Broccoli Potato Cheese Soup
This Broccoli Potato Cheese Soup is pure comfort in a bowl — creamy, cheesy, and loaded with flavor. It’s one of my family’s all-time favorites and every time I make it, we end up scraping the pot clean!
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UPDATED: 11/13/2025
While I try to do weekly meal plans, it doesn’t always work to stay right on schedule. Which is why I love looking in my fridge and pantry and finding that I have exactly what I need to make a meal that everyone enjoys. A favorite soup at our house is Broccoli Potato Cheese Soup. This is a soup that my family cannot get enough of and we rarely have leftovers because everyone just keeps going back for more.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities, full instructions and tips for success.
Broccoli Potato Cheese Soup
- Broccoli – I have used both fresh and frozen broccoli for this soup and both work fine. If using frozen, let the broccoli thaw about half way before adding.
- Potatoes – Our favorite potatoes to use are Yukon Gold, but we have made it with russet and red as well.
- Chicken broth – Canned, cubed or chicken base
- Shredded Cheddar Cheese – To lower prep time, I use pre-shredded cheese, but cheese grated off the block works too.
- Carrots – I have used baby carrots and shredded carrots for this recipe with success.
- Onion – You can use onion powder, dehydrated onions (my preference) or diced onions.
- Garlic powder
- Half and half – Can sub milk or whipping cream but it will affect the thickness.
- Bay leaf
- Allspice
- Nutmeg
- Basil
- Cayenne pepper
- Salt
- Black pepper
Recommended Kitchen Tools
How to Make Broccoli Potato Cheese Soup
Start by prepping your ingredients. Chop the vegetables. Cut the potatoes into approximately 1-inch cubes, prep the carrots by cutting into 1/2″ thick pieces and chop the onion if using raw. For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).
Add your broth to a pot and throw in the onions, broccoli, carrots, garlic and bay leaf. Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.
While the veggies are cooking, start the potatoes boiling in a large pot. Drain the water when they are cooked through but not too soft.
Once the broth/veggies and potatoes are done, remove the bay leaf. Then pour the potatoes into the pot with the veggies and broth. Slowly stir in the half and half (you can also use whole milk or heavy cream).
Turn the burner onto a low heat, uncovered. Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like. Personally, I love the allspice and nutmeg in this soup. It adds an unexpected richness to the overall flavor without being overwhelming.
Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.
If the soup is thinner than you like after adding the cheese, you can add a thickening agent. (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won’t separate.)
Remove from heat and serve. Enjoy!
Broccoli Potato Cheese Soup
By Shani OgdenIngredients
- 4 c. potatoes, cubed
- 2 c. carrots shredded or chopped into 1/2" pieces
- ½ c. onion can sub for 2 tsp onion powder or 4 Tbsp dehydrated onions
- 4 c. broccoli, chopped
- 4 c. chicken broth
- 1 tsp garlic powder can sub for 1 tsp minced garlic
- 1 bay leaf
- 2 c. half and half can sub for whole milk or whipping cream
- ½ tsp. garlic powder
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- ¼ tsp. dried basil
- ⅛-¼ tsp. cayenne pepper
- ½-1 tsp. salt to taste
- ½-1 tsp ground black pepper to taste
- 3 c. cheese, shredded
Instructions
- Start by prepping your ingredients. Chop the vegetables. Cut the potatoes into approximately 1-inch cubes, prep the carrots by cutting into 1/2" thick pieces and chop the onion if using raw. For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).
- Add your broth to a pot and throw in the onions, broccoli, carrots, garlic and bay leaf. Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.
- While the veggies are cooking, start the potatoes boiling in a large pot. Drain the water when they are cooked through but not too soft.
- Once the broth/veggies and potatoes are done, remove the bay leaf. Then pour the potatoes into the pot with the veggies and broth. Slowly stir in the half and half (you can also use whole milk or heavy cream).
- Turn the burner onto a low heat, uncovered. Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like. Personally, I love the allspice and nutmeg in this soup. It adds an unexpected richness to the overall flavor without being overwhelming.
- Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.
- If the soup is thinner than you like after adding the cheese, you can add a thickening agent. (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won't separate.)
- Remove from heat and serve. Enjoy!
Tips for Success
- Measure all ingredients out before starting. While the recipe for this broccoli potato cheese soup isn’t difficult, there are a lot of ingredients. I’ve made this soup more times than I can count and it’s always easier when I measure everything out ahead of time.
- Double the recipe. I highly recommend doubling this recipe if you have a larger family or like having leftovers for lunches or dinner the next day. It reheats so well and makes amazing leftovers. I promise you will thank me.
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Hi! I’m Shani,
A stay-at-home mom of 4 and wife. I love sharing easy to follow craft tutorials, kid activities, family-friendly recipes, organization, travel and motherhood. I hope you’ll feel uplifted and empowered by each post, regardless of what kind it is. Join me as I raise my little munchkins and share the sunshine in this beautiful, crazy thing called life! Read more...
