Best Broccoli Potato Cheese Soup

Introduction

Best Broccoli Potato Cheese Soup is rich, creamy, and deeply comforting, combining tender potatoes, vibrant broccoli, and melty cheese into a hearty, spoonable bowl of warmth. This soup delivers the best of classic broccoli cheese soup with the added body and satisfaction of potatoes, creating a thick, velvety texture without excessive cream. Perfect for chilly nights, family dinners, or make-ahead lunches, it’s a cozy staple that feels indulgent yet balanced.

Why you’ll love this recipe

• Thick, creamy texture without heavy cream overload
• Hearty enough for a full meal
• One-pot comfort food
• Kid- and family-friendly flavors
• Great for leftovers and meal prep

Ingredients (serves 4–6)

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups broccoli florets, chopped
• 3 cups vegetable or chicken broth
• 1½ cups milk
• 1½ cups shredded sharp cheddar cheese
• ¼ tsp paprika
• Salt and black pepper to taste
• Optional toppings: extra cheese, croutons, bacon bits, green onions

Essential Tools and Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife + cutting board
• Immersion blender or potato masher

Step-by-step process (detailed)

1. Build the flavor base

Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook 5–7 minutes, stirring often, until soft and translucent. Add garlic and cook 30 seconds until fragrant.

2. Add potatoes and broth

Stir in diced potatoes and paprika. Pour in broth and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 12–15 minutes, until potatoes are fork-tender.

3. Add broccoli

Add chopped broccoli florets to the pot. Simmer uncovered 5–7 minutes, until broccoli is tender but still bright green.

4. Blend for texture

Using an immersion blender, blend part of the soup until creamy, leaving some chunks for texture. Alternatively, mash potatoes lightly with a masher. The soup should be thick but still spoonable.

5. Add milk and cheese

Lower the heat to low. Stir in milk, then gradually add shredded cheese, stirring constantly until melted and smooth. Avoid boiling to prevent grainy cheese.

6. Season and adjust

Season with salt and black pepper to taste. Adjust thickness with a splash of broth or milk if needed.

7. Serve hot

Ladle into bowls and top with extra cheese, croutons, or bacon bits if desired.

Mistakes to avoid

• Boiling after adding cheese — grainy texture
• Overcooking broccoli — dull color and flavor
• Adding cheese all at once — clumping
• Skipping partial blending — thin soup
• Using pre-shredded cheese — poor melting

Variations of Best Broccoli Potato Cheese Soup

• Extra Creamy — add ¼ cup heavy cream at the end
• Vegan — use plant milk and vegan cheese
• Spicy — add cayenne or crushed red pepper
• Protein Boost — add cooked chicken or ham
• Extra Veggie — add carrots or cauliflower

Tips for storage & make-ahead

• Refrigerate up to 4 days
• Reheat gently over low heat, stirring often
• Add a splash of milk when reheating
• Freezing is not recommended due to the cheese’s texture

Frequently Asked Questions

Can I make this soup gluten-free?
Yes. This recipe is naturally gluten-free.

Why did my cheese turn grainy?
The heat was too high—keep it low after adding cheese.

Can I use frozen broccoli?
Yes. Add directly and cook slightly longer.

How thick should the soup be?
Creamy and hearty, thick enough to coat a spoon.

Conclusion

Best Broccoli Potato Cheese Soup is the definition of cozy comfort—creamy, cheesy, and loaded with tender vegetables in every bite. With simple ingredients and straightforward steps, this soup delivers big flavor and satisfying texture that keeps everyone coming back for seconds. It’s a dependable, feel-good recipe you’ll make again and again.