There’s a special kind of magic that happens in the kitchen when the weather turns. For me, that magic is a steaming, velvety pot of Cheddar Broccoli Potato Soup. This recipe is more than just a meal; it’s a hug in a bowl, born from the happy union of two beloved classics: a hearty potato soup and a rich, cheesy broccoli soup.
I created this recipe to solve a weekly dinner dilemma; how to make a vegetable packed dinner that my entire family would not just eat, but request. This soup is the answer. It transforms simple, wholesome ingredients into a dish that’s incredibly luxurious yet deceptively easy to make. It’s the perfect antidote to a busy day, a grey afternoon, or any moment that calls for deep, soul satisfying comfort.
The flavor is a masterful balance of savory, creamy, and subtly sweet. The sharp cheddar and nutty parmesan create a rich, tangy base, while the sautéed onions, garlic, and thyme add aromatic depth. The natural sweetness of the carrots and onions peeks through beautifully. As for texture, it’s pure bliss: tender crisp broccoli florets, soft chunks of potato, and silky ribbons of carrot, all swimming in a lusciously thick and creamy broth that coats your spoon perfectly.
Secrets to the Perfect Soup (Every Single Time)
- The Roux is Key: When making the butter and flour mixture (the roux) to thicken the soup, don’t rush. Whisk it constantly for a full minute to cook out the raw flour taste. This is the foundation of your creamy base.
- Shred Your Own Cheese: Pre shredded cheese contains anti caking agents that can make your soup grainy. For the smoothest, creamiest melt, always buy a block of sharp cheddar and parmesan and shred it yourself just before adding.
- Low and Slow for the Win: When you add the cheese, remove the soup from the heat entirely. Adding cheese to a boiling soup can cause it to separate and become oily. Let the residual heat do the gentle work of melting it into silky perfection.
- Veggie Timing: Add the broccoli florets only for the last 5 minutes of simmering. This ensures they stay a vibrant green and retain a pleasant bite, rather than turning mushy and dull.
Make Ahead, Storage & Freezing
- Make Ahead: You can prepare the soup base (through step 2 of the instructions) and the cheese sauce (step 3) separately up to a day in advance. Store them in airtight containers in the fridge. When ready to serve, reheat the veggie base gently, whisk in the cheese sauce until warm, then proceed with adding the cheese.
- Refrigerating Leftovers: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. The soup will thicken significantly as it chills.
- Reheating: Reheat gently in a saucepan over low to medium low heat, stirring frequently. You will likely need to add a splash of milk or broth to thin it back to your desired creamy consistency. Avoid boiling to keep the cheese smooth.
- Freezing (The Important Note): Due to the dairy and potato content, this soup does not freeze well. The cream can separate, and the potatoes can become grainy and watery upon thawing. For best quality, enjoy it fresh or within a few days.
Step by Step Instructions
1Sauté the Aromatics: In a large Dutch oven or heavy bottomed pot, melt 1 ½ tablespoons of the butter over medium heat. Add the chopped carrots, celery, and onion. Cook, stirring occasionally, for 4-5 minutes until the onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2Simmer the Veggies: Pour in the low sodium chicken broth and add the cubed potatoes and dried thyme. Season with a good pinch of salt and pepper. Increase the heat to medium high and bring to a boil. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 15 minutes. Stir in the chopped broccoli florets, cover again, and cook for an additional 5 minutes, or until the potatoes and broccoli are tender. Remove from heat.
3Create the Creamy Base: While the veggies simmer, make the cheese sauce base. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the all purpose flour and cook, whisking constantly, for 1 full minute to create a pale golden roux.
4Thicken the Sauce: Very gradually, pour in the milk while whisking vigorously to prevent any lumps from forming. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the heavy cream.
5Combine & Cheese It Up: Pour the creamy white sauce into the pot with the cooked vegetables. Stir well to combine. Take the pot off the heat. Gradually sprinkle in the shredded sharp cheddar and parmesan cheese, stirring until every last bit is melted and the soup is gloriously smooth and creamy.
6Final Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve immediately while hot and creamy.
Ingredient Substitutions & Dietary Swaps
- Vegetarian/Vegan: Use vegetable broth instead of chicken broth. For a dairy free version, substitute the butter with olive oil or vegan butter, use unsweetened plain almond or cashew milk, replace the heavy cream with full fat coconut milk, and use your favorite brand of meltable vegan cheddar and parmesan.
- Gluten Free: Swap the all purpose flour for an equal amount of a 1:1 gluten free flour blend (like Bob’s Red Mill) to make the roux.
- Common Substitutes:
- Broccoli: An equal amount of cauliflower florets makes a fantastic substitute.
- Cheddar Cheese: Gruyère, Monterey Jack, or a smoked Gouda would be delicious. For a more complex flavor, stir in a couple of tablespoons of crumbled blue cheese at the end.
