This homemade Potato Broccoli Cheese Soup recipe is an easy meal that can be ready in just 30 minutes. It is so packed with delicious creamy, cheesy flavor that your kids won’t even realize how many vegetables they are eating. Serve this soup with your favorite dinner rolls and butter, or in bread bowls.
Making potato soup with evaporated milk is one of the keys to having a velvety smooth broth. It's our favorite way to make cheesy broccoli potato soup, or any potato soup for that matter.
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The Best Potato Broccoli Cheese Soup
This is the absolute best Broccoli and Potato Soup for a chilly day. It is so cozy and comforting, with a deliciously creamy, cheesy base. The potatoes are cooked in chicken broth, along with broccoli, carrots, garlic, and onions, giving the soup so much flavor AND nutrition, but with a more mild broccoli flavor that even picky eaters are sure to love it. Maybe they’ll even learn to love a little green in their dinner.
We love using evaporated milk because it gives a stronger milk flavor with a richer and creamier texture, but you can also use heavy cream, half and half or whole milk. And since we thicken this soup by mashing the potatoes, rather than using another starch like flour, this soup is naturally gluten-free.
Potato Broccoli Cheese Soup Ingredients
- Butter - you can also experiment with other cooking oils and butters, or try using leftover bacon fat.
- Onion - use yellow or white onions, and dice them into about ?” pieces
- Garlic - we use fresh garlic, minced
- Carrots - you can shred yourself, or use pre-shredded if you want
- Chicken Broth - you can also substitute vegetable broth to make vegetarian
- Potatoes - we like to use either red or Idaho (russet) potatoes for this soup. The golden potato varieties tend to get a little too mushy. You can peel them completely, or leave the skins on. We like to keep about 50% peels on.
- Broccoli - we use fresh broccoli and cut it into 1” chunks. You can also use frozen broccoli florets in a pinch.
- Cheddar Cheese - you want to use grated cheese, whether you purchase that way or grate yourself.
- Evaporated Milk - we find this gives the best flavor and creaminess, however you can substitute heavy cream, half and half or whole milk.
- Salt & Pepper
How to Make Broccoli Potato Cheese Soup
- In a large dutch oven or stockpot, add the butter and melt over medium heat.
- Add the onions to the pot and cook until they are lightly golden in color, about 4-5 minutes. Add the garlic, and cook while stirring for another 2 minutes.
- Add the carrots, broth, and potatoes and bring to a boil.
- Reduce to a simmer, and cook for about 15 minutes, or until the potatoes are soft.
- Once the potatoes are cooked through, remove from the heat and use a potato masher to mash the potatoes until all of the larger chunks are gone (I like to keep some chunkiness, but you can make it as smooth as your family prefers).
- Return to medium heat and add the broccoli and cheddar cheese. Cook for an additional 5 minutes, until the broccoli, is tender and the cheese is melted.
- Off the heat, add the evaporated milk, and salt and pepper to taste.
- Top with additional cheddar cheese if desired, and serve in regular or bread bowls. Enjoy!
How to Make Potato Broccoli Soup in a Crockpot
- Follow the directions to cook your onions and garlic in a pot or pan, then transfer to the crock pot.
- Add your carrots, broth, potatoes, broccoli, salt and pepper and cook on low for about 6-8 hours, or high for 3-4 hours.
- About 30 minutes before you want to serve, mash the potatoes as directed in the original recipe, then add in your evaporated milk and cheese and stir well. Cover and cook until the cheese has melted.
- If you want to blend the soup even further, do that now. Then top with extra cheese (if you want) and serve.
Frequently Asked Questions
It’s very simple to freeze this soup. Just cool completely, transfer to a freezer safe container, or freezer bag, and store for up to 3 months. When you are ready to use, either thaw in the fridge overnight or in the microwave, then reheat slowly.
If you want to thicken the base of your soup a little more, the easiest way is to puree a portion, and then add it back into the rest of the soup. You can either transfer about ½ of your soup into a blender and puree until smooth, or use an immersion blender and puree to your liking.
