This broccoli cheddar potato soup is cheesy and delicious. It uses simple ingredients and tastes so much better than the store-bought versions.
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
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.
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.
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.
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.
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!
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.
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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 - 1 carton of broth
- 3 cups chopped yellow 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
Instructions
- 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.
- 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.
- 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.
- While the soup pot is simmering, in a saucepan melt ¼ cup salted butter with ⅓ cup all-purpose flour. Mix together.
- Add 3 ½ cups whole milk and slowly stir until there are minimal lumps and a creamy sauce forms.
- 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!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Morgan says
Great recipe! I needed to add a bit more flour to the milk to get the creamy texture, but that’s personal preference. The taste was excellent, better that what I’ve had at restaurants.