Potato Broccoli Cheese Soup is a creamy soup that is loaded with vegetables and cheese. Serve it with a sandwich or some crusty bread and you are set for a delicious meal.
This rich, creamy soup is the perfect comfort food for when the cold weather starts rolling in. The soup is made with a chock-full of delicious vegetables. The milk and cream give this soup a creamy base.
You can never go wrong with a bowl of hot soup that sticks to your ribs. This creamy, cheesy potato broccoli soup fits the bill. Perfect when the weather turns cooler, but I love a bowl of soup any time of the year.
Helpful Tips
- Don’t skip sauteing the onion, carrots, and celery. Sauteing the vegetables will bring out the flavors of the vegetables and give the soup more flavor.
- Try to keep the size of the vegetables unified when cutting them. This will ensure that they cook evenly.
- I like to test my vegetables as they cook to test for doneness. All stoves may cook differently, so it may take longer for some stoves to cook the vegetables until they are tender.
- I like to use some cream in this soup for a richer flavor; if you prefer, you can use an additional cup of milk and leave the cream out.
- Store leftovers in the refrigerator for 3 to 4 days.
- I do not recommend freezing this soup.
Ingredients
- Onion
- Carrot
- Celery
- Olive Oil
- Flour
- Low-Sodium Chicken Broth
- Milk
- Heavy Cream
- Potatoes
- Broccoli
- Cheddar Cheese
- Salt and Pepper
Steps for making this cheesy potato and broccoli soup
Steps one and two
Add the carrots, celery, and onion to the heated olive oil. Sautee the vegetables for about 5 to 7 minutes or until they start to get tender.
Steps three and four
The flour is added to the sauteed vegetable and mixed until the flour is combined with the vegetables.
Steps five and six
Stir in the chicken broth, milk, and cream. Add the potatoes and stir in.
Steps seven and eight
Add the cheddar cheese and broccoli to the soup. Cook the soup until the potatoes and broccoli are tender.
More soup/chili recipes to try
If you make this potato broccoli cheese soup, I would love to hear about it! Please leave me a comment and a rating.
Potato Broccoli Cheese Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1/2 cup carrots sliced
- 2 stalks celery chopped
- 2 tablespoons flour
- 4 cups low-sodium chicken broth
- 2 cups milk
- 1 cup cream
- 4 cups potatoes cubed
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Heat the oil in a large soup pot or a Dutch oven over medium heat. Add the prepared onions, carrots, and celery and saute for about 5 minutes or until the vegetables start to soften.
- Add the flour and stir in until well combined.
- Add the chicken broth, milk, and cream.
- Stir in the potatoes. Continue to cook until the potatoes start to become tender about 10 to 15 minutes.
- Add the broccoli and cheddar cheese and stir in.
- Continue to cook uncovered until the broccoli is tender.
- Season with salt and pepper to taste.
Notes
- Try and cut vegetables the same size. This will help with cooking them evenly.
- Do not skip the sauteing of the vegetables. When the vegetables are sauteed first, it brings out their flavors.
- Cooking times of vegetables may vary from stove to stove. Stoves may cook differently, so check the vegetables for doneness as they cook.
- Add the salt and pepper at the end. Adding the salt before the cheese may make the soup too salty.
- Store leftovers in the refrigerator for up to 3 to 4 days.
- I do not recommend freezing this soup. Creamy soups do not freeze well.
Nutrition
This recipe was originally published on September 17, 2013. It has been updated with new content and pictures on November 7, 2024.
This looks like the ultimate comfort food! So stick to your ribs good!
Comforting and delicious. I love this soup!
Hot soup and a crusty French Loaf is my favorite fall and winter dinner. I’ve had broccoli soup and I’ve had Potato soup, but never one with potato and broccoli. Can’t wait.
Yes! It’s finally beginning to cool down here and soup sounds just perfect right now. This looks creamy and delicious. Thank you for sharing!
Although here fall is very hot, I would love to have a bowl of this beautifully made soup! Very comforting and hearty!
We’ve been making soups, too. Love the combo of potato and broccoli. Although what doesn’t go with potato? 😉 Good stuff – thanks.
Sounds like a fantastic soup! I think soup weather has arrived…I’m delighted to have a new recipe to try 🙂