The Ultimate Creamy Potato Broccoli Cheese Soup
Warm your soul with a bowl of the most delicious Potato Broccoli Cheese Soup. This rich, incredibly creamy, and deeply satisfying soup is packed with tender golden potatoes, vibrant broccoli florets, and a medley of other wholesome vegetables, all swimming in a velvety, cheesy broth. It’s the quintessential comfort food, designed to chase away the chill of any cold day and bring a smile to your face. Imagine sinking into a comforting bowl, perhaps served in a crusty sourdough bread bowl or with warm dinner rolls for dipping – pure bliss!
Why This Is the Best Potato Broccoli Cheese Soup Recipe
This recipe is a delightful fusion, taking the best qualities of a classic Creamy Broccoli Soup and a rich Cheesy Potato Soup and combining them into one incredibly delicious and warming masterpiece. It’s exactly what a crisp autumn evening or a frosty winter day calls for! The texture is wonderfully thick and hearty, creating a truly comforting experience with every spoonful.
What makes this soup truly stand out is its generous loading of fresh, vibrant vegetables, enveloped in a smooth, creamy broth, and finished with an abundance of sharp, melt-in-your-mouth cheese. For an extra touch of indulgence, I always recommend grating a little extra cheese right before serving. This homemade Potato Broccoli Cheese Soup isn’t just a meal; it’s an experience, a warm hug in a bowl that your entire family will adore.
Essential Ingredients for Your Creamy Broccoli Cheddar Soup
Crafting this sensational Potato Broccoli Cheese Soup requires a thoughtful selection of fresh, high-quality ingredients. Each component plays a vital role in building the rich flavors and creamy texture that define this comfort classic. Here’s a detailed look at what you’ll need:
- Unsalted Butter: Starting with butter lays a rich foundation. It’s used not only to sauté our aromatic vegetables but also combined with flour to create a roux, essential for thickening the soup to its perfect consistency.
- Fresh Vegetables (Celery, Carrots, Onion – Mirepoix): These foundational aromatics are sautéed until tender, forming the flavorful base that makes this soup truly outstanding. A good mirepoix is the secret to many hearty dishes.
- Minced Garlic: A tablespoon of freshly minced garlic adds a pungent, savory depth that elevates all the other flavors in the soup. Don’t skimp on this!
- Potatoes: While any potato variety will work, I highly recommend Yukon Gold potatoes. Their naturally buttery flavor and creamy texture break down beautifully, adding to the soup’s velvety mouthfeel without becoming mushy. Dice them evenly for consistent cooking.
- Seasonings: A thoughtful blend of dried thyme, ground mustard, paprika, cayenne pepper (optional for a gentle kick), salt, and pepper transforms simple ingredients into a complex, savory broth. Feel free to adjust these to suit your personal taste preferences.
- Chicken Stock: This is the primary liquid component, providing a rich, savory backdrop for all the other ingredients. For a vegetarian option, simply substitute with a high-quality vegetable stock.
- Broccoli Florets: Choose bright green, firm broccoli florets for the best results. Avoid any with yellowing or brown spots, as these indicate they are past their prime. Finely chopping them ensures they cook quickly and integrate seamlessly into the soup.
- All-Purpose Flour: Combined with butter, flour creates a roux, a classic thickening agent that gives the soup its luxurious, creamy body.
- Whole Milk: The key to an incredibly creamy soup! Whole milk adds a richness that skim or low-fat milk can’t replicate, contributing to the decadent texture.
- Freshly Shredded Sharp Cheddar Cheese: For the best flavor and melt, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, resulting in a grainy texture. Sharp cheddar delivers that iconic, tangy, and deeply cheesy flavor that makes this soup irresistible.
How to Master Your Homemade Potato Broccoli Cheese Soup
Creating this comforting Potato Broccoli Cheese Soup is a straightforward process that yields incredibly flavorful results. Follow these simple steps for a truly delicious experience:
- Sauté Your Aromatics: Begin by melting 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your chopped mirepoix (onions, carrots, and celery) along with a pinch of salt and pepper. Sauté these vegetables gently for 7–9 minutes, stirring occasionally, until they begin to soften and become fragrant. Towards the end, stir in the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
- Build the Flavor Base with Potatoes & Seasonings: Introduce the diced potatoes to the pot, followed by the dried thyme, paprika, ground mustard, cayenne pepper (if using), and additional salt and pepper. Sauté everything together for about 2 minutes, allowing the potatoes to absorb the wonderful spices.
