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A bright, professional photograph of creamy Cheesy Broccoli Potato Soup in a rustic bowl, highlighting the tender broccoli and potato chunks in a rich cheese sauce.

Cheesy Broccoli Potato Soup (The Ultimate Comfort Recipe)

Discover the best Cheesy Broccoli Potato Soup recipe! This rich, creamy, and easy-to-make soup combines tender potatoes, fresh broccoli, and a velvety sharp cheddar cheese sauce for the ultimate bowl of comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 Medium Onion finely diced
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth low-sodium
  • 1.5 lbs Yukon Gold Potatoes peeled and cubed into 1/2-inch pieces
  • 1 lb Broccoli Florets cut into small, bite-sized pieces
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 4 oz Cream Cheese cubed and softened
  • 8 oz Sharp Cheddar Cheese freshly grated from a block
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk
  • 1 Box Grater

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for one more minute until fragrant.
  2. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Add the cubed potatoes, bring to a simmer, and cook for 10-12 minutes until the potatoes are almost tender.
  4. Stir in the broccoli florets and continue to simmer for 5-7 minutes, until both potatoes and broccoli are fork-tender.
  5. Reduce the heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until the cream cheese is fully melted. Do not let the soup boil.
  6. Remove the pot from the heat. Stir in the shredded cheddar cheese in handfuls until completely melted and the soup is smooth.
  7. Season with salt and pepper to taste. Serve hot and enjoy.

Notes

For the best results: Use a block of sharp cheddar and grate it yourself to avoid the grainy texture from pre-shredded cheese.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.