Delish Loaded Broccoli Cheese Potato Soup

This cozy broccoli-cheese potato soup is the kind of bowl that makes chilly evenings feel like a warm hug — creamy, cheesy, and dotted with tender potato and bright broccoli florets. It’s comfort food that feels homemade without being fussy, and it’s easy to stretch into lunches or a simple weeknight dinner.

My little crew has declared this soup an official family favorite. My husband asks for it every time the weather dips below “mild,” and our kiddo thinks the cheese bits are a permission slip to scoop up extra bread for dipping. I love it because it’s forgiving — a few simple swaps still deliver great flavor — and because it reheats beautifully, which means leftovers actually get eaten instead of hiding in the back of the fridge.

Behind the Recipe

This soup is the result of tweaking three versions over several seasons until the textures and seasonings sang together. A few things I learned: don’t skip browning the aromatics if you want depth, and hold back a bit of the cheese to stir in at the end for that glossy, melty finish. Broccoli can turn mushy if overcooked—add it toward the end so it stays bright and slightly tender. Finally, low-sodium stock gives you control over salt; you can always add more at the finish.

Shopping Tips

– Vegetables: Choose firm, waxy potatoes (Yukon Gold or red) so they hold some shape instead of dissolving into the broth; pick broccoli with tight, dark-green florets for the best flavor.
– Dairy: Use whole milk or half-and-half for a silky mouthfeel, or swap to a lighter milk if you prefer; avoid non-dairy that curdles easily, unless it’s labeled for cooking.
– Cheese: Freshly shredded sharp cheddar melts best and gives the brightest flavor — pre-shredded bags often contain anti-caking agents that can make the texture grainy.
– Canned Goods: If using broth or stock, buy low-sodium so you can season deliberately; vegetable stock is a solid vegetarian base.
– Spices: Keep things simple: kosher salt, black pepper, and a pinch of nutmeg or smoked paprika will elevate the soup without overpowering it.

Prep Ahead Ideas

– Chop the onions, celery, and carrots a day ahead and store them in an airtight container in the fridge for up to 24 hours.
– Dice potatoes and submerge them in cold water in a sealed container to prevent browning; use within 24 hours.
– Shred the cheese and keep it wrapped or in a zip-top bag in the fridge; this saves time and helps it melt smoothly at the finish.
– Pre-measured spices can live in a small jar in the pantry so you’re ready to start cooking the moment you walk in the door.

Time-Saving Tricks

– Use a single heavy pot for the whole recipe to reduce cleanup: sauté, simmer, and finish in one vessel.
– Frozen broccoli is a handy shortcut — add it toward the end of cooking to avoid a mushy texture.
– Pre-shredded cheese is a time-saver but opt for freshly shredded when possible for the best melt and flavor.
– Do a quick mise en place: have all your vegetables chopped and cheeses measured before you turn on the stove — it makes the stove-top work much smoother.

Common Mistakes

– Overcooking the broccoli: I learned this the hard way — it goes from bright to gray in a few minutes. Add it late in the simmer and cook just until tender.
– Adding all the cheese at once: too much heat can make the cheese separate. Reserve a small handful to stir in off the heat for a glossy finish.
– Undersalting the base: potatoes absorb salt, so season mid-simmer and taste again at the end to adjust.
– Thin, watery soup: if your soup is too thin, mash a few potato pieces against the side of the pot to thicken it naturally, or stir in a slurry of cornstarch and cold water.

What to Serve It With

Crusty bread, garlic croutons, or a warm baguette are classic companions. A simple green salad with a bright vinaigrette cuts through the richness, and a side of roasted tomatoes adds a sweet, acidic contrast.

✔Tips & Mistakes

For best texture, don’t over-purée the soup if you prefer a bit of bite; leaving some potato chunks and broccoli florets gives it a homemade feel. If you love a smoky note, add a pinch of smoked paprika or a few crumbled cooked bacon pieces at the end, but don’t rely on bacon for all your seasoning—start with properly seasoned stock and aromatics.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap potatoes for cauliflower for a lower-carb version, but expect a milder flavor and slightly different texture.
– Use Gruyère or fontina in place of cheddar for a nuttier, more luxurious finish.
– Make it vegetarian with vegetable stock; for extra protein, stir in rinsed white beans at the end.
– Avoid watery milks like some plant-based varieties unless they’re labeled for cooking; full-fat dairy yields the creamiest result.

Frequently Asked Questions

Delish Loaded Broccoli Cheese Potato Soup

A creamy and hearty potato soup loaded with broccoli and cheese.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups chopped broccoli
• ▢ 2 medium potatoes peeled and diced
• ▢ 0.75 cups shredded cheddar cheese
• ▢ 4 cups chicken broth
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add diced potatoes and sauté for 5 minutes.
• Add chicken broth, garlic powder, onion powder, salt, and pepper. Bring to a boil.
• Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Stir in chopped broccoli and cook for another 5 minutes until broccoli is tender.
• Remove from heat and stir in shredded cheddar cheese until melted.

Notes

This soup can be stored in the refrigerator for up to 3 days.