Broccoli Cheddar Potato Soup

Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour!

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A Family Favorite Soup

Soups are an obsession in our house! We make them so often you could practically call it a hobby. One we make A LOT is this creamy broccoli cheddar potato soup.

This hearty variation is similar to our classic Broccoli Cheese Soup but with the addition of bacon and potatoes making it even more amazing!

It’s so hearty (packed with veggies) and full of flavor. This soup ends up pretty thick making it almost a chowder. It can be made soupier by adding more broth or milk, which is how we prefer it. Either way, we know you’ll LOVE it!

Rolls or French Bread are perfect for enjoying with your hearty soup.

Ingredients

PREP TIME: 15 minutes

COOK TIME: 30 minutes

• 2 (14.5-ounce) cans low-sodium chicken broth – or chicken stock or vegetable broth
• 4 medium potatoes peeled and cubed – We used Russet potatoes but Yukon Golds work as well. See Types of Potatoes and When to Use Them for more info.
• 2-3 large carrots diced – Peel and dice into coins.
• 1 teaspoon onion powder
• 2 small heads broccoli diced small – or thaw frozen broccoli. Two small heads produce about 4-5 cups of florets.
• 3 tablespoons unsalted butter – or use bacon grease
• ⅓ cup all-purpose flour – see How to Make a Roux
• 3½ cups milk plus more as needed – We use whole milk or 2% milk. For a creamier soup use heavy cream of half and half. For a thinner soup, lower-fat milk can be used.
• 4 cups shredded cheddar cheese plus more for topping (optional) – use mild or sharp cheddar cheese
• 1 teaspoon salt
• ½ teaspoon garlic pepper
• 6 slices bacon cooked and chopped – Use turkey bacon or even omit the bacon. See Bacon in the Oven.

How To Make Broccoli Potato Cheddar Soup

1. SIMMER. In a large pot, add 2 cans of chicken broth, 4 cubed potatoes, 2-3 diced carrots, and 1 teaspoon of onion powder, and bring to a boil over medium-high heat. Reduce the heat to medium-low. Cover and simmer for about 10 minutes.
   • Add 2 small heads of broccoli florets, cover, and simmer for 10 minutes. The vegetables should be fork-tender.
2. THICKEN. While that’s simmering, melt 3 tablespoons butter in a large saucepan over medium-low heat. Whisk in ⅓ cup flour and cook for another minute, until golden brown. Whisk in 3 ½ cups milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
   • Use a fork or immersion blender to mash up some of the potatoes, making the soup even creamier.
3. SEASON. Add 4 cups shredded cheese and stir until it is all melted. Add 1 teaspoon salt and ½ teaspoon garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
4. SERVE. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with 6 sliced cooked crumbed bacon and extra cheese (if desired) and you’ll be in heaven!

Complete The Meal

Sides

Bread Bowl Recipe

2 hrs 5 mins

Recipe Video

Apple Salad

10 mins

Olive Garden Breadsticks

2 hrs 27 mins

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French Bread

1 hr 15 mins

Recipe Video

Creamy Soup REcipes

Baked Potato Soup

40 mins

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Broccoli Cheese Soup

32 mins

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Cheesy Potato Soup

3 hrs 5 mins

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Panera Broccoli Cheddar Soup Recipe

50 mins

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Collections

Fall Soup Recipes

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4.96 from 353 votes

Broccoli Cheddar Potato Soup

By: Lil’ Luna

Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour!

Servings: 8

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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• ▢ 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth)
• ▢ 4 medium potatoes, peeled and cubed
• ▢ 2-3 large carrots, diced
• ▢ 1 teaspoon onion powder
• ▢ 2 small heads broccoli, diced small
• ▢ 3 tablespoons unsalted butter
• ▢ ⅓ cup all-purpose flour
• ▢ 3½ cups milk, plus more as needed
• ▢ 4 cups shredded cheddar cheese, plus more for topping (optional)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon garlic pepper
• ▢ 6 slices bacon, cooked and chopped

Instructions 

• In a large pot, add broth, potatoes, carrots, and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
• Cover and simmer for about 10 minutes.
• Add broccoli, cover, and simmer for 10 minutes.
• Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
• Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
• Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
• Top with bacon pieces and extra cheese, if desired, and serve warm.

Video

Notes

Adjust the texture. Use a fork or immersion blender to mash up some of the potatoes, making the soup even creamier. For a lighter texture, thin it out with extra broth or water.

Store leftovers in airtight containers in the fridge for 3-4 days or heavy-duty freezer bags for up to 1 month. To cook, let the soup thaw overnight in the refrigerator.

Reheat the soup carefully over low to medium heat, whisking frequently and stirring well. 

Nutrition

Serving: 1g, Calories: 479kcal, Carbohydrates: 22g, Protein: 24g, Fat: 34g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 91mg, Sodium: 872mg, Potassium: 777mg, Fiber: 5g, Sugar: 9g, Vitamin A: 4372IU, Vitamin C: 137mg, Calcium: 612mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Recipe adapted from Mel’s Kitchen Cafe.