Broccoli Potato Soup

Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It’s hearty and filling!

If you love flavorful soups you’ll definitely love loaded Broccoli Potato Soup! Rolls or French Bread are perfect for enjoying with your hearty soup.

Bacon on top of loaded Broccoli Potato Soup in white bowl topped with bacon.

a FAmily Fav!!

Soups are an obsession this time of year! I make them so often that you could almost call it a hobby.

This cheesy Broccoli Potato Soup is similar to our classic Broccoli Cheese Soup, but with Bacon and potatoes – amazing!

It’s so hearty and full of flavor. The 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, I think you’ll like it just as much as we did.

This soup is not only delicious and filling it is packed full of vitamin A, vitamin C, calcium, and Iron as well. 

Chopped veggies for loaded broccoli potato cheese soup.

How To Make Broccoli Potato Cheese Soup

You wouldn’t believe how fast this Broccoli Potato Soup is to make. Even with all the ingredients, it cooks in less than 30 minutes.

SIMMER. Begin by combining the chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.

Add broccoli, cover, and simmer for an additional 10 minutes.

THICKEN. While that’s simmering, melt the butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown).

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

SEASON. Add cheese and stir until it’s all melted. Add salt and garlic pepper to taste. Pour cheese sauce into the large pot and stir until well combined.

SERVE. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces, sour cream, and chives (if desired) and you’ll be in heaven!

Loaded Broccoli Cheddar Potato Soup in pot image.

Recipe Tips

Broccoli. We recommend using fresh broccoli, but frozen broccoli can be used. Give the frozen broccoli a quick steam before adding, or toss the frozen broccoli florets in with the chicken broth on STEP 1. This will be boiled and will help soften the broccoli.

Broth. Substitute vegetable broth for the chicken broth, or use a bouillon cube dissolved in water rather than broth. Either way, we recommend low sodium.

Potatoes. Yukon gold potatoes are medium starch potatoes, perfect for soups because they hold their shape well. Use any type of potatoes you have on hand, but be aware that potatoes with higher starch, like russet potatoes, may start to become “mealy”.

Cheese sauce. For a different layer of flavor, substitute the butter for an equal amount of bacon grease or use a little of both. Adding in the cheese slowly should help yield a smooth soup consistency. 

Texture. Use an immersion blender to make a creamy texture rather than a stew texture. Cook it fully and gradually pulse the immersion blender through the soup to get rid of all the chunks. Make sure to remove the bay leaves before blending it all up.

Add heavy cream or half and half instead of milk for a creamier soup. Thin is out with extra broth or water.

Storing Info

FREEZE. Store leftovers in airtight containers 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.

Loaded Broccoli and Potato Soup in a white bowl.

For more potato soup recipes, check out:

Loaded Broccoli Potato Soup Recipe

4.94 from 209 votes
Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It's hearty and filling!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 479 kcal
Author Lil’ Luna


  • 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
  • cup all-purpose flour
  • 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


  • 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.



Adjust the Texture: Use heavy cream or half-and-half instead of milk for a creamier soup. For a lighter texture, thin it out with extra broth or water.

Recipe adapted from Mel’s Kitchen Cafe.

Head to Mel’s Kitchen Cafe for more great recipes – she has loads of them!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Definitely a winner! Creamy, cheesy broccoli soups have always been a favorite and this one, being so deliciously loaded, is my kinda soup!

      1. Hello, I’ve made this before and it was amazing with some fresh lightly toasted French bread with some butter. Is it possible to make this in the crockpot, if so how would you do it? Thank you (:

        1. You know, I haven’t made this one in the crockpot before. I would probably say, do step 1 and 2 in the crockpot first. let those cook for a few hours on low. Then do steps 3 and 4 and add to the veggies in the crockpot. Give it a big stir and set it back on high for a bit. When it’s warm, do step 5 if needed and then serve. Again, I haven’t made the soup this way, but that’s probably what I’d try if attempting it in the crockpot. You’ll have to let us know what you end up doing and how it turns out!

  2. 5 stars
    I made this tonight for the family & it was just as delicious as it seems! Everyone went back for seconds (& thirds!). Thank you!

    1. I love this soup!! Definitely a family favorite!! I want to make it for a friend, but they follow a gluten free diet. Is there any way to make this gluten free?

      1. I’d just suggest using a different thickener than the flour, like cornstarch. OR you could try substituting a gluten free flour to thicken it? I haven’t tried it, so I’m not sure how it’d turn out, but those would be my suggestions!

  3. 5 stars
    I love soups and eat them everyday. This looks so delicious, chunky, cheesey and hearty. I can’t wait to make it. Thanks for sharing.

  4. Just curious, the recipe sounds good but has anyone actually made it? Living in the Midwest soup is always a great comfort food and keeps the old bones warm!! I have several recipes for Broccoli soup but I like change, is this a keeper?

    1. 5 stars
      I made this on the weekend. Delicious! Instead of onion powder and garlic pepper, I sauteed minced onion and garlic into the butter before adding the flour. I also lightly mashed the veggies and broth with a potato masher before adding the cheese sauce and added some hot chili sauce at the end to give it a bit of a kick. Very simple to make and very tasty. Will definitely make again.

    2. LOL I hate comments in blogs from other bloggers who never tried the recipe, but instead make comments about it like “looks so good, I love broccoli and cheese, winning combo!!!!!” But yes, several commens here are from people who actually made the soup.

