Creamy Broccoli & Cheddar Potato Soup

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This Cheesy Potato & Broccoli Soup is what happens when comfort food meets a modest attempt at eating your greens.

Creamy, rich, and loaded with sharp cheddar, it wraps tender potatoes and broccoli florets in a velvety blanket of cheesy goodness. It’s the kind of soup that makes you feel like you made a good choice—even if you top it with extra cheese and maybe a little bacon.

Great for chilly nights, picky eaters, or anyone who believes broccoli’s true purpose is to swim in cheese.

Jump to Recipe

Creamy Broccoli & Cheddar Potato Soup Ingredients

Ingredients Flat Lay Glass bowls filled with diced potatoes, chopped broccoli, shredded cheddar, and supporting ingredients arranged on a white quartz counter with soft lighting. Key Preparation Step Pot of simmering soup with visible broccoli florets and potatoes in broth. Light steam rising as it cooks. Final Plated Dish A creamy bowl of cheesy broccoli and potato soup, topped with extra cheddar and black pepper, with bread on the side. Clean, bright presentation on white quartz.
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1½ pounds Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder (optional, enhances cheese flavor)
  • 3 cups broccoli florets, chopped small
  • 1½ cups whole milk (or half-and-half for richer version)
  • 1½ cups shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese (optional, for depth)
  • Optional garnish: extra cheddar, black pepper, crumbled bacon, or chopped green onions

Kitchen Tool Tips

Immersion blender
Lets you blend part of the soup directly in the pot for a creamy texture with chunks—no transferring or mess.

Box grater
Grate your own cheddar for smoother melting. Pre-shredded cheese can lead to grainy texture.

Large soup pot
Gives enough room for the broccoli and potatoes to cook evenly without overcrowding.

How to Make Creamy Broccoli & Cheddar Potato Soup

Pot of simmering soup with visible broccoli florets and potatoes in broth. Light steam rising as it cooks.
  1. In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute more.
  2. Add diced potatoes, broth, salt, pepper, and mustard powder. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender.
  3. Add chopped broccoli and simmer for another 5–7 minutes until bright green and tender.
  4. Use an immersion blender to partially blend the soup—leave some chunks for texture.
  5. Reduce heat to low. Stir in milk, then cheddar and Parmesan. Stir until melted and smooth. Do not boil after adding cheese.
  6. Taste and adjust seasoning. Serve with your favorite garnishes.

Nutritional Information

Per serving:

  • Calories: 360
  • Fat: 19g
  • Carbohydrates: 32g
  • Protein: 16g
  • Fiber: 4g
  • Sodium: 720mg

How to Serve

Top each bowl with more cheddar, black pepper, or a sprinkle of green onions. Serve with crusty bread or a grilled cheese sandwich for double comfort. For extra indulgence, add crispy bacon bits or roasted broccoli on top.

Storage

Fridge
Store in an airtight container for up to 4 days. The soup thickens as it cools.

Freezer
Freeze without cheese and milk for best texture. Add dairy after reheating. Can store for up to 2 months.

Reheating
Warm slowly on the stovetop or microwave in short intervals, stirring frequently. Add a splash of broth or milk to thin if needed.

FAQ

Can I use frozen broccoli?

Yes, just add it in the last 5 minutes of cooking. No need to thaw.

What if I don’t have an immersion blender?

Use a regular blender in batches—just cool slightly first and be careful with hot liquids.

Can I make it dairy-free?

Use plant-based milk and a meltable vegan cheese. Flavor may vary, so taste and adjust as needed.

Why add mustard powder?

It enhances the cheese flavor and adds depth without tasting “mustardy.”

Can I add protein?

Yes! Stir in shredded rotisserie chicken, crumbled bacon, or cooked white beans at the end.

Flavor Profile Breakdown

  • Creamy & cheesy: A sharp cheddar base that’s rich and smooth
  • Earthy & mild: Yukon Gold potatoes and broccoli add balance
  • Savory: Garlic, onion, and Parmesan round out the flavor
  • Customizable: Great base for mix-ins like chicken or smoky spices
Creamy Broccoli & Cheddar Potato Soup
Pin
Print

Creamy Broccoli & Cheddar Potato Soup

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 tablespoon olive oil or butter

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 ½ pounds Yukon Gold potatoes, peeled and diced

  • 4 cups vegetable broth (or chicken broth)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon mustard powder (optional, enhances cheese flavor)

  • 3 cups broccoli florets, chopped small

  • 1 ½ cups whole milk (or half-and-half for richer version)

  • 1 ½ cups shredded sharp cheddar cheese

  • ¼ cup grated Parmesan cheese (optional, for depth)

  • Optional garnish: extra cheddar, black pepper, crumbled bacon, or chopped green onions

Directions

  • In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute more.
  • Add diced potatoes, broth, salt, pepper, and mustard powder. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender.
  • Add chopped broccoli and simmer for another 5–7 minutes until bright green and tender.
  • Use an immersion blender to partially blend the soup—leave some chunks for texture.
  • Reduce heat to low. Stir in milk, then cheddar and Parmesan. Stir until melted and smooth. Do not boil after adding cheese.
  • Taste and adjust seasoning. Serve with your favorite garnishes.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

If you try this recipe, I’d love to hear your thoughts in the comments below.

