Cheesy Potato & Broccoli Soup

Warm Up with Cheesy Potato & Broccoli Soup

As the chill of winter sets in, there’s nothing quite like a warm bowl of soup to comfort and nourish you. The Cheesy Potato & Broccoli Soup is a perfect choice. It’s creamy, cheesy, and packed with wholesome ingredients that will make you feel cozy inside.

Why Make This Recipe

This soup is not only delicious but also simple to make. Using everyday ingredients, you can whip up a hearty meal that the whole family will love. The combination of potatoes, broccoli, and cheese creates a warm, satisfying dish that is perfect for those cold evenings. Plus, it’s a great way to sneak in some veggies!

How to Make Cheesy Potato & Broccoli Soup

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups (960 ml) low-sodium chicken or vegetable broth
3 cups (about 2 large) russet potatoes, peeled and cut into ½″ cubes
1 cup whole milk (or half-and-half for extra richness)
1 cup heavy cream
3 cups broccoli florets, cut into bite-size pieces
2 cups (200 g) shredded sharp cheddar cheese
1 tsp Dijon mustard (optional, for depth)
½ tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
Crispy bacon bits or diced ham (for topping)
Chopped chives or green onions (for garnish)
Extra shredded cheese (for garnish)
Crusty bread or warm dinner rolls (for serving)

Directions

Sauté the aromatics: In a large heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes, until it turns pale golden and smells toasty. This will thicken the soup.
Add broth and potatoes: Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring to a gentle boil, then add the diced potatoes. Reduce heat to a simmer and cook, uncovered, until the potatoes are tender when pierced with a fork, about 12–15 minutes.
Blend (optional): For a creamier texture, use an immersion blender to purée about half the soup right in the pot, leaving some chunks for body. Alternatively, transfer 3 cups of the soup to a blender, pulse until smooth, and return to the pot.
Cook the broccoli: Stir in the broccoli florets, milk, and cream. Simmer gently until the broccoli is bright green and tender, about 5–7 minutes—you want it cooked through but not mushy.
Melt in the cheese: Reduce heat to low. Whisk in the shredded cheddar a handful at a time, stirring until each addition is fully melted. Stir in Dijon mustard and smoked paprika, if using. Season with salt and plenty of black pepper to taste.
Serve and garnish: Ladle the soup into bowls. Top with bacon bits or diced ham, a sprinkle of chives, and extra cheese if you like. Serve hot with crusty bread or rolls for dipping.

How to Serve Cheesy Potato & Broccoli Soup

Serve this scrumptious soup hot in bowls. Add toppings like crispy bacon bits or diced ham for added flavor. A sprinkle of chives or green onions brightens each bowl, and don’t forget some extra cheese on top. Pair it with crusty bread or warm dinner rolls for a complete meal.

How to Store Cheesy Potato & Broccoli Soup

If you have leftovers, let the soup cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a little milk or broth if it thickens too much.

Tips to Make Cheesy Potato & Broccoli Soup

For a thicker soup, blend more of the soup before adding the broccoli.
Use fresh broccoli for the best flavor and texture.
Feel free to adjust the cheese type if you prefer a different flavor or to use what you have on hand.

Variation

You can customize this soup by adding other vegetables, such as carrots or peas. Alternatively, for a spicier kick, throw in some diced jalapeños or red pepper flakes.

FAQs

1. Can I make this soup ahead of time?
Yes, you can make this soup ahead. Just store it in the refrigerator and reheat before serving.

2. Can I freeze Cheesy Potato & Broccoli Soup?
Freezing is possible, but the texture may change when thawed. For the best results, avoid freezing the cream and cheese. Freeze the base soup and stir in the dairy when reheating.