Creamy and comforting soup

Name: Cheddar Broccoli Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 5 1/2 tablespoons butter, divided; 1 1/3 cups diced carrots (approximately 3 medium-sized carrots); 1 cup chopped celery (from 2 stalks); 1 cup finely chopped yellow onion (1 small onion); 2 cloves garlic, minced; 3 cups low-sodium chicken broth; 3 1/2 cups peeled and cubed russet potatoes, cut into 1/2-inch to 3/4-inch pieces (about 2 large potatoes); 3 cups broccoli florets, chopped (about 2 heads); 1/4 teaspoon dried thyme; Salt and freshly ground black pepper, to taste; 6 tablespoons all-purpose flour; 3 cups of milk (1% or 2% recommended); 1/2 cup heavy cream; 2 cups sharp cheddar cheese, shredded (8 ounces); 1/3 cup finely grated parmesan cheese (1 ounce)

As seen in: Recipes That Tell Family Stories

This cheddar broccoli potato soup is a creamy, comforting dish perfect for any cozy meal. Made with fresh vegetables like carrots, celery, onion, and garlic, it combines the richness of cheddar cheese, Parmesan, and heavy cream for a deliciously hearty flavor. The recipe is prepared with a blend of potatoes and broccoli, creating a balanced and nourishing soup. It's ideal for chilly evenings or anytime you crave a warm and satisfying bite. Quick tips include using Gruyere or blue cheese as substitutes and storing in the fridge for up to two days if planning ahead.

Save This Share Recipe Send Recipe Print This Go to Recipe

Contributed By Sarah Crisp

Last modified on Wed, 19 Mar 2025 15:48:23 GMT

A bowl of Cheddar Broccoli Potato Soup is like wrapping yourself in a warm, cozy blanket on a chilly evening. This velvety soup combines tender chunks of potato, fresh broccoli florets, and sharp cheddar cheese into a hearty, satisfying meal that's become a staple in my winter recipe collection.

I've made this soup countless times, and it never fails to impress. Last weekend, I served it during a casual family dinner, and even my vegetable-resistant nephew asked for seconds.

Essential Ingredients and Selection Tips

Russet Potatoes: Their high starch content creates the perfect creamy texture; choose firm potatoes without green spots
Sharp Cheddar: Aged cheddar provides the best flavor; freshly grate it yourself for optimal melting
Broccoli Florets: Look for bright green heads with tight, compact flowers
Heavy Cream: Creates richness; don't substitute with half-and-half
Yellow Onion: Adds essential base flavor; select firm onions without soft spots

Step-by-Step Instructions

Step 1:: Create the Aromatic Base: Melt butter and sauté carrots, celery, and onions until softened but not browned.
Step 2:: Build the Soup Base: Add broth, potatoes, and seasonings, bringing to a gentle boil.
Step 3:: Cook the Vegetables: Incorporate broccoli after potatoes have softened.
Step 4:: Make the Roux: Prepare the flour-butter mixture separately to ensure no lumps.
Step 5:: Combine and Finish: Gradually add dairy components and cheese, stirring until smooth.

My family particularly loves the sharp cheddar in this recipe. I've found that aging my own cheese for several months creates an incredible depth of flavor that store-bought varieties can't match.

Storage and Reheating

The soup maintains its best quality when stored in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring occasionally to prevent separation.

After years of perfecting this recipe, I've found it's not just about the ingredients but the timing of their addition that makes this soup exceptional. The key is patience - allowing each layer of flavor to develop fully before moving to the next step.

Common Queries

→ Can I freeze this soup?: No, freezing is not recommended due to the dairy content, which can separate.
→ What cheese can I use instead of cheddar?: Gruyere or blue cheese are great substitutes that work well.
→ Can I make this soup ahead of time?: Yes, but store it in the fridge for 1-2 days, and reheat gently before serving.
→ Can I use cauliflower instead of broccoli?: Yes, cauliflower can be used as a substitute in this recipe.
→ How do I thicken the soup if needed?: You can whisk in a little cornstarch mixed with water to thicken the soup further.

Cheddar Broccoli Potato Soup

A creamy, comforting soup with cheddar, broccoli, and potatoes.

Preparation Time

20 Minutes Required

Cooking Duration

35 Minutes Required

Overall Time

55 Minutes Required

Contributed By: Sarah Crisp

Recipe Type: Heritage Kitchen

Skill Level: Moderate

Cuisine Type: American

Serving Size: 6 Number of Servings

Dietary Preferences: Suitable for Vegetarians

What You’ll Need

01 5 1/2 tablespoons butter, divided

02 1 1/3 cups diced carrots (approximately 3 medium-sized carrots)

03 1 cup chopped celery (from 2 stalks)

04 1 cup finely chopped yellow onion (1 small onion)

05 2 cloves garlic, minced

06 3 cups low-sodium chicken broth

07 3 1/2 cups peeled and cubed russet potatoes, cut into 1/2-inch to 3/4-inch pieces (about 2 large potatoes)

08 3 cups broccoli florets, chopped (about 2 heads)

09 1/4 teaspoon dried thyme

10 Salt and freshly ground black pepper, to taste

11 6 tablespoons all-purpose flour

12 3 cups of milk (1% or 2% recommended)

13 1/2 cup heavy cream

14 2 cups sharp cheddar cheese, shredded (8 ounces)

15 1/3 cup finely grated parmesan cheese (1 ounce)

Steps to Follow

Step 01

In a large pot, melt 1 1/2 tablespoons of butter over medium heat. Add the carrots, celery, and onion, and cook while stirring for about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.

Step 02

Pour in the chicken broth, then add the cubed potatoes and dried thyme. Season with salt and pepper to your preference. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover with a lid, and let it simmer for 15 minutes. Add the chopped broccoli and continue cooking another 5 minutes, or until all the vegetables are tender.

Step 03

In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and allow it to cook for about 1 minute, stirring constantly to create a roux. Gradually add the milk while whisking vigorously, ensuring no lumps remain. Continue stirring until the mixture thickens, then pour in the heavy cream and mix well. Remove it from heat.

Step 04

Once the vegetables are fully cooked, pour the creamy mixture into the soup pot and stir everything together. Remove from heat and add both the grated cheddar and parmesan cheese. Mix until the cheeses are completely melted and integrated. Serve warm and enjoy.

Additional Notes

This soup is best stored in the fridge for no more than 1-2 days if made in advance.
To switch things up, you can use Gruyere or even a touch of blue cheese for a unique flavor.
Cauliflower can replace broccoli if you'd like to try a variation of this recipe.
This soup doesn't freeze well due to the dairy content.

Tools to Have

Large pot
Medium saucepan
Whisk
Cutting board and knife
Wooden spoon

Allergen Information

Double-check ingredients for allergens, and seek medical guidance if necessary.

Contains dairy (milk, cream, cheese)
Contains gluten (flour)

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.

Calories Per Serving: 92
Fat Content: ~
Carbohydrates: ~
Protein Amount: ~

Sarah Crisp

With a background in food science and professional kitchen experience, Sarah founded CookRisp to explore the often overlooked element of cooking: texture. Her methodical approach to testing and documenting textural techniques has helped thousands of home cooks achieve restaurant-quality results.

Other Recipes You’ll Love

Loaded Baked Potato Salad