Cheesy Broccoli Potato Soup

This Cheesy Broccoli Potato Soup will be your new favorite broccoli soup — ever. It’s packed with flavor, chunky potatoes, perfectly cooked broccoli, onions, half and half for a creamy texture and cheddar cheese for that cheesiness in every bite!  

Soup recipes are the ultimate comfort food! For more soups, try this delicious Ham and Corn Chowder or my Pepper Jack Potato Soup! They are perfect for a chilly day! 

Why This Recipe Works

• Creamy broccoli potato soup. This cheesy broccoli potato soup is made with half and half for a delicious creamy soup base. Using an immersion blender to pulse some of the soup also helps provide and thicker and creamier soup!
• Cheesy broccoli potato soup. Using 2 full cups of cheddar cheese makes this broccoli soup have a prominent cheesy flavor!
• Best broccoli cheese soup recipe. I’ve had my fair share of broccoli soups. And let me tell you — this is not your mama’s broccoli cheese soup! This broccoli and potato soup recipe is such a flavorful soup, has potatoes and onions for a depth of texture and flavor, and has perfectly cooked broccoli florets! 

Ingredient Notes

• Butter: Use salted or unsalted butter. This is what we’ll cook the onion in. 
• Yellow Onion: Feel free to cut the onions in whatever size you want. I like to dice mine fairly small or else my kiddos won’t eat them. 
• Potatoes: I used golden potatoes, but russets are good option as well. Wash, peel, then chop the potatoes. 
• Low Sodium Chicken Broth: Replace with vegetable broth for a fully vegetarian soup. 
• Broccoli: I used about 2 medium-sized broccoli heads. Cut them into small-chopped broccoli florets. You can use fresh broccoli or frozen broccoli. 
• Half and Half: This is just half heavy cream-half milk. So you’re welcome to use full heavy cream or a different ratio. If using full cream, you’ll get a thicker soup. Note that if use use milk in place of the heavy cream, you’ll have a thinner consistency in your broccoli cheddar potato soup. If using just milk, I would definitely opt for whole milk. 
• Cheddar Cheese: I like use freshly shredded cheese. Pre-grated cheese is coated with something that helps the cheese pieces not clump together, which has an effect on it’s melting ability. I would use sharp or extra-sharp cheddar cheese. 

Step-by-Step Instructions

1. Cook the onions and potatoes. Melt 2 T butter in a large pot. Add 1 cup diced yellow onion and cook until translucent. Add the minced garlic and cook for 1 minute. Add 4 cups peeled diced potatoes and 4 cups chicken broth. 
2. Bring to a boil and blend part of the soup. Boil the potatoes over medium high heat until slightly fork tender (about 9 minutes). Remove 2 cups of the soup and potatoes into a separate bowl. Using an immersion blender, blend the contents remaining in the pan (blend to your liking – I only pulsed a few times because I like a chunkier soup). 

3. Add the broccoli. Put the 2 cups of soup and potatoes you reserved back into the pot and add 4 cups broccoli, 1/2 tsp salt, 1/4 tsp black pepper and 1 cup half and half. Stir. Bring to a low boil and cook for about 5 minutes or until the broccoli is fork tender. 

4. Add the cheddar cheese. Remove the pot from the heat and add 2 cups grated cheddar cheese. Serve this broccoli potato soup with extra cheese if desired. Enjoy!

Recipe Tips

Don’t overcook your broccoli! I like broccoli to still have a bit of a crisp to it. I never cook my broccoli until it’s super soft. You want the broccoli to still have the vibrant green color to it. I’ve found that broccoli doesn’t take that long to cook. But you cook it according to your preference.

If you don’t have half and half or heavy cream you’re welcome to use milk instead. The consistency of your soup won’t be as thick, but if you’re in a bind, that’s a good option.

For a completely vegetarian broccoli potato cheese soup, replace the chicken broth with vegetable broth.

We will be boiling the potatoes even more once we add the broccoli so you don’t want the potatoes to be excessively soft. 

I didn’t blend mine very much, I like larger chunks in my soup. If you don’t have an immersion blender you can use a regular blender, a potato masher or just skip this step. The soup is great without the immersion blender!

You can serve this broccoli cheddar soup recipe in a bread bowl for a fun (and yummy!) presentation!

Is broccoli one of your go-to vegetables or one you prefer to avoid? If you love broccoli, then you’ll love this broccoli soup recipe! If broccoli isn’t your favorite, then a great way to ease into broccoli is using it in dishes with other ingredients: in a stir fry, a smoothie, in a pasta, or, yep you guessed! — In a soup. 

Make Ahead, Storing, and Freezing

You can make broccoli cheddar soup ahead of time and simply reheat the soup when you’re ready to serve. 

Store leftover broccoli potato soup in an airtight container in the fridge for 4-5 days. Reheat in the microwave.

I don’t recommend freezing things with pasta or dairy. If you want to freeze broccoli soup, I would freeze it in a freezer bag prior to adding the cream and cheese. Then, let the soup thaw then warm on the stove and continue following the recipe card from that point. 

Recipe FAQs

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This recipe was first published in November 2017, it has been updated with new pictures and better recipe tips and instructions.