Cheddar Broccoli Potato Soup

Indulge in the rich and comforting flavors of Cheddar Broccoli Potato Soup, a wholesome and satisfying dish perfect for chilly days. This recipe combines a medley of colorful vegetables, including carrots, celery, onions, and broccoli, with creamy potatoes in a velvety cheddar and Parmesan-infused broth. The addition of thyme adds a subtle herbaceous note, enhancing the overall depth of flavor. Topped with a generous amount of shredded sharp cheddar, this soup is a delightful blend of textures and tastes that will warm you from the inside out.


  • Vegetables:
    • 5 1/2 tbsp butter (divided)
    • 1 1/3 cups chopped carrots (about 3)
    • 1 cup chopped celery (2 stalks)
    • 1 cup chopped yellow onion (1 small)
    • 2 cloves garlic, minced
    • 3 1/2 cups peeled and cubed russet potatoes (2 large)
    • 3 cups chopped broccoli florets (from about 2 heads)
    • 1/4 tsp dried thyme
    • Salt and freshly ground black pepper to taste
  • Broth:
    • 3 cups low-sodium chicken broth
  • Sauce:
    • 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)


  1. Prepare Vegetables:
    • In a large pot, melt 1 1/2 tbsp butter over medium heat.
    • Add carrots, celery, and onion. Sauté for 3-4 minutes.
    • Add minced garlic and sauté for an additional 30 seconds.
  2. Cook Broth and Vegetables:
    • Stir in chicken broth, potatoes, thyme, salt, and pepper.
    • Bring to a boil, then reduce heat to medium, cover, and cook for 15 minutes.
    • Stir in broccoli and cook for an additional 5 minutes or until veggies are tender.
  3. Prepare Sauce:
    • In a separate medium saucepan, melt the remaining 4 tbsp butter over medium heat.
    • Stir in flour and cook, whisking constantly for 1 minute.
    • While whisking vigorously, slowly pour in milk, ensuring no lumps remain.
    • Continue stirring until the mixture gently boils and thickens. Stir in heavy cream.
  4. Combine and Finish:
    • Remove both the vegetable pot and the sauce from heat.
    • Pour the sauce into the soup, stirring well.
    • Stir in cheddar and Parmesan cheese until melted.
  5. Serve:
    • Serve the Cheddar Broccoli Potato Soup warm.

Enjoy your delicious and creamy soup!


Q: Can I use a different type of cheese? A: While sharp cheddar and Parmesan contribute to the distinctive flavor, you can experiment with other cheeses to suit your preference. Smoked Gouda or Swiss can add interesting twists.

Q: Can I make this soup ahead of time? A: Absolutely! The flavors tend to meld and develop even more when allowed to sit. Reheat gently over low heat, adding a splash of milk if needed to maintain the creamy consistency.

Q: Is it possible to make this soup vegetarian? A: Yes, substitute vegetable broth for chicken broth and consider adding a bit of smoked paprika or nutritional yeast for added depth in the absence of the chicken flavor.

Q: Can I freeze the Cheddar Broccoli Potato Soup? A: While the soup can be frozen, keep in mind that dairy-based soups may have a change in texture upon thawing. Consider freezing the vegetable and broth base separately and adding the dairy components after reheating.

Q: Can I adjust the thickness of the soup? A: Certainly! If you prefer a thicker consistency, reduce the amount of milk in the sauce. For a thinner soup, you can add more broth or milk until reaching your desired consistency.

Q: What are good toppings for this soup? A: Crumbled bacon, chopped chives, or a dollop of sour cream are excellent toppings. Feel free to get creative and tailor it to your taste preferences.

Warm up with a bowl of this Cheddar Broccoli Potato Soup, a delightful harmony of vegetables and cheese that’s sure to become a comforting favorite in your repertoire.

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