Cheddar Broccoli Potato Soup

This genuinely fulfilling soup is overflowing with generous potatoes, nutritious broccoli and carrots and it’s completely exemplified by a rich and velvety, scrumptiously gooey stock. It might even take a top spot in your collection as another most loved soup!

What’s more, would we be able to talk for a second about exactly how soothing and comfortable it is? With the entirety of the abrupt episode of dread and stress on the planet it’s astounding what a bowlful of soup can accomplish for the spirit.

No I’m not recommending eating out distress in our lives, yet perhaps simply pausing for a minute to breath. Eat some soup, and setting aside some effort to recall all we must be appreciative for. Appreciation can go far notwithstanding the given conditions and vulnerability (and as it forges ahead).

Cheddar Broccoli Potato Soup

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Recipe by cookingclassyCourse: SoupsCuisine: AmericanDifficulty: Easy


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Tips for Cheddar Broccoli Potato Soup. This broccoli potato cheese soup won’t freeze well because of the dairy.


  • 5 1/2 Tbsp butter , divided

  • 1 1/3 cups chopped carrots (about 3)

  • 1 cup chopped celery (2 stalks)

  • 1 cup chopped yellow onion ( small)

  • 2 cloves garlic , minced

  • 3 cups low-sodium chicken broth

  • 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)

  • 3 cups chopped broccoli florets (from about 2 heads)

  • 1/4 tsp dried thyme

  • Salt and freshly ground black pepper

  • Tbsp all-purpose flour

  • 3 cups milk (preferably 1% or 2%)

  • 1/2 cup heavy cream

  • 2 cups shredded sharp cheddar cheese (8 oz)

  • 1/3 cup finely shredded parmesan cheese (1 oz)


  • In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 – 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.


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