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Broccoli Potato Cheese Soup

This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness. This soup is a delicious and easy-to-make bowl of comfort that is sure to be a new family favorite.

A bowl of Broccoli Potato Cheese Soup is warm and packed with comforting flavors, and it is so simple to make!

Broccoli Potato Cheese Soup in a bowl with a spoon.

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I love to serve this soup with an extra sprinkle of cheese on top on chilly nights or lazy weekends. It's a straightforward, satisfying dish that hits the spot.

Soups are a favorite at our house year-round. When we want comfort food, I like to serve soup with cheese, like this Cheese Soup Recipe, Instant Pot Cheeseburger Soup, and Creamy Broccoli Cheese Soup.

This Broccoli Potato Cheese Soup is a top favorite, and it is easy to switch out ingredients to make it to your family's taste. Below are a few ideas. I'm a fan of adding bacon crumbles!

Substitutions and Variations

  • Broccoli and Cauliflower Combo: Swap out some or all of the broccoli with cauliflower for a different flavor.
  • Add Bacon Crumbles: Cook up some crispy bacon separately and sprinkle it on top before serving for a smoky twist.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Broccoli Potato Cheese Soup set out on the counter.
  • Butter: Used for sautéing onions, carrots, and garlic.
  • Onion: Provides savory depth and aroma to the soup base.
  • Carrots: Adds sweetness and a hearty texture to the soup.
  • Garlic: Enhances the overall flavor of the broccoli potato soup.
  • Chicken Stock: Forms the foundation of the soup.
  • Cornstarch: Thickens the soup for a satisfying, creamy consistency.
  • Milk: Adds creaminess to the cheesy broccoli potato soup.
  • Potatoes: Makes the soup more hearty. 
  • Broccoli: Add nutrition and flavor to the soup. 
  • Shredded Sharp Cheddar Cheese: Melted cheese add to that rich flavor and gives the soup that satisfying texture. 
  • Salt and Black Pepper: Enhances and balances the other flavors.

How To Make Broccoli Potato Cheese Soup

Onions and butter in a stock pot.
Carrots are added to the onions in the stock pot.
Sauteed onions and carrots in the stock pot.

First, melt the butter in a pan. Add in diced onions and let them cook until they start getting soft. Then add the carrots, salt, and pepper and cook for a few more minutes. Next, add some minced garlic. It's going to smell amazing!

Diced potatoes and chicken broth were added to the stock pot.
Broccoli added to soup in the stock pot.

Now, you will need the peeled and chopped potatoes. Add them in with some chicken stock. Cover it and let it simmer for about ten minutes.

Then add in the broccoli – fresh or frozen, your call. Let it all simmer until the broccoli and potatoes are tender.

I like to mix the cornstarch with the milk until it's smooth, then pour that mix into the hot soup. It thickens things up, giving it that creamy texture we love. 

Shredded cheese added to soup in stock pot.
Broccoli Potato Cheese Soup in stock pot.

The last step is adding the cheese. Add the shredded sharp Cheddar cheese into the soup and stir until melted.

Then grab a spoon, serve, and enjoy!

A large spoonful of Broccoli Potato Cheese Soup held over the stock pot.

Storing and Freezing

Store: Let your leftover soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. 

Freeze: Store your leftover soup in an airtight container or in a freezer-safe bag. It can be kept in the freezer for 2 months. 

Recipe Tips

  • Chop those veggies beforehand. It makes life a lot easier when you're in the cooking zone.
  • No time to deal with fresh broccoli? Frozen works like a charm. Trust me, I've taken that route many times.
  • Use freshly shredded cheddar cheese for the smoothest texture. Pre-shredded cheese has anti-caking agents that prevent it from melting well.
  • Add the shredded Cheddar gradually, stirring as you go. This avoids clumps and ensures a silky texture.
  • If you're defrosting from the freezer, let it happen gradually in the fridge. This ensures that the textures stay perfect and the soup doesn’t separate. 

Recipe FAQs

What's the best type of potatoes to use?

Russet or Yukon Gold potatoes work well. They hold their shape during cooking and offer a creamy texture.

Can I use a different type of cheese?

Certainly! While sharp Cheddar is classic, you can experiment with cheeses like Gruyère, Swiss, or Monterey Jack for a different flavor.

Two bowls filled with broccoli potato cheese soup.

If you need a few more soup recipes, here are some delicious ones you will love!

Make this for your next meal and enjoy this Broccoli Potato Cheese Soup—creamy, and hearty with tender potatoes, vibrant broccoli, and a cheesy goodness that's pure comfort in a bowl.

Broccoli Potato Cheese Soup in a bowl with a spoon.

Broccoli Potato Cheese Soup Recipe

Author: Judy Wilson
This Broccoli Potato Cheese Soup is a hearty blend of potatoes, broccoli, and rich, cheesy goodness.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 384 kcal


  • 1-2 Tablespoons butter
  • 1 onion (diced)
  • 2 medium carrots (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken stock
  • ¼ cup cornstarch
  • 1 cup milk
  • 2 large potatoes (peeled and chopped into ½-inch cubes)
  • 16 ounces broccoli florets (fresh or frozen)
  • cups shredded sharp cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper


  • Melt one to two tablespoons of butter in a skillet over medium-high heat.
  • Sauté the onion in butter until the diced onions begin to soften, about 3 minutes.
  • Add carrots, salt, and pepper and continue to cook for another 3-4 minutes.
  • Then, add garlic and sauté, stirring, for 30 seconds.
  • Next, add the potatoes and chicken broth.
  • Cover and bring to a simmer. Simmer for about ten minutes.
  • Add broccoli and continue simmering until the broccoli and potatoes are tender—about 10 minutes. Potatoes should be fork-tender.
  • In a small bowl, stir cornstarch into milk until smooth. Then, stir into the hot soup.
  • Add in the cheese and stir until melted.
  • Serve and enjoy!


Let your leftover soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. 


Calories: 384kcalCarbohydrates: 35gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 58mgSodium: 728mgPotassium: 890mgFiber: 5gSugar: 8gVitamin A: 4460IUVitamin C: 85mgCalcium: 315mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Recipe Rating


Tuesday 23rd of January 2024

Potato soup is a favorite and the addition of broccoli is fantastic.


Tuesday 23rd of January 2024

I love soup, and this recipe combines a bunch of my favorite things. I am definitely going to have to try this soon, as it is so cold where I live right now. Stopping in from Senior Salon Pit Stop.


Food nutters

Sunday 21st of January 2024

Saving this for tomorrow's lunch. Thank you for sharing.

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