Name: Broccoli Cheese and Potato Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 finely diced small onion; 1 chopped medium-sized carrot; 1 stalk of celery, finely chopped; 2 cloves of garlic, minced finely; 1 tablespoon of unsalted butter; 2 tablespoons of flour (all-purpose, whole wheat, or gluten-free); 2 and 1/2 cups of reduced-sodium chicken broth (or vegetable broth); 1 cup of skim milk; 2 small potatoes, peeled and cubed; 1/4 teaspoon of kosher salt; Freshly ground black pepper, to taste; 4 cups of small-cut broccoli florets; 1 and 1/2 cups of shredded reduced-fat sharp cheddar cheese; 2 slices of 2% milk American cheese; 1 tablespoon of grated Parmesan cheese

Dreaming of the ultimate comfort food? This Broccoli Cheese and Potato Soup is everything you crave in a bowl: creamy, hearty, and layered with vibrant flavors. Broccoli brings fresh, green goodness, potatoes lend creaminess, and a trio of cheeses ties it all together for a velvety finish that will warm even the chilliest days. Whether you’re seeking a weeknight dinner or a satisfying lunch, this soup is destined to become your new cold-weather favorite!

Broccoli Cheese and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe highlights the magic that happens when you bring together humble ingredients. Each component plays a unique role: adding flavor, texture, color, or satisfying richness — and together, they transform into the best Broccoli Cheese and Potato Soup you’ll ever taste.

Onion: Use a finely diced small onion for a savory base that sets the stage for all the flavors to shine.
Carrot: One medium carrot, chopped, adds a touch of sweetness and a beautiful pop of color.
Celery: A single stalk, finely chopped, brings delicate, aromatic depth that quietly builds the soup’s flavor.
Garlic: Two cloves, minced, infuse the soup with a subtle kick and irresistible aroma.
Butter: One tablespoon of unsalted butter is perfect for sautéing your veggies to tender perfection.
Flour: Two tablespoons (all-purpose, whole wheat, or gluten-free) for thickening and silky body.
Chicken Broth: Reduced-sodium, 2 and 1/2 cups, keeps things light and lets the vegetables and cheese shine. Sub in veggie broth for a vegetarian option!
Milk: One cup of skim milk provides creamy texture with less fat so you can truly indulge.
Potatoes: Two small potatoes, peeled and diced tiny, melt into the soup for extra creaminess and natural thickness.
Kosher Salt: Start with 1/4 teaspoon and adjust to taste as your soup comes together.
Black Pepper: Freshly ground for a gentle heat and finishing flavor — always taste as you go.
Broccoli Florets: Four cups (about two heads), chopped small so every bite is loaded with tender greens.
Cheddar Cheese: One and a half cups of reduced-fat sharp cheddar, shredded for maximum meltiness and tang.
American Cheese: Two slices of 2% milk American cheese round out the cheesy goodness with unmatched silkiness.
Parmesan Cheese: One tablespoon of grated Parmesan for a final hit of savory depth.

How to Make Broccoli Cheese and Potato Soup

Step 1: Prep Your Veggies

First things first: break out your knife skills! Finely chop the onion, carrot, celery, and mince that garlic. If you want everything nicely uniform (and to save time), a food processor is your best friend here. Smaller pieces mean they’ll become ultra-tender and almost melt into the Broccoli Cheese and Potato Soup base.

Step 2: Sauté the Vegetables

In your favorite big soup pot, melt the butter over low heat. Toss in the chopped veggies and let them gently sauté. Give it about five minutes — you’re looking for everything to become fragrant and soft, but not browned! This is where your kitchen starts to smell like home.

Step 3: Add Flour, Salt, and Pepper

Sprinkle the flour right over your vegetable mixture, then season with kosher salt and plenty of black pepper. Use a wooden spoon or spatula to stir until the flour disappears and creates a luscious, thick coating on your veggies. This step is the secret to that unforgettable, spoon-coating texture in Broccoli Cheese and Potato Soup.

Step 4: Pour in Broth, Milk, and Potatoes

Time to build your soup base! Slowly pour in the chicken (or vegetable) broth and milk, stirring constantly to prevent lumps. Add the diced potatoes now, then kick up the heat to bring everything to a boil. Once boiling, cover and lower the heat to a gentle simmer. Let those potatoes cook until perfectly tender, about 10 to 15 minutes.

