Creamy Potato Broccoli Cheese Soup
This Potato Broccoli Cheese Soup is one of my favorites for a chilly fall night. The tender chunks of potato and broccoli create a truly hearty and nutritious soup base with the addition of cheese to make a creamy broth, ensuring each bite is packed with flavor!
Even better, it's an easy soup to make, and the leftovers taste even better! Once you have all of your ingredients prepared and ready to go, the remainder of the process is a breeze, leaving you more time savoring every bite of broccoli potato cheese soup. Love potato soups? Try my dairy-free potato soup next!
The Broccoli Cheddar Potato Soup That Never Fails
I make this cheesy potato broccoli soup often! I absolutely love a good loaded potato soup, and this recipe includes broccoli for extra vitamins and minerals. Since it has a lot of soft and luxurious textures, I like to include a crispy topping like extra bacon or cornbread croutons to add a delightfully crunchy note.
Ingredients + Substitutions
- Potatoes: Yukon Gold or Russets are best for this because they break down and act as natural thickeners. Red potatoes are firmer and more waxy, so I would avoid them for this cheesy broccoli potato soup. Try this potato leek soup too!
- Broccoli: I love the texture and flavor of fresh broccoli in this recipe. You may swap it for frozen broccoli, as long as you thaw it first and drain any excess liquid. It will take only about 5-7 minutes rather than 8-10 to cook it in the soup.
- Broth: I used a simple vegetable broth in this recipe. Store-bought is just fine, or you can try this homemade vegetable broth instead.
- Sour cream: This adds a creaminess and richness to the soup without feeling too heavy. A great substitute for this would be plain Greek yogurt if you're looking to add some protein.
- Cheese: Shredded cheddar cheese is my go-to because the sharp flavor is the perfect contrast. I recommend shredding the cheese yourself because it melts better.
- Bacon: You may use leftover cooked bacon, but I like to make it fresh. I reserve a small amount of bacon fat to cook the veggies to deepen the smoky flavor.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Dairy-free: Swap the sour cream for dairy-free sour cream or cashew cream, olive oil instead of butter, and use nutritional yeast or a vegan cheese to get that cheesy flavor without using real cheese.
- Blended Vs Chunky: This soup is on the chunkier side. If you prefer a creamier consistency, you can blend it with an immersion blender after cooking the potatoes, but before you add the broccoli.
- Swap For Cauliflower: Instead of broccoli, this soup works just as well with cauliflower.
- Spicy: For a spicy flavor, swap the cheddar cheese for pepper jack or stir in a pinch or two of red pepper flakes.
- Vegan: For a vegan version, follow the options for dairy-free above and skip the bacon. You can add some vegan bacon bits on top or add a ¼ teaspoon of smoked paprika for a bit of smokiness.
How to Make Potato Broccoli Cheese Soup
Step 1: Cook the bacon. Cook the bacon in a large pot until it's brown and rendered. Then, set it aside and remove most of the grease from the pot.
Step 2: Sauté the onions and celery. Add the onions and celery to the pot with butter and cook them until they soften, or about 3-4 minutes. Next, add the garlic and cook it for an additional minute.
Step 3: Add the potatoes. Add your peeled and chopped potatoes. Pour the broth in and add your spices. Stir the ingredients well and let the potatoes cook for about 10-12 minutes.
Step 4: Season. Pour in the broth and add the thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer 10-12 minutes, until potatoes are almost tender.
Step 5: Add the broccoli. Stir in the broccoli florets and the remaining butter. Cook the soup for another 8-10 minutes or until all the veggies are super tender.
Step 6: Make it cheesy. Add the shredded cheese to the soup.
Step 7: Mix the sour cream with some broth. Combine the sour cream with a small amount of stock from the soup before mixing it in.
Step 8: Finish & Serve. Stir the sour cream mixture into the soup. Ladle it into bowls and enjoy! Pair it with half a chicken club sandwich for a hearty meal.
Lyn's Top Tips
- Adjusting the thickness: The quickest and easiest way to thicken the soup is by blending a bit of the soup and adding it back into the pot of soup. No need for any flour or cornstarch to thicken it!
