Cheddar Broccoli Potato Soup

Cheddar Broccoli Potato Soup is everything you want in a cozy, comforting bowl—creamy, cheesy, packed with veggies, and full of nostalgic, home-style flavor. With tender potatoes, sweet carrots, and hearty broccoli simmered together, this soup feels both wholesome and satisfying. A rich cheddar cheese sauce brings it all together for the perfect cold-weather dinner or soul-warming meal any night of the week.

Ingredients

• Two 14.5-oz cans low-sodium vegetable or chicken broth
• 2–3 large carrots, chopped
• 4 medium potatoes, peeled and cubed
• 2 small broccoli spears, coarsely chopped
• 1 teaspoon onion powder
• 1/3 cup all-purpose flour
• 3 tablespoons unsalted butter
• 3 1/2 cups milk (plus more as needed)
• 1 teaspoon salt
• 1/2 teaspoon garlic pepper
• 2 cups shredded cheddar cheese
• 6 slices cooked bacon, diced
• Extra 1/4 cup shredded cheddar for garnish

Directions

1. In a large saucepan over medium-high heat, combine broth, potatoes, carrots, and onion powder. Bring to a boil.
2. Reduce heat to medium-low, cover, and simmer about 10 minutes, until vegetables are tender.
3. Stir in chopped broccoli, cover, and simmer an additional 10 minutes.
4. Meanwhile, melt butter in a separate pan over medium-low heat.
5. Whisk in flour and cook 1 minute until lightly golden.
6. Gradually whisk in milk and increase heat to medium; cook 5 minutes, whisking constantly, until thickened.
7. Add shredded cheddar, stirring until melted. Season with salt and garlic pepper.
8. Pour cheese sauce into the pot of vegetables and stir to combine.
9. Adjust consistency with extra milk if desired; taste and season as needed.
10. Serve topped with diced bacon and extra cheddar.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6

Tips

• Cut potatoes into even cubes so they cook uniformly and keep a good texture.
• Add milk gradually to the cheese sauce to prevent lumps and ensure a creamy finish.

FAQ

Can I use frozen broccoli?
Yes—add it during the last 10 minutes of simmering just like fresh.

Can I make this soup vegetarian?
Use vegetable broth and omit the bacon, or replace with a plant-based alternative.

Why isn’t my cheese melting smoothly?
Add cheese off the direct heat and whisk constantly to avoid grainy texture.

Can I use different cheese?
Sharp cheddar melts best, but Colby, Monterey Jack, or a blend work well too.

Does this soup freeze well?
Dairy-based soups can separate when frozen, so it’s best enjoyed fresh.