      1. Same here. I am currently cooking this dish and I turn to the comments for a little help tip and what do I find? Same as you have said.

      2. I agree w/your comment, Jenny. I’d like to hear from people who have actually made the recipe, not those who just think it looks good. Those kinds of comments aren’t reviews & aren’t helpful to those wanting to try the recipe. Thank you.

      3. I’m with Jenny. I Hate comments on recipes, other than the people who actually made it. I waste so much time reading what people think about the picture or INGREDIENTs, I see Them too! I want what people actually thought about the outcome. And for the love of God, dont review on YOur OWn alterations. make it as is then I want input. We all KNow HOw to switch it up to our own tastes. Your tips matter, I dont like people who Leave a mile long review on what they changed. I want what I looked up. It’s also understandable to substitute if you have no choice, state that you did and it’s a no brainer it changed the original taste, still nice to know.

        1. The first thing I do before trying any recipe is to read the comments and what was altered. Learn a lot and avoid pitfalls. AllRecipes comments are famous for it

          1. I’m with Joe! I, too, look at comments before I make a recipe. I like to hear if the people liked it, AND enjoy their comments AND substitutions they have used, And suggested times and temps they used if at first they had a problem. Then I’d decide for myself. I am learning, however, to pass up the comments that start with I just hate when people comment on something they haven’t even made or when they give
            their substitutions.” Then QUIT reading the comments! NOW, having read the comments I will go ahead and make it!

  5. Boxed loaded scalloped potatoes can be subbed for the base, cook with chicken broth or water with Better than Bullion chicken. Cook until potatoes are really soft, add your veggies then add more broth if needed to thin, then add canned milk and your cheese, freshly grated parmesan cheese steps it up a notch also, use it as part of the topping with chopped green onions.

    1. Sorry but that has to be a joke. The homemade is what we are wanting here, her recipe. Maybe It would be a great tip to Post on Betty CROCKER, I DON’T even want to imagine that taste. Sorry

    1. 5 stars
      I would say that would be Tablespoon, the usual abbreviation is large T. for tablespoon and small t. for teaspoon.

    1. Then dont make it! Gosh she gave the recipe for Free… Dont like it, move On!!! I dont Get negative ungreatful people!!

  6. This has got to be the most Delicious Soup I have seen in a long time! I Pinned it on my pinterest board . I am excited about making it!! My Husband is going to love it! He loves cheese and chunky soup! Thankyou so much for sharing this wonderful recipe!

  7. Can you substitute another broth beside chicken husband allergic to it. Onion pepper the garlic pepper never heard of are those ingredients a must?

    1. I have not made it yet but was planning on substituting onion and garlic powder for those as I was confused as well over what they were.

    2. You could just make it with water, thus creating a vegetable broth by boiling the carrots, and potatoes before adding in the broccoli.

  8. So how many servings does this make??? I cant find that info anywhere. Got 9 coming for book club. 1.5 times? double? someone help me out here.

  9. How many servings is this recipe for? I am feeding a 22 year old, and 19 year old (sons in college) and a hungry husband….if it is for 4 servings I will need to double it at least! Thank you!

    1. 5 stars
      Plain , you are making a roux . I think you could probably use SR but I never have so can’t say what the outcome would be .

  10. 5 stars
    In all my years of cooking, I have never seen TB to be interpreted as Tub. Use some common sense! Butter is high in calories yes but lower in additives than margarine. Weigh your options. The butter & flour make the roux, or base of this soup. It does not work as well with imitation butter or margarine. To try to make this a low calorie comfort food would violate the integrity of its goodness! No, you probably should not eat this everyday. But I made it as the recipe called for above and it is fabulous! Not a drop left. Thank you for sharing an easy recipe for this tasty soup!

    1. Thank you, Goat Lady, for your great comment. Tubs? Gotta wonder sometimes. Also, if the fat content is too much for some people, they don’t have to make or eat it. Easy peasy, right?

    1. I’m sure you could. I haven’t tried freezing it yet. I wouldn’t add the toppings in there, but it should be ok. Let me know how it turns out:)

    1. I would say 4-6 people:) Let me know if you give it a try and what you think! It is so good!

  11. Can you tell how many servings? I have a large family of 9 and always look for serving size. Thank you.

    1. It probably feeds anywhere from 4-6 people. So, you would want to double it:) Anything left can be stored in the fridge and had for lunch the next day:) Hope you like it!

  12. This recipe looks so good and I would very much like to make it. Shuffling our daughter to and from various practices makes mekind of busy. I seen someone asked this but I didnt see a response, Is it possible to make this in a crock pot??

    1. It is delish!! And, I’m sure it can be done in the crockpot. I haven’t tried it that way, but it seems like anything usually works in there. If you try, I’d love to know how it turns out!

      1. 5 stars
        My family absolutely Loves this soup!! I never did try it in the crock put, don’t k ow how it would fair having to make the roux. I have made it a number of times now and it always turns out great. I add a little more garlic pepper than the recipe calls for. Ever since buying it for this soup I am obsessed with it and put it on everything. Thank you for sharing this recipe! Everyone must try!!

        1. Awe, thank you so much for sharing that!! I add garlic pepper on so many recipes! It’s my favorite seasoning!

  13. Do you think this could be made in the crockpot? I want to try it tomorrow but my daughter has cheerleading practice so I do crockpot meals on Thursdays.

