There’s something downright magical about a pot of bubbling Broccoli Potato Cheese Soup on the stove. The way the cheddar melts into the creamy base, the soft potatoes that practically melt on your tongue, and that hint of broccoli that makes you feel like you’re making a healthy choice (even though it’s mostly about the cheese—no judgment here).
This is the kind of comfort food recipe that takes you back to snow days and cozy family dinners, when the kitchen smelled like heaven and everything felt warm and right. It’s hearty enough to fill you up, easy enough to make on a weeknight, and flavorful enough to make you go back for seconds.
Think of it as the best parts of a cheddar potato soup and a creamy broccoli soup rolled into one rich, velvety, spoon-licking experience. Whether you’re cooking for family, friends, or just yourself (because you deserve comfort food, too), this cheesy vegetable soup is pure happiness in a bowl.
Why You’ll Love This Broccoli Potato Cheese Soup
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One pot, minimal effort: Simple steps and easy cleanup.
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Creamy and hearty: Potatoes and cheddar make it luxuriously thick and satisfying.
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Vegetable-packed: Broccoli and carrots sneak in some nutrients.
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Perfect comfort food: Ideal for chilly nights, lazy Sundays, or “I need a hug” kind of days.
Broccoli Potato Cheese Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Broccoli Potato Cheese Soup is the ultimate comfort food — a creamy, hearty blend of tender potatoes, vibrant broccoli, and melted sharp cheddar. Every spoonful is rich, cozy, and satisfying, perfect for chilly evenings or quick weeknight dinners. It’s one-pot, easy to prepare, and guaranteed to warm you from the inside out.
Ingredients
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1–2 tbsp (15–30 g) butter
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1 onion, diced (150 g)
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2 medium carrots, diced (120 g)
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3 cloves garlic, minced (9 g)
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4 cups (950 ml) chicken stock
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¼ cup (30 g) cornstarch
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1 cup (240 ml) milk
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2 large potatoes, peeled and cubed ½ inch (400 g)
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16 oz (450 g) broccoli florets, fresh or frozen
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1½ cups (170 g) shredded sharp cheddar cheese
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½ tsp (2.5 g) salt
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¼ tsp (1 g) ground black pepper
Instructions
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Sauté the aromatics: Melt butter in a large pot over medium-high heat. Add diced onion and sauté for 3 minutes until translucent.
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Add the veggies: Stir in carrots, salt, and pepper. Cook for 3–4 minutes to soften.
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Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
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Add potatoes and broth: Pour in chicken stock and cubed potatoes. Stir, cover, and simmer for about 10 minutes until the potatoes begin to soften.
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Add broccoli: Add broccoli florets and continue cooking for another 10 minutes until vegetables are tender.
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Thicken the soup: In a small bowl, whisk cornstarch with milk. Slowly pour into the pot, stirring until thickened (2–3 minutes).
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Add cheese: Lower the heat and add shredded cheddar a handful at a time, stirring until fully melted and creamy.
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Taste and serve: Adjust seasoning to taste and serve hot, garnished with extra cheese or black pepper.
Notes
Frozen broccoli cooks faster—add it a few minutes later to avoid mushiness.
Substitute cornstarch with a butter-flour roux if desired.
Use sharp cheddar for the best flavor, or mix with Monterey Jack for extra creaminess.
For a chunkier texture, leave the soup as is; for a smoother version, blend half and mix it back in.
Avoid overheating after adding cheese to prevent graininess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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1–2 tbsp butter (15–30 g)
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1 onion, diced (150 g)
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2 medium carrots, diced (120 g)
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3 cloves garlic, minced (9 g)
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4 cups chicken stock (950 ml)
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1/4 cup cornstarch (30 g)
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1 cup milk (240 ml)
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2 large potatoes, peeled and cubed 1/2 inch (400 g)
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16 oz broccoli florets, fresh or frozen (450 g)
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1 1/2 cups shredded sharp cheddar cheese (170 g)
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1/2 tsp salt (2.5 g)
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1/4 tsp ground black pepper (1 g)
How to Make It
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Sauté the aromatics. Melt butter in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3 minutes until translucent.
