When the weather cools down or you’re just in the mood for something comforting, there’s nothing like a big bowl of homemade soup. This Creamy Broccoli Potato Cheese Soup is the kind of recipe you’ll want to keep on repeat all fall and winter long. It’s thick, cheesy, packed with veggies, and best of all—it comes together easily in one pot. You don’t need anything fancy to make it, just a few simple ingredients: potatoes, broccoli, cheddar cheese, broth, and milk. The potatoes give it that creamy, hearty texture, while the broccoli adds freshness and a pop of green. Add in some sharp cheddar and you’ve got a soup that’s both rich and wholesome. This recipe is perfect for weeknights, cozy weekends, or anytime you want a comforting meal without spending hours in the kitchen. It’s also a great way to get kids (and picky eaters) to love their vegetables. Plus, you can serve it with crusty bread, a side salad, or even pour it into a bread bowl for a fun twist. Let’s get started with the first steps: building flavor with onions, garlic, and potatoes.

INGREDIENTS YOU’LL NEED

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 3 cups fresh broccoli florets
• 4 cups low-sodium vegetable or chicken broth
• 1 cup milk (or half-and-half for a creamier version)
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper, to taste
• Optional: red pepper flakes or paprika

This combination gives you a creamy base, just the right amount of richness, and that classic broccoli cheddar flavor with a little extra heartiness from the potatoes. STEP 1: SAUTÉ THE ONION AND GARLIC In a large soup pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent. Then add the minced garlic and cook for another minute until fragrant. This is the flavor foundation for the whole soup, so let the onions get nice and tender without browning too much.

  STEP 2: ADD POTATOES AND BROTH Stir in the diced potatoes, then pour in the broth (vegetable or chicken—whichever you prefer). Bring it all to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are starting to soften. This step gives the soup its base and helps the potatoes begin to break down and thicken things up naturally.   STEP 3: ADD BROCCOLI AND SIMMER UNTIL TENDER Next, toss in the broccoli florets and continue simmering for another 10–12 minutes, until the potatoes and broccoli are both fork-tender. Try not to overcook the broccoli so it keeps its color and flavor.

  BLEND, ADD THE CHEESE, AND BRING IT ALL TOGETHER Now that your potatoes and broccoli are nice and tender, it’s time to bring this soup to its creamy, cheesy finale. This part is where it all comes together—literally. Whether you prefer a smooth soup or one with a bit more texture, you can customize it right in your pot. Let’s finish building that silky texture and cheesy flavor that makes this soup so irresistible. STEP 4: BLEND TO YOUR DESIRED TEXTURE Using an immersion blender, blend the soup directly in the pot until you reach your preferred texture. You can go fully smooth for a velvety finish, or just pulse a few times to leave some chunks of broccoli and potato if you like a more rustic feel. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just make sure to vent the lid slightly and blend in small amounts to avoid pressure build-up. STEP 5: ADD MILK AND CHEDDAR CHEESE Once the soup is blended, stir in 1 cup of milk (or half-and-half for a richer, creamier result). Then slowly add in the shredded sharp cheddar cheese, stirring constantly until the cheese is completely melted and the soup becomes smooth and creamy. This step thickens the soup naturally and adds that savory, cheesy flavor everyone loves in a broccoli cheese soup. Don’t rush it—stir gently to keep the cheese from clumping. STEP 6: SEASON AND ADJUST TO TASTE Now it’s time to season. Add salt and black pepper to taste. If you want a little extra depth or heat, sprinkle in a dash of red pepper flakes or paprika. This gives the soup just enough warmth without being spicy. Taste and adjust as needed. If you like it thicker, let it simmer uncovered for a few extra minutes. If it’s too thick, stir in a splash more broth or milk.

SERVING IDEAS AND EXTRAS

• Top with a little extra shredded cheese or a swirl of cream.
• Add a sprinkle of chopped fresh chives or parsley for color.
• Serve with crusty bread, garlic toast, or even a grilled cheese sandwich for the ultimate cozy meal.
• Pour it into a sourdough bread bowl for a fun and filling presentation.

This soup reheats beautifully and can be made ahead for meal prep or lazy weekends.

 

FAQS & FINAL THOUGHTS ON CREAMY BROCCOLI POTATO CHEESE SOUP RECIPE FOR COZY NIGHTS

You’ve made it through the bubbling pot of deliciousness, and now it’s time to answer a few common questions about this creamy soup and share some final thoughts on why it deserves a spot in your regular dinner rotation. 1. CAN I USE FROZEN BROCCOLI INSTEAD OF FRESH? Yes, frozen broccoli works great in this recipe. Add it just as you would fresh, and simmer until tender. It might cook a little faster, so keep an eye on it. 2. WHAT TYPE OF POTATOES ARE BEST FOR THIS SOUP? Yukon Gold or Russet potatoes are ideal. They break down well while cooking and help thicken the soup naturally. 3. CAN I MAKE THIS SOUP AHEAD OF TIME? Absolutely. This soup stores well in the fridge for up to 4 days. Reheat gently over medium heat, stirring frequently. You can also freeze it for up to 2 months, though the texture may change slightly due to the dairy. 4. HOW DO I MAKE THIS SOUP VEGAN? Use olive oil instead of butter, vegetable broth instead of chicken, and swap in your favorite non-dairy milk and plant-based cheese. Nutritional yeast can also add a cheesy flavor. 5. HOW CAN I MAKE IT THICKER OR THINNER? To thicken, let the soup simmer uncovered a bit longer. To thin it out, stir in extra broth or milk until you reach your desired consistency. 6. WHAT’S THE BEST CHEESE TO USE? Sharp cheddar adds bold flavor, but feel free to mix it up with white cheddar, Monterey Jack, or even a bit of smoked gouda for depth.

FINAL THOUGHTS: WHY THIS SOUP IS A COZY WEATHER ESSENTIAL

This Creamy Broccoli Potato Cheese Soup is everything a comforting soup should be—warm, filling, and loaded with flavor. It’s a simple, one-pot recipe that’s hearty enough for dinner but flexible enough to be served as a side. Whether you’re making it for a weeknight dinner, prepping lunches ahead of time, or curling up on the couch with a bowl after a long day, this soup hits the spot. What makes it extra special is the balance of creamy texture, cheesy richness, and nutritious ingredients. It’s a win-win for both comfort and wholesomeness. If you try this recipe, leave a comment and let me know how it went. Did you blend it smooth or leave it chunky? Add a little kick or keep it classic? I’d love to hear how you made it your own. For more cozy and easy soup recipes, stay tuned—there’s always something warm simmering in the kitchen around here! Print