    1. Usually, anything works out in the crockpot, so it should:) I can’t say I’ve tried this particular recipe in the crockpot, but if you want to try and let me know…that would be great to pass along.

  14. So I made this, it was very good. However, it separated the milk and cheese and upon asking a friend why she asked what temperature the recipe had called for the milk and cheese to be on. It doesn’t say. And I’ve never made a soup before so kind of disappointed this happened.

    1. I’m sorry that happened! I usually keep the temp on the lower side, when I’m melting butter and adding milk, no higher than medium. Hopefully, that didn’t discourage you from trying again. I’m glad you liked it, though:)

  15. 5 stars
    I only made this with items I had on hand (for example, I only had about 2/3 of a bag of shredded colby jack, not a full 2c bag of cheddar), but it still turned out pretty good! I am excited to buy the proper ingredients and make it right, so it will be even better!

  16. 5 stars
    I’m making this recipe this weekend and it will be my 4th time! I LOVE it! I make it for my family of 3 and freeze half for later. Usually, there are leftovers for my lunch the next day too! My daughter RARELY asks for seconds of anything and this is one that she always wants more of. Since I first made this–this winter– I would have to say this is my favorite meal. Now that I’m pregnant, I’ve been craving it like crazy! Who cares that it’s middle of summer and 90 degrees! lol

  17. This one is going on my list when soup season comes around. Today is July 20 with another heat index of 100 +.
    This potato soup will be a nice change from the “Olive Garden Zuppa Toscana”

  18. I made this soup tonight for my husband and myself and it was delicious! It took a little bit of time between the prep, simmering, and roux making, but wasn’t complicated and it was so worth it! We both loved it and will be making it again 🙂

  19. 5 stars
    Hello, I made this soup tonight and it’s delicious. The only thing I would change is to stir hot soup gradually into the cheese sauce stirring constantly because when I added the cheese sauce to the soup (as the directions indicated) the cheese sauce curdled a little. Thank you for a great recipe!

  20. I love my soups, Thank you for these lovely additions to my collection can’t wait to try them. Going to try the Potatoe,Bacon and Cheese today.

  21. 5 stars
    I’m making this again tonight! My family of 5 just loves it! I really like that it makes two meals for us! For those that are complaining about making the roux, you can use cornstarch in it’s place. The first time I made it, I only had roughly 30 minutes to get it done, and my roux went all wrong. So I went to my pantry and followed the directions on my cornstarch and it turned out perfect. I also noticed a lot of people asking about serving size….. I have three young children, they all went back for seconds, and a husband who probably ate two serving sizes. I ate about 1 serving size, and we still had enough left over for both my husband and I for lunch the next day. This recipe is really great, and super simple. It really doesn’t take that long. If you’re short on time, buy pre-cut carrots, and make your bacon in the oven (it’s the only way I cook bacon now), while your soup is cooking. You could also cut your broccoli in advance, and you could pre peel and cut your potatoes in the morning, just be sure you submerge them in water and store in the fridge until you are ready to cook them (not recommended for more than 24 hours). This recipe is worth every minute, and every calorie, lol!

    1. Thank you so much Jen for sharing all of that!! It really is an easy and delicious recipe! I hope that helps anyone needing it! Thanks again!

      1. No problem! I would hate for others to miss out on such a great recipe because they think it will take them a long time to make. It turned out fabulous again tonight! I can’t thank you enough for this recipe, it is so wonderful! The fact that my kids will eat it and ask for more, means everything!!!!

  22. So I’m at work, surfing through Pinterest when I came upon this. Stomach instantly starting growling! How yummy does this look!!! When the weather gets cooler here in a month or so, I will be making this. Thank you for this amazing recipe. 🙂

  23. I’d like to make this tonight, but only have frozen broccoli on hand. Would you recommend cooking the broccoli first and then adding it, or putting it in frozen and letting the soup cook a little longer? I’m so excited to try this, it looks amazing 🙂

    1. The broccoli will be going in boiling water, so it’s ok if it’s frozen. We LOVE this soup..hopefully, you will too!

      1. 5 stars
        I finally got around to making this last weekend, and OH.MY.GOODNESS. It was one of the most delicious soups I’ve ever made!!! Thank you so much for the recipe 🙂

  24. This soup is delicious! I used fresh onions (1/2 of a large) instead of onion powder, followed the rest of the recipe to a tee and it was great! Love that it is so easy to make also!

    1. I use the onion powder, because I’m not a fan of onions. If you love onions, I’m sure they make it even better 🙂 Thanks for sharing!!

  25. 5 stars
    I made this soup tonight. It was delicious! Had great flavour! Next time however I will be careful about measuring my broth as my soup was not thick but my husband loved it. He had 2 helpings. I will follow the advice of adding soup to cheese sauce gradually as I found there was a little gritty taste. I think the cheese sauce may have curdled a bit. I will make it again though. I like hearty soups for the Fall.

    1. Thanks for giving it a try and I’m glad your hubby liked it and you! More milk will make it thinner, it just depends on how you guys like it. This is a great, hearty soup for sure!

  26. 5 stars
    I was down to a cup and a half of cheddar cheese and had no money for bacon so my husband used some of the gouda cheese we bought for his homemade Mac and cheese for the rest. It really gave it a smoked flavor. It’s times like this when I love having a chef for a husband!

