This broccoli cheddar potato soup is cheesy and delicious. It uses simple ingredients and tastes so much better than the store-bought versions.

A bowl of broccoli cheddar potato soup with carrots, potato and broccoli around it.

Broccoli Cheddar Potato Soup Overview

This broccoli cheddar potato soup is a classic recipe and for good reason! It's super creamy and cheesy with broccoli, potato, carrots and celery. This soup uses simple wholesome ingredients and is ready in under 30 minutes.

A quick overview of how to make the soup: First, the carrots, celery and onion are sauteed with butter. Next, potatoes and broccoli are softened with added broth.

In a separate saucepan a creamy sauce is made using flour, butter and milk. This is added to the soup along with shredded cheddar cheese. Once the cheese melts the soup is ready to serve.

Recipe Ingredients

6 Tbsp salted butter - divided (⅛ cup and ¼ cup)
1 cup chopped carrots - peeled and chopped (about 2 carrots)
1 cup chopped celery - about 2 celery stalks
1 cup chopped yellow onion
2 minced garlic cloves
32 oz chicken broth or vegetable broth - 1 carton of broth
3 cups chopped Yukon gold potatoes - peeled and cubed (3-4 medium potatoes)
3 cups chopped broccoli florets - chopped small
1 Tbsp fresh thyme - or 1 tsp dried thyme
1 tsp salt
½ tsp ground black pepper
⅓ cup all purpose flour
3 ½ cups whole milk
3 ½ cups shredded cheddar cheese

Chopped broccoli, onion, potatoes, carrots and celery on a cutting board

How To Make Broccoli Cheddar Potato Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

PREP: Wash and chop all vegetables into bite-size pieces. Peel and chop 1 cup carrots and 3 cups potatoes. Chop the 1 cup celery, 3 cups broccoli florets and 1 cup chopped yellow onion.

Four images of a pot. First with chop carrots, celery and onion and stick of butter all separated. Second with these things mixed together and softened. Third with broth and chopped potatoes added unmixed. Fourth with ingredients mixed.

STEP 1: Heat a large pot with ⅛ cup salted butter (2 Tbsp). Add in 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped yellow onion. Cook 2-3 minutes until veggies soften. Now add 2 minced garlic cloves and cook 30 seconds more.

STEP 2: Pour in the carton of chicken broth and 3 cups chopped yellow potatoes. Bring the pot to a boil then reduce to let simmer until the potatoes begin to soften but are still firm when poked with a fork, about 5 minutes.

Pot of soup with raw broccoli florets dumped in, second image with broccoli softened and cooked in the soup

STEP 3: Add 3 cups broccoli florets, 1 Tbsp fresh thyme, 1 tsp salt, and ½ tsp ground black pepper. Cook 3-4 minutes, or until broccoli softens when poked with a fork.

Four images of a saucepan, first with flour and butter separated unmixed. Second with the two mixed together and lumpy. Third with milk poured on top of lumpy mixture. Fourth is creamy sauce and small spatula.

STEP 4: While the soup pot is simmering, in a saucepan melt ¼ cup salted butter with ⅓ cup all-purpose flour. Mix together.

STEP 5: Add 3 ½ cups whole milk and slowly stir until there are minimal lumps and a creamy sauce forms.

Two images first is shredded cheese and milk dumped into soup mixture, second image is completely broccoli cheddar potato soup recipe in large pot.

STEP 6: Remove the soup pot from heat once the broccoli and potatoes are tender. Pour the creamy liquid from the saucepan along with 3 ½ cups shredded cheddar cheese to the soup pot. Gently mix together until cheese has melted. Ladle into bowls and it's ready to serve!

Close up of broccoli, potatoes, celery and carrots in a creamy cheesy soup.

Recipe Tips

Chop potatoes and broccoli small so that they cook faster.
Yukon gold potatoes work best for this recipe as they hold their structure well in soups.
Use a large pot for this recipe to hold all the ingredients.
Heavy cream can be used instead of whole milk.
Serve with warm crusty bread or toast.

How To Store Leftovers

Refrigerate – Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or in a pot on the stove.

Soup ladle scooping broccoli cheddar soup close up.

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