This Cream of Broccoli and Potato Soup is made with chunks of potato, lots of fresh broccoli, and shredded cheese. It’s quick and easy and has everything you love in a hearty soup recipe.
Serve with Homemade Rolls, Breadsticks or this Cheese Loaf—all perfect for mopping up every last spoonful. And if you’re looking for more creamy soups, try our Creamy Cauliflower Soup, Loaded Potato Soup, Creamy Tomato Soup, or Cheesy Lasagna Soup.
Cream of Broccoli and Potato Soup
Cream of broccoli and potato soup is a family favorite that can be ready in 30 minutes, start to finish. You can also add more veggies if you’d like. Shredded carrots are so easy and if you love chunks of celery, this would be great too.
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You can use heavy cream or evaporated milk to make it rich and creamy without all the extra fat. To make it extra delicious, try adding your favorite soup toppings like croutons, extra shredded cheese, bacon bits, or a dollop of sour cream.
Recipe Tips
- If your soup needs to be a little thicker, add 4 tablespoons of water in a small bowl, add 2 tablespoons of Cornstarch. Bring your soup to just under a simmer. Mix the cornstarch mixture until smooth and then while stirring the soup, add to the soup and stir until thickened.
- To thin soup, simply add a 1/2 cup or one cup of broth to the soup. **Soup will be much thicker when cold. Wait until the soup is warm to determine if the soup needs to be thinned.
- Be sure your onions are lightly caramelized. The onions will give your broccoli cheese soup a sweet and rich flavor. When the onions are finished becoming golden, add the minced garlic. You don’t want your garlic overcooked so just about 30 seconds is great.
- Use cream or evaporated milk in this recipe to make it creamy.
Frequently Asked Questions
This can happen if the temperature gets too high. You end up with the proteins in the cheese curdling. If this happens, add a couple ice cubes to lower the heat while whisking constantly. The shock can help smooth is back out. You can also blend it with an immersion blender to help smooth is out again.
Pre-shredded cheese is coated with an anti-caking agent. It won’t melt as smoothly. It’s best to add it in a couple batches instead of adding it all at once. Heat the soup until it’s just below a simmer, continue at this heat until all the cheese is melted.
It isn’t recommended to freeze this soup. You may end up with a curdled milk and cheese soup when you try to re-heat this.
Storing And Reheating Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
Cream of Broccoli Potato Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 large onion, diced into 1/4" pieces
- 1 tablespoon garlic, minced
- 2 large carrots, shredded
- 1½ pounds potatoes , cut into 1/3" pieces
- 6 cups chicken broth
- 4 cups broccoli, cut into 1/2" pieces
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 1½ teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot, add the butter. Add the diced onions and heat, stirring occasionally until the onions are lightly brown and caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
- Finally, add the chicken broth and bring to a low boil. Boil the potatoes until they are done, or when you can't pick them up by sticking them with a fork. They should be soft. (about 20-25 minutes)
- Add the broccoli and bring back up to a simmer for 2 minutes. Blend with an immersion blender if desired. Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Add salt and pepper to taste. Enjoy!
Video
Notes
- Storing instructions: store in an airtight container in the fridge for up to 4 days.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
- Instead of cream, you could substitute 14 ounces of evaporated milk.
Nutrition
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More of the Best Potato Recipes
- 3 Cheese Twice Baked Potatoes
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This Cream of Broccoli and Potato Soup is made with chunks of potato, lots of fresh broccoli, and has so much flavor! This recipe is quick and easy and has everything you love in a delicious soup recipe.
Can you use vegetable broth instead of Chicken broth? I would like to make it for a Lenten soup supper at Church. I always bring the homemade rolls and also want to add a soup choice this coming year. I have been trying to find the best broccoli cheese soup. I love the added potatoes and carrots. The vegetable broth I use is mainly carrot based with celery, leeks, onions, garlic, tomato and mushrooms. Thanks. And I took your Homemade White Bread variation rolls to our CCW potluck tonight and everyone loved them and they want that recipe so I will be sending them your way. First time I made two white bread loaves and one cinnamon raisin bread. Next time my husband want three cinnamon raisin breads. I freeze all my breads by cutting them into slices and put two together in plastic wrap, then foil and ziplock bag. We are still eating bread from March.
Yes, you can definitely use vegetable broth! So glad you’re enjoying the bread recipe too! Thanks for letting me know, your comment made my day!
I switched the cheddar and cream with marble cheese & 1/2 & 1/2 cream, I also added diced turnip and a pinch of nutmeg and white pepper. Delicious.
What a fun variation. That sounds amazing too!