- Simmer to Tender Perfection: Pour in the 4 cups of chicken stock. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium and let it simmer, uncovered, for 10–12 minutes. Stir occasionally to prevent sticking. The potatoes should be mostly tender at this point, easily pierced with a fork.
- Add the Broccoli & Finish Cooking Veggies: Stir in the 3 cups of finely chopped broccoli florets. Continue to simmer for another 4–5 minutes, or until all the vegetables, especially the potatoes, are perfectly tender and can be easily mashed.
- Prepare the Creamy Roux: In a separate medium-sized pot, melt the remaining 4 tablespoons of butter over medium heat. Once fully melted, whisk in the flour constantly for 1 minute to create a roux. Gradually pour in the whole milk, continuing to whisk vigorously to prevent lumps. Cook this mixture, whisking constantly, until it thickens to a smooth, creamy consistency. Season with a pinch of salt and pepper.
- Combine and Melt the Cheese: Carefully pour the thickened milk mixture into your main soup pot with the vegetables. Stir gently over low heat to combine all the ingredients. Immediately turn off the heat and add the freshly shredded sharp Cheddar cheese. Stir continuously until the cheese is completely melted and beautifully incorporated into the soup, creating that irresistible cheesy pull.
- Taste, Adjust, and Serve: Give your magnificent soup a final taste and adjust the seasonings (salt, pepper, or a pinch more cayenne) to your personal preference. Ladle the hot soup into individual bowls. For an authentic and delightful presentation, serve it in crusty sourdough bread bowls. Alternatively, enjoy it in regular bowls with hearty buttered bread or dinner rolls for dipping. A sprinkle of fresh chives or extra shredded cheese makes for a perfect garnish. Enjoy your homemade comfort in a bowl!
Creative Variations for Your Potato Broccoli Cheese Soup
While the classic Potato Broccoli Cheese Soup is perfect as is, it’s also incredibly versatile and open to delicious modifications. Here are some ideas to customize your next batch:
- Add Crispy Bacon: For an extra layer of savory flavor and satisfying crunch, cook 4-6 slices of bacon in your pot before starting the soup. Remove the crispy bacon, crumble it, and use a tablespoon or two of the rendered bacon fat to sauté your vegetables instead of some of the butter. Sprinkle the crumbled bacon over individual servings as a delightful topping.
- Adjust Consistency: If you prefer a thinner soup, gradually add more chicken broth or milk until you reach your desired consistency. For a thicker soup, you can allow it to simmer uncovered for a bit longer, or for an even richer texture, mash a portion of the cooked potatoes against the side of the pot.
- Make it Vegetarian: Easily transform this into a vegetarian-friendly meal by using a high-quality vegetable broth instead of chicken stock. Enhance the flavor with a bit more nutritional yeast or your favorite vegetarian seasoning blend.
- Boost the Cheese Factor: Cheese lovers, rejoice! Beyond the cheddar, consider stirring in a handful of smoked Gouda or Gruyere for added complexity. And of course, always top your serving with an extra generous sprinkle of freshly shredded sharp Cheddar cheese.
- Experiment with Potato Varieties: While Yukon Gold potatoes are recommended for their creamy texture, feel free to replace them with other types. Red potatoes hold their shape well and add a rustic touch, while Russet potatoes (Idaho potatoes) will create an even thicker, more starchy soup if peeled and diced.
- Spice It Up: If you enjoy a bit more heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes during the sautéing process. A dash of hot sauce right before serving can also add a pleasant zing.
- Add More Greens: Enhance the nutritional value and color by stirring in a handful of baby spinach or chopped kale along with the broccoli. These greens will wilt quickly into the hot soup.
Storage and Reheating Tips for Leftovers
Got Leftovers?
Refrigerate leftover Potato Broccoli Cheese Soup promptly in an airtight container for 3-4 days. This ensures its freshness and prevents spoilage.
