Hearty potato soup loaded with russet potatoes, broccoli florets, carrots, cheddar cheese, crispy bacon, and cozy spices. Pure comfort food!
I still remember the first time I made this Potato Soup with Broccoli and Cheese. It wasn’t some fancy, planned-out recipe day. Nope, it was one of those gray afternoons when you’re staring into your fridge like “Well… what can I turn into magic today?” You know the feeling, right?
There was a bag of potatoes starting to look a little too sprouty, a sad little broccoli crown, and a block of cheddar that honestly needed a purpose in life. So, I threw it all together — and it turned into this ridiculously creamy, cheesy, soul-warming bowl of goodness that tasted like a giant hug. Now, it’s basically a cold-weather staple at my house. Even my picky cousin, who “doesn’t like soup” (insert giant eye roll here), asks for seconds. Victory.
Why You’ll Love This Potato Soup with Broccoli and Cheese Recipe?
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Comfort Food Goals: It’s basically cozy in a bowl, but still fresh because of the broccoli and carrots.
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Cheesy Without Being Heavy: Like, you won’t need a nap immediately after (unless you want one).
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Easy Ingredients: No weird or fancy stuff. It’s grocery store realness.
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Bacon Sprinkles: If that doesn’t sell you, I don’t know what will.
Ingredient Notes:
Let’s be real: half the magic is in keeping it simple and real.
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Russet Potatoes: The starch makes the soup naturally creamy without a ton of heavy cream.
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Broccoli Florets: Just the little trees — they hold up beautifully.
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Carrots: Sweet and hearty, and they give it a pop of color.
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Chicken Broth: Adds a deeper savory flavor that plain water could never.
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Cheddar Cheese: Sharp cheddar, because mild is fine… but sharp makes it sing.
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Bacon: Crispy bacon crumbles are optional, but… are they really? (Hint: no.)
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Flour + Butter: This is how you get that gorgeous thick and velvety texture without heavy cream.
How To Make Potato Soup with Broccoli and Cheese?
Step 1: Start the Party
Toss your chicken broth, diced potatoes, sliced carrots, and a little onion powder (or actual diced onion if you’re feeling chef-y) into a big pot. Bring it to a gentle simmer, cover it up, and let it do its thing for about 10 minutes.
Step 2: Broccoli Bomb
After those first 10 minutes, pop in your broccoli florets. Lid goes back on. Another 10 minutes of simmering love.
Step 3: Build That Cheese Sauce
Melt your butter in a separate pan — yes, another pan, but it’s so worth it. Whisk in the flour until it looks like wet sand. Slowly pour in the milk, whisking like your life depends on it, and let it thicken. Stir in that glorious mountain of cheddar cheese with some salt, pepper, and garlic powder until you’re standing there drooling over a pot of molten gold.
Want To Save This Recipe?
Step 4: Make It Soup
Pour the cheese sauce into the pot of veggies. Give it a good stir. If it’s a little too thick (depends how generous you were with the potatoes, no judgment), splash in a little milk to loosen it up.
Step 5: Top It Like You Mean It
Ladle it into bowls. Shower it with crispy bacon. Dive in.
Storage Options:
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Fridge: Store leftovers in a covered container — good for about 3–4 days.
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Freezer: You can freeze it… but fair warning, the cheese sauce might separate a bit. It’ll still taste good though.
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Reheating: Low and slow on the stovetop, with a splash of milk if it thickened up too much overnight.
Variations and Substitutions:
Want to switch it up? Here’s a few ideas:
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Protein Boost: Stir in shredded rotisserie chicken or crumbled sausage.
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Extra Veggies: Corn, spinach, green beans — toss ’em in if you’re feeling virtuous.
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Spicy Kick: A pinch of cayenne or a drizzle of hot sauce goes a long way.
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Dairy-Free: Use plant-based milk and vegan cheddar (but it’s still all about that bacon for me…).
What to Serve with Potato Soup with Broccoli and Cheese?
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Crusty Bread: You must have something to soak up the cheese sauce.
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Simple Side Salad: To balance all that cheesy goodness.
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Roasted Veggies: If you want to pretend you’re being extra healthy (no judgment).
Frequently Asked Questions:
Can I use frozen broccoli?
Absolutely. Thaw it first so your soup doesn’t get watery.
How do I make it thicker?
Either simmer it uncovered a little longer, or stir in an extra slurry of flour and broth.
Does it taste better the next day?
Oh, 100%. It’s like the flavors all snuggle up overnight and get even cozier.
And there you have it, friend — Potato Soup with Broccoli and Cheese that tastes like it came straight out of a cozy café, but way cheaper (and you can eat it in your pajamas).
Ever had a soup moment that totally hit you in the feels? Tell me about it in the comments — I live for cozy food stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Potato Soup with Broccoli and Cheese
Ingredients
- 30 oz of chicken broth
- 4 medium russet potatoes cubed into bite-size pieces
- 3 medium carrots peeled and sliced
- 2 small heads of broccoli use the florets
- 1 tsp onion powder can be substituted with 1 small diced onion
- 6 to 8 slices of bacon cooked and crumbled
- 1 tbsp butter
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ⅓ c of flour
- 3 ½ c of milk
- 4 c of cheddar cheese shredded
Instructions
- In a large pot combine 30 ounces of chicken broth, diced russet potatoes (4 sized ones) sliced carrots (3 medium ones) and 1 teaspoon of onion powder (or finely chopped onion). Let it simmer for 10 minutes, with the lid on.
- Next, add the broccoli florets from 2 heads of broccoli cover the pot again and let it simmer for another 10 minutes.
- In a pan melt 1 tablespoon of butter. Whisk in ⅓ cup of flour until it turns golden. Gradually add 3 ½ cups of milk while stirring continuously until the mixture thickens.
- Now stir in 4 cups of cheddar cheese along with 1 teaspoon of salt, half a teaspoon of pepper and half a teaspoon of powder. Keep stirring until the cheese sauce becomes smooth.
- Pour the cheese sauce into the pot with the vegetables. Mix everything well.
- If you prefer your soup to be thinner in consistency you can add a little milk until it reaches your desired thickness.
- For a finishing touch top each serving with crumbled bacon (about 6 to 8 slices).
- Sit back. Enjoy a comforting bowlful of Potato Soup, with Broccoli and Cheese!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