- Fixing undercooked potatoes: If you cut your potatoes too large, the cooking time in this recipe may not be accurate. I highly recommend that you fork test your potatoes throughout the cooking process to ensure that they are tender before you stop cooking.
- Storing the leftovers: Store leftover broccoli potato cheddar soup in an airtight container for up to 4 days in the refrigerator.
- Reheat without separation: To preserve the creamy consistency, leftovers are best reheated in a saucepan over medium-low heat to prevent separation. You may use the microwave, but if it overheats it may separate.
Soup-er Toppings & Serving Suggestions
- Top your bowl with Ritz crackers, diced green onions, crispy bacon, or even a dollop of sour cream!
- For an extra cheesy experience, try a classic grilled cheese or a Brie grilled cheese. If you want something a little more creative, you can make these goat cheese balls to pair with a bowl of soup.
- A classic pairing, like fluffy dinner rolls or homemade cheddar biscuits, is ideal for dipping into this luxurious soup.
Potato Broccoli Cheese Soup Recipe FAQs
Sure! Start by cooking the first two steps in a skillet on the stove. Then add the vegetables, diced potatoes, broth, thyme, oregano, paprika, salt, and pepper to the slow cooker and cook it on high for 3-4 hours or on low for 6-8 hours. Add the broccoli in the last 30-45 minutes of cooking. When the broccoli is tender, turn off the heat, mix the sour cream with some of the hot broth, and stir it into the slow cooker along with the cheese. The residual heat of the soup should melt the cheese.
Of course! Start by using the saute setting to cook the first two steps. Then add the vegetables, broccoli, diced potatoes, broth, thyme, oregano, paprika, salt, and pepper to the Instant Pot. Cook for 8 minutes on high pressure and then release the pressure right away using quick release. Mix the sour cream with some of the hot broth, and stir it into the slow cooker along with the cheese. The residual heat of the soup should melt the cheese. If you prefer the broccoli with a bit more texture, consider blanching the broccoli and add it at the end.
If you add the sour cream and shredded cheese too early, they can separate and cause the soup to have clumps or have a grainy feel. It's best to stir the sour cream into a bit of the broth first to temper it and prevent it from breaking when you add it to the soup. Also, use block cheese and shred it yourself for the creamiest results.
Yes! For the best results, ladle the soup into freezer-safe containers or a freezer-safe bag. If you're using a bag, fill it a little more than halfway, and gently squeeze the air out before you seal it. Keep it in the freezer flat and then thaw it in the fridge the night before.
Creamy Potato Broccoli Cheddar Soup
Ingredients
- 1 ½ cups bacon diced
- 2 tablespoons butter separated
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 5 medium potatoes peeled and diced (Yukon Gold or Russet work best)
- 4 cups vegetable broth chicken broth, or water
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika optional, for warmth
- Salt & black pepper to taste
- 3 cups broccoli florets about 1 medium head, chopped
- 1 cup sour cream
- 1 cup cheddar cheese shredded
- Serving: extra shredded cheddar + fresh thyme for garnish
Instructions
- In a large saucepan, fry bacon until golden. Remove and set aside. Also, drain most of oil from the pot, leaving 1-2 tablespoons for cooking the vegetables.
- In the same pot, melt half of butter over medium heat. Add onion and celery. Cook 3-4 minutes until softened. Stir in garlic and cook 1 more minute.
- Add diced potatoes, broth, thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer 10-12 minutes, until potatoes are almost tender.
- Stir in chopped broccoli and the rest of the butter. Continue cooking for another 8-10 minutes, or until vegetables are very soft.
- Add shredded cheddar cheese and stir until melted. Remove from the heat.
- In a medium bowl, combine the sour cream with 3-4 tablespoons of the soup stock. Stir well until combined, then add to the soup. Stir gently. Season with additional salt and pepper, if desired.
- Ladle into bowls, top with extra cheddar and fresh thyme.
Recipe Tips
- Thicken your soup further by mashing or blending some of the potatoes instead of using flour or cornstarch.
- Chop your potatoes small and uniformly to ensure they are cooked at the same rate, so you aren't left with any hard, undercooked potatoes.
