Look no further for the best broccoli potato cheese soup recipe. This soup is perfectly creamy with chunks of broccoli, potato, and lots of cheddar cheese.
Creamy Broccoli Potato Cheese Soup
Who doesn’t love a good broccoli potato cheese soup? This soup is thickened with potatoes, cheddar cheese, and creamed with rich heavy cream. Go big or go home when it comes to creamy soup season, people.
Why you’ll love it!
- This soup is ready in under 1 hour.
- You can easily double this soup recipe to serve a crowd.
- It is a great soup for leftovers.
- Broccoli- we highly suggest using fresh broccoli over frozen broccoli. If you must use frozen, you can.
- Potatoes– the potatoes are cooked and then pureed and add creaminess to the soup.
- Mirepoix- celery, carrots, and onion make up the base of every tasty soup.
- Cheddar cheese– cheddar cheese is traditionally used in a broccoli cheddar soup. Try your best to grate the cheese yourself. Pre-shredded cheese tends to clump.
- Heavy cream– the richness of this soup comes from the heavy cream. You can also use whole milk if heavy cream is too much for you.
How to Grate Cheese
Whether you have a box grater at home or find yourself in need of grated cheese and no grater, we’ve got you covered on how to grate cheese without a cheese grater!
How to Broccoli Potato Cheese Soup
- Sauté the veggies. When you sauté the onion, garlic, carrots, and celery together you are creating a delicious base of flavor for the soup. Sauté all the vegetables together for 3-4 minutes.
- Simmer everything together. Add the potatoes and broth to the pot and let all of the ingredients simmer for 20 minutes to soften the potatoes. Add the broccoli in and simmer for another 10 minutes.
- Blend the soup. Use an immersion blender to blend the soup, making sure to leave some chunks for a chunkier soup.
- Add the heavy cream and cheese. Finally, stir in the heavy cream and soup until the cheese melts.
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
Top Tips for the Perfect Soup
Be sure the potatoes are fully cooked before blending the soup. They will blend and cream better.
The soup is meant to be chunky. If an immersion blender is not available, a potato masher would work great. It would be a lot of work to put into a blender.
If you like a spicy soup, add a few teaspoons of your favorite hot sauce to the soup.
Freshly shredded cheddar cheese is a great cheese for this soup. You can also use gruyere or Monterey jack cheese.
Yes, you can use frozen broccoli instead of fresh in this soup. You may not need to simmer the broccoli as long if you use frozen broccoli.
This broccoli cheese soup is thickened with the potato. If your soup is too thin, let the soup simmer to cook off some of the broth and then let the soup rest for 15-20 minutes off the heat to allow the soup to thicken.
We do not out eggs in this potato soup.
This soup will last about 5 days in the refrigerator if stored in an airtight container.
To reheat the broccoli cheese soup, place the soup into a stock pot over low/medium heat. Slowly add in an extra 1/2 cup to 1 cup of milk and stir until the soup is thinned and creamy.
Broccoli Potato Cheese Soup
- 2 tablespoons avocado oil
- ½ large yellow onion diced
- 2 stalks celery diced
- 1 medium carrot diced
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 medium Yukon gold potatoes diced (~2 cups)
- 4 cups chicken broth
- 4 cups chopped broccoli bite-sized pieces
- 1 cup heavy cream
- 8 oz. shredded cheddar cheese ~2 cups
- Heat avocado oil in a large Dutch oven over medium/high heat. When the oil is fragrant, add the onion, celery, and carrots to the pot and cook for 2-3 minutes.
- Next, add the butter, garlic, salt, pepper, and thyme to the Dutch oven. Cook for 1-2 minutes, allowing the garlic to become fragrant and golden brown.
- Add the potatoes and chicken broth. Use a wooden spoon to scrape up any brown bits that may have developed on the bottom of the Dutch oven. Bring the broth to a boil, then cover and reduce heat to low, and let simmer for 20 minutes.
- Add the broccoli to the soup and continue to cook uncovered on low for 10 minutes.
- Remove the Dutch oven from the heat. Using an immersion blender give the soup a couple of pulses to break up the potatoes and broccoli leaving it chunky.
- Put the Dutch oven back on the stove and turn the heat to low. Add in the heavy cream and shredded cheddar cheese. Heat until the cheese is melted, 4-5 minutes.
Tips & Notes
- The soup is meant to be chunky. If an immersion blender is not available, a potato masher would work great. It would be a lot of work to put into a blender.
- Use vegetable stock to make this vegetarian.