Creamy Potato Broccoli Cheddar Soup
This Potato Broccoli Cheddar Soup is the definition of comfort in a bowl. It marries the hearty, stick-to-your-ribs satisfaction of a baked potato soup with the classic, cheesy goodness of broccoli cheddar. It's thick, creamy, and packed with flavorful vegetables.
The Key to a Thick & Creamy Soup
This soup relies on a two-pronged approach for its luxurious texture. First, a roux (a cooked mixture of butter and flour) is used to thicken the broth base, ensuring it's not watery.
Second, the russet potatoes themselves release starch as they cook, naturally thickening the liquid. For an even thicker consistency, partially blending the soup or mashing some of the potatoes releases more of that starch into the broth before the cheese is added.
💡 Professional Tip
Always grate your block of cheddar cheese yourself! Pre-shredded cheese is coated in starches (like cellulose) to keep it from clumping in the bag, but these starches prevent it from melting smoothly, resulting in a gritty texture.
Frequently Asked Questions
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the roux. Ensure your broth is certified gluten-free as well.
Russet potatoes (baking potatoes) are best because they are starchy and break down easily, helping to thicken the soup. Yukon Golds are a good second choice for a slightly waxier texture that holds its shape better.
If you've already added the cheese and it's still thin, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering soup and cook for a couple of minutes until thickened.
Soups with a lot of dairy and potatoes can sometimes separate or become grainy when frozen and reheated. It's best enjoyed fresh, but if you must freeze it, reheat it very gently over low heat, whisking constantly.
Yes, you can use frozen broccoli florets. Add them at the same stage as fresh, but they will cook faster, so check for tenderness after 3-5 minutes.
You can use 2% milk instead of whole milk or half-and-half, and reduce the butter to 2 tablespoons. It won't be quite as rich but will still be delicious.
Absolutely. Crispy crumbled bacon, diced ham, or shredded rotisserie chicken added at the end make fantastic protein-packed additions.
The outer layer of broccoli stems can be tough and fibrous. Peeling them reveals the tender, sweeter inside, which is delicious chopped up and added to the soup with the florets.
Recipe Troubleshooting Guide
Curdled Soup
Problem: The cheese separated, making the soup look grainy or oily.
Solution: This happens when cheese is added to boiling liquid or if pre-shredded cheese is used. Always remove the pot from heat before adding freshly grated cheese gradually.
Potatoes Still Hard
Problem: The potatoes are crunchy even after simmering.
Solution: Cut the potatoes into smaller, more uniform pieces next time. For now, keep simmering on low until they are tender. Don't add the broccoli until the potatoes are almost done.
Bland Flavor
Problem: The soup tastes flat.
Prevention: Potatoes require a lot of salt. Taste and add salt and pepper generously. A splash of acid, like lemon juice or white wine vinegar added at the end, can also brighten the flavors.
Too Thin
Problem: Soup is watery instead of creamy.
Recovery: Use an immersion blender to blend more of the potatoes, or create a cornstarch slurry as mentioned in the FAQs to thicken it up.
Broccoli is Mushy
Problem: Broccoli has lost its color and texture.
Prevention: The broccoli was cooked too long. Next time, add it only for the last 5-8 minutes of cooking, just until tender-crisp.
Flavor Variations
Too Sweet: This is a savory soup, sweet doesn't really apply here.
Too Salty: Top with crispy bacon bits or pretzel croutons.
Bland: Stir in a teaspoon of Dijon mustard, a dash of Worcestershire sauce, or a pinch of cayenne pepper for depth and kick.
Choosing Your Cheese
The flavor of the cheese is a dominant part of this soup, so choose a good one. A high-quality sharp or extra-sharp cheddar will provide the best depth of flavor and cut through the richness of the cream and potatoes.
Mild cheddar can sometimes get lost in the mix. If you want an even meltier texture, you could substitute half of the cheddar with Gruyère or Monterey Jack cheese.
Essential Ingredient Notes
- Russet Potatoes: Their high starch content makes them ideal for thickening soups and they break down easily for a creamy texture.
- Sharp Cheddar: Always grate your own block cheese for the smoothest melt. Pre-shredded cheese contains anti-caking agents that cause graininess.
- Fresh Broccoli: Use both the florets and the peeled, diced stems for maximum flavor and less waste. Cut florets into small, bite-sized pieces.
Serving Suggestions
This soup is a meal in itself, hearty and filling. The best accompaniment is a piece of crusty bread, like a baguette or sourdough, for dipping and scooping up every last drop.
You could also serve it in a bread bowl for a fun presentation. For a lighter side, a simple crisp green salad with a tangy vinaigrette helps balance the richness of the soup.
The Cheese Melt
The most critical step is adding the cheese. Remove the pot from the heat source completely. The residual heat of the soup is enough to melt the cheese gently. Adding it to boiling liquid will cause the proteins to tighten and the fat to separate, creating a greasy, stringy mess.
Creamy Potato Broccoli Cheddar Soup
📋 Ingredients
Soup Base & Veggies
- 4 tbsp ButterUnsalted
- 1/4 cup FlourAll-purpose, for roux
- 4 cups BrothChicken or vegetable
- 2 cups Whole MilkOr half-and-half
- 2.5 cups Sharp CheddarFreshly shredded, divided
- 1 tsp Dried ThymeHerb seasoning
Dairy & Finish
- 1.5 lbs Russet PotatoesPeeled and cubed
- 1 large Head BroccoliFlorets and peeled stems chopped
- 1 medium OnionChopped
- 3 cloves GarlicMinced
Instructions
Sauté Aromatics
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Make Roux
Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. It will look pasty.
Add Liquid & Potatoes
Slowly whisk in the broth a little at a time, stirring constantly to prevent lumps. Add the cubed potatoes, thyme, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until potatoes are fork-tender.
Cook Broccoli
Add the chopped broccoli florets and diced stems to the pot. Stir well. Cover and continue to simmer for another 5-8 minutes, or until the broccoli is tender.
Finish the Soup
Stir in the milk (or half-and-half). Use an immersion blender to partially blend the soup if you prefer a creamier texture, leaving some chunks for texture. Alternatively, mash some potatoes against the side of the pot.
Add Cheese
Remove the pot from the heat. Stir in 2 cups of the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Do not put the pot back on high heat or the cheese may curdle.
Serve
Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and top each serving with the remaining 1/2 cup of shredded cheese and fresh chives if desired. Serve hot with crusty bread.
Recipe Notes & Tips
Texture Preference
You can customize the texture! Leave it chunky, mash some potatoes for a rustic feel, or puree half of it with an immersion blender for a smoother, creamier soup.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently. Avoid boiling. You may need to add a splash of milk or broth to thin it out if it has thickened too much in the fridge.
Cheese Matters
It cannot be overstated: grate your own cheese from a block. It is the single most important factor in avoiding a gritty or oily soup.