  27. This soup sounds delicious. Do you think I could just put everything in the crock pot st once and let it cook for a couple hours?

    1. Of course!! I haven’t yet, so just make sure the broccoli, carrots, & potatoes get cooked through! Don’t want to bite into a hard potato! Good luck!!!

  28. 5 stars
    Your loaded broccoli & cheese soup was DELICIOUS. My sister-in-law made it for Thanksgiving dinner. I just got the recipe and I am going to make it for my husband and I. We both love soup.
    Thank you so much.

  29. 5 stars
    I have made this a few times now and just have to tell you how amazing it is!! Thank you for this recipe!

  30. 5 stars
    I just made this soup it was perfect for this cold night. I did add a little bit of sour cream to it i definitely recommend this recipe!

  31. I made this tonight and I am so thrilled. It is AMAZING. I did tweak it a little. I sautéed onions and minced garlic to add to the broth. I also added a little of my bacon grease to the broth. I am so excited about this recipe! Thank you for sharing:)

  32. I just tried this soup recipe, and Oh My! It was really easy to make, and sooo delicious, the perfect comfort food ! Gave some to my sister and she just couldn’t stop raving about it. The only thing I changed was I only put 2 cups of cheese in it, instead of 4, like the recipe called for. BUT that’s the beauty of it, you can customize this recipe to suit your own taste. Love love love this!

    1. That sure is the beauty of it 🙂 I’m so glad it was a hit! Thank you for giving it a try and for letting me know!

  33. I found your recipe. It looks delicious. Except I’m in Europe and we don’t have that kind of measurement. And now I’m stuck. How much is a cup? Why cups and not grams, or tablespoons, or something that is not so complicated?

  34. This soup is so good!! Didn’t have fresh broccoli so used frozen broccoli florets. Also added a little extra salt. Husband loved it!! Will definitely make again!

  35. Ok, this recipe is next on my list of wants to try but I really want to throw it in the crockpot, has anyone done this and if so does the whole flour/milk situation stay the same or not I don’t know cooking that well . Thanks so much for any help ????

  36. Yummy soup recipe! I made this with whatever ingredients we had on hand, and it came out delicious. I added a chopped onion, did not peel the potatoes, left out bacon, and used 2/3 of the cheese. I used a carton of broth that made it more liquid and less thick, which we prefer.

  37. 5 stars
    I made this for dinner tonight and it was delicious! I even forgot to put the bacon on at the end (don’t tell my family I was supposed to add bacon) and it was still good. 🙂 I will definitely be making it again.

    1.’re secret is safe with me! Though, you’ll need to try it with the bacon. So, much more added flavor 🙂 Thanks so much!

  38. Meh. Mine came out watery and under seasoned. Not a fan of combining the cheese sauce with the liquid as all mine did was curdle, (even with constant whisking far after the point of making the bechamel). I also think you put in the carrots and broccoli WAY too soon,(which I did not do, so at least mine is clumpy without mushy vegetables to boot), and even while avoiding that pitfall, this soup still came out watery and unappealing. I guess taking pretty pictures for Pinterest is more important than actually perfecting a recipe. This recipe was a complete fail.

    1. I’m sorry you feel this way. I have never had a problem with mine being too watery or tasteless. This is one of our favs. Thanks for giving it a try though.

    1. I’m sure it can 🙂 I haven’t made it that way, yet, but I would say on low for a few hours & make sure the veggies are cooked & soft.

  39. You could also use potato flakes to thicken it and make it safe for celiacs and other wheat sensitive people to eat.

  40. 5 stars
    This is the best soup recipe I’ve found on the net. Simply made & Simply delicious! Looking forward to making this apart of my regular dish.

    1. Yay!! That makes me so happy to hear! Thank you so much for letting me know and thank you for trying it!

    1. I haven’t tried, so I personally don’t know. I have never used that, but if it’s similar to chicken broth, it should be ok.

  41. 5 stars
    I made the soup this morning. Oh, Yum. I added diced celery and that just notched it up in flavor. I prepared the recipe as posted and it came out perfect (except for adding the celery).
    Try it, you’ll love it!

  42. Hi,
    I need information about the chiken broth. I’m a french canadian and I don’t understand what this mean.
    2 – 14.5 oz. cans chicken broth
    Is it : 2 cup plus 14.5oz
    2 cup OR 14.5oz
    only 14.5oz
    or the mix 3.75 cup ????


  43. Mmm, this soup was delicious! I forgot to get carrots but will definitely use them next time. I loved the flavor of this soup, it combines two of my favorites! I used an immersion blender before adding the cheese sauce! Great recipe, will definitely make again!

  44. 5 stars
    Just made this, only I used cauliflower (I love the recipe in my Company’s Coming, by Jean Pare, cookbook), so I knew this one would hit the spot too. This one has a lot more veggies in it, so will be extra nutritious for my grandson at supper.

  45. 5 stars
    I just made this creamy broccoli and cheese soup. It is so delicious. I did not add the bacon kept it for later in another recipe. I added real onions and cooked in bacon grease than added the cut up potatoes to fry a little also. Then added the broth. I used gluten free flour instead but real milk. Really thick and so tasty. Thank you Kristyn for this delightful Autumn recipe

  46. Can this be made with frozen broccoli? I just found this recipe and really want to make it tonight but don’t have fresh broccoli. Looks amazing!

