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.
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!!