Step 5: Add Broccoli and Parmesan

Once your potatoes are tender and nearly melt-in-your-mouth, add your small-cut broccoli florets and the Parmesan cheese. Stir well and cook uncovered for another five minutes — just until the broccoli turns bright green and tender. This way, it keeps a lovely color and a bit of texture!

Step 6: Melt in the Cheeses

Sprinkle in the shredded cheddar cheese and lay those American cheese slices right on top. Keep stirring and watch as your Broccoli Cheese and Potato Soup transforms into a creamy, dreamy masterpiece. Once all the cheese is completely melted and integrated, you’re almost there!

Step 7: Blend for Creaminess

If you crave a thick, ultra-smooth soup, grab an immersion blender and blitz just a portion of the pot — you want to leave some chunks for interest. No immersion blender? No problem. Scoop out 1 to 2 cups (with mostly potatoes and broccoli), puree in a food processor or chopper, and stir it back in. The result: velvety, spoon-hugging perfection.

Step 8: Serve and Savor

Ladle your Broccoli Cheese and Potato Soup into bowls while it’s piping hot! This is the moment you’ve been waiting for — instant comfort, every time. Don’t be afraid to pile on extra toppings or simply enjoy as is.

How to Serve Broccoli Cheese and Potato Soup

Garnishes

A little finishing touch takes each bowl over the top! Sprinkle your Broccoli Cheese and Potato Soup with extra shredded cheddar, a dusting of Parmesan, or a flurry of fresh chopped chives or parsley. For a little crunch, try homemade croutons or crispy bacon bits if you’re feeling indulgent.

Side Dishes

This soup is deeply satisfying on its own, but it also pairs beautifully with a crusty baguette, a fresh green salad, or buttery garlic bread. For a classic cafe feel, serve with a half sandwich — think ham and Swiss or a classic turkey club. It’s pure comfort food synergy!

Creative Ways to Present

Want to wow your family or guests? Serve Broccoli Cheese and Potato Soup in a hollowed-out bread bowl for a fun and interactive twist. For bite-sized entertaining, pour it into espresso cups or shot glasses as an appetizer at your next dinner party. Presentation is just as fun as the eating!

Make Ahead and Storage

Storing Leftovers

Broccoli Cheese and Potato Soup stores wonderfully! Allow any leftovers to cool to room temperature, then transfer to airtight containers. This soup keeps well in the refrigerator for up to four days, and the flavors become even more delicious as they meld.

Freezing

If you’d like to freeze some for later, let the soup cool completely and ladle it into freezer-safe bags or containers, leaving about an inch of space for expansion. Label with the date, and store flat in the freezer for up to three months. The texture may be a touch less creamy after thawing, but it’s still perfectly tasty.

Reheating

To reheat, gently warm the Broccoli Cheese and Potato Soup on the stove over medium-low heat, stirring often so the cheese doesn’t separate or burn. If the soup thickens up in the fridge or freezer, just add a splash of milk or broth and stir until you reach your perfect consistency.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works just fine, especially if you’re short on time. Simply toss the florets in straight from the freezer; they may need just a minute or two longer to become tender.

What’s the best way to make this soup vegetarian?

Just swap the chicken broth for vegetable broth to make an entirely vegetarian Broccoli Cheese and Potato Soup. It’s just as creamy and flavorful!

Can I use a different cheese instead of cheddar?

Yes! Feel free to mix and match your favorite cheeses. Gruyère, Monterey Jack, or even a bit of mozzarella can be delicious additions alongside the cheddar or as a substitute.

How can I make this soup gluten-free?

Swap in a gluten-free flour blend to make a gluten-free version. Everything else in the recipe is naturally gluten-free, so it’s an easy change for those with sensitivities.

Can I make Broccoli Cheese and Potato Soup in advance?

Definitely! This soup keeps well in the fridge for several days and the flavors only deepen. Just reheat gently and stir in a splash of extra milk if needed to loosen it up.

Final Thoughts

If you’re looking for a cozy meal that’s both easy and deeply satisfying, you can’t go wrong with this Broccoli Cheese and Potato Soup. Each spoonful delivers creamy, cheesy comfort and bright pops of broccoli — the ultimate balance! I hope you give it a try and make it a staple in your kitchen. Happy cooking, and enjoy every bite!