  47. I printed the loaded broccoli cheese and potato soup. do you think vegetable broth would work okay? I have a friend that is a vegetarian and trying to make a soup she can eat as well.

    1. I’m sure it would. I haven’t tried, but I bet it would taste great! Let me know how it turns out! Thank you!

  48. Hello … can you use 2% milk in this recipe? In other recipes, when I used 2% milk, the soup “curdled” … tastes delicious but I eat with my eyes also and just don’t like the way it looks!

  49. Is flour in broccoli potato soup used mainly as thickener? Bc if so, skip 8t, it’ll be less thick,but winter, chouders are great

  50. Thanks for sharing your time and recipes with everyone! So glad I can look up something so fast…. I love to cook but, I live by myself and crockpot dinners and stuff like casseroles is so easy to freeze or take to family dinner. You are so sweet for sharing thanks again.

    1. Awe, you are so nice! I am so glad to share 🙂 Yes, those are perfect to freeze! Thank you so much!!

  51. I used a 32 oz. carton of chicken broth (a little more than was called for) a 1/4 cup diced onion (instead of onion powder), black pepper (instead of garlic pepper), and bacon bits (because I don’t usually have bacon). I’m sure that freshly cooked bacon would up the taste factor, but I’ve made this twice, and it was still great both times!

    1. I’m honestly not sure? It comes up on mine. You might need to check your settings. I hope you get it 🙂

  52. 5 stars
    Oh my goodness. Such a great recipe I HAD to leave a comment. I’m not a big fan of carrot so I substituted it with cauliflower and I added some sautéed onion. Also used 2% Lactaid instead of whole milk to give my semi-lactose intolerant husband a fighting chance. SO good! I added chives along with the crumbled bacon on top and feel like I could’ve eaten 3 bowls. Thanks for the great recipe. 5 stars

  53. 5 stars
    I made this yesterday…first, I pressure cooked 3 chicken breasts till super tender, shredded them, set aside and used the liquid as the broth for the recipe. Did everything else as the recipe directed, but added the shredded chicken at the end. With the chicken, this was turned into a complete meal in itself! And SO good!

  54. The recipe sounds wonderful and since it is snowing and the wind is howling it warms my heart just thinking about it. Thanks

    1. I’m sure you could! I personally haven’t tried, but usually crockpots work great for just about anything 🙂

  55. thHi Kristyn.

    Question – kind of Cheese – Sharp Cheddar or Mild Cheddar ? Which one?

    Thank you.

  56. 5 stars
    I’ve made this twice now and am making it tonight for a church potluck. I’m going to make it as stated and then just put it in the crockpot on warm to take it. I was hoping to find someone that had put it in the crockpot already. I followed the recipe except for adding a few additional spices and we loved it!! Had no trouble with milk/flour ratio, soup being watery, or cheese curdling. We’re a picky family of 5 and this has been a huge hit!

  57. 5 stars
    I am interested in different recipes and this looks great for company. If you have any nutritional counts like calories, fat, carbs, sodium, fiber, sodium, potassium etc. if at all possible, I would like that. Also any one or two serving meals would be great too, as I do live alone. I also entertain often. Thanks !

    1. I am sorry, I do not have the nutritional counts. This is a crowd please! You can always adjust any recipe you want to try. I’d just half it 🙂

  58. Made this soup today for my husband and I. Was delicious. I used cubed Ham in mine instead of putting bacon on top!

  59. 5 stars
    I saw this recipe this morning. And was excited that I had everything to make it. Just finished it My son tried it & said it is amazing!!! Thank you ????

  60. Delicious! But put the milk in after melting the butter, then the flour. Otherwise you get little chunks and it’s doesn’t melt properly.

  61. 4 stars
    This is a mega cheesy soup! I just made it and haven’t added the bacon bits yet, but so far it tastes good.

  62. 5 stars
    I just made this and it’s soooo delicious! I used a small onion in place of the onion powder, used frozen broccoli instead of the fresh. (About 2/3 of a 32 oz bag) I sautéed the onions and carrots in a couple tablespoons of butter until they were halfway done, then added the potatoes and chicken stock. I ended up using a 32 oz carton of chicken stock. Simmered for the recommended time, added the broccoli and while that was simmering, made the cheese sauce. If you are a fan of Panera’s broccoli cheddar soup, this is VERY close to it. This will definitely be a regular in my home!

    1. Thank you so much for sharing that!! I agree, that it is very close to the original. Glad you like it!!

    1. I am sure it could. I personally haven’t tried, but if you are familiar with substituting that, then it should 🙂

  63. 5 stars
    I made a lot of different loaded broccoli, potatoe and cheese soup, this has got to be the BEST!! I made all of your recipes and they were all yummy! Thank you so much for posting them!

    1. You are so welcome!! I am glad you think so. Thank you for trying them & sharing that. I haven’t tried freezing it, but I don’t see why it couldn’t 🙂

    1. I would just use the same amount. I haven’t tried using it, but I would think the same amount of liquid. Enjoy!

  64. 5 stars
    I made this and it was perfect for a gloomy fall day. The only thing I changed was That I blended the carrots and potatoes before adding the broccoli for a smoother texture. It came out perfect.

