There’s nothing quite like a warm, creamy bowl of soup to brighten up a chilly day or satisfy a craving for comfort food. This broccoli potato cheese soup is like a hug in a bowl—rich, velvety, and full of hearty vegetables. What makes this recipe even better is how simple it is to prepare with basic ingredients you likely already have on hand. It’s the kind of recipe you’ll find yourself making again and again because it hits all the right notes: cozy, satisfying, and endlessly adaptable.

I remember the first time I made this soup on a rainy Saturday afternoon. I had been staring at the few vegetables left in my fridge, trying to figure out how to turn them into something that didn’t scream “I forgot to go grocery shopping.” With a little improvisation and a lot of cheese, this soup came to life. It turned out so good that even my pickiest eater declared it “better than grilled cheese,” which, in our house, is saying something. Now, whenever I whip this up, I think about that dreary afternoon and how a little creativity turned leftovers into one of our favorite meals.

Let’s dive into this recipe, shall we? There’s plenty to love about this classic soup, whether it’s the creamy texture, the earthy flavor of broccoli, or the melty goodness of cheddar cheese.

The history behind broccoli soups

Broccoli soup is a staple in many cuisines, and its popularity can be traced back to the rise of pureed vegetable soups in the early 20th century. With broccoli becoming more widely available, people quickly realized how well its slightly bitter, earthy flavor pairs with creamy bases. Adding potatoes to the mix not only thickens the soup but makes it heartier—something you might find in American comfort food or even classic European recipes. Cheese, of course, is the final flourish that transforms a simple vegetable soup into something decadent and indulgent. Over the years, recipes like this one have evolved to become a household favorite, offering endless opportunities for customization.

Let’s talk ingredients: simple yet satisfying

Each ingredient in this soup plays a role, and here’s why they shine:

Butter: Adds richness and creates the base for sautéing veggies. If you’re out of butter, olive oil works too.
Onion: Adds a subtle sweetness and depth. Choose yellow or white onions for the best results.
Carrots: Bring a pop of color and natural sweetness to balance the savory flavors. Fresh is best, but frozen works in a pinch.
Garlic: Just a touch transforms the flavor with its fragrant, slightly nutty edge.
Chicken stock: Creates the foundation of the soup. You can swap it for vegetable stock for a vegetarian option.
Potatoes: Provide creaminess and a satisfying texture. Russets or Yukon Gold are my go-to choices.
Broccoli: The star of the show. Fresh broccoli has a brighter flavor, but frozen works beautifully and saves time.
Cheddar cheese: Sharp cheddar is ideal for its bold, tangy flavor, but you can experiment with mild cheddar or even gouda.
Cornstarch and milk: Combine to create that creamy, velvety consistency. You can use cream or even plant-based milk for variations.
Salt and pepper: Simple seasonings that tie everything together. Adjust to your taste!

Kitchen gear: what you need (and don’t worry if you don’t have it all)

To make this soup, you don’t need any fancy gadgets—just the basics:

Large pot or Dutch oven: A heavy-bottomed pot works best for even cooking.
Sharp knife and cutting board: For chopping the vegetables. If you’re short on time, pre-cut veggies from the store are a lifesaver.
Ladle: For serving up those hearty bowls of goodness.
Whisk: To mix the cornstarch and milk into a smooth slurry. A fork works in a pinch!
Immersion blender (optional): If you like your soup extra smooth, you can blend some or all of it. I like to leave mine chunky for a more rustic feel.

Step-by-step: my foolproof method for a perfect soup

Let’s get cooking! This soup comes together quickly, and I’ve got some tips to make it even easier.

