Name: Broccoli Cheddar Potato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon butter; 1 medium yellow onion , chopped; 3 large white potatoes , peeled and cubed; 4 cups chicken broth (use vegetable broth to keep vegetarian); ½ teaspoon kosher salt; 6 cups broccoli florets*; 3 cups whole milk; 3 cups shredded medium cheddar cheese; 2 tablespoons flour; 1 teaspoon freshly ground black pepper

This creamy broccoli cheddar potato soup is an easy one-pot meal ready in 30 minutes. Whole milk and blended potatoes make it lighter but still indulgent.

I have loved broccoli cheese soup since I was a kid, right up there with French onion and chicken noodle. Even the broccoli bits didn't bother me, because cheese and broccoli together is magic. As an adult, I wanted a version that felt a little healthier but still tasted great. This easy broccoli cheddar soup does exactly that. It uses whole milk instead of heavy cream, and I promise you won't miss it. I also cook the potatoes and blend part of them for extra creaminess, which means I can use less butter and less cheese without losing any flavor. The result is a creamy, cheesy soup that comes together in one pot in just 30 minutes.

Why You’ll Love This Broccoli Cheddar Potato Soup

This is a true one pot soup, so you only have one pot to wash after dinner.
It's a 30 minute soup, perfect for busy weeknights when you want something hearty fast.
The whole milk and blended potatoes give it a creamy texture without needing heavy cream, so it feels lighter but still indulgent.

Key Ingredients for Broccoli Cheddar Potato Soup

Whole milk: Provides creaminess without the heaviness of cream. You can substitute 2% milk, but the soup will be less rich. Avoid skim milk as it may curdle.
Medium cheddar cheese: Use a good quality block of medium cheddar and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect melting.
Potatoes: Russet or Yukon Gold potatoes work best. They break down slightly when cooked, helping to thicken the soup naturally.

Kitchen Tools for Broccoli Cheddar Potato Soup

Dutch oven: Holds heat evenly for simmering the soup.
Immersion blender: For partially blending the soup directly in the pot. If you don't have one, a potato masher works.
Box grater: For shredding cheese from a block.

Tips for Making the Best Broccoli Cheddar Potato Soup

When I make this soup, I test the potatoes by piercing them with a fork after about 8 minutes of simmering. They should be soft but not falling apart. Then I use an immersion blender to partially blend the soup, leaving some potato chunks for a rustic texture. If you don't have an immersion blender, a potato masher works well too. For the broccoli, cook it just until al dente, about 5 to 7 minutes, so it still has a little bite.

Expert Tips for Perfect Broccoli Cheese Soup

Tossing the shredded cheese with flour before adding it to the soup is a simple trick that prevents the cheese from clumping. The flour helps stabilize the cheese as it melts, giving you a smooth, creamy soup. Also, using whole milk instead of heavy cream keeps the soup lighter but still rich. The potatoes provide natural starch that thickens the soup, so you don't need a roux. Add the cheese one cup at a time, stirring until each batch is fully melted before adding the next.

Adjusting the Thickness of Broccoli Cheddar Potato Soup

If you prefer a thicker soup, you can mash more of the potatoes or blend a larger portion. For a thinner soup, add extra broth or milk. The soup will thicken as it cools, so keep that in mind when serving. If you want to thicken it further after adding the cheese, you can stir in a slurry of cornstarch and cold water, but I find the potatoes and cheese provide enough body.

Broccoli Cheddar Potato Soup Variations to Try

You can add cooked chicken or ham to make it a heartier meal. For a vegetarian version, use vegetable broth instead of chicken broth. If you like a little heat, stir in a pinch of red pepper flakes or a dash of hot sauce. For a different cheese profile, try using sharp white cheddar or a mix of cheddar and Gruyere.

What to Serve with Broccoli Cheddar Potato Soup

I like to serve this soup with a crusty bread for dipping, like a sourdough or a baguette. A simple green salad with a tangy vinaigrette balances the richness. For a heartier meal, you can top the soup with extra shredded cheddar, a dollop of sour cream, or some crispy bacon bits.

How to Store Leftover Broccoli Cheddar Potato Soup

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so when reheating, stir in a little milk or broth to reach your desired consistency.

How to Freeze Broccoli Cheddar Potato Soup

This soup freezes well. Let it cool completely, then transfer to airtight containers. Leave some headspace because the soup will expand as it freezes. It will keep for up to 3 months. To thaw, place it in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk to thin it out as it reheats.

Best Ways to Reheat Broccoli Cheddar Potato Soup

The best way to reheat this soup is on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth to thin it out. You can also microwave individual portions in a microwave-safe bowl, stirring every 30 seconds. Avoid boiling, as the dairy can curdle.