  65. 5 stars
    Love this soup!!! Super feeling WITHout being Extremely heavy. My babies love it! Sometimes i will sprinkle In some rotisserie chicken for my husband.

    I know It GIVES the CALORIEs ANd other Nutrition facts, but it doesn’t give a measurement for what a SERving size is? Or Are the nutritional FACts for the WHOle pot of soup?

  66. 5 stars
    This is the best broccoli cheese soup recipe I have tried to date. It was fantastic! This is the kind of soup to eat in front of a fireplace with some fuzzy socks on while watching a movie. I will absolutely make it again. Thank you for sharing.

    1. I haven’t made this specific recipe in a crock pot, because it’s all in steps. But, maybe do steps 1 & 2 on low for an hour, then you would have to do step 3 over the stove, then add it & continue on with the recipe for a couple hours. Hope that helps. You can always adjust if you feel the veggies are done enough or take away time.

  67. 3 stars
    I followed this recipe exactly and it was not chunky. It WAsn’t thick and it was a little grainy from the potatoes cooking too long.

  68. 5 stars
    Great RECIpe! i I substituted 1 cup of milk for water and sauteed SOme Garlic and carrots first. I also added some parmesan to The cheese sauce with white cheddar. A little lighter, but man what a great recipe! Thank you!

  69. 5 stars
    For those asking if you can do this in a crockpot, yes you can. I put the carrots And potatoes in with the broth for 4 hours on low. Added THe broccoli with 45 mins to go. (Carrots and potatoes were fork tender) at 30 mins to go I made the cheese Sauce on the stove and then added it to the pot. I turned it up To high and let it Go. It came out great.

  70. I made this during a snow storm in Northeast Ohio. It was easy and didnt take too long to make. I used some spicy seasoning salt and no carrots, it was delish! Best soup ive ever made

  71. 5 stars
    Just finished making this soup for the second time in a week. It is so easy and so deliciOus. Today im going to blend the soup so that my two grandsons wont know what yummy vegetables they’re eating?. SeRVered it last week (first time making it) to our frieNds wHo wanted the recipe. Great recipe for a cold wintery day.

  72. Absolutely delicious!! I took it to a cocktail party last night and it was devoured! Everyone commented on how great it tasted. Thanks for posting to pinterest.

    1. I like to measure in cups, but you would think it’s about that. You really couldn’t go wrong with more or less cheese.

  73. 5 stars
    I made this last year and it is amazing but I recently found out that I am gluten intolerant and cannot have the flour. any recommendations on what to replace it with? I would really love to be able to have this again and it cannot be almond flour as im allergic to most nuts.

    1. I am not a gluten expert, but I recommend google. It’s my best friend when I need to know good substitutes. I don’t want to tell you anything wrong. Good luck & hope you find something!

  74. Does any know about how much frozen broccoli shouLd be SUBSTITUTED for the 2 small heads of broccoli that are washed and diceD small?

  75. 5 stars
    I made this last year & it is really good. I did not use garlic since I am allergic. Making it again tonight with hot french bread to dip in it. Really great soup, I am very picky about my food too.

  76. well the soup is made and smells delicious…the true test of a keeper soup recipe is how my hubby likes it….I have a feeling this soup will be 2 thumbs up!!!

  77. 5 stars
    This soup is delicious!! My kids and husband (who doesn’t like soup unless he can eat it with a fork) loved it! So easy and fast to put together, I cooked the bacon the night before and chopped the veggies. I used Yukon gold potatoes and didn’t peel them, I just hate peeling potatoes. My only suggestion is to make sure you chop your veggies small, so your kids can eat this by themselves. Thanks for the recipe, I will be making this again soon!

  78. 5 stars
    I made this today. oh my. so delicious. I sauteed a medium sized onion and some minced garlic in the bacon drippings and added them to the other vegetables. also added some chicken bouillon base to the chicken broth. To the spices I added lawrey’s seasoned salt, cayenne and lemon pepper. definitely a keeper!

  79. 5 stars
    Made exactly as is, Except added .5 cups half & half And 3 cups of 2% milK. It was scrumptious!! PerfecT for This chilly january day. Thank you!

  80. 5 stars

    1. Awe, that makes me so happy to hear! Thank you so much for saying that & trying my recipes 🙂

  81. 5 stars
    just finished making exactly as recipe states. Yummy very flavourful. Next time I would like to try real onions and garlic. Thank you for the great recipe.

  82. 2 stars

  83. 4 stars
    Very warming and delicious, but i reccomend using 1/2-1 diced white or red onion (if youre sensitive to onions use less or the reds) and 3-4 diced garlic cloves (again based on your sensitivity) and substitute the garlic pepper for just fresh cracked pepper! Also you can cook the bacon in the oven at the same time the soup is simmering to save time.

    I know this is a bit more prep but fresh ingredients are always worth the work.

  84. 5 stars
    I just love this soup. Perfect for a chilly autumn or winter meal.
    Packed with chunky vegetables and thick cheese goodness.

  85. 5 stars
    This recipe was absolutely delicious. we omitted the bacon for religious reasons, but totally best soup ive ever made!

  86. 5 stars
    We just made this recipe and goodness gracious it was amazing !!!! My husband who is a Velveeta & broccoli type of man devoured a full bowl and claims he’s coming back for seconds before bed !!! Thank you for providing us with this undeniably great recipe !! Gonna give a bowl to my mother in law as well .