Start with the basics: Heat 1–2 tablespoons of butter in a large pot over medium-high heat. Toss in your diced onion and sauté for about 3 minutes until softened. Don’t rush this step; the onion’s sweetness comes out as it cooks.
Add color and flavor: Stir in your diced carrots, salt, and pepper. Cook for another 3–4 minutes, letting the carrots soften slightly. Then add the garlic and cook for just 30 seconds—you don’t want it to burn!
Simmer the veggies: Add the cubed potatoes and chicken stock to the pot. Cover and bring everything to a simmer. Let it bubble away for about 10 minutes. The potatoes will start to soften, and the broth will smell amazing.
Bring on the broccoli: Stir in your broccoli florets and keep simmering until the broccoli and potatoes are tender—another 10 minutes or so. Test the potatoes with a fork; they should easily break apart.
Thicken it up: In a small bowl, whisk together the cornstarch and milk until smooth. Stir this into the hot soup, and watch as it thickens right before your eyes.
Cheese, please! Lower the heat and stir in the shredded cheddar cheese a handful at a time. Let it melt completely before adding more. You’ll end up with a creamy, cheesy base that coats every bite.
Taste and serve: Adjust the seasoning if needed, ladle into bowls, and dig in!

Variations and twists to try

One of the best things about this soup is how adaptable it is. Here are a few ideas to switch things up:

Vegetarian: Use vegetable stock instead of chicken stock, and make sure your cheese is vegetarian-friendly.
Gluten-free: This recipe is naturally gluten-free, but double-check your chicken stock and cheese labels to be sure.
Vegan: Swap butter for plant-based margarine, milk for almond or oat milk, and cheese for a dairy-free alternative.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Loaded potato style: Garnish with a dollop of sour cream and sprinkle some extra shredded cheese on top for a loaded baked potato feel.
Seasonal twists: Add roasted cauliflower in the fall or stir in fresh peas for a springtime vibe.

Serving ideas to make it shine

This soup is perfect on its own, but you can elevate it with some simple sides and toppings:

Serve with warm, crusty bread or buttery rolls for dipping.
Garnish with extra shredded cheddar cheese, a sprinkle of fresh parsley, or even some crispy croutons for texture.
Pair it with a simple green salad for a light, balanced meal.

Suggested drinks to pair

For a cozy dinner, a warm mug of herbal tea like chamomile or mint pairs beautifully. If you want something refreshing, a tall glass of iced lemonade or sparkling water with a slice of lemon will cut through the richness of the cheese. My kids love this soup with a glass of cold apple cider—it’s a surprising but delightful combination!

Storing and reheating tips

Got leftovers? Lucky you! This soup stores well in the fridge for up to 3 days in an airtight container. When reheating, warm it gently on the stovetop or in the microwave, stirring frequently to prevent the cheese from separating. If it thickens too much, just add a splash of milk or stock to loosen it up. For longer storage, you can freeze it for up to 2 months, but keep in mind that the texture may change slightly because of the dairy.

Scaling the recipe for any crowd

This recipe serves about 4–6 people, but it’s easy to scale up or down. If you’re cooking for a smaller group, simply halve the ingredients. For a crowd, double everything and use a larger pot. Just keep an eye on the simmering time—it might take a bit longer with larger quantities, but the results will still be delicious.

Troubleshooting common issues

Soup too thin? Stir in a bit more cornstarch mixed with milk, but do this gradually to avoid over-thickening.
Cheese not melting? Make sure the soup isn’t boiling when you add the cheese; high heat can cause it to clump.
Soup too salty? Add a splash of milk or cream to mellow out the flavors.

Give it a try!

I hope you’re as excited about this broccoli potato cheese soup as I am! It’s hearty, cheesy, and so easy to make that it’s sure to become a go-to in your kitchen. Play around with the variations, serve it with your favorite sides, and make it your own. Trust me—once you taste that creamy, cheesy goodness, you’ll wonder how you ever lived without it.

FAQs

1. Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well and saves you some prep time.

2. What’s the best way to reheat this soup?
Reheat it slowly on the stovetop or in the microwave, stirring often. Add a splash of milk or stock if it’s too thick.

3. Can I freeze this soup?
Yes! Just let it cool completely before freezing in airtight containers. Keep in mind that the texture might change slightly.

4. What can I use instead of cheddar cheese?
Try gouda, Monterey Jack, or even a mix of cheeses for a fun twist.

5. Can I make this soup vegan?
Yes! Use plant-based butter, milk, and cheese, and swap chicken stock for vegetable stock. It’s still creamy and delicious!