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Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour!
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.
WHY WE LOVE IT:
- Packed with veggies. This easy soup is not only delicious and filling it is packed full of vitamin A, vitamin C, calcium, and Iron.
- So creamy. Velvety and delicious, this soup is thick and creamy – a stick-to-your-bones kind of dish.
- Great for weeknights! From start to finish, this is on the table in under an hour, perfect for any night.
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
- 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.
- 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.
- 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.
- 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!
Broccoli Cheddar Potato Soup
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover potato soup recipe in airtight containers 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.
Recipe adapted from Mel’s Kitchen Cafe.
rECIPE WAS VERY BLAND AND NOT REALLY CHEESY AT ALL!! i HAD TO TWEAK IT QUITE A BIT BEFORE IT EVEN TASTED GOOD AT ALL. I ENDED UP PUTTING MORE CHEESE, PATOTOES, AND BROCCOLI IN IT AS WELL AS THERE WAS SO MUCH LIQUID WITH BARELY ANY VEGATABLES. lASTLY I ENDED UP PUTTING THE BACON IN THE ACTUAL SOUP.
Thanks for trying it!
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.
You are so welcome!! Thank you for trying it!
Looks great
Thanks so much! I hope you try it!
ThIs Soup was delicious! Your recipes aRe always a winner in our househOld.
Awe, that makes me so happy to hear! Thank you so much for saying that & trying my recipes 🙂
We love soup and that loaded brocoli potatoe cheese soup looks SO good.
Thank you!! It really is! I hope you will give it a try!
I have made this in the past anD LOVED IT. i USE A 32 OUNCE THING OF BROTH AND USUALLY ADD ROASTED GARLIC AT THE END OR TO INDIVIDUAL BOWLS. tHIS TIME i DID NOT HAVE ROASTED GARLIC BUT ADDED A LEEK, INSTEAD OF ONION POWDER.
Sounds great! Thank you so much for sharing that!!
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!
You are welcome!! That is perfect! Thank you for sharing that!
Beautiful!
Thanks so much!!
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!
That sounds delicious! I am so happy that you liked it! Thank you for sharing what you added!
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!
You are welcome 🙂 Glad everyone liked it! I hate peeling, too! Thank you!