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This Broccoli Potato Cheese Soup is loaded with veggies and comes out great each time. Cheesy and hearty everyone will love this soup.
This Broccoli Potato Cheese Soup is one of my favorite soup recipes. It’s like a loaded potato soup married broccoli cheese soup and we get this delicious creamy and flavorful soup!
How to make Broccoli Potato Cheese Soup:
Start by cooking the onions, carrots and celery in butter in the bottom of a soup pot. Once they are tender add in the minced garlic. Add in the potatoes, seasoning and broth and bring to a boil.
Simmer for about 15 minutes and then add in the broccoli. Make the cream sauce in a small saucepan while the broccoli is cooking.
Add the cream sauce to the pot and then add the cream and cheese. Mix off the heat, until the cheeses are melted and everything is incorporated together.
Ingredient Notes:
- Unsalted Butter – You will need the butter divided for use at the beginning of the recipe and then later on.
- Carrots – sliced for smaller bites.
- Celery – diced small for easy bites.
- Yellow Onion – also diced small for easier bites.
- Garlic – use fresh minced garlic or a store-bought jar.
- Red Potatoes – cubed into smaller bite-sized pieces.
- Chicken Broth – I used low-sodium chicken broth for this recipe.
- Seasoning – I used Dried Thyme, Salt, and Pepper.
- Broccoli Florets – I used fresh broccoli for this soup.
- Flour – helps thicken the cream sauce.
- Milk
- Heavy Cream
- Shredded Cheddar – the main cheese you need to make this cheesy soup.
- Shredded Parmesan
Directions:
Step One – Get started by melting 2 tablespoons of butter in a large pot. Then add in your carrots, celery, and onions and allow to cook for 3 minutes.
Step Two – Next add in minced garlic and allow to cook for 30 seconds.
Recipe Tip
Garlic can easily burn which is why we don’t add it with the other vegetables.
Step Three – Now to your pot you can add in your cubed red potatoes and chicken broth. Then season with thyme, salt, and pepper.
Bring to a boil then reduce heat and cover. Allow to simmer for 10-15 minutes.
Step Four – Now you can add in your broccoli florets and allow to cook for an additional 5 minutes.
I always add my broccoli in later do it does not become over cooked and mushy.
Step Five – Next you can heat the remaining 4 tablespoons of butter in a separate saucepan.
Step Six – Once butter is melted add in flour whisking constantly for 30-60 seconds. Slowing add in milk while whisking.
Last whisk in heavy cream and then pour this into your soup.
Recipe Tip
When pouring in the milk I add a little bit at a time while whisking. Allowing the flour to absorb before adding in more milk. Taking your time will help ensure that this is really creamy!
Step Seven – Lastly, just remove the soup from heat and add shredded cheddar and shredded parmesan.
Mix well until cheese is melted. And now you can serve and enjoy.
FAQ:
Can I freeze this soup? I usually suggest not freezing a recipe with such a heavy dairy base.
If you want to make this ahead of time you can make it 2-3 days ahead of time and store it in the fridge in an airtight container.
Do I have to use cream? You can use regular milk in the place of the heavy cream but it will take away from the thick and creamy texture of this soup.
Can I use frozen broccoli? For this soup fresh broccoli is the best way to go but if you only have frozen it will work. I would recommend allowing it to thaw a little before adding it to the soup frozen.
Try some of my other favorite Soup Recipes:
Vegetable Soup – This hearty Vegetable Soup is full of flavor and really healthy for you. It makes a great dinner, and there will be a lot of leftovers for lunch! Loaded with hearty vegetables this soup is a great dinner choice.
Minestrone Soup – Minestrone is a classic Italian Soup that is hearty and full of tasty ingredients. A classic Minestrone Soup is a vegetarian dish that is loaded with veggies and pasta.
Potato Soup – The BEST Potato Soup Recipe! This soup is simple to make and full of flavor. It’s my all-time favorite way to make potato soup and a recipe you will want to try. It goes great in a bread bowl topped with cheese, bacon bits, and some chives!
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Broccoli Potato Cheese Soup
Ingredients
- 6 tablespoons unsalted butter, (divided)
- 1 cup carrots, (sliced)
- 1 cup celery, (diced)
- 3/4 cup yellow onion, (diced)
- 1 tablespoon garlic, (minced)
- 4 cups red potatoes, (cubed)
- 3 cups chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon salt, (or to taste)
- ⅛ teaspoon pepper, (or to taste)
- 3 cups broccoli florets
- 6 tablespoon flour
- 3 cups milk
- 2 cup heavy cream
- 2 ½ cups shredded cheddar
- ⅓ cup shredded parmesan
Instructions
- Melt 2 tablespoons of butter in a large pot. Add in carrots, celery, and onions. Cook for 3 minutes.
- Add in minced garlic and allow to cook for 30 seconds.
- Next to your pot add in cubed red potatoes and chicken broth. Season with thyme, salt, and pepper. Bring to a boil then reduce heat and cover. Allow to simmer for 10-15 minutes.
- Add in broccoli florets and allow to cook for an additional 5 minutes.
- Heat the remaining 4 tablespoons of butter in a separate sauce pan.
- Once butter is melted add in flour whisking constantly for 30-60 seconds. Slowing add in milk while whisking. Pour this into your soup while stirring constantly until the two are combined.
- Mix in heavy cream then remove soup from heat. Add shredded cheddar and shredded parmesan. Mix well until cheese is melted. Serve and enjoy.
Notes
Nutrition
Can you make this in the crockpot adding the cheese right before serving?
I have never tried this one in the slow cooker but you can give it a try!
I made this on a cold winter day. Quick, simple, & delicious! We LOVE it! Thanks for this great recipe!
This recipe looks wonderful but I’m a little confused. In Steps 5/6, you create a roux. In Step 7, you add the cheese to the soup & stir to melt but I don’t see where you add the roux. Can you clarify? Thanks!
Sorry about that Monica. You pour it into the soup once made then remove it from heat and add in your cheese. I updated the recipe, hope that helps!
Where does the heavy whipping cream come into play? I only see when to add the milk. Also, when do I add the dairy portion of the soup to the actual soup?
Hi Samantha, sorry about any confusion. The heavy cream does go in right before you take it off the heat and add in the cheese. Hope that helps and you enjoy the soup!