready, the kitchen smelled incredible, and everyone was ready with a spoon in hand. My kids call it “the cheesy green soup” — and honestly, that’s pretty accurate.

Now, this Creamy Broccoli Potato Cheese Soup sits proudly next to my Crockpot Chicken Corn Chowder and Hearty Pasta Fagioli Soup as one of our family’s go-to comfort meals.

Creamy Broccoli Potato Cheese Soup

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This cozy Creamy Broccoli Potato Cheese Soup blends tender broccoli, creamy potatoes, and sharp cheddar into one rich and comforting bowl — perfect for chilly nights or quick weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Soup

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes
• 3 cups broccoli florets, chopped small
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp paprika (optional)
• extra shredded cheddar, for garnish
• chopped green onions or parsley, for garnish
• crumbled bacon (optional)

Equipment

• large soup pot
• cutting board
• knife
• Immersion blender (or regular blender)
• measuring cups and spoons
• ladle

Method

 

1. In a large pot, melt butter with olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
2. Stir in diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes until the potatoes are tender.
3. Add chopped broccoli to the pot and simmer for another 8 minutes until the broccoli is soft but still bright green.
4. Using an immersion blender, blend part of the soup until thick and creamy while leaving some chunks for texture. (You can also use a regular blender in batches.)
5. Reduce heat to low. Stir in milk, cream, and shredded cheddar until melted and smooth. Season with salt, pepper, and paprika.
6. Ladle the soup into bowls and top with extra cheddar, green onions, or bacon. Serve warm with bread or rolls.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 14gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 7.2gTrans Fat: 0.6gCholesterol: 78mgSodium: 780mgPotassium: 810mgFiber: 4gSugar: 5gVitamin A: 920IUVitamin C: 55mgCalcium: 310mgIron: 1.9mg

Notes

Use sharp cheddar for bold flavor. Don’t overblend to keep a hearty texture. Add bacon for a smoky twist, or swap in veggie broth for a vegetarian version. Freezes best before adding dairy.

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Why You’ll Love Creamy Broccoli Potato Cheese Soup

This soup is everything comfort food should be: rich, filling, and full of wholesome ingredients. The combination of creamy potatoes, melted cheese, and fresh broccoli makes it both hearty and nutritious. It’s perfect for busy weeknights or cozy weekends when you want something satisfying without spending hours in the kitchen.

If you love rich, cheesy soups like my Pioneer Woman Loaded Potato Soup or Chicken Cordon Bleu Soup, this one will become an instant favorite.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes
• 3 cups broccoli florets, chopped small
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika (optional, for color)

For Garnish:

• Extra shredded cheddar
• Chopped green onions or parsley
• Crumbled bacon (optional but amazing)

If you enjoy creamy soups that feel like a hug in a bowl, you’ll also love my White Lasagna Soup — it’s another comfort classic that’s just as satisfying.

How to Make Creamy Broccoli Potato Cheese Soup

Step 1: Sauté the Aromatics
In a large pot, melt butter with olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Step 2: Add the Potatoes and Broth
Stir in diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes until the potatoes are tender.

Step 3: Add the Broccoli
Add chopped broccoli to the pot and simmer for another 8 minutes until the broccoli is soft but still bright green.

Step 4: Blend the Soup
Using an immersion blender, blend part of the soup until thick and creamy while leaving some chunks for texture. (You can also use a regular blender in batches.)

Step 5: Add Cream and Cheese
Reduce heat to low. Stir in milk, cream, and shredded cheddar until melted and smooth. Season with salt, pepper, and paprika.

Step 6: Serve and Enjoy
Ladle the soup into bowls and top with extra cheddar, green onions, or bacon. Serve warm with No-Knead Dutch Oven Bread or Christmas Bread Recipe for the ultimate cozy dinner.

If you love creamy, cheesy dishes like my Creamy Parmesan Pasta Soup, you’ll feel right at home with this one.

Tips for the Perfect Broccoli Potato Cheese Soup

• Use sharp cheddar: It gives the soup that bold, cheesy flavor without overpowering it.
• Don’t overblend: Leave some potato and broccoli chunks for texture.
• Add cheese off the heat: This prevents grainy or clumpy texture.
• Thicken it easily: Add a tablespoon of cornstarch mixed with milk if you want it thicker.

These same tips keep my French Onion Ground Beef rich and smooth every time.

How to Store and Reheat

Storage: Keep in an airtight container for up to 4 days in the fridge.
Freezing: Freeze before adding the cheese and cream for the best texture.
Reheating: Warm gently on low heat, stirring often, and add a splash of milk to loosen it if needed.

Just like my Snow Day Soup, this one gets even better the next day — the flavors deepen beautifully.

Flavor Variations

1. Add Protein: Stir in cooked chicken or diced ham for extra heartiness.
2. Broccoli Cheddar Bacon Soup: Add crispy bacon for smoky flavor.
3. Spicy Version: Add a pinch of cayenne or crushed red pepper flakes.
4. Lighter Option: Use half-and-half instead of cream and less cheese.

If you love customizable comfort food, this soup has the same versatility as my Chicken Enchilada Soup.

Frequently Asked Questions

1. Can I use frozen broccoli?
Yes, just thaw it first and add during the last 5 minutes of simmering.

2. Can I make this gluten-free?
Absolutely — it’s naturally thickened by the potatoes, so no flour needed.

3. What’s the best cheese to use?
Sharp cheddar gives the best flavor, but mild cheddar or Colby Jack also work.

4. Can I make it vegetarian?
Yes! Simply use vegetable broth instead of chicken broth.

The Final Bite

This Creamy Broccoli Potato Cheese Soup is everything cozy food should be — rich, creamy, cheesy, and full of comforting goodness. It’s perfect for cold days, quick dinners, or anytime you need a warm, filling bowl of happiness.

Pair it with a slice of crusty bread or a side of Garlic Herb Dinner Rolls for a complete meal that’ll have everyone asking for seconds.