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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.
Looks great wish I had some right now.
Haha…well, what’s stopping you?!:) We love it!!
Thank-you for sharing!
You’re welcome Terry!! Thanks for stopping by!
Can you tell how many servings? I have a large family of 9 and always look for serving size. Thank you.
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!
What is the estimated serving size =
I would say 4-6 people:) Let me know if you give it a try and what you think! It is so good!
Is this recipe freezable?
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:)
We froze it in quart sized bags for quick dinners. It tasted the same. My family loves it
That’s perfect!! Thank you for sharing and so happy you’re family liked it!!
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!
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?
Can the soup be made in a crock pot?
If so what would be the cooking time?
Was absolutely delicious!
Is it self rising flour or plain?
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 .
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!