Oh my goodness, friends! You have NO idea what’s waiting for you. I am literally bouncing in my kitchen chair right now just thinking about this Cheesy Broccoli Potato Soup.
Come to Mama! This isn’t just any soup. This is a giant, warm, cheesy hug in a bowl. It’s the ultimate comfort food that will make you feel like a culinary rockstar, especially when paired with something simple like our perfectly baked juicy chicken breasts.
Recipe Overview
Here’s the quick and dirty on what we’re making today. It’s simpler than you think, I promise!
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Do You Love This Recipe Too?
I have a serious, lifelong obsession with this dish. It all started on a ridiculously rainy fall day. I was craving something hearty and my fridge was looking a bit sad.
I threw some potatoes and broccoli together, crossed my fingers, and hoped for the best. The result was pure magic. Now, it’s my go-to meal for cozy nights in. It’s my ultimate comfort food.
My Shopping List for This Recipe
Gathering these ingredients is half the fun! It’s a simple list, but every item plays a starring role.
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fresh broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon paprika
- Salt and black pepper to taste
PREPARATION
Alright, let’s get our hands dirty! Or, you know, just get the pot warm. Follow these steps and you really can’t mess this up.
1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the garlic and cook for one more minute until it’s wonderfully fragrant.
2. Sprinkle the flour over the onion and garlic mixture. Whisk constantly for about a minute to cook out the raw flour taste. This is our thickening base, so don’t skip this step!
3. Slowly pour in the broth and milk while whisking continuously. This prevents any lumps from forming. Bring the mixture to a gentle simmer. You’ll see it start to thicken up nicely.
4. Add the cubed potatoes and paprika to the pot. Give it a good stir, then let it simmer for about 15-20 minutes. The potatoes should be just tender when pierced with a fork.
5. Stir in the broccoli florets. Cook for another 5-7 minutes until the broccoli is bright green and tender. You want it to have a little bite, not be mushy!
6. Reduce the heat to low. Now for the best part! Gradually stir in the shredded cheddar cheese until it’s all melted and dreamy. Then, stir in the heavy cream. Season generously with salt and pepper. This is the secret to maximum flavor.
Cheesy Broccoli Potato Soup Recipe
My Shopping List for This Recipe
Notes
Enjoy your homemade Cheesy Broccoli Potato Soup Recipe!
Nutrition Information
Fun Variations to Try Next Time
Once you’ve mastered the classic, feel free to play around! I do this all the time.
Add some cooked, crumbled bacon or diced ham for a smoky, salty kick. It’s a game-changer. Try swapping half the cheddar for Gruyère cheese. It adds a nutty, sophisticated flavor that is just incredible. For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when you add the broth.
How to Store, Freeze, and Reheat
This soup makes fantastic leftovers. Honestly, I think it tastes even better the next day!
Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. To freeze, portion it into freezer-safe bags or containers. It will keep for about 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring often. If it’s too thick, add a splash of broth or milk to thin it out.
NUTRITION INFORMATION
Please remember, I’m a food blogger, not a dietitian! This is a rough estimate per serving.
- Calories: 385 kcal
- Carbohydrates: 32g
- Protein: 15g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 850mg
- Fiber: 4g
- Sugar: 7g
This cozy soup pairs wonderfully with a sweet treat for dessert – you should definitely try making our delicious cinnamon apple bread to complete your comforting meal!
A Quick Q&A on This Recipe
I get a lot of questions about this soup, so here are the most common ones!
Can I make this soup in a slow cooker?
You absolutely can! It’s a great hands-off method. Sauté the onions and garlic first for the best flavor, then throw everything except the cheese and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the cheese and cream at the very end.
My soup is too thin/thick. Help!
No worries, this is an easy fix! If it’s too thin, let it simmer a bit longer to reduce. You can also make a quick slurry with a tablespoon of cornstarch and two tablespoons of cold water, then stir it in. If it’s too thick, just add more broth or milk a little at a time until it’s perfect.
Can I use frozen broccoli?
Yes, frozen broccoli works in a pinch! There’s no need to thaw it. Just add it directly to the pot and you might need to add a minute or two to the cooking time. The texture will be a bit softer, but it still tastes great.
If you’re looking for more family-friendly recipes that kids will adore, don’t miss our magical unicorn yogurt bark – it’s the perfect colorful frozen treat!
Seriously, you guys. This soup is a total winner. It’s creamy, cheesy, and packed with wholesome goodness. It’s the kind of meal that makes everyone ask for seconds.
I am so excited for you to try this. Making it is half the fun, and eating it is the other, even better half. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
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