Creamy Broccoli Potato Cheddar Soup: Cozy in a Bowl

You want a weeknight win that tastes like it took hours but doesn’t wreck your schedule? This is it. Creamy Broccoli Potato Cheddar Soup is the kind of bowl that makes you forget takeout exists.

It’s thick, velvety, and loaded with real veggies—AKA comfort food without the regret. One pot, supermarket staples, and a finish that feels restaurant-level. If you can chop and stir, you can knock this out.

Why This Recipe Works

This soup hits flavor from every angle.

Sautéed onions and garlic create a savory base, while potatoes add body so the soup turns creamy without needing tons of heavy cream. Broccoli brings fiber, color, and a gentle sweetness that plays perfectly with sharp cheddar. A quick blend gives you silky texture, and a smart finish (hello, cheese off heat) prevents graininess.

It’s technique-driven but totally approachable.

Servings, Prep Time, Cooking Time, Calories

Servings: 6 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~360 per serving (estimate)

All You’ll Need

2 tablespoons unsalted butter (or olive oil)
1 tablespoon olive oil (optional, for extra sautéing room)
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium russet or Yukon Gold potatoes, peeled and diced small
5 cups broccoli florets (about 2 medium heads), roughly chopped
4 cups low-sodium chicken or vegetable broth
1 cup milk or half-and-half
1 1/2 cups sharp cheddar cheese, freshly grated
1/2 teaspoon Dijon mustard
1/2 teaspoon smoked paprika (optional but recommended)
1/4 teaspoon ground nutmeg (classic with creamy soups)
1–1 1/4 teaspoons kosher salt, to taste
1/2 teaspoon black pepper, to taste
Red pepper flakes, pinch (optional)
Chives or green onions, for garnish

Instructions

Build your base: In a large pot, heat butter and oil over medium. Add onion and a pinch of salt. Cook 4–5 minutes until translucent, then add garlic for 30 seconds until fragrant.
No burning, please.
Add the bulk: Stir in potatoes, paprika, nutmeg, and Dijon. Coat everything well and let spices bloom for 1 minute.
Simmer time: Pour in broth. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
Broccoli in: Add broccoli.
Simmer another 8–10 minutes until potatoes and broccoli are tender. You should be able to pierce a potato easily with a fork.
Blend to creamy: Turn off the heat. Use an immersion blender to puree to your desired texture—smooth, or leave a few chunks for character.
No immersion blender? Carefully blend in batches in a stand blender, venting the lid.
Creamy finish: Return pot to low heat. Stir in milk or half-and-half.
Warm gently; don’t let it boil.
Cheese the right way: Remove from heat. Add cheddar in small handfuls, stirring constantly until melted. Season with salt, black pepper, and a pinch of red pepper flakes if you want a little heat.
Taste and tweak: Adjust salt, pepper, or Dijon.
If it’s too thick, splash in more broth or milk. Too thin? Simmer a few minutes to reduce.
Serve: Ladle into bowls and top with extra cheddar, cracked pepper, and chopped chives.
Bonus points for crusty bread.

Storage Made Simple

Fridge: Store in airtight containers up to 4 days. The flavors actually improve by day two. FYI, it thickens as it chills—add a splash of broth when reheating.
Freezer: Freeze up to 2 months.
For best texture, freeze before adding dairy and cheese; then add them fresh when reheating. If freezing fully finished soup, expect slight separation—just whisk while reheating.
Reheat: Low and slow on the stovetop, stirring. Avoid boiling so the dairy doesn’t split.

Benefits of This Recipe

High on comfort, low on fuss: One pot, simple steps, and no culinary gymnastics.
Vegetable-forward: Broccoli plus potatoes equals fiber, potassium, and vitamins without tasting like a salad in disguise.
Customizable: Works with veggie or chicken broth, dairy or dairy-free subs, chunky or smooth textures.
Budget-friendly: Pantry staples and accessible produce make this a repeatable weekly move.
Kid-approved: Creamy texture and cheddar magic help picky eaters sign off.

Nutrition Stats

Approximate per serving (of 6): Calories: 360, Protein: 14g, Carbs: 34g, Fat: 18g, Fiber: 5g, Sodium: 720mg.

These numbers will vary based on your broth, cheese, and milk choices. Use reduced-sodium broth and go half milk, half broth to lighten it up; swap half the cheddar with Parmesan for bold flavor at fewer calories.

Things to Be Careful About

Cheese clumping: Adding cheese over high heat can make it grainy. Always melt off heat, stirring steadily.
Overcooking broccoli: Olive drab is not the goal.
Stop when it’s just tender; color should stay bright.
Boiling dairy: Boil = split. Keep it below a simmer after milk goes in.
Seasoning late: Potatoes and dairy mute salt. Taste at the end and adjust like a pro.
Blender safety: If using a stand blender, vent the lid and cover with a towel.
Steam burns are not a personality trait.

Creative Twists

Bacon + scallion: Crisp 4 slices bacon first, cook onions in the fat, crumble bacon on top. Smoky perfection.
Roasted broccoli: Roast half the broccoli at 425°F until charred. Blend the rest; stir roasted florets in at the end for texture.
White cheddar + thyme: Swap in aged white cheddar and add 1 teaspoon fresh thyme for a bistro vibe.
Vegan version: Use olive oil, veggie broth, and unsweetened oat milk.
Replace cheddar with a meltable vegan cheddar and add 2 tablespoons nutritional yeast for oomph.
Spice route: Stir in 1 teaspoon curry powder and finish with a squeeze of lemon. Bright, cozy, and a little unexpected.
Protein boost: Add shredded rotisserie chicken or a can of white beans during the simmer.
Low-carb swap: Replace half the potatoes with cauliflower to cut carbs without sacrificing creaminess.

FAQ

Can I make this gluten-free?

Yes. This recipe doesn’t rely on flour; potatoes provide the body.

Just confirm your broth and Dijon are gluten-free, and you’re set.

What’s the best cheese for melting?

Freshly grated sharp cheddar melts cleaner than pre-shredded (which has anti-caking agents). A blend of cheddar and a little Gruyère or Parmesan adds depth, IMO.

How can I thicken the soup without more potatoes?

Simmer to reduce, add a small handful of rolled oats while cooking (they’ll blend smooth), or stir in 2 tablespoons cream cheese off heat for silkiness.

Can I make it in a slow cooker?

Yes. Add everything except milk and cheese to the slow cooker; cook on Low 6–7 hours (or High 3–4).

Blend, then stir in warm milk and cheese off heat.

What if I don’t have an immersion blender?

Use a regular blender in batches. Fill halfway, vent the lid, cover with a towel, and blend until smooth. Return to pot and finish as directed.

How do I keep it bright green?

Don’t overcook the broccoli, blend quickly, and cool the soup slightly before adding dairy.

A handful of spinach blended in at the end can boost color, too.

My Take

This soup is the weeknight MVP—minimal effort, maximum payoff. The sharp cheddar plus a hint of Dijon makes it taste like something you’d order in a cozy café, minus the line. It’s forgiving, flexible, and secretly nutritious.

Make it once and it’ll live on your “repeat” list, right next to your favorite hoodie and that show you pretend you haven’t binged twice.