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A close-up shot showing the thick, creamy texture of the broccoli potato soup, with visible chunks of potato and broccoli.

Cheesy Broccoli Potato Soup (The Ultimate Creamy Recipe)

The ultimate Cheesy Broccoli Potato Soup recipe! This rich, creamy, and easy one-pot soup is packed with tender potatoes, fresh broccoli, and a velvety smooth cheddar cheese sauce. The perfect comfort food for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 large Yellow Onion finely diced
  • 4 cloves Garlic minced
  • 2 lbs Russet Potatoes peeled and diced into 1/2-inch cubes
  • 4 cups Low-Sodium Chicken Broth can substitute vegetable broth
  • 1 cup Heavy Cream
  • 1/2 cup Half-and-Half
  • 4 cups Broccoli Florets cut into small, bite-sized pieces
  • 1 cup Shredded Carrots
  • 2 cups Sharp Cheddar Cheese freshly shredded
  • 1 cup Monterey Jack Cheese freshly shredded
  • 1/2 tsp Paprika
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Dutch Oven or Stockpot
  • 1 Immersion blender Or a standard blender

Method
 

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Add the diced potatoes and chicken broth to the pot. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, until potatoes are easily pierced with a fork.
  3. Use an immersion blender to partially blend the soup directly in the pot, leaving plenty of chunks for a hearty texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
  4. Stir in the heavy cream and half-and-half. Add the broccoli florets and shredded carrots. Bring back to a gentle simmer and cook for 5-7 minutes, until the broccoli is tender-crisp.
  5. Remove the pot from the heat. This is crucial for a smooth sauce. Add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring continuously until all the cheese is melted and the soup is smooth.
  6. Stir in the paprika, salt, and pepper. Taste and adjust seasoning as needed.
  7. Ladle the hot soup into bowls. Garnish with extra cheese, cooked bacon, or fresh chives if desired.

Notes

Tip 1: Shred Your Own Cheese! Pre-shredded cheese contains anti-caking agents that can make your soup grainy. For the smoothest, creamiest texture, always buy blocks of cheese and shred it yourself.
Tip 2: Don't Overcook the Broccoli. For the best texture, cook the broccoli until it's tender-crisp. It will continue to soften in the hot soup after you remove it from the heat.
Tip 3: Broth Choice. Low-sodium chicken broth adds a wonderful depth of flavor, but feel free to use vegetable broth to make this soup vegetarian.