Oh my gosh, you have no idea how much this cheesy potato and broccoli soup means to me! It’s the hug-in-a-bowl I make when the weather turns chilly or when I just need something cozy and comforting. I first whipped this up during a particularly rough finals week in college (survival mode, anyone?), and now it’s my go-to for everything from quick weeknight dinners to impressing my in-laws. The magic happens when the sharp cheddar melts into that velvety potato base, with little flecks of bright green broccoli adding the perfect texture. And the best part? It comes together in about 30 minutes with ingredients you probably already have in your kitchen. Trust me, once that first cheesy, steaming spoonful hits your lips, you’ll understand why this soup has become my absolute favorite.

Why You’ll Love This Cheesy Potato and Broccoli Soup

Let me count the ways this soup will steal your heart (and maybe your spoon):

• Quick comfort: Ready in 35 minutes—faster than takeout on a rainy night
• Creamy magic: That luscious cheese-and-potato hug coats every bite
• Veggie win: Broccoli snuck in so deliciously even picky eaters won’t protest
• Pantry hero: Uses basic ingredients—no fancy grocery runs needed
• Leftover superstar: Tastes even better the next day (if it lasts that long!)

Seriously, this cheesy potato and broccoli soup is the culinary equivalent of your favorite sweater—warm, familiar, and impossible to resist.

Ingredients for Cheesy Potato and Broccoli Soup

Grab these simple ingredients—I bet most are already in your kitchen! The key is fresh prep (trust me, it makes all the difference):

• 2 cups diced potatoes (Yukon Golds are my favorite—they hold their shape but get wonderfully creamy)
• 2 cups chopped broccoli (florets and tender stems—no waste!)
• 1 cup shredded sharp cheddar (always shred it yourself—pre-shredded won’t melt as smoothly)
• 4 cups vegetable broth (or chicken broth if you’re not vegetarian)
• 1 cup whole milk (the fat helps create that luscious texture)
• 1 small onion, chopped (yellow or sweet—whatever’s in your basket)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp butter (real butter only—it’s the flavor foundation)
• 2 tbsp all-purpose flour (our secret thickener)
• Salt and pepper (to taste—I’m generous with the pepper!)

How to Make Cheesy Potato and Broccoli Soup

Okay, let me walk you through this step by step—it’s easier than you think, and the aroma alone will have your family hovering around the stove!

Step 1: Sauté the Aromatics

First, melt that butter in your favorite soup pot over medium heat. When it starts bubbling slightly, toss in your chopped onion. Stir occasionally until they turn translucent—about 3 minutes. Now add the garlic (my kitchen smells amazing at this point). Cook just 30 seconds more until fragrant—any longer and the garlic might burn, and we do not want bitter garlic in our cozy soup!

Step 2: Create the Soup Base

Sprinkle in the flour and stir constantly for about a minute—this cooks out that raw flour taste. Now here’s the trick: slowly pour in the broth while whisking like you mean it! This prevents lumpy disasters. Once smooth, add the milk the same way. The mixture will thicken slightly as it comes to a gentle bubble—that’s your cue to add the potatoes.

Step 3: Cook the Potatoes and Broccoli

Drop in those diced potatoes and bring everything to a boil. Then reduce to a simmer (small bubbles, not a rolling boil). Set your timer for 15 minutes—the potatoes should be fork-tender but not mushy. Now stir in the broccoli florets. They only need 5 minutes to turn bright green and crisp-tender—any longer and they’ll lose that perfect bite.

Step 4: Add Cheese and Season

Turn off the heat (important! High heat can make cheese separate). Gradually sprinkle in your shredded cheddar, stirring until each handful melts before adding more. Taste it—this is when I go wild with black pepper and maybe a pinch more salt. The soup should coat your spoon beautifully, thick but still silky. If it’s too thick? Add a splash of warm broth. Too thin? Let it sit 5 minutes—it’ll thicken as it cools slightly. Now grab your coziest bowl!

