Broccoli Cheddar Potato Soup Recipe

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4.96 from 356 votes

Broccoli Cheddar Potato Soup Recipe

Thick and creamy broccoli cheddar potato soup is packed with veggies and flavor for a hearty favorite in under an hour!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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.

Store leftovers in airtight containers in the fridge 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.

For more substitutions and tips, check out the full recipe post

Nutrition