- Heavy Cream: For a slightly lighter (but still rich) soup, you can use an additional ½ cup of whole milk instead. The soup will be slightly less decadent.
- Potatoes: Yukon Gold potatoes are excellent here as they hold their shape well. No need to peel them if you prefer!
Serving Suggestions
This soup is a hearty meal all on its own, but it also loves good company!
- The Perfect Bread Partner: Serve it with a warm, crusty loaf of sourdough bread, buttery garlic bread, or soft, pillowy dinner rolls for dipping into every last drop of cheesy broth.
- Fresh & Crunchy Sides: Balance the richness with a simple crisp green salad tossed in a bright vinaigrette, or a side of fresh apple slices.
- Beverage Pairings: A glass of dry, crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For a non alcoholic option, sparkling water with lemon or a tangy apple cider are perfect.
- Topping Bar: Set out small bowls of extra shredded cheese, crispy crumbled bacon, chopped green onions, homemade croutons, or a dash of hot sauce so everyone can customize their bowl.
Frequently Asked Questions (FAQ)
- Can I make this soup in a slow cooker?
Yes! Sauté the carrots, celery, onion, and garlic as directed in step 1. Transfer them to your slow cooker along with the broth, potatoes, and thyme. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. About 30 minutes before serving, prepare the cheese sauce on the stovetop (steps 3-4). Stir the sauce and the broccoli florets into the slow cooker, cover, and cook on HIGH for another 20-30 minutes until the broccoli is tender. Turn the slow cooker off, then stir in the cheese until melted. - Why is my cheese soup grainy or stringy?
This is almost always due to the cheese being added while the soup is too hot or being cooked after it’s added. Always remove the soup from the heat before adding cheese. Also, ensure you’re using freshly shredded cheese from a block, not pre shredded. - How can I make my soup thicker or thinner?
For a thicker soup, let it simmer uncovered for a few extra minutes to reduce. You can also create a small additional slurry of 1 tbsp melted butter and 1 tbsp flour, whisk it in, and simmer for 2-3 minutes. For a thinner soup, simply whisk in additional warm milk or broth, a few tablespoons at a time, until you reach the desired consistency. - Can I use frozen broccoli?
Absolutely. There’s no need to thaw it. Add the frozen florets directly to the pot in step 2, but you may need to add an extra 2-3 minutes to the cooking time to ensure they are heated through.
Recommended Equipment
- Large Dutch Oven or Heavy Bottomed Pot (6 quart or larger): Essential for even cooking and preventing the soup from scorching on the bottom.
- Medium Saucepan (2-3 quart): For making the creamy cheese sauce base.
- Sharp Chef’s Knife & Cutting Board: For prepping all those fresh vegetables.
- Box Grater: To shred the cheese from a block for the smoothest melt.
- Whisk: A must have for creating a perfectly lump free roux and cheese sauce.
- Ladle: For serving up those beautiful, steamy bowls.
Ultimate Cheddar Broccoli Potato Soup
Ingredients
- 5 ½ Tbsp salted butter divided
- 1 ⅓ 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 ½ cups peeled and cubed russet potatoes ½ inch cubes (2 large)
- 3 cups chopped broccoli florets from about 2 small heads
- ¼ tsp dried thyme
- Salt and freshly ground black pepper to taste
- 6 Tbsp all purpose flour
- 3 cups milk 1%, 2%, or whole
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese from an 8 oz block, shredded yourself
- ⅓ cup finely shredded parmesan cheese 1 oz
Instructions
- Sauté Vegetables: In a large pot or Dutch oven over medium heat, melt 1 ½ Tbsp of butter. Add carrots, celery, and onion. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds more.
- Simmer Soup Base: Stir in chicken broth, potatoes, and thyme. Season with salt and pepper. Bring to a boil over medium high heat, then reduce heat to medium, cover, and simmer for 15 minutes.
- Add Broccoli: Stir in the chopped broccoli florets. Cover and cook for 5 more minutes, or until vegetables are tender. Remove pot from heat.
- Make Cheese Sauce: While soup simmers, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute.
- Thicken Sauce: Gradually pour in milk while whisking vigorously to prevent lumps. Cook, stirring constantly, until mixture thickens and coats the back of a spoon (5-7 mins). Remove from heat and stir in heavy cream.
- Combine & Add Cheese: Pour the cheese sauce into the pot with the cooked vegetables. Stir to combine. Remove the pot from the heat. Gradually add shredded cheddar and parmesan cheese, stirring until completely melted and smooth.
- Season & Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
- Storage: Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin if needed.
- Freezing: This soup does not freeze well due to the dairy and potatoes, which can become grainy and separate.
- Cheese Tip: For the creamiest texture, shred cheese from a block. Pre shredded cheese contains anti caking agents that can make the soup grainy.
- Vegetarian Option: Substitute vegetable broth for chicken broth.
