Name: Broccoli Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups broccoli florets (fresh or frozen); 2 cups potatoes, peeled and diced (Yukon Gold or Russet) (Starchy potatoes work best for creaminess.); 1 cup cheddar cheese, shredded (sharp cheddar gives more flavor); 4 cups vegetable broth (or chicken broth for a non-vegetarian option); 1 cup heavy cream (substitute half-and-half for a lighter finish) (Can be made dairy-free with coconut cream.); 1 onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste; 1–2 tablespoons Olive oil for sautéing

I first made this broccoli potato soup on a rainy Saturday and it immediately became the weeknight meal my family asked for again and again. It’s a velvety, comforting bowl that balances the sweetness of potatoes with the bright green pop of broccoli and the rich, melty comfort of cheddar. If you like creamy, vegetable-forward soups that stretch simple ingredients into something special, this recipe is a keeper — and if you enjoy variations, you might also like my take on Cajun potato soup for a spicier option.

Why you’ll love this dish

This broccoli potato soup is quick to make, budget-friendly, and endlessly forgiving. You get a smooth, satisfying texture from blending the potatoes and broccoli, while cheddar and cream add silkiness and depth. It’s an easy way to get a green vegetable into a crowd-pleasing meal — perfect for weeknights, chilly lunches, or a simple starter for a dinner party.

“Comfort in a bowl — creamy, cheesy, and surprisingly light for a winter favorite.” — a regular in my kitchen

This soup is also kid-approved (the veg hides nicely in the puree), freezer-friendly, and adaptable for dietary swaps.

Step-by-step overview

Before you cook, here’s what happens: sauté aromatics, simmer potatoes until soft in broth, add broccoli and cook briefly, then blend everything until smooth. Finish on low heat with cream and cheddar so the cheese melts gently without breaking. The whole process is straightforward and takes about 30–40 minutes from start to finish.

If you prefer a slow-cooker method, you can adapt this by layering the onions, garlic, potatoes, broccoli, and broth in a crockpot and cooking low for 4–6 hours — similar comfort can be achieved with a different technique; see this Crock Pot Crack Potato Soup for slow-cooker inspiration on creamy potato soups.

What you’ll need

2 cups broccoli florets (fresh or frozen)
2 cups potatoes, peeled and diced (Yukon Gold or Russet)
1 cup cheddar cheese, shredded (sharp cheddar gives more flavor)
4 cups vegetable broth (or chicken broth for a non-vegetarian boost)
1 cup heavy cream (substitute half-and-half for a lighter finish)
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for sautéing

Notes and substitutions:

To make this dairy-free, replace heavy cream with coconut cream and omit the cheddar or use a vegan cheddar.
For a thinner soup, add up to 1 extra cup of broth after blending.
If you want more bite, use a mix of sharp and mild cheddar.

Step-by-step instructions

Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
Add the diced potatoes to the pot and pour in the vegetable broth. Increase heat to bring the mixture to a boil, then lower to a simmer. Cook until the potatoes are fork-tender, about 12–15 minutes.
Stir in the broccoli florets and simmer until they are just tender, roughly 4–6 minutes (if using frozen, cook until heated through).
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend in batches in a standing blender, then return the soup to the pot.
Put the pot back on low heat. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until it melts into the soup. Avoid overheating so the cheese doesn’t separate.
Taste and season with salt and freshly ground pepper. Serve warm.

Chef’s safety note: When blending hot liquids in a standing blender, vent the lid and start on low speed to prevent steam pressure from causing splashes.

Best ways to enjoy it

Ladle into bowls and finish with a sprinkle of extra cheddar, cracked black pepper, and a drizzle of olive oil.
Serve with crusty bread, garlic toast, or a grilled cheese sandwich for dipping.
Top with crispy bacon bits, toasted pumpkin seeds, or a spoonful of sour cream for texture contrast.
For a lighter presentation, garnish with chopped chives or a squeeze of lemon to brighten the flavor.

Storage and reheating tips

Refrigerator: Cool the soup quickly and store in an airtight container for up to 3–4 days.
Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers, leaving headspace as the soup expands.
Reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low to medium heat, stirring frequently. If the soup thickens, loosen it with a splash of broth or water. Avoid boiling after adding cream to prevent separation.
Food safety: Do not leave hot soup at room temperature for more than two hours to avoid bacterial growth.

Pro chef tips

Use starchy potatoes (Yukon Gold or Russet) for a naturally creamy texture. Waxy potatoes can make the soup more gluey when over-blended.
Add the cheese off high heat: too-hot soup can cause cheddar to break and become grainy. Melt it slowly over low heat.
For extra depth, sauté a small grated carrot with the onion for a hint of natural sweetness.
If you want a silky finish, pass the blended soup through a fine sieve or chinois before adding the cheese.
To make this vegan, swap heavy cream for full-fat coconut milk and use a plant-based cheese or nutritional yeast for cheesiness.

Creative twists

Spicy: Stir in a pinch of cayenne or a dollop of harissa for heat.
Herb-forward: Add fresh thyme or dill at the end for an herbaceous lift.
Broccoli-cheddar chowder: Dice some cooked ham or smoked sausage and fold in for a heartier chowder.
Lemon-chicken spin: For a lighter, citrusy version, add shredded cooked chicken and a squeeze of lemon juice right before serving — if you like Greek lemony soups, check this avgolemono-style chicken soup for ideas on incorporating lemon and eggs into brothy soups.

Your questions answered

Q: How long does it take to make this soup?

A: Active prep and cook time is about 30–40 minutes. Most of that is simmering time for potatoes.

Q: Can I make this ahead for a dinner party?

A: Yes. Prepare the soup through the blending stage, cool it, and refrigerate. Reheat gently and add the cream and cheese right before serving for the freshest texture.

Q: Can I use frozen broccoli?

A: Absolutely. Frozen broccoli works well — add it in the final simmer and cook until heated through. Check texture since frozen can soften faster than fresh.

Q: How can I make it lower fat?

A: Replace heavy cream with half-and-half or evaporated milk, and reduce the amount of cheddar. You can also omit cheese and use nutritional yeast for a lighter, cheesy flavor.

Q: Will the soup separate when reheated?

A: If reheated too quickly on high heat, dairy can separate. Reheat slowly over low heat and stir often; add a little broth or milk if the texture tightens.

Conclusion

Broccoli potato soup is an easy, comforting recipe that’s flexible enough for weeknights, meal prep, or company. For another trusted take on this classic pairing, see this detailed Broccoli and Potato Soup from RecipeTin Eats, and if you want a cheesier, chowder-style reference with more garnish ideas, this Cheddar Broccoli Potato Soup at Cooking Classy is an excellent resource. Enjoy a warm bowl and feel free to experiment with the variations and tips above.