Don’t freeze this soup. The dairy components, particularly the milk and cheese, tend to separate when frozen and thawed, resulting in an undesirable grainy and watery texture. This soup is best enjoyed fresh or from the refrigerator.
Reheating Tips: To best preserve the creamy texture, gently warm the soup in a pot over medium-low heat, stirring frequently. Avoid boiling or using excessively high heat, as this can cause the milk and cheese to separate. If the soup has thickened too much in the refrigerator, you can stir in a splash of milk or chicken/vegetable broth to achieve your desired consistency while reheating.
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Potato Broccoli Cheese Soup
Chelsea Lords
45 minutes
30 minutes
1 hour
15 minutes
6
servings
Video
Equipment
- Large pot
Ingredients
- 6 tablespoons unsalted butter divided
- 3 cups mirepoix see note 1
- 1 tablespoon minced garlic
- 3 cups diced baby gold potatoes
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 1/8 teaspoon ground cayenne pepper optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups chicken stock or vegetable stock
- 3 cups finely chopped broccoli florets
- 1/3 cup flour
- 3 cups whole milk
- 2 cups freshly shredded sharp Cheddar cheese
- Hearty buttered bread or rolls, for serving
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced mirepoix—a delightful mix of carrots, celery, and onion—and season with a pinch of salt and pepper to bring out their natural sweetness. Sauté these aromatics for 7–9 minutes, stirring occasionally, until they become soft and translucent. Next, stir in the minced garlic and continue to sauté for another 30 seconds until fragrant, being careful not to let it brown too much.
- Now, add the diced baby gold potatoes to the pot. Sprinkle in the dried thyme, paprika, ground mustard, optional ground cayenne pepper, and additional salt and pepper. Stir well to coat the potatoes and sauté for 2 minutes, allowing the flavors to meld beautifully. Pour in 4 cups of chicken stock (or vegetable stock for a vegetarian option) and increase the heat to high. Bring the mixture to a full boil, then reduce the heat to medium and let it simmer uncovered for 10–12 minutes, stirring occasionally. The potatoes should be mostly tender at this stage, easily pierced with a fork. Finally, stir in 3 cups of finely chopped broccoli florets and continue to simmer for another 4–5 minutes, until all the vegetables are perfectly tender.
- While the vegetables are simmering, prepare the creamy base. In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Once the butter is completely melted and bubbly, add the flour and cook, whisking constantly for 1 minute to create a smooth roux. Gradually whisk in the whole milk, continuing to whisk until the mixture thickens and is completely free of any lumps. Season this creamy mixture with a pinch of salt and pepper. Cook, whisking constantly, until it reaches a beautiful, thick consistency.
- Once your vegetables are tender and your creamy base is ready, stir the milk mixture into the vegetable soup over low heat. Ensure it’s thoroughly combined. Turn off the heat immediately before adding the freshly shredded sharp Cheddar cheese. Stir continuously until the cheese is completely melted and smoothly integrated into the soup, creating a luscious, velvety texture. Take a moment to taste and adjust the seasoning one final time with salt and pepper to your personal preference.
- Serve this comforting Potato Broccoli Cheese Soup piping hot with a ladle. It’s truly exceptional when served in rustic bread bowls, where the flavors can soak into the crusty bread. Alternatively, serve it in regular bowls, accompanied by hearty buttered bread or warm dinner rolls perfect for dipping. For a fresh touch and vibrant color, garnish with fresh chives if you like. Enjoy this rich, creamy, and utterly satisfying meal!
Recipe Notes
Storage & Reheating: Leftover soup should be transferred to an airtight container and refrigerated for up to 3–4 days. It is crucial to avoid freezing this soup, as the dairy components (milk and cheese) will likely separate upon thawing, leading to a grainy and unpleasant texture. To reheat, gently warm the soup in a pot over medium-low heat. Stir frequently to maintain its creamy consistency and prevent scorching. If the soup appears too thick after refrigeration, a small splash of milk or chicken/vegetable broth can be added while reheating to thin it to your desired consistency. Avoid bringing the soup to a vigorous boil during reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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