This creamy, cheesy, easy broccoli cheddar soup comes together quickly on the stovetop for a crowd-pleasing weeknight meal that everyone will love.
Right alongside French Onion Soup and Chicken Noodle, I’ve loved Broccoli Cheddar Soup since I was a kid. Yes, even the broccoli bits because cheese with broccoli is masking magic. As an adult, I sought a version that was a healthy-ish revision of my childhood fave. One that didn’t sacrifice flavor in its ingredient modifications. I’m proud to report this easy broccoli cheddar soup recipe does the job. It’s lightened up with a few simple swaps—whole milk instead of heavy cream (I swear you’d never know), with potato added for extra creaminess, less butter, and less cheese—but no less flavor. Fret not, this broccoli cheddar soup is still supremely creamy and cheesy.
What’s in This Easy Broccoli Cheddar 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:
- Yellow onion
- White potatoes
- Chicken broth (use vegetable broth to make it vegetarian)
- Kosher salt and pepper
- Broccoli florets
- Whole milk–this 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 milk with less fat than that.
- Shredded cheddar cheese (I prefer medium cheddar, use sharp cheddar cheese if you prefer a stronger cheese flavor)
How to Make Broccoli Cheddar Soup
This broccoli cheese soup recipe comes together in under 30 minutes and takes little effort to make. Here’s how:
- Sauté the onion in a little butter. It’s always a good sign when any recipe starts with butter and onions.
- Sauté the potatoes until fork-tender. Then blend the mixture with an immersion blender to make it smooth.
- Add the broccoli and milk to the soup and cook until the broccoli is al dente.
- Toss the cheese with flour so it doesn’t clump. The light coating keeps the shreds separated to avoid clumping.
- Add the cheese to the soup one cup at a time, stirring until melted between additions.
Tip: 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.
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.
How Do You Keep Cheese From Clumping in Broccoli Cheddar Soup?
There’s a trick to adding the cheese so the soup doesn’t break and turn into a chunky mess.
- First, toss your freshly shredded cheese in a bit of flour
- Add it to the soup in small batches
- Stir 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?
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.
More Easy Soup Recipes You’ll Love
- Vegetarian Crockpot Lasagna Soup
- Tomato Basil Soup
- The Best Minestrone Soup
- Instant Pot Creamy Chicken and Wild Rice Soup
- Slow Cooker Turkey and Sweet Potato Chili
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Broccoli Cheddar Soup
- 1 tablespoon butter
- 1 medium yellow onion , chopped
- 3 large white potatoes , peeled and cubed
- 4 cups chicken broth
- ½ teaspoon kosher salt
- 6 cups broccoli florets*
- 3 cups whole milk
- 3 cups shredded medium cheddar cheese
- 2 tablespoons flour
- 1 teaspoon freshly ground black pepper
- Melt the butter in a large Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
- Add the cubed potatoes, chicken broth, and kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
- Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
- Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
More Broccoli Recipes You Need to Try
- Easy Broccoli with Feta Cheese
- Bacon, Broccoli, and Potato Frittata
- Beef with Broccoli
- Orange Chicken and Broccoli Rice Bowls
- The Best Broccoli Salad
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