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The Ultimate Creamy Potato Broccoli Cheese Soup: A Family Favorite Recipe

Craving a warm, comforting, and incredibly flavorful meal that’s also surprisingly easy to whip up? Look no further than this homemade Potato Broccoli Cheese Soup. This recipe is designed to be on your table in under an hour, making it an ideal choice for busy weeknights. It’s so rich with creamy, cheesy goodness that even the most discerning palates – including your kids – won’t suspect they’re enjoying a generous serving of nutritious vegetables. Perfectly paired with crusty dinner rolls, warm butter, or served dramatically inside a rustic bread bowl, this soup is guaranteed to become a cherished family favorite.

One of the secrets to achieving that luxurious, velvety smooth broth in this and any other potato soup is the strategic use of evaporated milk. Its concentrated nature elevates the texture and flavor profile, creating a truly irresistible experience that sets our cheesy broccoli potato soup apart from the rest.

Hearty Potato Broccoli Cheese Soup served in a rustic bread bowl with a spoon, garnished with fresh herbs. — Indulge in a comforting bowl of homemade Potato Broccoli Cheese Soup.

Why This Is The Best Potato Broccoli Cheese Soup You’ll Ever Make

When the weather turns crisp, there’s nothing quite as satisfying as a deeply flavorful and wonderfully warm bowl of Broccoli and Potato Soup. This recipe embodies pure comfort, offering a deliciously creamy and profoundly cheesy base that truly warms you from the inside out. What makes this particular recipe stand out is its masterful blend of flavor and nutrition. The potatoes are simmered gently in a savory chicken broth, absorbing all the rich nuances from fresh broccoli, sweet carrots, pungent garlic, and aromatic onions.

This careful cooking process infuses the soup with an amazing depth of flavor, providing a significant nutritional boost, while subtly mellowing the often-strong taste of broccoli. This delicate balance ensures that even the most reluctant vegetable eaters will adore it, perhaps even discovering a new appreciation for the “green stuff” in their dinner. It’s a brilliant way to sneak in extra veggies without anyone complaining!

Our choice of evaporated milk is deliberate. It imparts a stronger, richer milk flavor and an incredibly creamy, luxurious texture that simply cannot be replicated by regular milk without compromising on consistency. However, for those who prefer, heavy cream, half-and-half, or whole milk can also be used, though the final texture may vary slightly, requiring potential adjustments. A significant benefit of this recipe is its natural gluten-free composition. We achieve the perfect thickness by skillfully mashing the cooked potatoes directly into the soup, completely eliminating the need for traditional starch thickeners like flour. This not only makes the soup healthier but also ensures it’s wonderfully suitable for those with gluten sensitivities or specific dietary preferences.

Beyond its irresistible taste and texture, this soup is a fantastic way to incorporate more wholesome vegetables into your family’s diet in a truly delectable form. The harmonious blend of ingredients creates a flavor profile that is both comforting and exciting, making it a wholesome and deeply satisfying meal that will leave everyone feeling nourished and content.

A vibrant selection of fresh ingredients laid out for Potato Broccoli Cheese Soup, including bright green broccoli florets, hearty potatoes, crisp carrots, fragrant onions, garlic cloves, and a block of cheddar cheese. — Gathering the fresh, wholesome ingredients for your delicious soup.

Essential Ingredients for Your Perfect Potato Broccoli Cheese Soup

Crafting this flavorful and hearty soup requires a thoughtful selection of fresh, wholesome ingredients. Here’s a detailed guide to what you’ll need, along with tips for each component to ensure the best possible outcome:

