Broccoli Potato Cheese Soup

Name: Broccoli Potato Cheese Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 large potatoes, peeled and diced; 1 onion, chopped; 3 cups vegetable broth; 1 cup milk or cream; 2 cups shredded cheese (cheddar or your choice); Salt and pepper to taste; 2 tablespoons olive oil or butter

written by :

Eliza Nooman

October 26, 2025

Bowl of creamy Broccoli Potato Cheese Soup topped with herbs and cheese

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Why Make This Recipe

Broccoli Potato Cheese Soup is a warm and comforting dish that is perfect for any time of the year. It’s packed with nutrients from the broccoli and potatoes, while the cheese adds a delicious creaminess. This recipe is easy to make, budget-friendly, and loved by both kids and adults alike. It’s a great way to include vegetables in your meals without sacrificing flavor, making it an excellent choice for a quick weeknight dinner or a cozy weekend lunch.

How to Make Broccoli Potato Cheese Soup

Ingredients:

2 cups broccoli florets
2 large potatoes, peeled and diced
1 onion, chopped
3 cups vegetable broth
1 cup milk or cream
2 cups shredded cheese (cheddar or your choice)
Salt and pepper to taste
2 tablespoons olive oil or butter

Directions:

In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
Next, add the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
Stir in the broccoli and cook for an additional 5-7 minutes until it is tender.
Use an immersion blender to puree the soup until smooth, or you can leave some chunks for texture if you prefer.
Stir in the milk or cream and the cheese, mixing until everything is melted and well combined.
Season the soup with salt and pepper to taste. Serve it warm.

How to Serve Broccoli Potato Cheese Soup

This soup is best served hot. You can enjoy it by itself, or pair it with crusty bread or a simple side salad. For a fun touch, top the soup with extra cheese, croutons, or a drizzle of olive oil just before serving.

How to Store Broccoli Potato Cheese Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until hot. If the soup thickens too much in the fridge, add a little broth or water when reheating to reach the desired consistency.

Tips to Make Broccoli Potato Cheese Soup

For a richer flavor, you can use chicken broth instead of vegetable broth.
If you like a spicier kick, consider adding a pinch of red pepper flakes or some chopped chili peppers when sautéing the onion.
Feel free to mix different types of cheese to get your perfect flavor combination.

Variation

You can add other vegetables like carrots or spinach for additional nutrients and colors. For a heartier soup, try adding cooked sausage or cooked chicken pieces.

FAQs

Q: Can I use frozen broccoli for this recipe?
A: Yes, frozen broccoli works well in this soup. Just add it during the last few minutes of cooking.

Q: Is this soup gluten-free?
A: Yes, as written, this soup is gluten-free. Just ensure that your broth and cheese do not contain any gluten additives.

Q: Can I make this soup vegan?
A: Absolutely! Substitute the butter with olive oil, use plant-based milk, and replace the cheese with vegan cheese or nutritional yeast for a dairy-free option.

Broccoli Potato Cheese Soup

Author: alhaouil
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A warm and comforting dish packed with nutrients, perfect for any time of the year.

Ingredients

Scale

2 cups broccoli florets
2 large potatoes, peeled and diced
1 onion, chopped
3 cups vegetable broth
1 cup milk or cream
2 cups shredded cheese (cheddar or your choice)
Salt and pepper to taste
2 tablespoons olive oil or butter

Instructions

In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes.
Stir in the broccoli and cook for an additional 5-7 minutes until tender.
Use an immersion blender to puree the soup until smooth, or leave some chunks for texture if preferred.
Stir in the milk or cream and cheese, mixing until melted and well combined.
Season with salt and pepper to taste. Serve warm.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. Add a pinch of red pepper flakes for spice. You can use frozen broccoli and mix different cheeses for variety.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American