Give it up my sweet friend! You cannot resist the ultimate hug-in-a-bowl that is Cheesy Broccoli Potato Soup – Classic Comfort Food. I am literally vibrating with excitement to share this with you today!
This isn’t just any soup. This is the soup you crave when the weather turns. It’s the one that makes everything feel right in the world. Come to Mama, you beautiful, cheesy masterpiece!
We are about to embark on a journey to creamy, dreamy, veggie-packed perfection. Trust me, you are going to want to make a double batch. It’s that good. If you’re looking for more cozy one-pot wonders, you should definitely try our ultimate comfort one-pot lasagna soup too!
Recipe Overview
Let’s get a quick lay of the land before we dive in. Here’s everything you need to know at a glance!
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Do You Love This Recipe Too?
My obsession with this soup started on a blustery fall day. I was feeling a bit down and needed a serious pick-me-up.
I threw this together with what I had, and the first spoonful was pure magic. It was like a warm, cheesy blanket for my soul. I’ve been making it weekly ever since!
My Shopping List for This Recipe
I get so giddy walking through the produce aisle for this one. Here are the rockstars you’ll want to grab.
Focus on fresh broccoli and a good, sharp cheddar. They are the heart and soul of this dish!
Cheesy Broccoli Potato Soup – Classic Comfort Food Recipe
Let’s Get Your Ingredients Ready
PREPARATION
How to Store, Freeze, and Reheat
Notes
Enjoy your homemade Cheesy Broccoli Potato Soup – Classic Comfort Food Recipe!
Nutrition Information
Let’s Get Your Ingredients Ready
Okay, team! Let’s get everything measured and prepped. This makes the cooking process so smooth and fun.
I promise, this part is totally worth the effort. A little prep now means less stress later!
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1.5 pounds Yukon Gold potatoes, peeled and cubed
- 1 large head broccoli, cut into small florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for a little smokiness)
PREPARATION
Here we go! The moment we’ve all been waiting for. I’m right here with you, every step of the way.
Don’t rush this. Let the flavors build and meld together. The secret is to use room temperature dairy for the creamiest result! For another fantastic vegetable-forward option that’s packed with flavor, check out our veggie fiesta lasagna soup.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for one more minute until fragrant. You’ll know it’s ready when your kitchen smells amazing.
- Sprinkle the flour over the onion and garlic. Whisk constantly for about 2 minutes to cook out the raw flour taste. This is our thickening base!
- Slowly pour in the broth and milk while whisking continuously. This prevents lumps and creates a silky-smooth soup base.
- Add the cubed potatoes, salt, pepper, and paprika. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 15 minutes.
- Add the broccoli florets to the pot. Cover and cook for another 5-7 minutes, until the broccoli is tender but still bright green.
- Turn off the heat. It’s cheese time! Gradually stir in the shredded cheddar until it’s fully melted and incorporated.
- Stir in the heavy cream. Give it a final taste and adjust the seasoning with more salt and pepper if you like. You are the boss of your soup!
Fun Variations to Try Next Time
Once you’ve mastered the classic, feel free to get creative! This recipe is a wonderful canvas.
I love playing with different add-ins. It keeps things exciting and new every single time.
- Make it Smoky: Add a few dashes of liquid smoke or swap the paprika for smoked paprika. It adds a incredible depth of flavor.
- Add Some Protein: Stir in two cups of diced, cooked ham or shredded rotisserie chicken at the same time as the broccoli.
- Spice It Up: For a little kick, add a pinch of cayenne pepper or a diced jalapeño when you cook the onions.
How to Store, Freeze, and Reheat
Let’s talk about keeping this glorious soup for later. Because you will want leftovers!
My top tip is to let the soup cool completely before storing. This keeps the texture perfect. If you’re a fan of easy slow cooker meals, you’ll love our set-and-forget chicken taco soup for another effortless comfort food option.
- To Store: Keep it in an airtight container in the fridge for up to 4 days.
- To Freeze: Cream-based soups can sometimes separate when frozen. For best results, freeze before adding the cheese and cream. Thaw in the fridge overnight, then reheat and stir in the dairy.
- To Reheat: Gently warm it on the stovetop over low heat, stirring often. If it’s too thick, add a splash of broth or milk to thin it out.
NUTRITION INFORMATION
- Calories: 415kcal
- Carbohydrates: 35g
- Protein: 17g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 72mg
- Sodium: 1120mg
- Potassium: 950mg
- Fiber: 5g
- Sugar: 8g
FREQUENTLY ASKED QUESTIONS
I get so many great questions about this dish! Here are answers to the ones I see most often.
Remember, there are no silly questions. We all start somewhere!
Can I make this soup in a slow cooker?
You absolutely can! It’s a fantastic set-it-and-forget-it meal. Sauté the onions and garlic first for the best flavor, then add everything except the cheese and cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4, then stir in the dairy at the end.
My soup is too thin! How can I thicken it?
No worries, this is an easy fix! Make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Whisk it into the simmering soup and let it cook for a few minutes. It will thicken up beautifully.
What’s the best type of potato to use?
I am a huge fan of Yukon Golds for this recipe. They have a naturally buttery flavor and creamy texture that melts right into the soup. Russet potatoes also work well, but they can become a bit more starchy.
And there you have it! My ultimate guide to the coziest, cheesiest, most satisfying soup of your dreams. I am so proud of you for making it to the end of this recipe journey.
This dish is pure love in a pot. It’s simple, forgiving, and always delivers on comfort. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