Tips for the Best Cheesy Potato and Broccoli Soup

Here are my hard-earned secrets for soup perfection:

• Fresh is best: That bagged broccoli? Nope. Fresh florets give that vibrant color and perfect crunch.
• Cheese matters: Shred your own cheddar—it melts like a dream compared to pre-shredded.
• Don’t rush the roux: Let the butter-flour mixture cook just until it smells nutty—this builds flavor.
• Broccoli timing: Add it last to keep that bright green color and slight bite.
• Cheese rescue: If your soup gets too thick, whisk in warm milk a tablespoon at a time.

Follow these, and you’ll get that restaurant-worthy texture every time!

Ingredient Substitutions for Cheesy Potato and Broccoli Soup

No cheddar? No problem! Here’s how to adapt this soup when your kitchen’s missing something:

• Milk swap: Whole milk makes it creamiest, but almond milk works in a pinch (just add extra cheese)
• Gluten-free: Swap the flour for cornstarch or gluten-free blend—just mix with cold water first
• Cheese options: Gruyère or Monterey Jack melt beautifully too
• Broccoli hack: Frozen florets work—thaw and pat dry first to prevent watery soup
• Vegan twist: Nutritional yeast gives that cheesy flavor without dairy

The beauty? This soup forgives improvisation—make it yours!

Serving Suggestions for Cheesy Potato and Broccoli Soup

Oh, let me tell you how I love to serve this soup! A crusty baguette for dipping is non-negotiable in my house—it soaks up every last cheesy drop. For a heartier meal, I’ll add a simple apple-walnut salad or pile grilled cheese croutons right on top. And on really cozy nights? Just grab the biggest spoon you own and dive right in.

Storage and Reheating Instructions

Here’s the scoop on leftovers (if you’re lucky enough to have any!): Store cooled soup in airtight containers—it keeps beautifully for 3 days in the fridge. When reheating, go low and slow on the stove with a splash of milk to bring back that creamy texture. Pro tip: Stir often to keep the cheese from separating. And no, you can’t microwave it on high—trust me, I learned that the messy way!

Nutritional Information for Cheesy Potato and Broccoli Soup

Here’s the scoop on what’s in your bowl (per serving): About 320 calories, 12g protein, and that glorious 4g fiber from the broccoli. Remember: These are estimates—your exact amounts will vary based on ingredients and how generous you are with the cheese!

Frequently Asked Questions

Can I freeze cheesy potato and broccoli soup?
Technically yes, but the texture changes—potatoes get grainy and cheese can separate when thawed. If you must, freeze before adding broccoli and cheese. Thaw overnight in the fridge, then reheat gently while stirring in fresh broccoli and cheese.

Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and pat it very dry first—otherwise you’ll get watery soup. Add it at the same step as fresh florets. Frozen works in a pinch, but fresh gives that perfect crisp-tender bite.

Why does my cheese clump instead of melting smoothly?
Two culprits: pre-shredded cheese (it has anti-caking agents) or adding cheese to boiling soup. Always shred your own cheddar and take the pot off heat before stirring it in—patience makes perfect silky soup!

Can I make this soup in a slow cooker?
Yes! Sauté onions/garlic first (for flavor), then dump everything except broccoli and cheese into the cooker. High for 3-4 hours or low for 6-7. Add broccoli last 30 minutes, then cheese just before serving.

Is there a way to make it gluten-free?
Easy swap! Replace flour with 1 tbsp cornstarch mixed with 2 tbsp cold water. Add it when you’d normally add flour—it’ll thicken just as beautifully without gluten.

35-Minute Cheesy Potato and Broccoli Soup Bliss

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting soup with potatoes, broccoli, and cheese for a hearty meal.

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Ingredients

Scale 1x2x3x

• 2 cups diced potatoes
• 2 cups chopped broccoli
• 1 cup shredded cheddar cheese
• 4 cups vegetable broth
• 1 cup milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste

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Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, sauté until softened.
3. Stir in flour, cook for 1-2 minutes.
4. Gradually whisk in vegetable broth and milk.
5. Add potatoes and bring to a boil.
6. Reduce heat, simmer for 15 minutes until potatoes soften.
7. Add broccoli, cook for 5 more minutes.
8. Stir in cheese until melted.
9. Season with salt and pepper.
10. Serve hot.

Notes

• Use fresh broccoli for best texture.
• Adjust cheese amount for desired creaminess.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 45mg

Keywords: cheesy potato broccoli soup, creamy vegetable soup, easy homemade soup