Butter: A cornerstone for building a rich and aromatic flavor base. While unsalted butter is our top recommendation for its pure flavor, you can certainly experiment with other cooking oils like olive oil for a lighter touch, or even elevate the savory notes by using a bit of leftover bacon fat for an extra layer of smoky depth.
Onion: We suggest using either yellow or white onions, diced into approximately ½-inch pieces. These provide a foundational sweetness and an essential aromatic complexity that truly enhances the soup’s overall profile.
Garlic: Freshly minced garlic is absolutely crucial. Its pungent and fragrant kick perfectly complements the other vegetables and the creamy base. For the best flavor, avoid pre-minced garlic from a jar whenever possible.
Carrots: Shredded carrots contribute natural sweetness, a pleasant texture, and a vibrant splash of color to the soup. You can hand-shred them for maximum freshness or opt for pre-shredded carrots for added convenience on busy days.
Chicken Broth: This forms the savory liquid base of our soup, imparting a deep, umami-rich flavor. If you’re aiming for a vegetarian version, a high-quality vegetable broth makes an excellent and equally delicious substitute.
Potatoes: The type of potato significantly influences the soup’s final texture. We highly recommend using either red or Idaho (russet) potatoes. These varieties break down beautifully when cooked, creating a naturally thick and creamy soup. Golden potato varieties, while delicious, tend to become a bit too mushy for this recipe. You have the option to peel them completely or leave some of the skins on; we often keep about 50% of the peels for added rustic texture and a boost of nutrients.
Broccoli: Fresh broccoli florets, cut into 1-inch chunks, yield the best texture and vibrant flavor. However, if fresh isn’t readily available, frozen broccoli florets can be a convenient substitute in a pinch. Just ensure they are slightly thawed before adding them to the pot to ensure even cooking.
Cheddar Cheese: Whether you choose sharp or mild, grated cheddar cheese is indispensable for its signature cheesy flavor and its role in creating that wonderfully creamy, melted consistency. Grating your own cheese from a block typically melts smoother and offers a superior taste compared to pre-shredded varieties, which often contain anti-caking agents.
Evaporated Milk: This is our secret ingredient for achieving unparalleled creaminess and an intensely rich dairy flavor. Being more concentrated than regular milk, it contributes a truly luxurious mouthfeel. If evaporated milk is unavailable, you can substitute heavy cream, half-and-half, or whole milk, keeping in mind that you might need to adjust for desired consistency.
Salt & Pepper: These fundamental seasonings are vital for balancing and enhancing all the other wonderful flavors in the soup. Always adjust the amounts to your personal taste preference throughout the cooking process.

A steaming pot of golden Potato Broccoli Cheese Soup on a stovetop, with a single serving bowl ready on a checkered tablecloth, inviting you to taste. — A bubbling pot of comforting soup, ready for your enjoyment.

How to Make This Delicious Broccoli Potato Cheese Soup (Stovetop Method)

Crafting a comforting pot of Potato Broccoli Cheese Soup on your stovetop is simpler than you might think. Follow these straightforward steps to achieve a hearty and satisfying meal:

Sauté Aromatics: Begin by melting the butter in a large Dutch oven or a sturdy stockpot over medium heat. Once the butter is shimmering, add the diced onions. Cook them gently for about 4-5 minutes, stirring occasionally, until they become translucent and acquire a light golden hue, releasing their sweet, fragrant aroma. Next, stir in the minced garlic and continue cooking for another 2 minutes until it becomes fragrant, taking care not to burn it, as burnt garlic can taste bitter.
Simmer Vegetables for Tenderness: Into the pot, add the shredded carrots, the prepared diced potatoes, and the chicken broth. Increase the heat and bring the mixture to a rolling boil. Once it reaches a boil, reduce the heat immediately to a gentle simmer. Cover the pot and allow it to cook for approximately 15 minutes, or until the potatoes are completely fork-tender. This crucial step ensures they will mash easily and contribute to the soup’s creamy texture.
Mash for Creaminess: Once the potatoes are perfectly cooked, carefully remove the pot from the heat. Using a sturdy potato masher, begin mashing the potatoes directly in the pot. Continue mashing until most of the larger chunks have been broken down. You have full control here: leave some smaller pieces for a chunkier, more rustic soup, or mash more thoroughly for a smoother, velvety consistency, depending entirely on your family’s textural preferences.
Incorporate Broccoli and Cheese: Return the pot to medium heat. Stir in the fresh broccoli florets and the generous amount of shredded cheddar cheese. Continue to cook for an additional 5 minutes, stirring gently, until the broccoli is tender-crisp (not mushy) and the cheese has completely melted into the soup, creating a rich, gooey, and irresistible texture.
Finish and Season to Perfection: Take the pot off the heat once more. Stir in the evaporated milk, ensuring it is well incorporated. Now is the time to season the soup generously with salt and freshly ground black pepper. Taste and adjust the seasonings as needed, remembering that cheese can add significant saltiness, so it’s always best to start with less and add more.
Serve and Savor: Ladle the piping hot soup into individual bowls. For an extra special presentation and taste, serve it in hollowed-out bread bowls. Garnish with a sprinkle of additional shredded cheddar cheese, a dollop of sour cream, or a scattering of fresh chopped chives if desired. This comforting meal is now ready to be enjoyed!

Slow Cooker / Crockpot Method for Potato Broccoli Cheese Soup

For those days when you need a delicious meal with minimal hands-on time, this Potato Broccoli Cheese Soup adapts beautifully to a slow cooker. Prepare it in the morning and come home to a warm, inviting dinner!

