This homemade Broccoli Potato Cheese Soup recipe is an easy meal that can be ready in just 30-40 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.
Jump to:
- The Best Broccoli Potato Cheese Soup Recipe
- How to Make this Homemade Soup
- How to Thicken Broccoli Cheese Soup
- How to Make Broccoli Potato Cheese Soup in the Crock Pot
- Can you Freeze Broccoli Cheese Soup?
- Some of Our Favorite Variations
- Potato Broccoli Cheese Soup
- Tips for Making the Best Potato Broccoli Cheese Soup
The Best Broccoli Potato Cheese Soup Recipe
This is the absolute best potato cheese soup recipe for a chilly day. It is so cozy and comforting, with a delicious 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.
Ingredients in Potato Broccoli Cheese Soup
- 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 this Homemade 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 Thicken Broccoli Cheese Soup
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.
How to Make Broccoli Potato Cheese Soup in the Crock Pot
- 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.
Can you Freeze Broccoli Cheese Soup?
It’s very simple to freeze this soup. Just cool completely, transfer to a freezer safe container, or freezer bags, 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.
Some of Our Favorite Variations
- “Fully loaded” with bacon bits and green onions - top your soup with homemade bacon bits and chopped green onions. You could even use the leftover bacon grease in place of the butter to cook your onions.
- Make it vegetarian - just replace the chicken broth with vegetable broth and tada, it’s vegetarian!
- Add cauliflower - try using half broccoli and half cauliflower florets for even more variety.
- Puree it completely - if you like perfectly creamy soups, just puree the soup in batches until totally creamy. If it ends up too thick, you can thin it down with a little warm broth or milk.
Potato Broccoli Cheese Soup
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!
Notes
Tips for Making the Best Potato Broccoli Cheese 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.
Nutrition
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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.