Broccoli Potato Cheese Soup Recipe

Cheesy, veggie-packed comfort in 30 minutes

A silky broccoli-potato base finished with sharp cheddar for a cozy, weeknight-easy bowl that’s still light enough for healthy soup nights.

Why you’ll love it

• Ready in 30 minutes with simple steps and minimal dishes
• Creamy, flavorful, and satisfying while fitting healthy soups goals
• Family-friendly cheesy soup recipe with real veggies (not just cheese)
• Pantry-staple vegetarian meal you can customize chunky or smooth
• Budget-wise, freezer-friendly, and great for lunches or quick dinners

Ingredients (notes only)

Produce: Yellow onion, garlic, Yukon Gold or Russet potatoes, fresh (or frozen) broccoli florets, lemon for brightness
Dairy: Milk (2% or whole), sharp cheddar (shred for best melt), optional plain Greek yogurt for tang
Pantry: Olive oil, low-sodium vegetable broth, Dijon or dry mustard (boosts “cheddary” flavor)
Seasoning: Kosher salt, black pepper, pinch smoked paprika (optional), red pepper flakes (optional)
Toppings: Extra cheddar, chives/parsley, cracked pepper; optional whole-grain croutons

Step-by-step (stovetop)

1. Sauté base: Warm oil in a pot over medium. Cook onion with a pinch of salt 3–4 minutes. Add garlic 30 seconds.
2. Simmer potatoes: Add potatoes, broth, Dijon/mustard, and paprika (if using). Bring to a boil, then simmer covered until nearly tender, 10–12 minutes.
3. Add broccoli: Stir in most of the broccoli (reserve 1 cup florets). Simmer 3–4 minutes until bright and tender.
4. Blend: Off heat, stir in milk. Blend with an immersion blender until creamy (or carefully blend in batches; vent lid).
5. Cheese it: Return to low heat. Add cheddar by handfuls, stirring just until melted and smooth.
6. Finish: Season with salt, pepper, and a squeeze of lemon. Fold in reserved florets for texture. Serve with toppings.

Pro tips

• Reserve a cup of small florets to stir in at the end for color and bite.
• Add cheese off the boil to avoid graininess; use freshly shredded cheddar.
• Yukon Golds yield a naturally creamy base; Russets make it thicker.
• Adjust thickness: add hot broth to thin; simmer a few minutes to reduce.
• A teaspoon of Dijon or ¼ tsp dry mustard makes cheddar taste cheesier.
• For a lighter bowl, swap some cheddar for ¼ cup Greek yogurt (off heat).

Variations

• Broccoli Cheddar + Carrot: Add ½ cup fine-diced carrot with the onion.
• Spicy: Include 1 minced jalapeño with the onion or finish with chili oil.
• Extra Veg Protein: Blend in 1 cup cooked white beans before adding cheese.
• Dairy-Free: Use unsweetened oat milk + 3 tbsp nutritional yeast + ¼ cup cashew butter.

How to serve

Pair with whole-grain toast or garlic bread and a simple lemony arugula salad.

Make ahead & storage

• Fridge: 4 days in airtight containers (it thickens as it rests).
• Freeze: Up to 2 months (for best texture, fully blend before freezing).
• Reheat: Low heat, stirring often; loosen with broth or milk if needed.

FAQs

Can I use frozen broccoli? Yes. Add in Step 3 and simmer 2–3 minutes longer.
Chunky vs. smooth? Blend partially for chowder-like texture, or fully for silky.
No immersion blender? Blend in batches; vent the lid and cover with a towel.
Healthier cheese swap? Use 1 cup cheddar + ¼ cup Greek yogurt (off heat).
Gluten-free? Naturally GF as written; confirm your broth is GF.

Simple Nutrition (estimate, per 1 of 6 servings)

Sarah

Broccoli Potato Cheese Soup Recipe

Creamy broccoli-potato soup blended silky and finished with sharp cheddar. A 30-minute, vegetarian, family-friendly dinner that balances cozy comfort with wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tbsp olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 lb Yukon Gold or Russet potatoes, peeled and ½-inch diced (3–3½ cups)
• 4 cups low-sodium vegetable broth
• 1 tsp Dijon mustard or ¼ tsp dry mustard
• ¼ tsp smoked paprika (optional)
• 4 cups broccoli florets (about 12 oz), small pieces, divided (reserve 1 cup)
• 1 cup milk (2% or whole), room temp
• 1½ cups sharp cheddar, freshly shredded (6 oz), plus more for topping
• 1–1¼ tsp kosher salt, to taste
• ½ tsp black pepper
• 1–2 tsp fresh lemon juice, to taste

Equipment

• large pot (5–6 qt)
• immersion blender preferred for easy blending
• standard blender optional, blend in batches
• cutting board
• chef’s knife
• measuring cups
• measuring spoons

Method

 

1. Heat oil in a large pot over medium. Sauté onion with a pinch of salt 3–4 minutes; add garlic 30 seconds.
2. Add potatoes, broth, mustard, and paprika. Bring to a boil; reduce to a lively simmer, cover, and cook 10–12 minutes.
3. Stir in 3 cups broccoli; simmer 3–4 minutes until just tender and bright.
4. Off heat, stir in milk. Blend until creamy (immersion blender preferred).
5. Return to low heat. Add cheddar by handfuls, stirring until melted and smooth.
6. Season with salt, pepper, and lemon. Fold in the reserved 1 cup florets. Serve.

Nutrition

Calories: 240kcalCarbohydrates: 24gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 570mgPotassium: 670mgFiber: 3gSugar: 5gVitamin A: 1450IUVitamin C: 60mgCalcium: 230mgIron: 1.5mg

Notes

Naturally gluten-free.
Dairy-free: Omit cheese; use 1 cup oat milk + 3 tbsp nutritional yeast + ¼ cup cashew butter (blend smooth).
Extra protein: Blend in 1 cup cooked white beans with the milk.
Equipment: 5–6 qt heavy pot; immersion blender (or standard blender, batches).

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