Broccoli Cheese and Potato Soup

Cheesy Potato Soup with Broccoli

I was a bit of an anomaly as a kid.

I didn’t care for peanut butter, opting for liverwurst instead. I loved oatmeal for breakfast and salad was one of my favorite snacks. And what was my pre-dinner ritual? Two tall glasses of milk before the food ever even hit the table.

Who was this kid?

I also liked broccoli. I mean I really, really, liked broccoli. When other kids wouldn’t touch their “green trees” unless they were camouflaged under a blanket of cheddar cheese (not that there’s one darn thing wrong with that!) I loved them simply steamed with a little butter, salt and pepper and drizzled with vinegar. That side put me in heaven every time.

But even while I enjoyed my broc in that cleaner way, the soup that always rang my bell was a creamy cheddar cheese broccoli fusion. I don’t know that my mom ever made it at home, but when we went out, it was my kryptonite.

Like most recipes you love as a kid, the cravings for them simply don’t go away. And as things go as an adult, the extra lbs don’t always go away as easily either. But this broccoli potato cheese soup recipe doesn’t sacrifice flavor in it’s ingredient modifications, but instead is a healthyish version of  my childhood fave.

broccoli potato cheese soup ingredients on countertop

What’s in This Potato Cheese Soup?

Spoiler: there’s no cream in this recipe, just milk and chicken stock. The creamy factor to the broth is thanks to potatoes cooked in the broth that have then seen the bottom side of my immersion blender before the broccoli goes in. Don’t worry, this easy potato soup recipe is still full of flavor and is creamy in texture.

Here’s what you’ll need to make this broccoli potato soup:

    Butter
    Yellow onion
    White potatoes
    Chicken broth
    Kosher salt and pepper
    Broccoli florets
    Whole milk
    Shredded cheddar cheese
    Flour

how to make potato soup

How to Make Potato Soup

This cheesy potato soup with broccoli comes together in under 30 minutes and takes little effort to make. You’ll first need to sauté the onion in a little butter before adding in the cubed potatoes, broth, and kosher salt. Cook the potatoes until fork tender, then whiz the mixture with an immersion blender.

Add the broccoli and milk to the soup and cook until the broccoli is al dente. Add the cheese to the soup one cup at a time, stirring until melted between additions.

This broccoli potato soup is best enjoyed immediately. I like to garnish my bowl with a twist of freshly ground black pepper and an additional sprinkle of cheese.

cheesy potato soup with broccoli in serving dish with ladle

Should I Use Fresh or Frozen Broccoli?

I use fresh broccoli in my soup cheesy broccoli potato soup, but if you keep a prepared freezer stocked with frozen broccoli and you have potatoes and cheese on hand, this is a great recipe to pull out of your magic hat when you’re not sure what to cook for dinner tonight.
Can I Freeze Broccoli Potato Cheese Soup?

No, I don’t recommend freezing this soup. In general, soups made with a dairy-rich base don’t freeze very well. The cheese and milk mixture tends to split once frozen, and once reheated the texture isn’t very appetizing.

homemade potato soup with broccoli and cheese

Tips for Making the Best Potato Soup

The most important thing to note: there’s a trick to adding the cheese so the soup doesn’t break and turn into a chunky mess. Toss your freshly shredded cheese in a bit of flour first, then add it to the soup in small batches, stirring each batch until completely melted before adding another.

If you dump all of the cheese in at once, that’s what you’ll have…dumpy soup instead of creamy soup. And what kid of any age is gonna want to eat that?

Also note that you should use whole milk for this cheesy potato soup recipe. Whole milk has a good amount of fat, which will make this soup super creamy and flavorful. In a pinch, you could probably get away with 2% milk, but I don’t recommend using a milk with less fat than that.