Cheddar Broccoli Potato Soup

I was standing in my kitchen, staring at a head of broccoli that needed using and leftover potatoes from Sunday’s roast.

The rain was tapping against my windows, and I craved something warm that would fill our bellies completely. That’s when my Cheddar Broccoli Potato Soup was born.

Why Cheddar Broccoli Potato Soup Is Always on My Menu

You know those moments when you just start cooking from the heart? This soup came together like a warm hug, thick and satisfying without being heavy.

My family asks for this soup every time the weather turns chilly. What I love most is how the potatoes naturally thicken everything without needing heavy cream, just good butter, flour, and patience.

The cheddar broccoli potato soup tastes rich and indulgent, but you’re getting vegetables and comfort in every spoonful.

It’s the kind of homemade soup that makes your kitchen smell incredible and fills everyone up properly.

Some Perfect Pairings

When I make this hearty soup, I often think about what else would make the meal complete.

My tuna macaroni salad makes a wonderful light side when you want something cool to balance all that warmth.

Sometimes I’ll prepare both on Sunday afternoons, the soup for cozy dinners and the salad for lunch the next day.

My Ingredient List for Cheddar Broccoli Potato Soup

Here’s what goes into my pot every time:

• 3 tablespoons butter (real butter, not margarine)
• 1 medium yellow onion, diced (sweet onions work too)
• 3 cloves garlic, minced (fresh preferred over powder)
• 1/3 cup all-purpose flour (for creamy base without cream)
• 2½ cups whole milk (2% works, but whole gives better richness)
• 2 cups low-sodium chicken broth (vegetable broth for vegetarian option)
• 1½ cups water
• 1¼ teaspoons salt (start with less, adjust to taste)
• ½ teaspoon black pepper (freshly ground recommended)
• 2 pounds Yukon potatoes, peeled and cubed (about ¾-inch pieces)
• 4 cups fresh broccoli florets (cut into spoon-sized pieces)
• 1¼ cups sharp cheddar cheese, freshly grated (good cheese is essential)

The sharp cheddar really makes this soup shine. I always grate my own cheese because pre-shredded doesn’t melt as smoothly.

How I Make This Cheddar Broccoli Potato Soup

Step 1: Melt your butter in a heavy-bottomed Dutch oven over medium heat. Add the diced onion and cook for about 4 minutes until it’s soft and translucent. Stir in the minced garlic and cook another minute until fragrant.

Step 2: Sprinkle the flour over your onion mixture and stir constantly for about 45 seconds. You’re making a roux here – it should smell nutty but not burn.

Step 3: Slowly pour in the milk while whisking continuously. This prevents lumps from forming. The mixture will thicken into a smooth, creamy base. If you get any lumps, keep whisking vigorously.

Step 4: Add the chicken broth, water, salt, and pepper. Stir well, then add your cubed potatoes. Bring everything to a gentle simmer.

Step 5: Let the soup simmer for 10-12 minutes, stirring occasionally so nothing sticks to the bottom. The potatoes should be nearly tender when pierced with a fork.

Step 6: Add the broccoli florets and continue simmering for 3-4 minutes until they’re bright green and tender-crisp. Don’t overcook the broccoli – it should still have some bite.

Step 7: Remove the pot from heat and stir in the grated cheddar cheese gradually. The cheese will melt and thicken your cheddar broccoli potato soup beautifully. Taste and adjust seasoning as needed.

My Personal Tricks for the Best Cheddar Broccoli Potato Soup

After making this soup dozens of times, I’ve learned that patience with the roux makes all the difference.

Don’t rush that flour and butter step, cook it just long enough to remove the raw flour taste.

I always keep some extra broth handy because the soup thickens as it sits. If yours gets too thick, just whisk in more broth until you reach your preferred consistency.

The Cheddar Broccoli Potato Soup should coat a spoon but still flow nicely when ladled.

What if I don’t have fresh broccoli?

Frozen broccoli works perfectly fine in this recipe. Add it straight from frozen during the last 3-4 minutes of cooking.

I actually prefer frozen sometimes because the pieces are already the right size, and you don’t waste any stems.

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Can I make this Potato soup ahead of time?

I make this soup regularly for meal prep, and it keeps beautifully in the refrigerator for up to four days. The flavors actually get better overnight.

Just reheat gently on the stove, adding a splash of milk or broth if it’s thickened too much. You can also freeze portions for up to three months.

Can I make this vegetarian?

I substitute vegetable broth for the chicken broth, and the soup is just as satisfying. Some of my vegetarian friends say this version tastes even more like the vegetables shine through.

How do I prevent the cheese from getting stringy?

Always remove the pot from heat before adding cheese, and use freshly grated cheese rather than pre-shredded.

Stir gently and let the residual heat melt the cheese slowly. If you add cheese while the soup is still bubbling, it can separate and become stringy.

I share more family recipes and kitchen tips over on my Pinterest. You’ll find seasonal soups, comfort foods, and all the recipes my family actually asks me to make again and again.

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How This Cheddar Broccoli Potato Soup Fits Into My Weekly Meals

I usually serve this soup on busy weeknights when I need something that feels special but doesn’t require hours of prep.

It’s perfect with some crusty bread for dipping, and the kids always clean their bowls.

Sometimes I make a double batch on Sunday afternoons and freeze half for those weeks when everything feels rushed.

The cheddar broccoli potato soup also makes a wonderful lunch – just reheat a portion and you have something warming and substantial.