This Creamy Broccoli Potato Cheese Soup is the ultimate comfort food mashup, combining the best parts of a loaded potato soup with a classic broccoli cheddar. It features tender chunks of russet potatoes and fresh broccoli florets swimming in a rich, savory cheese sauce.
With a velvety texture and a double dose of cheese, this hearty soup is perfect for warming up on a chilly evening.
Recipe Details
- Flavor Profile: This soup is rich and savory, highlighting the sweetness of carrots and onions, the earthiness of broccoli, and the sharp, salty punch of cheddar and parmesan cheese.
- Texture: You get a thick, creamy broth that coats the spoon, filled with soft, melt-in-your-mouth potatoes and tender broccoli florets.
- Time: 15 minutes prep, 30 minutes cook time.
- Difficulty: Intermediate. It involves making a simple roux-based white sauce in a separate pan to ensure the perfect thickness.
What You’ll Need
To make this recipe, you will need a large pot to cook the vegetable base and a medium saucepan to prepare the thickening roux. A whisk is essential for making the white sauce smooth without lumps. The ingredients rely on a classic mirepoix (onion, celery, carrots), starchy potatoes, fresh broccoli, and a blend of dairy to create the luxurious texture.
Ingredient Notes
- Butter – You will need 5 1/2 tablespoons total, divided between sautéing the vegetables and making the roux.
- Russet Potatoes – These are the best choice for this soup because their high starch content helps thicken the broth and they become incredibly fluffy and tender when cooked.
- Broccoli Florets – Cut these into small, bite-sized pieces so they cook quickly and fit easily on a spoon.
- Cheeses – A combination of sharp cheddar and parmesan provides depth. Sharp cheddar gives that classic flavor, while parmesan adds a salty, nutty finish.
- Chicken Broth – Low-sodium broth is recommended so you can control the salt level to your taste.
- Dairy – This recipe uses a three-part dairy blend: milk (1% or 2%) for volume, heavy cream for richness, and butter for flavor.
- Flour – All-purpose flour is used to make the roux, which thickens the milk mixture before it is added to the main pot.
Add-ins and Substitutions
- Vegetarian Option – You can easily swap the chicken broth for vegetable broth to make this meat-free.
- Cheese – If you prefer a milder flavor, medium or mild cheddar works well, though sharp cuts through the cream best.
- Herbs – Fresh parsley or chives make a great garnish for a pop of color at the end.
How to Make Creamy Broccoli Potato Cheese Soup
- Sauté Aromatics: In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add the chopped carrots, chopped celery, and chopped onion. Sauté for 3 – 4 minutes until they begin to soften. Add the minced garlic and sauté for 30 seconds longer until fragrant.
- Simmer Potatoes: Stir in the chicken broth, peeled and cubed potatoes, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover with a lid and cook for 15 minutes.
- Add Broccoli: Stir in the chopped broccoli florets and cook for 5 minutes longer, or until all the veggies are tender.
- Make the White Sauce: Meanwhile, melt the remaining 4 Tbsp of butter in a separate medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for 1 minute to cook out the raw flour taste. While whisking vigorously, slowly pour in the milk. Whisk well until no lumps remain.
- Thicken and Combine: Cook the white sauce, stirring constantly, until the mixture begins to thicken. Stir in the heavy cream. Remove from heat. Once all the veggies in the large pot are tender, pour this thickened cream mixture into the soup and stir to combine.
- Melt Cheese: Remove the soup from the heat. Stir in the shredded sharp cheddar cheese and shredded parmesan cheese until melted and smooth. Serve warm.
Pro Tip: Make sure to grate your own cheese from a block. Pre-shredded bagged cheese contains anti-caking agents that can prevent it from melting smoothly, often leading to a gritty texture in creamy soups.
Recipe Tips
- Potato Size: Cut your potatoes into uniform 1/2-inch to 3/4-inch cubes. If they are too large, they won’t cook through in the 15-minute simmer time; if they are too small, they might disintegrate.
