This Cheddar Broccoli Potato Soup is a comforting and satisfying dish that’s perfect for any time of year. The combination of tender vegetables, creamy potatoes, and rich cheese creates a hearty soup that’s sure to become a family favorite. Whether you’re enjoying it as a light dinner or a cozy lunch, this soup delivers a burst of comforting flavors in every spoonful. Make a batch today and savor the warmth and comfort of homemade soup!

Cheddar Broccoli Potato Soup
Description
When the weather turns chilly, there’s nothing quite like a bowl of rich and hearty soup to warm you up. This Cheddar Broccoli Potato Soup is the perfect comfort food, combining the creamy richness of potatoes with the wholesome goodness of broccoli and the sharp, savory flavor of cheddar cheese. It’s easy to make, and every spoonful is filled with satisfying, comforting flavors.
Ingredients
- 5 1/2 Tbsp butter, divided
- 1 1/3 cups chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped yellow onion (1 small onion)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (cut into 1/2-inch to 3/4-inch cubes, about 2 large potatoes)
- 3 cups chopped broccoli florets (from about 2 broccoli heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- Sauté the Vegetables: In a large pot, melt 1 1/2 tablespoons of butter over medium heat. Add the chopped carrots, celery, and onion, and sauté for 3 to 4 minutes until the vegetables begin to soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Potatoes and Broccoli: Pour in the chicken broth, then add the cubed potatoes and dried thyme. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot with a lid, and let it cook for 15 minutes. Stir in the chopped broccoli and cook for another 5 minutes, or until all the vegetables are tender.
- Prepare the Creamy Base: While the vegetables are cooking, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to create a roux. While continuing to whisk, slowly pour in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it begins to gently boil and thicken. Once thickened, stir in the heavy cream.
- Combine and Finish: Once all the vegetables are tender, pour the creamy milk mixture into the pot with the soup. Stir to combine. Remove the pot from the heat and gradually stir in the shredded cheddar and parmesan cheeses until they are fully melted and the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and serve warm. This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.
Notes
Serving Tips:
- Presentation: Serve the Cheddar Broccoli Potato Soup in deep bowls to showcase the thick, creamy texture. Garnish with a sprinkle of extra shredded cheddar cheese, a dash of freshly ground black pepper, or a few chopped fresh herbs like parsley or chives for added color and flavor.
- Pairing Suggestions: This soup pairs beautifully with crusty bread, such as a baguette or sourdough, for dipping. It also goes well with a simple green salad or a side of roasted vegetables to round out the meal.
- Serving Temperature: The soup is best served hot, straight from the pot. If it cools down, reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture.
Storage Tips:
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before storing, allow the soup to cool to room temperature to prevent condensation, which can make the soup watery.
- Reheating: To reheat, transfer the soup to a pot and warm it over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge, you can add a splash of milk or chicken broth to reach your desired consistency.
- Freezing: This soup can be frozen, but be aware that the texture may change slightly upon thawing due to the dairy content. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. The soup can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
By following these serving and storage tips, you can enjoy the Cheddar Broccoli Potato Soup at its best, whether you’re serving it fresh or savoring leftovers later.