Creamy Potato Broccoli Cheddar Soup

A bowl of potato broccoli cheese soup with a spoon in the bowl.

Creamy Potato Broccoli Cheddar Soup

Potato Broccoli Cheese Soup is an easy soup recipe you’ll get excited to make. In less than an hour, you’ll have a hearty soup to serve for lunch or dinner!

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Course: Side Dish, Soup

Cuisine: American

Keyword: potato broccoli cheese soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: -8 servings

Calories: 605kcal

Author: Lyn Croyle

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.

Nutrition