Cheesy Potato & Broccoli Soup

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There’s something so comforting about a bowl of creamy, cheesy soup, especially when it’s packed with hearty ingredients like tender potatoes and fresh broccoli. I’ve always found that this combination makes for a deeply satisfying meal—filling enough for dinner but light enough that you don’t feel sluggish afterward. The melted cheese weaves everything together in a velvety blend that feels indulgent but is surprisingly easy to make.

When the weather turns chilly or you just need a warm hug in a bowl, this Cheesy Potato & Broccoli Soup is my go-to. It’s simple to throw together, uses budget-friendly ingredients, and comes together in under an hour. I love that it’s a hit with both adults and kids, and the leftovers taste just as good, if not better, the next day.

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Why You’ll Love This Cheesy Potato & Broccoli Soup

This soup ticks all the boxes: creamy, cheesy, hearty, and packed with veggies. It’s a wonderful way to sneak more greens into your meals without sacrificing flavor. Plus, it’s naturally gluten-free, and you can easily make it vegetarian. Whether you’re cooking for a family or meal prepping for the week, it’s flexible and satisfying.

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What Kind of Cheese Works Best in Cheesy Potato & Broccoli Soup?

Sharp cheddar is my favorite for this recipe—it melts beautifully and gives that rich, tangy depth of flavor. You can also mix in a bit of Monterey Jack or mozzarella for extra creaminess. Just make sure to grate your own cheese rather than using pre-shredded, which often contains anti-caking agents that can affect the soup’s texture.

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Options for Substitutions

• Potatoes: Russet potatoes are great for their starchiness, but Yukon Golds work well too and offer a buttery texture.
• Broccoli: Fresh is best, but frozen broccoli florets can be used in a pinch—just reduce cooking time slightly.
• Cheese: Swap cheddar for Colby, Gruyère, or even a bit of blue cheese if you’re feeling adventurous.
• Milk/Cream: You can use half-and-half, heavy cream, or a non-dairy milk like oat or almond for a lighter version.
• Butter: If you’re dairy-free, opt for a vegan butter or olive oil.

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Ingredients for this Cheesy Potato & Broccoli Soup

• Butter – Creates a rich base and helps sauté the vegetables.
• Onion – Adds sweet depth and aroma to the soup.
• Garlic – Enhances the flavor and brings warmth.
• Flour – Helps thicken the soup to a creamy consistency.
• Milk – Forms the creamy body of the soup; whole milk works best.
• Chicken or Vegetable Broth – Adds savory depth and balances the richness.
• Potatoes – The starchy component that gives the soup heartiness.
• Broccoli – Brings freshness and a nutritious crunch.
• Sharp Cheddar Cheese – Melts into the soup for bold flavor.
• Salt & Pepper – Essential for balancing and bringing out the flavors.
• Paprika or Cayenne (optional) – Adds a hint of warmth and color.

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Step 1: Sauté the Aromatics

Melt butter in a large pot over medium heat. Add diced onions and cook until translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Create the Roux

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Let it cook for about 1–2 minutes to eliminate the raw flour taste.

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Step 3: Add Liquids

Gradually whisk in the milk, followed by the broth. Stir continuously until the mixture is smooth. Bring it to a gentle simmer.

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Step 4: Add Potatoes

Stir in the peeled and diced potatoes. Cover and simmer for 15–20 minutes or until the potatoes are tender when pierced with a fork.

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Step 5: Stir in the Broccoli

Add the broccoli florets and cook for another 5–7 minutes until they are tender but still bright green.

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Step 6: Blend (Optional)

For a smoother texture, use an immersion blender to blend part of the soup directly in the pot. Or transfer a few cups to a blender and return once creamy.

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Step 7: Add the Cheese

Lower the heat and stir in the grated cheddar cheese until fully melted. Avoid boiling at this stage to prevent the cheese from separating.

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Step 8: Season and Serve

Taste the soup and add salt, pepper, and optional paprika or cayenne to your preference. Serve hot, topped with extra cheese, herbs, or crackers.

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How Long to Prepare the Cheesy Potato & Broccoli Soup

Prep Time: The preparation process takes about 15 minutes. This includes peeling and dicing the potatoes, chopping the broccoli, mincing garlic, and grating the cheese. If you’re using pre-chopped or frozen vegetables, it can cut this time in half.

Cooking Time: Once the prep is done, the actual cooking takes about 30–35 minutes. That includes sautéing, simmering, and allowing the cheese to melt in smoothly. From start to finish, you can have this hearty soup on the table in under an hour.

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Tips for Perfect Cheesy Potato & Broccoli Soup

• Grate your cheese fresh—it melts better and avoids that gritty texture pre-shredded varieties can bring.
• Don’t boil the soup after adding cheese, as it can cause separation and graininess.
• Cut potatoes into uniform sizes so they cook evenly.
• Use an immersion blender for partial blending to create a rich texture while keeping some chunks intact.
• Stir frequently to prevent sticking or burning at the bottom of the pot.

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Watch Out for These Mistakes While Cooking

• Overcooking the broccoli – It can turn mushy and lose its bright color.
• Adding cheese at high heat – Can lead to curdling or a clumpy soup.
• Skipping the roux – This step thickens the soup and gives it structure; skipping it leads to a thinner, runnier texture.
• Using low-fat milk – It might separate or make the soup too thin. Whole milk or half-and-half is ideal.
• Not seasoning enough – Potatoes and dairy need salt to bring out their flavors. Always taste and adjust.

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What to Serve With Cheesy Potato & Broccoli Soup?

1. Crusty Bread

A slice of warm, crusty sourdough or baguette is perfect for dunking.

2. Grilled Cheese Sandwich

A classic combo—extra cheesy with a crispy golden crust.

3. Side Salad

A crisp green salad with a tangy vinaigrette balances the richness of the soup.

4. Roasted Veggies

Roasted carrots, cauliflower, or Brussels sprouts add texture and nutrition.

5. Baked Potato Skins

Use the leftover potato skins to make crispy, cheesy snacks on the side.

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Storage Instructions

Refrigeration: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently over low heat, stirring often. Avoid boiling once the cheese is added.

Freezing: While technically possible, freezing dairy-based soups can cause them to separate. If you plan to freeze, do so before adding the cheese. When reheating, add fresh cheese during warming for best results.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 10g
• Carbohydrates: 28g
• Fat: 18g
• Saturated Fat: 10g
• Fiber: 4g
• Sugar: 5g
• Sodium: 550mg

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It reheats well. Just store in the fridge and reheat on low when ready to serve.

Can I use frozen broccoli?

Absolutely. Just add it toward the end of the cooking process and reduce cooking time by a few minutes.

How can I make it vegetarian?

Use vegetable broth instead of chicken broth, and check that your cheese is rennet-free.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free all-purpose flour blend or use cornstarch.

What’s the best way to reheat leftovers?

Gently reheat in a pot over medium-low heat, stirring occasionally. Add a splash of milk if it’s too thick.

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Conclusion

This Cheesy Potato & Broccoli Soup is the ultimate comfort food that’s easy enough for a weeknight meal but delicious enough to serve to guests. With its creamy base, hearty chunks of potato, and vibrant green broccoli, it’s a warming bowl that checks all the boxes. Whether you serve it solo or pair it with your favorite sides, this soup is bound to become a repeat favorite in your kitchen.

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