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You are here: Home / Soup / Potato Broccoli Cheese Soup

Potato Broccoli Cheese Soup

November 7, 2024 By Dawn 7 Comments

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 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.

Looking down at a couple of bowls of creamy soup.

 

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.
A side view of a white bowl with cream of potato 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.

Olive oil, carrots, onion, and celery are added to a soup pot.
Cooked vegetables in a large kettle.

Steps three and four

The flour is added to the sauteed vegetable and mixed until the flour is combined with the vegetables.

Flour is added to the sauteed vegetables.
The flour and the sauteed vegetables mixed together.

Steps five and six

Stir in the chicken broth, milk, and cream. Add the potatoes and stir in.

Cream, milk, and broth are added to the vegetable mixture.
The potatoes are added to the soup.

Steps seven and eight

Add the cheddar cheese and broccoli to the soup. Cook the soup until the potatoes and broccoli are tender.

Broccoli and cheddar cheese are added to the soup.
Looking down at cheesy potato and broccoli soup.

More soup/chili recipes to try

  • Polish Sausage and Sauerkraut Soup
  • Chicken Orzo Soup
  • Chicken Curry Chili
  • Chicken Enchilada Chili
Looking at a side view of two bowls of soup.

If you make this potato broccoli cheese soup, I would love to hear about it! Please leave me a comment and a rating.

Looking down at a couple of bowls of creamy soup.

Potato Broccoli Cheese Soup

 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.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Potato broccoli cheese soup, cheesy potato broccoli soup, potato broccoli soup
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Servings: 7 servings
Calories: 422kcal
Author: Dawn

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

  1. Try and cut vegetables the same size. This will help with cooking them evenly. 
  2. Do not skip the sauteing of the vegetables. When the vegetables are sauteed first, it brings out their flavors. 
  3. Cooking times of vegetables may vary from stove to stove. Stoves may cook differently, so check the vegetables for doneness as they cook.
  4. Add the salt and pepper at the end. Adding the salt before the cheese may make the soup too salty. 
  5. Store leftovers in the refrigerator for up to 3 to 4 days.
  6. I do not recommend freezing this soup. Creamy soups do not freeze well. 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 422kcal | Carbohydrates: 48.7g | Protein: 16.6g | Fat: 19.4g | Saturated Fat: 9.9g | Cholesterol: 47mg | Sodium: 297mg | Potassium: 720mg | Fiber: 7.6g | Sugar: 5.3g | Calcium: 384mg | Iron: 6mg

This recipe was originally published on September 17, 2013. It has been updated with new content and pictures on November 7, 2024.

Filed Under: Soup

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Reader Interactions

Comments

  1. Joanne

    September 17, 2013 at 11:08 am

    This looks like the ultimate comfort food! So stick to your ribs good!

    Reply
  2. Pam

    September 17, 2013 at 3:46 pm

    Comforting and delicious. I love this soup!

    Reply
  3. Karen BakingInATornado

    September 17, 2013 at 7:03 pm

    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.

    Reply
  4. Monet

    September 18, 2013 at 3:40 am

    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!

    Reply
  5. Katerina

    September 18, 2013 at 2:26 pm

    Although here fall is very hot, I would love to have a bowl of this beautifully made soup! Very comforting and hearty!

    Reply
  6. Kitchen Riffs

    September 18, 2013 at 4:47 pm

    We’ve been making soups, too. Love the combo of potato and broccoli. Although what doesn’t go with potato? 😉 Good stuff – thanks.

    Reply
  7. Liz Berg

    September 18, 2013 at 7:39 pm

    Sounds like a fantastic soup! I think soup weather has arrived…I’m delighted to have a new recipe to try 🙂

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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