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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.
Very tasty and hardy soup
Will be one of our favorates
I’m so happy you enjoyed the recipe! It’s definitely one of my favorites too! 🙂
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!
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!
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.
A great soup for a cold night. Just can’t go wrong with this or any soup. We love soups any time of the year.
I love the twist on broccoli cheddar soup! What a hearty meal on a cold day 🤤
Oh my, this soup sounds incredible! I bet it tastes amazing!!
So easy to make, and absolutely delicious! We didn’t have any leftovers, lol.
My husband loves this soup!! We make it all the time. The chunks of potatoes & carrots are so tender & the flavor is incredible!
It has too much sodium. How can I lower the sodium a lot. I can’t have salt.
You could use low sodium chicken broth, unsalted butter, omit or reduce the amount of salt added, etc.
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!
So glad the soup was enjoyed! Thanks for sharing what you did.