  87. 5 stars
    Best I’ve made
    I did use 1 stick real butter with 1 cup flour then added 3 cans milnot milk and 2 lbs velvetta cheese!!! Wow 🤩

  88. 5 stars
    I made this broccoli soup and it was great. very easy to make. I make rolls to go with it as it was so filling.

  89. 5 stars
    This was fantastic! Soup is my love language in the colder months, and I love a creamy soup but hate how gritty a roux can be sometimes. This one was not! Also surprised by the flavor…thought for sure I would need more salt, but this was spot on. I didn’t have garlic pepper, so I did a 1/2 tsp of garlic salt and 1/2 tsp of pepper. Thanks so much. Adding to my favorites!

  90. 5 stars
    Made for dinner tonight! Very well liked! This ade so much I am putting part in the freezer for another weeknight treat. My mother used to make potato soup- all watery and milky with no add-ins. This is light years better! Thanks!

  91. 5 stars
    Me and my family loved this. I am 15 and pretty experienced but it was still a simple recipe to make! I totally recommend!!!

  92. 3 stars
    Good recipe but pretty flavorless. I cooked bacon first then setting it aside and used the fat to cook the onion. Also added ground white pepper for a little heat and flavor.

  93. 5 stars
    DELICIOUS soup recipe!!! Made it exactly as the recipe states and it’s awesome! It’s a go to in our house! Perfect for a cold winter day! Thanks for posting!

    1. Sorry about that! It should say “garlic powder” instead of “garlic pepper”. Thanks for catching that!

  94. 5 stars
    Very easy recipe and it was wonderfully rich

    Used olive and margarine instead. Was all I had.
    Used tapioca flour cause it’s easier for me to work with
    Added one tablespoon of red pepper flakes because I’m a guy
    Used Muenster cheese and cut back the amount by 2/3
    No bacon. Don’t eat it anymore

    Making the rouix instead of directly adding flour to thicken made all the difference imo

    Thank you!

  95. 3 stars
    I used extra flour because I used fat free milk. It was very thin. I added mashed potatoes and more cheese . Still way too thin

  96. 4 stars
    We added some frozen veggies and onion and celery with some roasted garlic bullion. That made the taste better. We also lowered the milk to 2 3/4 Cups of milk instead of 3 1/2

  97. 5 stars
    Just made this recipe for meal prep for the week and gosh is it delicious! I used frozen broccoli and tossed it in at the beginning with the potatoes and carrots and used almond milk since that’s all I had and they turned out great! I also cut the recipe in half since it’s just me and it still turned out perfect. Can’t recommend this enough!

  98. 5 stars
    My husband and I LOVE this soup!!! He says he could eat it everyday! So good on a rainy fall day like today! It’s a very quick and easy recipe. I’ll be making it again this evening. YUMMMMMM!!!

  99. My husband doesn’t like broccoli so I followed the recipe exactly except I used fresh asparagus instead. It is delicious but it makes a lot for just 2 people. How do you think it would freeze? Has anyone tried?

    1. I’m a sous-chef. Freezing for up to three to four months in my house is common. Still just as tasty- check for freezer burn

    2. 5 stars
      I added celery and onion with the potatoes and carrots. I also reduced the milk to two cups.

      Prior to adding the cheese sauce, I pureed the boiled veggies with my immersion blender.

      Everyone LOVED this soup!

    1. Just throw it all in the pot and go. Make your flour into a paste in cold water before adding it though. Add that at the end. Let cook an extra thirty minutes. Should thicken in my opinion.

  100. 5 stars
    This was excellent! I did add/change a few things though. Instead of the garlic and onion powder, I sautéed half an onion and some garlic. I sautéed the carrots with the onion and garlic mixture. When it was done cooking, I added some wild green onions and red pepper flakes. Thanks for the recipe!

  101. This soup was delicious…my fiancée is picky and loved it…I tossed my carrots, onion powder, and potatoes along with some Roasted garlic in my rendered bacon fat before adding the broth and it came out wonderfully!

  102. 5 stars
    I added celery and onion with the potatoes and carrots. I also reduced the milk to two cups.

    Prior to adding the cheese sauce, I pureed the boiled veggies with my immersion blender.

    Everyone LOVED this soup!

  103. 5 stars
    My husband loves this soup!! We make it all the time. The chunks of potatoes & carrots are so tender & the flavor is incredible!

  104. 5 stars
    I really liked the texture of this soup as well as the taste. Next time I think I’ll Extra add bacon bits on top. Great recipe.

  105. I want to sear and add cubed chicken too. Do you think this will make it too thick? should I add more liquid if I do? thanks!

    1. I would try and add the cubed chicken to the soup first and see if you think it’s too thick. If you think it’s too thick then add a little bit of liquid to get the right thickness that you want. Keep adding liquid until you get to the desired consistency. Hope this helps!

  106. We had a baked potato bar last night with lots of leftovers! I stripped the skin off and cubes the leftover potatoes and tossed that and leftover cooked broccoli into the soup after everything else was cooked through. Yum! It turned out a great way to use up the leftovers!

  107. 5 stars
    This was easy to put together and simply DELICIOUS! I will be making this again. Made on the stovetop and used 1 pint of heavy cream instead of 3 1/2 cups of milk. Used immersion blender to chop to desired consistency.

