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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.
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!
yeah adore to it chunky soup in winter night 🙂 will try this weekend
Let me know what you think 🙂 I hope you’ll like it as much as we do! Thank you!
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.
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!
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!
Yes, of course! I would thaw it out first, maybe put in hot water. It really is so good!
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
Sounds yum! Thank you so much for sharing!
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.
Sounds great! I’ll have to try that! Thanks!
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!
Oh, I bet the immersion blender made it so smooth! I’m glad you liked it! Thank you for letting me know 🙂
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 ????
Thanks
No worries! It’s 2 cans that are 14.5 ounces each. Hope that helps 🙂
I’m having company and that soup,Broccoli and Cheese,is going to be the best…
It will be a hit!! Have fun & let me know what everyone thinks 🙂
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!
Thank you Paula!! I am so glad you liked it!!