Pre-Cook Aromatics: While optional, sautéing your aromatics enhances flavor significantly. In a separate pot or skillet, follow step 1 from the stovetop method: melt butter, sauté onions until lightly golden and fragrant, then add garlic and cook for 2 minutes. Transfer these wonderfully fragrant vegetables to your crockpot insert.
Combine Main Ingredients: Add the shredded carrots, diced potatoes, broccoli florets, chicken broth, salt, and pepper directly into the crockpot with the sautéed aromatics. Stir everything gently to ensure all ingredients are well combined and submerged in the liquid.
Slow Cook: Cover the crockpot securely with its lid. Cook the soup on low for approximately 6-8 hours, or if you’re in a bit more of a hurry, cook on high for 3-4 hours. The goal is to cook until the potatoes are very tender and the flavors have had ample time to meld together into a rich broth.
The Creamy Finish: About 30 minutes before you intend to serve the soup, remove the lid from the crockpot. Use a potato masher to mash the potatoes directly in the slow cooker to your desired consistency (chunky or smooth), just as described in the stovetop recipe. Stir in the evaporated milk and the grated cheddar cheese until they are thoroughly combined and the cheese begins to melt.
Melt and Serve: Replace the lid on the crockpot and continue to cook for another 15-30 minutes. This final period allows the cheese to fully melt, creating a perfectly creamy consistency, and ensures the soup is piping hot throughout.
Optional Blending & Garnish: If you desire an even smoother texture, you can use an immersion blender at this stage to blend the soup further. Serve hot, topped with extra shredded cheese or your favorite garnishes such as fresh herbs or a dollop of sour cream, and enjoy your effortless, delicious meal!

Frequently Asked Questions About Potato Broccoli Cheese Soup

Here are answers to some common questions about making, storing, and customizing this delightful soup:

Can you freeze potato and broccoli soup?

Yes, this soup freezes exceptionally well, making it a fantastic option for meal prepping! To ensure best results, allow the soup to cool completely to room temperature first. Then, transfer it to sturdy freezer-safe containers or heavy-duty freezer bags, making sure to leave about an inch of headspace at the top to account for expansion during freezing. The soup can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply transfer the frozen soup to the refrigerator to thaw overnight. For reheating, gently warm the soup on the stovetop over low heat, stirring frequently, until it is heated through. You might find it beneficial to add a small splash of milk or chicken broth if the soup appears too thick after thawing and reheating.

How can you thicken broccoli potato cheese soup?

Our recipe already leverages the starches from the mashed potatoes for natural thickening. However, if you crave an even richer, thicker consistency for your soup, you have a couple of effective methods:

Puree a Portion: This is often the simplest and most natural way to achieve a thicker base without altering the flavor profile. Carefully transfer about half of your soup into a standard blender (if using a regular blender, be extremely cautious with hot liquids: blend in small batches, fill no more than halfway, and always remove the center cap from the lid, covering the opening with a kitchen towel to allow steam to escape). Puree until completely smooth. Alternatively, an immersion blender can be used directly in the pot, allowing you to easily puree the soup to your desired consistency, offering great control over how chunky or smooth it becomes.
Starch Slurry Method: For a more traditional thickening approach, you can prepare a simple flour or cornstarch slurry. In a separate small bowl, whisk together about 2-3 tablespoons of all-purpose flour or cornstarch with approximately one cup of cold chicken broth or milk until a completely smooth, lump-free paste forms. Gradually whisk this slurry into your simmering soup. Continue to heat and stir gently for a few minutes until the soup visibly thickens to your liking.

Can I use fresh milk instead of evaporated milk?

You can indeed substitute fresh milk for evaporated milk, but it’s important to understand that it will likely impact the richness and overall thickness of the soup. Evaporated milk is essentially milk that has had about 60% of its water removed, making it much more concentrated and contributing a naturally creamier texture and more intense dairy flavor. If you opt for fresh milk (such as whole milk, 2%, or skim), you might find the soup less thick and less rich. To compensate, you could either use a bit more cheddar cheese or consider employing a starch slurry (as detailed above in the thickening section) to achieve a more comparable consistency. Heavy cream or half-and-half are generally better substitutes for evaporated milk if maintaining maximum creaminess is your priority.

What other vegetables can I add to this soup?

This Potato Broccoli Cheese Soup is wonderfully versatile and welcomes customization with other vegetables! Feel free to incorporate additional greens such as fresh spinach or kale, which can be stirred in during the last few minutes of cooking until wilted. Diced bell peppers (any color) or finely chopped celery can be added alongside the onions and carrots at the beginning of the cooking process for extra layers of flavor and texture. A handful of frozen corn or peas can also be stirred in towards the end for a burst of sweetness. Just bear in mind that adding more vegetables might require a slight adjustment to the amount of liquid to maintain the desired soup consistency.

