Broccoli Potato Cheese Soup is the ultimate comfort food! Thick, creamy soup is filled with broccoli, hearty potatoes, freshly shredded cheddar cheese and crumbled bacon to send it right over the top. A big bowl of this soup is sure to warm your body and soul!
Want to sneak some more broccoli into your diet? I’ve got you covered! Creamy Mushroom Broccoli Pasta and Roasted Potatoes and Broccoli are two easy recipes that’ll help you get your fix of that delicious green veggie.
Easy Broccoli Potato Cheese Soup
Grab a spoon and be prepared to not want to put it down. Once you start eating this Broccoli Potato Cheese Soup, it’s hard to stop!
This thick, creamy soup is made addictive with plenty of cheese and salty crumbled bits of bacon (optional, of course!). It’s so good, you’ll forget that you’re actually getting quite the nutritional kick from the broccoli as well!
This cheesy potato and broccoli soup is also a big winner because of how filling it is. Thank you, potatoes, for always hitting the spot!
How to Make Broccoli Potato Cheese Soup
This easy recipe is perfect for stirring up on a busy weeknight.
- Sauté the butter, carrots, celery, and garlic in a Dutch oven until they all start to soften.
- Stir in the broth, potatoes, thyme, and seasonings. Bring to a boil then reduce to a simmer.
- Cover and let simmer for about 15-20 minutes.
- Stir in the broccoli and cook for another 5-6 minutes.
- Make a roux by first cooking the flour, then whisking in the milk.
- Pour the roux into the soup. Stir until thickened. Stir in the heavy cream to combine. Stir in the cheese and remove the pot from the heat.
- Enjoy it warm with bacon on top!
Tips for the Best Broccoli Potato Cheese Soup
- Shred the cheese right off the block! Bagged pre-shredded cheese contains an anti-caking powder that will prevent the cheese from fully melting into the soup. Plus, freshly shredded cheese tastes so much better.
- Use whole milk and heavy cream for the thickest, creamiest results. Don’t substitute them with anything else.
- After the first 15-20 minutes of simmering, check the consistency of the potatoes with a fork. They should be easy to pierce, but still firm enough to hold their shape.
Storage: Broccoli Cheese Potato Soup stores well in an airtight container in the refrigerator for 3-4 days. Reheat on the stove top over low heat to prevent separation or in the microwave on half until heated through.
Can I freeze Broccoli Potato Cheese Soup?
We don’t recommend freezing this soup. The milk and heavy cream tend to cause this soup to separate when thawed.
Can I use frozen broccoli instead of fresh?
You sure can! Just note that frozen broccoli might not have the same consistency as fresh, firmer broccoli.
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Recipe Card with Ingredient Amounts and Instructions
- 6 tablespoon(s) unsalted butter
- 1 ½ cup(s) carrots, peeled and chopped (about 3 to 4 medium carrots)
- 1 cup(s) white onion, finely diced (about 1 small onion)
- ½ cup(s) celery, finely diced (about 2 to 3 medium ribs)
- 1 large garlic clove, finely minced
- 6 to 7 cup(s) low sodium chicken broth, plus more if you'd like to thin out the soup
- 4 cup(s) russet potatoes, peeled and cut into ½-inch cubes (2 pounds)
- ½ teaspoon(s) dried thyme
- Salt and pepper, to taste
- 3 cup(s) fresh broccoli florets
- ⅓ cup(s) all-purpose flour
- 2 cup(s) whole milk
- 1 cup(s) heavy cream
- 2 cup(s) cheddar cheese, shredded off the block
- Crumbled bacon, optional for topping
- Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of butter, carrots, onions, celery, and garlic. Cook for 4 to 5 minutes or until the vegetables begin to soften.1 ½ cup(s) carrots1 cup(s) white onion½ cup(s) celery1 large garlic clove
- Add the chicken broth, potatoes, thyme (if using), salt and pepper. Bring the ingredients to a boil then reduce to a simmer.6 to 7 cup(s) low sodium chicken broth4 cup(s) russet potatoes½ teaspoon(s) dried thymeSalt and pepper
- Cover and simmer for 15 to 20 minutes. You want to be able to pierce the potatoes with a fork, but they should still be firm.
- Add the broccoli florets, and cook for 5 to 6 minutes or until the potatoes are tender but not overly soft.3 cup(s) fresh broccoli florets
- Meanwhile, make a roux by melting the remaining 4 tablespoons of butter in a medium saucepan. Whisk in the flour and cook for 2 to 3 minutes to remove the raw flour flavor. Continue whisking and slowly pour in the milk until the mixture is smooth and no lumps remain.⅓ cup(s) all-purpose flour2 cup(s) whole milk
- Pour the milk mixture into the soup, and stir constantly until the soup thickens. Add the heavy cream and stir to combine. Add the shredded cheese a little bit at a time, stirring between each addition. Once all the cheese melts, remove from heat.1 cup(s) heavy cream2 cup(s) cheddar cheese
- Enjoy warm with crumbled bacon on top! See post for tips and storage options.