Broccoli Potato Soup Recipe (Cheesy, 30 Minutes)

Cozy, veggie-packed comfort you can make fast

A creamy broccoli-potato soup blended silky with tender florets and sharp cheddar—light enough for weeknights, satisfying enough for seconds.

Why you’ll love it

• Built for 30 minute meals—simple steps, no fuss
• Creamy without heavy cream; fits healthy soups goals
• Family-friendly cheesy soup recipe with real broccoli
• Budget-wise pantry staples; great vegetarian meal
• Easy to adjust: chunky or smooth, mild or a little spicy

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 it yourself for the 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: Heat 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, paprika (if using). Boil, then simmer covered until almost tender, 10–12 minutes.
3. Add broccoli: Stir in most of the broccoli (reserve 1 cup florets). Simmer 3–4 minutes until bright green and tender.
4. Blend: Off heat, stir in milk. Blend with an immersion blender until creamy, leaving some texture. (Or carefully blend 2–3 batches; vent lid.)
5. Cheese it: Return to low heat. Add cheddar by the handful, stirring until melted and smooth. Season with salt, pepper, and a squeeze of lemon.
6. Finish: Stir in the reserved florets for bite. Ladle, top, and serve.

Pro tips

• Reserve a cup of small florets to fold in at the end for bright color and texture.
• Add cheese off the boil (gentle heat) to prevent graininess.
• Yukon Golds make a naturally creamy base; Russets yield a thicker body.
• Too thick? Whisk in hot broth. Too thin? Simmer uncovered a few minutes.
• A teaspoon of Dijon or ¼ tsp dry mustard makes the cheddar taste cheesier.
• For a lighter bowl, swap some cheddar for ¼ cup Greek yogurt (off heat).

Variations

• Broccoli Cheddar + Carrot: Add ½ cup small-diced carrot with the onion.
• Spicy: Stir in 1 minced jalapeño with the onion or finish with chili oil.
• Extra Veg Protein: Blend in 1 cup cooked white beans before cheese.
• Dairy-free: Use 1 cup unsweetened oat milk; replace cheddar with 3 tbsp nutritional yeast + ¼ cup cashew butter for body.

How to serve

With whole-grain toast or garlic bread and a crisp side salad (lemony arugula or simple greens).

Make ahead & storage

• Fridge: 4 days in airtight containers.
• Freeze: Up to 2 months (cheese soups freeze fine when blended smooth; thaw slowly).
• Reheat: Low heat, stir often; thin with broth or milk as needed.

FAQs

Can I use frozen broccoli? Yes—add frozen florets in Step 3 and simmer 2–3 minutes more.
Chunky vs. smooth? Blend half the pot for a chowder-like texture; or fully purée for silky.
No immersion blender? Use a standard blender in batches; vent the lid and cover with a towel.
Healthier cheese swap? Use 1 cup cheddar + ¼ cup Greek yogurt (off heat) for tangy creaminess.
Can I make it gluten-free? This recipe is naturally GF (no flour). Use GF broth.

Simple Nutrition (estimate, per 1 of 6 servings)

Sarah

Broccoli Potato Soup Recipe (Cheesy, 30 Minutes)

A quick, creamy broccoli-potato soup blended silky and finished with sharp cheddar. Vegetarian, weeknight-easy, and perfect when you want healthy comfort fast.

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: 220

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 (about 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. Warm oil in a large pot over medium heat. Sauté onion with a pinch of salt 3–4 minutes; add garlic 30 seconds.
2. Add potatoes, broth, Dijon/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. Season with salt, pepper, and lemon juice.
6. Fold in the reserved 1 cup broccoli florets for texture. Serve with toppings.

Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 560mgPotassium: 660mgFiber: 3gSugar: 5gVitamin A: 1350IUVitamin C: 58mgCalcium: 220mgIron: 1.4mg

Notes

Naturally gluten-free.
Dairy-free: Use 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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