- Whisking the Roux: When adding the milk to the flour and butter mixture, pour slowly and whisk fast. This is the secret to a lump-free, velvety soup base.
- Don’t Boil the Cheese: Once you add the cheese, do not put the pot back on high heat or let it boil vigorously. High heat can cause the cheese to separate and become oily. The residual heat is enough to melt it.
FAQs
- Can I freeze this soup? Soups with a high dairy content and potatoes can change texture when frozen (the dairy may separate and potatoes can become grainy). It is best enjoyed fresh or from the fridge.
- Is this gluten-free? As written, it uses all-purpose flour for the roux. To make it gluten-free, use a 1-to-1 gluten-free flour blend for the thickening step.
- Can I use frozen broccoli? Yes, you can use frozen broccoli florets. Add them at the same time as the recipe states; they may just need a minute less to cook since they are usually blanched.
Serving Suggestions
- Bread: A slice of crusty French bread or a sourdough roll is perfect for dipping.
- Salad: Serve with a crisp green salad with vinaigrette to cut through the richness of the cheese.
- Crackers: Oyster crackers or saltines add a nice crunch on top.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup has thickened too much in the fridge, splash in a little extra broth or milk to loosen it up.
Creamy Broccoli Potato Cheese Soup
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
This Creamy Broccoli Potato Cheese Soup is the ultimate comfort food mashup, combining the best parts of a loaded potato soup with a classic broccoli cheddar. It features tender chunks of Russet potatoes and fresh broccoli florets swimming in a rich, savory cheese sauce. With a velvety texture and a double dose of cheese, this hearty soup is perfect for warming up on a chilly evening.
Ingredients
The Vegetable Base
- 1 1/2 tablespoons butter
- 1 1/3 cups chopped carrots (about 3 medium)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed Russet potatoes (1/2 to 3/4-inch pieces)
- 3 cups chopped broccoli florets (bite-sized)
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper
The Creamy White Sauce
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk (1% or 2%)
- 1/2 cup heavy cream
The Cheesy Finish
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/3 cup finely shredded Parmesan cheese (1 oz)
Instructions
Sauté Aromatics
In a large soup pot over medium heat, melt 1 1/2 tablespoons of the butter. Add the chopped carrots, celery, and onion. Sauté for 3–4 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant.
Simmer Potatoes
Stir in the chicken broth, cubed potatoes, and dried thyme. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cover and simmer for 15 minutes.
Add Broccoli
Stir in the broccoli florets. Cook for 5 minutes longer, or until all vegetables are tender.
Make the White Sauce
While the soup simmers, melt the remaining 4 tablespoons of butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste. Technique: While whisking vigorously, slowly pour in the milk. Continue whisking and cooking until the mixture thickens and bubbles. Stir in the heavy cream. Remove from heat.
Combine
Once the vegetables in the main pot are tender, pour the thickened white sauce mixture into the soup pot. Stir well to combine.
Melt Cheese
Remove the soup pot from the heat. Stir in the shredded Cheddar and Parmesan cheeses until melted and smooth. Serve warm.
Notes
Grate Your Own: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, often leading to a gritty texture. For a velvety soup, grate your own block of Cheddar.
Potato Prep: Cut the potatoes into uniform cubes (approx. 1/2-inch). If they are too large, they won’t cook through in the simmering time; too small, and they may disintegrate.
Roux Technique: When making the white sauce, add the milk slowly while whisking fast. This prevents lumps from forming and ensures a smooth consistency.
Heat Control: Do not let the soup boil after adding the cheese. High heat can cause the cheese to separate and become oily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Stovetop / Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl (approx. 1.5 cups)
- Calories: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: broccoli potato soup, cheesy vegetable soup, loaded potato soup, broccoli cheddar recipe, comfort food soups, creamy winter soups, vegetarian dinner ideas