Expert Tips for Making the Best Cheesy Potato Broccoli Soup

Take your Potato Broccoli Cheese Soup from great to absolutely unforgettable with these expert tips and tricks:

Potato Peels – A Matter of Preference: The choice to leave potato peels on or remove them entirely is a personal one. Many, including us, enjoy the slight chewiness and added fiber that come with leaving some peels on; we often aim to remove about 50% of them. No matter your preference, always ensure you thoroughly wash your potatoes under running water to remove any dirt or impurities before dicing.
Clever Veggie Camouflage for Picky Eaters: If you’re cooking for children (or adults!) who are hesitant about onions or other visible vegetables, a clever trick is to mash the potatoes so they remain on the chunkier side rather than becoming completely smooth. This helps to camouflage the finely diced onions and carrots, making them less noticeable while still contributing their essential flavors to the creamy base.
Mix Potato Varieties for Texture: Don’t hesitate to experiment with a combination of potato types. Mixing red potatoes with Russet (Idaho) potatoes, for instance, can provide a delightful balance of creaminess from the Russets and a slightly firmer texture from the reds, adding complexity to each spoonful.
Safe Blending of Hot Liquids: If you decide to use a traditional upright blender to achieve an ultra-smooth soup, always prioritize safety. Never fill the blender container more than halfway with hot liquid. Crucially, remove the center cap from the blender lid (and cover the opening with a clean kitchen towel) to allow steam to escape, preventing dangerous pressure buildup. Blending hot liquids incorrectly can cause serious burns. For an easier and often safer alternative, an immersion blender allows you to smooth out the soup directly in the pot.
Seasoning is Paramount: Always taste your soup and adjust seasonings throughout the cooking process. The sodium content in chicken broths and different types of cheese can vary significantly. Begin with the recommended amount of salt and pepper, then add more incrementally, tasting after each addition, until the flavors are perfectly balanced to your palate.
Elevate with Creative Toppings: While delicious on its own, a simple garnish can transform your soup. Consider topping individual servings with crispy bacon bits, a swirl of tangy sour cream, finely chopped fresh chives, a dollop of pesto, or an extra generous sprinkle of sharp cheddar cheese for added flavor, texture, and visual appeal.
Avoid Overcooking Broccoli: For the best texture and to retain its vibrant green color and nutritional value, add the broccoli florets towards the very end of the cooking process. Overcooking broccoli can result in a mushy texture and a loss of its fresh, appealing crunch.

Broccoli Potato Soup simmering in a large Dutch oven, with a side bowl of shredded cheese and a serving spoon, inviting you to enjoy this comforting dish.

A fresh batch of Broccoli Potato Cheese Soup, ready to be served.

Recipe Rating: 3.98 out of 5 stars from 48 votes

Potato Broccoli Cheese Soup Recipe

Author:
The Carefree Kitchen

This homemade creamy Broccoli and Potato Soup recipe is an easy meal that can be ready in just 30-40 minutes. It is so packed with delicious creamy, cheesy flavor that your kids won’t even realize how many vegetables they are eating.

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Prep:
10

Cook:
25

Total:
35

8 people

Ingredients

US Customary

3 tablespoons butter
1 medium onion, yellow or white onion, diced
3 cloves garlic, fresh minced
2 large carrots, shredded
5 cups red or Russet potatoes, cut into ½-inch dice
8 cups chicken broth
3 cups broccoli florets
2 cups cheddar cheese, shredded
2 12-ounce cans evaporated milk
2 teaspoons salt
1 teaspoon black pepper

Instructions

In a large Dutch oven or stockpot, add the butter and melt over medium heat.
Add the onions to the pot and cook until they are lightly golden in color, about 4-5 minutes. Add the garlic, and stir for another 2 minutes until fragrant.
Finally, add the carrots, potatoes, and broth and bring to a boil. Reduce to a simmer, then cook for about 15 minutes, or until the potatoes are soft and tender.
Once the potatoes are cooked, remove the pot from the heat and use a potato masher to mash the potatoes until all of the larger chunks are gone—from there you can mash as chunky or smooth as your family prefers.
Return the pot to medium heat and add the broccoli florets and shredded cheddar cheese. Cook for an additional 5 minutes, until the broccoli is tender-crisp and the cheese is completely melted. Remove from heat.
Off the heat, stir in the evaporated milk, and season with salt and pepper to taste. Adjust seasoning as needed.
Top with additional shredded cheddar cheese if desired, and serve immediately in regular bowls or bread bowls. Enjoy your comforting meal!

Recipe Video

A demonstration video of this delicious recipe would typically appear here.

Notes

Storing Instructions: Allow the cooled soup to reach room temperature before transferring it to freezer-safe bags or another airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight and reheat gently on the stovetop.

Nutrition Information (Estimated per serving)

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only and can vary based on ingredients used.

Course:
Main Course, Soup

Cuisine:
American

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This homemade Broccoli Potato Cheese Soup recipe is truly more than just a meal; it’s a bowl of pure comfort, packed with nourishing vegetables and an abundance of rich, satisfying flavor. It’s an incredibly easy soup recipe that promises a delicious and effortless dinner the whole family will adore, making mealtime both simple and delightfully tasty.