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 think you’ll 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.
Broccoli Cheddar Potato Soup Ingredients
- Chicken broth, low sodium (2 cans, 14.5-ounce each) – Creates a flavorful base to simmer veggies and build savory depth. You can also use chicken stock or vegetable broth.
- Potatoes, peeled and cubed (4 medium) – These add body and creaminess, making the soup hearty. We used Russet potatoes, but Yukon Golds work as well. See Types of Potatoes and When to Use Them for more info.
- Carrots, diced (2 to 3 large) – Carrots bring sweetness and color to balance the richness. Peel and dice into coins.
- Onion powder (1 teaspoon) – This adds savory flavor without onion texture.
- Broccoli, diced small (2 small heads) – Gives the classic flavor and a fresh bite. Two small heads produce about 4-5 cups of florets. You can also use frozen broccoli florets.
- Unsalted butter (3 tablespoons) – The butter combines with flour for a silky roux, or use bacon grease
- All purpose flour (⅓ cup) – Acts to thicken the soup to a creamy consistency. See How to Make a Roux for tips.
- Milk (3½ cups, plus more as needed) – Milk creates the creamy base and loosens thickness if needed. We use whole milk or 2% milk. For a creamier soup, use heavy cream or half and half. For a thinner soup, lower-fat milk can be used.
- Cheddar cheese, shredded (4 cups, plus more for topping) – The cheese melts in for bold cheesy flavor and richness. We use mild or sharp cheddar cheese.
- Salt (1 teaspoon) – This sharpens and balances all the flavors.
- Garlic pepper (½ teaspoon) – The garlic adds gentle heat and garlicky depth.
- Bacon, cooked and chopped (6 slices) – Provides a smoky, salty crunch for topping. We like to make Bacon in the Oven. You can also use turkey bacon or even omit the bacon.
How To Make Broccoli Potato Cheddar Soup
SIMMER. In a large pot, add chicken broth, cubed potatoes, diced 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 florets, cover, and simmer for 10 minutes. The vegetables should be fork-tender.
THICKEN. While that’s simmering, 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.
- Use a fork or immersion blender to mash up some of the potatoes, making the soup even creamier.
SEASON. Add shredded 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.
SERVE. Add more milk for a thinner consistency, and add any additional salt and pepper needed. Top with cooked crumbed bacon and extra cheese (if desired), and you’ll be in heaven!
Kristyn’s Recipe Tips
- We used Russet potatoes, but Yukon Golds work as well.
- Cut the potatoes and carrots into the same size so they cook evenly and stay tender without falling apart.
- Shred cheese from a block; pre-shredded can be grainy and may not melt as smoothly.
- Some helpful links when making this soup include: How to Thicken Soup, How to Make a Roux, and How to Make Bacon in the Oven.
Broccoli Cheddar Potato Soup Recipe
Video
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.
Notes
- We used Russet potatoes, but Yukon Golds work as well.
- Cut the potatoes and carrots into the same size so they cook evenly and stay tender without falling apart.
- Shred cheese from a block; pre-shredded can be grainy and may not melt as smoothly.
- Some helpful links when making this soup include: How to Thicken Soup, How to Make a Roux, and How to Make Bacon in the Oven.
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.
Complete The Meal
Sides
Bread Bowl Recipe
2 hrs 5 mins
Apple Salad
10 mins
Olive Garden Breadsticks
2 hrs 27 mins
French Bread Recipe
1 hr 15 mins
Creamy Soup Recipes
Collections
Recipe adapted from Mel’s Kitchen Cafe.
This recipe was originally published October 2015.
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.
Says 8-10
Can you substitute another broth beside chicken husband allergic to it. Onion pepper the garlic pepper never heard of are those ingredients a must?
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.
I would think vegetable broth would work in substitution for the chicken broth.
I substituted vegetable stock for chicken broth since it was all I had on had and it is delish!
Good to know…thanks for sharing!! Glad you liked it! 🙂
You could just make it with water, thus creating a vegetable broth by boiling the carrots, and potatoes before adding in the broccoli.
Thanks for sharing Sheryl. I was going to suggest vegetable broth as well! 🙂
Vegetable broth could work.
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!
Way to much fat content with all that cheese
Then dont make it! Gosh she gave the recipe for Free… Dont like it, move On!!! I dont Get negative ungreatful people!!
what in Gods name does TB of butter mean , surely not tubs , if so than its not very healthy
Maybe Tablespoon?
then that would be Tbs, not TB that to me stands for tub
Tbl is tablespoons. Sounds like someone needs a hug..
TBL is tablespoon…..tsp is teaspoon……
I would say that would be Tablespoon, the usual abbreviation is large T. for tablespoon and small t. for teaspoon.
TB is Tablespoon
TB – tablespoon
On what planet does TB stand for tub?
Has anyone figured out the amount of calories in this by chance?
Thanks ahead of time!
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.
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
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?
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.
How much garlic??
Just a clove. ????
Sounds sooo delicious! Thank you ????
It seems like a great recipe…. I am making it tomorrow so I will have to post how it comes out
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.
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.
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.
I also add corn been making this for years so d Also try diced ham instead of bacon somet yum yum
Perfect! Thank you!
I agree 100%!
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.
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
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!
Hope you enjoy the recipe!!
Does anyone know how much flour to add? On my end it shows a square box!
1/3 Cup
Hi Tatiana, the recipe calls for 1/3 cup of flour. Hope that helps.
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.