A rich and hearty soup that’s as comforting as it is a classic. Broccoli Potato Cheddar Soup is chock full of chunky creamy potatoes, tender broccoli, and sweet carrots. Its rich, velvety texture is a combination of puréed potatoes with veggie broth and shredded cheddar stirred in just before serving, no roux required. Perfect with crusty bread or crunchy croutons, this flavorful soup comes together in about an hour.

Broccoli and Potato Cheddar soup in a soup bowl garnished with croutons.

A Comforting and Rich Soup for Any Season

When it comes to homemade soups and stews, they register right up there on my comfort food-o-meter. But when cheese takes center stage, well, you may as well move it up to the top of the list!

Comforting and classic, while this chunky broccoli potato soup takes a bit of prep, the results pay off big in rich cheesy flavor and hearty texture. Leftovers are even better the next day.

Chunky and Creamy: To keep this soup chunky and hearty, the soup base of potatoes, onion and celery in veggie broth is only partially pureed’ creating a silky texture, yet retaining some of the chunky texture of creamy potatoes and toothsome celery. Too, I went all in on extra broccoli here, adding six cups of florets, keeping the chunky texture going. No thin soup around here!

Broccoli potato cheese soup ingredients.

About the Key Ingredients

Yellow Potatoes: use Yukon Gold, Yellow Finn or yellow baby potatoes here. They keep their shape and creamy texture as they cook. There’s no need to peel since yellow potatoes have a thin skin, they cook right into the soup without being noticeable.

Broccoli: adds color and flavor with a tender-crisp texture. Look for the Calabrese variety of broccoli, the most common variety in stores. It has large crowns and thick stems. It retains its sturdy texture well in this soup. Other varieties like broccolini are good for stir fries and steaming, but it’s more delicate and wont hold its texture as well as the more sturdy Calabrese.

Sharp Cheddar Cheese: adds a rich creamy texture, and bold flavor. Look for cheddar cheese in block form and shred it at home for easiest melt. Use yellow or white sharp cheddar.

Veggie Broth: a rich and flavorful broth makes up the base of this soup. I use either low-sodium Better Than Bullion vegetable concentrate or No Chicken Veggie Broth (Imagine brand). Both have balanced flavor with just the right amount of salt.

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How to Make Broccoli Potato Cheese Soup
Step by Step

Sauted onions and celery in a Dutch oven. — 1. saute the onion and celery.

Diced potatoes, celery and onion in a Dutch oven. — 1. saute the onion and celery.

Slowly add the cheese to the soup, off heat, one hand full at a time allowing each addition to fully melt before adding another. This slowly incorporates the cheese creating a silky smooth texture and aids in preventing curdling.

In a blender, veggie broth, potatoes and sour cream. — 5. puree’ a few cups of the brothy/potato mixture.

Pouring pureed potatoes, broth and sour cream into a Dutch oven. — 5. puree’ a few cups of the brothy/potato mixture.

Share this rich soup with Olive Oil Sourdough Croutons, or Garlic Butter Croutons for a crunchy finish.

Traci’s Tips

Share With: this soup is a delicious main to share along side a hearty salad. Try it with Orange and Roasted Beet Salad or Apple and Roasted Beet Salad.
Leftovers: this soup is even better on day two, so it makes excellent leftovers. When reheating, keep the heat low to prevent the cheese from separating and sticking to the bottom of the pot. Avoid simmering. Low and slow is key.
Freezer Friendly? I tested freezing this soup and while it’s possible, manage expectations. There was cheese separation and the broccoli turned to mush. For fresh texture and flavor, avoid freezing. If you do freeze, thaw in refrigerator overnight and reheat on low.