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! 

Broccoli Potato Soup in a black rimmed bowl, topped with melted cheddar cheese.

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

Broccoli Potato Soup ingredients on a metal baking sheet: broccoli, onion, potatoes, cheese, half and half, chicken broth, and garlic.
  • 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). 
An immersion blender in a big pot.
  1. 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. 
Broccoli florets in a large black pot, for the makings of the best Broccoli Potato Soup with half and half.
  1. 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!
a large pot with shredded cheddar cheese spread over the top of broccoli potato soup.

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

Is broccoli soup healthy?

Yes it is! This broccoli potato soup has minimal ingredients, and the ones that are in here are delicious and nutritious! We have onion, broccoli, and potatoes! If you’re looking to make it healthier, you can use milk instead of half and half, low sodium chicken broth, and reduce the amount of cheese — however, this soup won’t be as good if you do ALL those adaptations. 

Can you freeze broccoli soup?

A good rule of thumb when it comes to freezing is asking: is there dairy or pasta? Dairy tends to separate when it’s frozen and then thawed. Pasta tends to become mushy after being frozen and thawed. You’re welcome to freeze this soup so long as you remove the portion you are freezing prior to adding the half and half. Then, when you are ready to eat the soup, pull it out of the freezer, let it thaw and then follow the recipe from the part you left off at. 

Can I use milk instead of heavy cream or half and half?

Yes, of course! Use what you have or what you prefer. Just remember, with milk instead of cream, the soup won’t be as thick and creamy.

How long does it take to make broccoli soup?

This is a pretty quick recipe that only takes about 30 minutes to make. 

What goes well with broccoli soup?

I love soup with homemade rolls!

Overhead photo of Broccoli Potato Soup in two black rimmed small bowls on a round wooden cutting board.

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A bowl of cheesy Broccoli Potato Soup in a black rimmed bowl.
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5 from 4 votes

Cheesy Broccoli Potato Soup

A delicious broccoli potato soup that’s loaded with broccoli, potatoes, and cheese!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings


  • 2 T butter
  • 1 cup diced yellow onion
  • 1 garlic clove minced
  • 4 cups potatoes - peeled and chopped (I used golden potatoes, but russets are good too).
  • 4 cups low sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups broccoli - cut into florets (about 2 medium broccoli heads)
  • 1 cup half and half
  • 2 cups grated cheddar cheese


  • In a pan over medium heat, melt the butter. Add the onions and cook for 4-5 minutes or until translucent. Add the garlic. Cook for 1 minute more.
  • Add the chopped potatoes to the pot and the 4 cups of chicken broth. Bring it to a boil, and then turn the heat to medium low. Cover and cook until the potatoes are slightly fork tender, about 9 minutes. We will be boiling the potatoes even more once we add the broccoli so you don't want the potatoes to be excessively soft. 
  • Remove from heat. Carefully scoop out 2 cups of the soup and potatoes. Set aside. Using an immersion blender, gently blend the contents in the pan. I didn't blend mine very much, I like a chunkier soup. If you don't have an immersion blender just skip this step. The soup is great without the immersion blender!
  • Add the 2 cups of reserved potatoes and soup back into the pan. Now add the broccoli, salt, pepper, and half and half. Stir to combine. Bring to a gentle boil and cook for 5-6 minutes or until the broccoli is fork tender.
  • Remove from heat and stir in the cheese. Serve warm, topped with additional cheese if desired.


*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. 


Calories: 267kcal (13%)Carbohydrates: 17g (6%)Protein: 13g (26%)Fat: 16g (25%)Saturated Fat: 10g (50%)Cholesterol: 48mg (16%)Sodium: 417mg (17%)Potassium: 671mg (19%)Fiber: 3g (12%)Sugar: 1g (1%)Vitamin A: 760IU (15%)Vitamin C: 51.5mg (62%)Calcium: 290mg (29%)Iron: 3.4mg (19%)
Course: Soup
Cuisine: American
Did you make this recipe?Please leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Tik Tok, Instagram, and Facebook so I can see what you’re making!

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