  108. 5 stars
    Absolutely delicious!! My husband ate 2 bowls of the wonderful soup. Easy to make and have leftovers for tomorrow. We ate it with some delicious bread!!

  109. 5 stars
    This is so good! The next day we ate it again for lunch and it was like all the vegetable melted into each other.Goes well with a bread bowl!

  110. 5 stars
    Made this recipe for dinner tonight. Quick and delicious. Only change I made was 1 extra tsp. Of garlic powder and some black pepper. I will definitely make this again.

  111. 5 stars
    Best potato soup I’ve tried. Flavorful & perfect for fall! And doesn’t take long to make. I used red potatoes & kept the skins on.

    1. Cheese may curdle if the temperature of the soup is too hot. It’s best to bring your soup to a low simmer and then add the cheese in gently and stir. Glad to hear it still tasted delicious!

  112. 5 stars
    Amazing soup recipe! My family ate every drop! My picky as heck 13 year old daughter ate three bowls!! I used the Kirkland Shredded Tex Mex cheese from Costco for extra flavour kick and Bob’s Red Mill 1 to 1 Flour in the cheese sauce to keep it gluten free. 1% milk kept it low fat and still it was super creamy. So good, esp with a green salad and followed with homemade Blueberry Peach Crumble. Make a Tik Tok of the meal:

  113. 5 stars
    Excellent recipe! My family devoured it. My picky 13 year old ate three bowls.

    I used the Kirkland Shredded Tex Mex cheese from Costco for an extra flavour boost. Highly recommend it! Also, Bob’s Red Mill 1 to 1 flour to make it gluten free. To keep the fat content down I used 1% milk and it was still perfectly creamy! Followed it up with a Blueberry Peach Crumble. My family was in heaven with such comfort food.

    Made a Tik Tok of the meal:

  114. Our whole family enjoyed this potato soup! The bacon gave it enough seasoning also. We had ours a loaf of baguette bread. Yummy!!!! Thank you for sharing this recipe! Definitely will put in our fall rotation….

  115. 5 stars
    My husband and I loved this recipe! However, I did experience the milk/cheese sauce curdle after adding it to the vegetable mix. Not being an expert cook, I wonder what I did or did not do to cause this. Both the vegetable soup and cheese sauce were very hot. The sauce was smooth before I added it. Just a visual thing, as the soup was wonderful and since it makes so much, we will be eating it again and again.

  116. 5 stars
    This soup was delicious and a new family favorite! I used veggie broth because it’s what I had on hand and I used heavy cream instead of milk because we love thick soups and OMG. My husband exact words were “Panera bread, what?!” Lol. Even my 2 year old kept said “Ummy!” while eating it lol. Would highly recommend with some garlic butter sourdough bread sticks 🤤

    1. I’m so glad that your family enjoyed the soup! The addition of the breadsticks on the side sounds amazing!!

  117. 5 stars
    This was a favorite for my family! I added 2 teaspoons of Cajun seasoning as well, which gave a small amount of heat. I will definitely make this again.

  118. 5 stars
    I’ve been making this soup for quite a few years now and just wanted to drop a comment. It’s absolutely delicious! I usually add a chicken breast in with mine just for extra protein. It’s perfect as it is though!

  119. 4 stars
    It’s a good soup but the prep time was much longer than 10 minutes which I knew before I made it. Who can peel and cube potatoes & carrots and brown and crumble 6 bacon strips and trim 2 heads of broccoli all in 10 minutes? I’ve been preparing meals for my family for 45 years. To say it’s 10 minute prep time isn’t fair to those Mom’s looking for a quick meal. The soup was delicious but it took an hour to prepare.

  120. Making it now and it smells delicious! Just wondering what garlic pepper is? I used garlic and pepper but wasn’t sure if there was a different spice I wasn’t aware of! Thx for the recipe

  121. 5 stars
    Absolutely one of our favorite soups. My 80ish mother-in-law who is a great soup maker says this is the best soup she’s ever had. Now she thinks I’m a pretty good cook!

  122. 5 stars
    I haven’t made too many soups before, well not creamy soups anyway, but this one turned out really good! My kids went back for more! I will definitely be making this again! I did end up adding a bit more cheese.

  123. 5 stars
    Absolutely love this recipe. Perfect anytime but fabulous in the cooler months. It has a little of everything! Filling and loaded with flavor.

  124. Has anyone tried using regular or low sodium Velveeta for this? I’ve found Velveeta and heavy cream turns every soup Ive tried it with so far that require cheese and milk, into a silky heaven. I’m about to make this soup but I’m wondering if I shouldn’t boil the potatoes potatoes in a separate pot if I’m going to use Velveeta in order to cut back on the starch and thickness? Just wondering if anyone’s done that and how it turned out and if you changed anything else to incorporate Velveeta instead of real cheese. I always have a ton of both on hand. But I really like the way soups turn out with Velveeta even though I despised it all my life until I discovered how well it works in soups.

  125. 5 stars
    Absolutely Amazing Soup, was so delicious! My sister tried it and loved it and shared with me. Was a big hit with hubby. I definitely recommend. I used heavy cream instead of milk and my sister used milk, delicious both ways. It is creamy and flavorful. Definitely a meal all by itself, filling and comforting!! 💞I will definitely be making this on a regular basis. Thank you for sharing Krystin. 💖