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This easy Broccoli Potato Soup is thick, creamy and loaded with tender potatoes, fresh broccoli and sharp cheddar cheese. It’s hearty enough for dinner, made in one pot and perfect for lunches throughout the week.

Broccoli potato soup in a blue and white bowl topped with chopped broccoli with butter crackers on the side.

Kellie’s Note This Is Soup-er Easy
Why You’ll Love My Broccoli Potato Soup
Ingredients For Broccoli Potato Soup
How to Make Broccoli Potato Soup
Kellie’s Tips for the Best Broccoli Potato Soup
How to Store Broccoli Potato Soup
What to Serve with Broccoli Potato Soup
More Easy Soup Recipes
Creamy Broccoli Potato Soup Recipe

Kellie’s Note
This Is Soup-er Easy

When the weather starts getting chilly, I’m all about making a big pot of soup. It’s one of my favorite ways to get dinner on the table without a lot of fuss, and if I can get a few lunches out of the deal, even better.

After years of making homemade soups for my family, I’ve learned that the best ones don’t need a long list of complicated ingredients. They just need a few simple tricks to make them taste like they’ve been simmering all day.

This Broccoli Potato Soup recipe is one of those cozy, stick-to-your-ribs dinners that checks all the boxes. It’s loaded with tender potatoes, plenty of broccoli and just enough sharp cheddar to make every spoonful rich and cheesy.

The trick is blending a little of the soup before adding the cheese like I do for my Loaded Baked Potato Soup. You get that thick, velvety texture without turning everything into baby food. Because I want actual chunks of potato and broccoli in my soup, thank you very much.

It’s simple, satisfying and even better when you have leftovers waiting in the refrigerator for lunch the next day.

Why You’ll Love My Broccoli Potato Soup

Thick, creamy and cheesy. Tender potatoes, sharp cheddar and a splash of cream make this soup incredibly comforting without being overly heavy.
A complete meal in a bowl. With plenty of potatoes, broccoli and vegetables, it’s hearty enough to serve as an easy dinner.
Made in one pot. Everything comes together in a Dutch oven or large soup pot, so cleanup is almost as easy as dinner.
Perfect for meal prep. Make a big batch on Sunday and enjoy easy lunches or dinners throughout the week.
Easy to customize. Use what you have on hand, switch up the cheese or make it vegetarian with a simple broth swap.
Ready in about 45 minutes. All that slow-simmered flavor without spending the entire afternoon in the kitchen.

Ingredients For Broccoli Potato Soup

This creamy Broccoli Potato Soup uses simple ingredients you can find at just about any grocery store. Nothing fancy, just a few pantry staples and fresh vegetables that turn into something pretty spectacular.

Here’s what you’ll need, along with a few easy substitutions.

Broccoli: Fresh broccoli florets give the soup the best texture and a little bite. Frozen broccoli works, too! Add it straight from the freezer and cook until tender. You can also use peeled, chopped broccoli stems to stretch the recipe.
Potatoes: Yukon Gold potatoes are my favorite because they’re naturally buttery, creamy and hold their shape beautifully. Russet potatoes are a great substitute if you prefer a softer, thicker soup.
Onion, carrots and celery: These vegetables create the savory flavor base. Yellow onion is my go-to, but sweet onion works, too. You can skip the celery if you don’t have it, although I love the flavor it adds.
Garlic: Fresh garlic adds a little punch without overpowering the broccoli. Jarred minced garlic works in a pinch.
Butter and flour: These work together to thicken the broth and give the soup a silky texture. Use olive oil instead of butter if needed. A gluten-free all-purpose flour blend can work in place of regular flour.
Chicken broth: I love the extra savory flavor chicken broth adds, but vegetable broth is an easy swap to make this soup vegetarian. Low-sodium broth gives you more control over the seasoning.
Whole milk and heavy cream: These make the soup rich and creamy. Half-and-half can replace both, or you can skip the cream and use more whole milk for a lighter version.
Sharp cheddar cheese: Freshly shredded sharp cheddar is the secret to a flavorful Broccoli Potato Cheese Soup. White cheddar, mild cheddar or a combination of cheddar and Gruyère would also be delicious.
Dijon mustard: Just a little enhances the cheddar flavor without making the soup taste like mustard. Yellow mustard can work in a pinch, but use a little less.
Seasonings: Kosher salt, black pepper and dried thyme keep things simple. Fresh thyme is wonderful if you have it, and a pinch of nutmeg adds a subtle warmth that works beautifully with the cheese.
Chives or green onions: My favorite finishing touch! They add a little freshness and color. Extra cheddar is always welcome, too.

How to Make Broccoli Potato Soup

This is one of those soups that looks and tastes like you put in way more effort than you actually did. Everything comes together in one pot, and the hardest part is probably chopping the vegetables.