Another way to thicken your soup is to add either flour or cornstarch. Whisk together about 3 tablespoons of flour or cornstarch with about a cup of cold broth, then whisk this into your soup and heat until it thickens.
Tips for Making the Best Cheesy Potato Broccoli Soup
- You can leave the peels on the potatoes or take them off. I like a little chewy peel in my soup so I usually take about 50% of the peel off. No matter what, make sure to wash them!
- Keeping your potatoes on the chunkier side (rather than mashing them completely smooth) helps hide the onions from kiddos.
- Try using a mixture of potato varieties.
- If you do go the blender route, don’t fill more than halfway or you’ll have a hard time making it perfectly smooth.
Potato Broccoli Soup Recipe Variations
- Loaded Potato Broccoli Cheese Soup: Top your soup with classic baked potato toppings such as crispy bacon bits, chopped green onions, and a dollop of sour cream.
- Spicy Broccoli Cheese Potato Soup: Add a kick of heat to your soup by incorporating diced jalapeños, crushed red pepper flakes, or hot sauce.
- Creamy Potato Broccoli Cheese Soup: Blend a portion of the soup until smooth to create a creamy texture, then stir in chunks of cooked potato and broccoli for added texture.
- Herbed Cheddar Broccoli Potato Soup: Infuse your soup with fresh herbs such as thyme, rosemary, or parsley for added flavor and aroma.
- Potato Broccoli Cheese Soup with Ham: Add diced cooked ham or smoked sausage.
- Potato Broccoli Cheese Soup with Beer: Incorporate a splash of beer into your soup for a little extra richness.
- Potato Broccoli Cheese Soup with Corn: Add sweet corn kernels to your soup for a burst of freshness, sweetness, and color.
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Potato Broccoli Cheese Soup Recipe
Ingredients
- 3 Tablespoons Butter
- 1 medium Onion yellow or white onion, diced
- 3 Cloves Garlic fresh minced
- 2 Large Carrots shredded
- 7-8 Cups Chicken Broth or vegetable
- 5 cups Potatoes red or russet potatoes, peeled (optional), and cut into ½" dice
- 2 Large Broccoli (about 3 cups) cut into 1" chunks
- 2 Cups Cheddar Cheese shredded
- 2 12oz Cans Evaporated Milk or 3 cups half & half, heavy cream or whole milk
- 2 Teaspoons Salt or to taste
- 1 Teaspoon Pepper or to taste
Instructions
- In a large dutch oven or stock pot, add the butter and melt over medium heat.
- Add the onions to the pot and cook until they are lightly golden in color, about 4-5 minutes. Add the garlic, and stir for another 2 minutes.
- Add the carrots, broth and potatoes and bring to a boil.
- Reduce to a simmer, and cook for about 15 minutes, or until the potatoes are soft.
- Once the potatoes are cooked, remove from the heat and use a potato masher to mash the potatoes until all of the larger chunks are gone (I like to keep some chunkiness, but you can make it as smooth as your family prefers).
- Return to medium heat and add the broccoli chunks and cheddar cheese. Cook for an additional 5 minutes, until the broccoli is tender and the cheese is melted.
- Off the heat, add the evaporated milk, and salt and pepper to taste.
- Top with additional cheddar cheese if desired, and serve in regular or bread bowls. Enjoy!
Nutrition
More Homemade Soup Recipes
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This homemade Broccoli Potato Cheese Soup recipe is packed with vegetables and flavor. It's an easy soup recipe and a delicious and easy dinner the whole family will love!
Nanabridge
This recipe was a quick and easy way to use up a lot of fresh broccoli that I had overcooked. The potatoes give it a nice heartiness to go with all of the cheesy goodness. I stirred in the broccoli before adding the cheese since it was already cooked. It makes a lot of soup but would be easy to just make a half recipe.
The Carefree Kitchen
What a great way to use up leftover broccoli! Great idea!
Luisa
Love this!! I’ve never thought of using mashed potatoes to thicken and flavor the soup! What a genius idea.