Creamy Broccoli & Cheddar Potato Soup

This Cheesy Potato & Broccoli Soup is what happens when comfort food meets a modest attempt at eating your greens.

Creamy, rich, and loaded with sharp cheddar, it wraps tender potatoes and broccoli florets in a velvety blanket of cheesy goodness. It’s the kind of soup that makes you feel like you made a good choice—even if you top it with extra cheese and maybe a little bacon.

Great for chilly nights, picky eaters, or anyone who believes broccoli’s true purpose is to swim in cheese.

Jump to Recipe

Creamy Broccoli & Cheddar Potato Soup Ingredients

Ingredients Flat Lay Glass bowls filled with diced potatoes, chopped broccoli, shredded cheddar, and supporting ingredients arranged on a white quartz counter with soft lighting. Key Preparation Step Pot of simmering soup with visible broccoli florets and potatoes in broth. Light steam rising as it cooks. Final Plated Dish A creamy bowl of cheesy broccoli and potato soup, topped with extra cheddar and black pepper, with bread on the side. Clean, bright presentation on white quartz.
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1½ pounds Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon mustard powder (optional, enhances cheese flavor)
  • 3 cups broccoli florets, chopped small
  • 1½ cups whole milk (or half-and-half for richer version)
  • 1½ cups shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese (optional, for depth)
  • Optional garnish: extra cheddar, black pepper, crumbled bacon, or chopped green onions

Kitchen Tool Tips

Immersion blender
Lets you blend part of the soup directly in the pot for a creamy texture with chunks—no transferring or mess.

Box grater
Grate your own cheddar for smoother melting. Pre-shredded cheese can lead to grainy texture.

Large soup pot
Gives enough room for the broccoli and potatoes to cook evenly without overcrowding.

How to Make Creamy Broccoli & Cheddar Potato Soup

Pot of simmering soup with visible broccoli florets and potatoes in broth. Light steam rising as it cooks.
  1. In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute more.
  2. Add diced potatoes, broth, salt, pepper, and mustard powder. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender.
  3. Add chopped broccoli and simmer for another 5–7 minutes until bright green and tender.
  4. Use an immersion blender to partially blend the soup—leave some chunks for texture.
  5. Reduce heat to low. Stir in milk, then cheddar and Parmesan. Stir until melted and smooth. Do not boil after adding cheese.
  6. Taste and adjust seasoning. Serve with your favorite garnishes.

Nutritional Information

Per serving:

  • Calories: 360
  • Fat: 19g
  • Carbohydrates: 32g
  • Protein: 16g
  • Fiber: 4g
  • Sodium: 720mg

How to Serve

Top each bowl with more cheddar, black pepper, or a sprinkle of green onions. Serve with crusty bread or a grilled cheese sandwich for double comfort. For extra indulgence, add crispy bacon bits or roasted broccoli on top.

Storage

Fridge
Store in an airtight container for up to 4 days. The soup thickens as it cools.

Freezer
Freeze without cheese and milk for best texture. Add dairy after reheating. Can store for up to 2 months.

Reheating
Warm slowly on the stovetop or microwave in short intervals, stirring frequently. Add a splash of broth or milk to thin if needed.

FAQ

Can I use frozen broccoli?

Yes, just add it in the last 5 minutes of cooking. No need to thaw.

What if I don’t have an immersion blender?

Use a regular blender in batches—just cool slightly first and be careful with hot liquids.

Can I make it dairy-free?

Use plant-based milk and a meltable vegan cheese. Flavor may vary, so taste and adjust as needed.

Why add mustard powder?

It enhances the cheese flavor and adds depth without tasting “mustardy.”

Can I add protein?

Yes! Stir in shredded rotisserie chicken, crumbled bacon, or cooked white beans at the end.

Flavor Profile Breakdown

  • Creamy & cheesy: A sharp cheddar base that’s rich and smooth
  • Earthy & mild: Yukon Gold potatoes and broccoli add balance
  • Savory: Garlic, onion, and Parmesan round out the flavor
  • Customizable: Great base for mix-ins like chicken or smoky spices
Creamy Broccoli & Cheddar Potato Soup
Pin
Print

Creamy Broccoli & Cheddar Potato Soup

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 tablespoon olive oil or butter

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 ½ pounds Yukon Gold potatoes, peeled and diced

  • 4 cups vegetable broth (or chicken broth)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon mustard powder (optional, enhances cheese flavor)

  • 3 cups broccoli florets, chopped small

  • 1 ½ cups whole milk (or half-and-half for richer version)

  • 1 ½ cups shredded sharp cheddar cheese

  • ¼ cup grated Parmesan cheese (optional, for depth)

  • Optional garnish: extra cheddar, black pepper, crumbled bacon, or chopped green onions

Directions

  • In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute more.
  • Add diced potatoes, broth, salt, pepper, and mustard powder. Bring to a boil, then reduce heat and simmer for 12–15 minutes, until potatoes are fork-tender.
  • Add chopped broccoli and simmer for another 5–7 minutes until bright green and tender.
  • Use an immersion blender to partially blend the soup—leave some chunks for texture.
  • Reduce heat to low. Stir in milk, then cheddar and Parmesan. Stir until melted and smooth. Do not boil after adding cheese.
  • Taste and adjust seasoning. Serve with your favorite garnishes.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

If you try this recipe, I’d love to hear your thoughts in the comments below.