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Add the veggies. Stir in diced carrots, salt, and pepper. Cook 3–4 minutes to soften and release flavor.
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Garlic time! Add minced garlic and cook 30 seconds, stirring constantly (don’t let it burn—it turns bitter fast).
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Add potatoes and broth. Pour in chicken stock and cubed potatoes. Stir, cover, and simmer for about 10 minutes until potatoes begin to soften.
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Add the broccoli. Toss in the florets and cook another 10 minutes until both potatoes and broccoli are tender.
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Thicken the soup. In a small bowl, whisk cornstarch with milk until smooth. Slowly pour into the soup, stirring until slightly thickened (2–3 minutes).
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Get cheesy. Reduce heat to low and add shredded cheddar cheese a handful at a time, stirring until melted and creamy.
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Taste and serve. Adjust seasoning and serve warm, topped with extra cheddar or fresh cracked pepper.
Cooking Tips for the Creamiest Broccoli Potato Cheese Soup
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Fresh vs. frozen broccoli: Both work great—just adjust cooking time (frozen cooks faster).
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No cornstarch? A little flour mixed into melted butter (a quick roux) works, too.
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Go bold with the cheese. Sharp cheddar adds the best flavor punch, but you can mix in Monterey Jack or Gouda for extra creaminess.
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Avoid grainy soup. Turn the heat way down before adding cheese—too much heat can make it separate.
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Want it thicker? Blend half the soup with an immersion blender, then stir it back in for a rich, chowder-like texture.
And if your cheese clumps a bit? Don’t panic—it just means your soup has “character.” We’re here for it.
A Little Story from My Kitchen
I first made this Broccoli Potato Cheese Soup on a blustery fall evening when my kids came home from school shivering and grumpy. I was tired, they were hungry, and I needed something that could feed all of us without creating a mountain of dishes.
As soon as that first whiff of butter, onion, and garlic hit the air, the mood shifted. By the time the cheese melted into the pot, everyone was hovering around the stove, spoons in hand. And when I finally ladled out those golden, creamy bowls? Silence—except for happy slurping.
Now, it’s a family favorite. It’s the recipe I turn to when I need to slow down and reconnect, because sometimes, the best kind of comfort isn’t fancy—it’s cheesy, warm, and made with love.
What to Serve with Broccoli Potato Cheese Soup
This soup is hearty enough to be a meal on its own, but it pairs perfectly with:
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Crusty artisan bread or garlic toast for dunking into that cheesy goodness.
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Side salad with a light vinaigrette to balance the richness.
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Roasted veggies or grilled chicken for extra protein.
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And for a cozy finish—how about a warm apple crisp or a mug of hot cocoa?
Whether you’re serving it for dinner guests or a quiet night in, this hearty homemade soup is guaranteed to make everyone at the table smile.
How to Store and Reheat
Got leftovers? Lucky you. This soup reheats beautifully!
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Refrigerate: Store in an airtight container for up to 4 days.
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Reheat: Warm slowly on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth if it thickens too much.
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Freeze: You can freeze it for up to 2 months, but reheat gently to prevent the cheese from separating.
Pro tip: Reheat only the amount you plan to eat. Repeated heating can make dairy-based soups a little grainy.
FAQs
Can I make this soup vegetarian?
Yes! Just swap chicken stock for vegetable broth—easy and delicious.
Can I use low-fat milk or cheese?
You can, but it won’t be quite as rich or creamy. Whole milk and sharp cheddar give that perfect texture.
Can I blend it completely smooth?
Absolutely! Use an immersion or regular blender for a velvety creamy broccoli soup texture.
Can I add other veggies?
Sure—cauliflower, spinach, or even a handful of peas make tasty additions!
Bringing It All Together
This Broccoli Potato Cheese Soup is more than just dinner—it’s a bowl of comfort that soothes, satisfies, and somehow makes everything feel okay again. It’s creamy without being heavy, cheesy without being overpowering, and packed with cozy flavors that taste like home.
So the next time you’re craving warmth and simplicity, grab your pot, some cheddar, and a bunch of broccoli. You’ll end up with a cheesy vegetable soup that’ll have everyone asking for seconds—and maybe even thirds.
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