Start with the vegetables. Melt the butter in a large Dutch oven and add the onions, carrots and celery. Let them cook until softened and fragrant, then stir in the garlic. You want the vegetables tender, not browned or caramelized.
Build the creamy base. Sprinkle the flour over the vegetables and stir for about a minute. It should lightly coat everything and look a little pasty. Slowly whisk in the broth until the mixture is smooth.
Let the potatoes simmer. Add the diced potatoes, thyme, salt and pepper. Simmer until the potatoes are almost tender when pierced with a fork. They should still have a little resistance because they’re going to cook longer with the broccoli.
Add the broccoli. Stir in the broccoli florets and cook until they’re bright green and tender. The potatoes should be soft enough to break apart easily with a fork.
Make it extra creamy. Blend a portion of the soup until smooth, then stir it back into the pot. This is my favorite trick for thickening potato soup while keeping plenty of chunky vegetables in every spoonful.
Bring on the cheese. Reduce the heat to low and stir in the milk, cream, cheddar, Dijon and nutmeg. Keep stirring until the cheese is completely melted and the broth is smooth and velvety. Don’t let the soup boil at this point.
Finish and serve. Taste for seasoning, then ladle into bowls. I like to finish mine with more shredded cheddar, chopped chives and a little freshly cracked black pepper.

That’s it! A cozy, hearty dinner that’s just begging for a big piece of crusty bread.

pot of broccoli potato soup topped with chopped broccoli

Kellie’s Tips for the Best Broccoli Potato Soup

After making more pots of soup than I can count, I’ve learned a few little tricks that make the difference between good soup and really good soup.

Cut the potatoes into even pieces. I like approximately 1/2-inch cubes so they cook evenly and you get a little potato in just about every bite.
Don’t overcook the broccoli. Add it after the potatoes have had a head start. You want tender broccoli, not mushy little pieces that disappear into the soup.
Blend just enough. Pureeing a portion of the potatoes and broccoli creates a thick, creamy broth without sacrificing the chunky texture. Avoid overblending the potatoes, which can make the soup gummy.
Grate your own cheese. I know the bagged stuff is convenient, but freshly shredded cheddar melts much more smoothly and gives the soup the best texture.
Keep the heat low when adding dairy. Milk, cream and cheese don’t love boiling temperatures. Reduce the heat before stirring them in to keep your soup smooth and creamy.
Don’t skip the Dijon. That little spoonful isn’t there to make the soup taste like mustard. It balances the richness and really brings out the cheddar flavor.
Season at the end. Broth and cheddar both contain salt, so give the soup a final taste before adding more.
Make it your own. Add extra cheddar for a cheesier soup, a pinch of red pepper flakes for a little heat or crispy bacon on top for a loaded baked potato soup situation.

creamy broccoli potato soup topped with cheese and broccoli served in a blue and white bowl.

How to Store Broccoli Potato Soup

One of my favorite things about this recipe is how well it works for meal prep. I almost always make the full batch because having homemade soup ready to go makes busy weekdays so much easier.

Refrigerator: Let the soup cool slightly, then transfer it to airtight containers and refrigerate for up to 3–4 days. Divide it into individual portions for easy grab-and-go lunches. Refrigerate promptly rather than leaving the soup out to cool for an extended period.
Freezer: You can freeze Broccoli Potato Soup for up to 2–3 months, but keep in mind that dairy-based soups can separate and potatoes may become a little grainy after thawing. For the best results, freeze the soup before adding the milk, cream and cheese, then finish it when reheating.
Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or broth to loosen it up if it’s thickened in the refrigerator. Avoid boiling it, which can cause the cheese and cream to separate.
Make Ahead Tip: You can chop the vegetables a day in advance and refrigerate them separately. If you’re preparing the soup for lunches, portion it into individual containers so you only have to reheat what you need.

What to Serve with Broccoli Potato Soup

This soup is hearty enough to be dinner all on its own, but I rarely turn down a little something on the side. Especially if it involves bread for dunking.

Homemade Garlic Bread: Warm, buttery garlic bread is perfect for soaking up every last drop of that cheesy broth.
Easy Parker House Rolls: Soft, fluffy rolls turn a bowl of soup into the ultimate comfort food dinner.
Grilled Cheese Sandwich: Because if a little cheese is good, more cheese is obviously better. This is a favorite for soup-and-sandwich night.
Classic Chicken Caesar Salad: A crisp, crunchy salad is a nice contrast to the rich, creamy soup.
Homemade Croutons: Sprinkle a handful on top for a little crunch. They’re especially good with extra cheddar and chives.
Wedge Salad: Crisp iceberg lettuce, a creamy dressing and crunchy toppings are a delicious way to round out the meal.

a bowl of broccoli potato soup with a gold spoon and crackers on the side.

More Easy Soup Recipes

If you’re anything like me, once soup season starts, there’s pretty much always a pot simmering on the stove. Here are a few more homemade soup recipes you’ll want to add to your dinner rotation.

Broccoli Cheddar Soup: Creamy, cheesy and loaded with broccoli. My better-than-Panera favorite that’s surprisingly light.
Homemade Chicken Noodle Soup: A classic for a reason! Loaded with tender chicken, vegetables and noodles in a flavorful broth.
Easy Potato Leek Soup: Smooth, creamy and wonderfully comforting with simple ingredients.
Stuffed Cabbage Soup: All the flavors of traditional stuffed cabbage without the extra work. Budget-friendly and perfect for freezing.
Italian Wedding Soup: Tender meatballs, pasta and greens make this hearty soup a meal all on its own.
Chicken Poblano Soup: A creamy, flavorful soup with just enough spice to keep things interesting.
Sausage Tortellini Soup: Loaded with cheesy tortellini, savory sausage and vegetables for a quick, satisfying dinner.

If you try this Broccoli Potato Soup recipe, I’d love to hear what you think! Leave a comment and rating below. And don’t forget the extra cheddar on top.