Creamy, cheesy, and loaded with flavor—this Potato Broccoli Cheese Soup is the ultimate dose of comfort on a chilly day! It’s an easy and satisfying meal, perfect for lunch, dinner, or whenever you’re craving something warm and comforting.
Jump to:
Potato soup is great, and broccoli cheese soup is good. But what’s hands-down amazing? Combining them into one ultra-creamy, cheesy, and hearty bowl of soup! Potato broccoli cheese soup brings together all the rich flavors and textures of two classic soups, making it the perfect dish for chilly nights—or anytime you need a little comfort in a bowl.
It all starts with simmering diced russet potatoes, broccoli florets, onions, and celery, then thickening the base with a simple roux. Mashing some of the potatoes adds an extra layer of creaminess, while finishing with heavy cream, broth, and plenty of cheese creates that signature velvety texture. The result? A rich, satisfying soup that’s just begging to be paired with a crusty piece of bread or a gooey grilled cheese sandwich!
Need more potato recipes? Try Cheesy Potatoes, Spicy Chicken Stuffed Potato, or Broccoli Potato Casserole next!
Why You’ll Love This Recipe
- Classic Comfort Flavors: The combination of tender potatoes, broccoli, and cheddar cheese is a tried-and-true favorite. The potatoes add creaminess and thickness, the broccoli brings a fresh, earthy flavor, and the cheese ties it all together with rich, melty goodness.
- Simple and Easy: Made with basic ingredients and straightforward steps, this potato broccoli soup comes together effortlessly with items you likely already have in your pantry or fridge.
- Anytime, Any Meal: Whether it’s lunch, dinner, or a cozy starter, this soup is perfect for any occasion and pairs well with a variety of dishes.
Ingredients
- Potatoes: Russet potatoes soak up liquid, making them ideal for thickening the broccoli potato cheese soup. In this recipe, they provide both a creamy element when mashed and a hearty, chunky texture. Yukon Gold potatoes are also a great option—they have a naturally buttery texture and hold their shape well while still adding creaminess.
- Butter: Adds richness and enhances the sautéing process for the onions and celery.
- Veggies: Onions and celery create a flavorful foundation while adding moisture to the soup without extra liquid.
- The Roux: A combination of flour and heavy cream thickens the soup, creating a smooth and creamy base before adding the broth.
- Vegetable Broth: Provides flavor, nutrition, and volume, tying all the ingredients together.
- Cheese: Velveeta contributes a smooth, creamy texture, while Colby Jack offers a mild, slightly sweet flavor. Both melt well to create a rich, cheesy soup.
- Slap Ya Mama Seasoning: A Louisiana Creole-style blend of salt, red pepper, garlic, black pepper, and paprika. No Slap Ya Mama? Substitute with a mix of cayenne pepper, garlic powder, paprika, onion powder, salt, and black pepper.
- Other Seasoning: Salt and pepper enhance the overall flavor, bringing depth and balance to the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Extra Spicy: Kick up the heat by adding Tabasco, Sriracha, red pepper flakes, or sliced jalapeños for a bold, spicy twist.
- High-Protein Version: Add ground beef, Italian sausage, or chorizo to turn this cheesy broccoli potato soup into a hearty, protein-packed meal.
- Swap the Cheese: Switch up the flavor by using sharp cheddar, Gouda, or Monterey Jack instead of Colby Jack for a different cheesy depth.
- Go Low-Carb: Skip the potatoes and use cauliflower instead for a lower-carb version that still delivers a creamy, cheesy, and satisfying texture.
How to Make Broccoli Potato Cheese Soup
Making this cheesy potato broccoli soup is as effortless as it is comforting. With just one pot, it combines the best of both soup worlds—potato and broccoli cheese. To get started, grab a large pot, gather your ingredients, and follow these four easy steps:
- Step 1: Prep the Potatoes. Add the potatoes to a large pot of water, cover, and boil for 15-20 minutes until fork-tender. When they’re cooked you will drain and then mash half of them while leaving the rest intact in the strainer.
- Step 2: Make the Roux. While the potatoes boil, melt the butter over low heat in the same pot. Sauté the onions and celery for 8-10 minutes until soft and translucent. Sprinkle in the flour and stir until a paste-like mixture forms, cooking for another minute.
- Step 3: Add Volume and Flavor. Pour in the vegetable broth, heavy cream, salt, pepper, and Slap Ya Mama seasoning. Stir well and cook until heated through. Then, add the Velveeta and Colby Jack cheese, stirring until fully melted and smooth.
- Step 4: Cook the Remaining Veggies. Carefully add the mashed and chunky potatoes along with the broccoli. Continue cooking over medium heat for 4-5 minutes, until the broccoli is tender.
Serving Suggestions
This easy broccoli potato cheese soup is a hearty and satisfying meal on its own, but it also pairs beautifully with a variety of dishes. Whether you want to keep it simple or serve it as part of a full spread, here are some delicious ways to enjoy it:
- Take this soup to the next level by serving it in a crusty bread bowl for an extra hearty and delicious meal. Not big on the bread bowl? A simple slice of bread with butter or sweet potato biscuits will do!
- Stir in an extra cup of cooked potato chunks and broccoli for a heartier and chunkier loaded broccoli potato soup.
- Pair with a pulled pork grilled cheese, brisket grilled cheese, or meatloaf grilled cheese. Kill 2 birds with 1 stone and dip your grilled cheese and eat your protein too!
Expert Tips
- Mash While Hot: For the best texture, mash the potatoes while they’re still warm to keep them smooth and creamy.
- Bite-Sized Broccoli: Cut broccoli florets into small, bite-sized pieces to ensure even cooking and easy eating.
- Storing and Reheating: Store soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, place in a pot—frozen or thawed—and cook over medium-low heat until warmed through.
Recipe FAQs
If your soup is gritty, it was likely cooked over heat that was too high. When the heat is too high, the cheese can curdle or break, resulting in a grainy texture. Keep the heat low when adding cheese to maintain a smooth, creamy consistency.
Absolutely! This soup reheats well, so you can make it ahead of time, store, and reheat as instructed above. Super easy!
Try This Delicious Creamy Soup Recipe Today
This rich, hearty, and cheesy potato broccoli cheese soup is absolutely delicious and so easy to make. It’s the perfect weeknight meal on its own or when paired with a toasty grilled cheese sandwich. It’s also a wonderful addition to almost any main course of beef, chicken, or pork. With all its rich flavor and absolute ease of making it, this is one soup you’re going to want to try. And after you do, you’re going to want to make it again and again.
More Delicious Soup Recipes
This Crock Pot Beef Stew is hearty and delicious, packed full with tender beef, potatoes, carrots, celery, corn and green beans in a delicious broth. The perfect stew recipe the whole family will enjoy.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Cheesy Potato Broccoli Soup
Ingredients
- 8 cups russet potatoes, diced
- 2 tablespoons melted butter
- 1 cup onions diced
- 2 cups celery, diced
- 2 tablespoons all purpose flour
- 4 cups vegetable broth
- 2 cups heavy cream
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon Slap Ya Mama seasoning
- 8 ounce Velveeta cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 4 cups broccoli florets
- Optional: bread bowls
Instructions
- Add potatoes to a large pot full of water. Cover and boil for 15-20 minutes.
- Once potatoes are fork tender, drain and leave in the strainer.
- In the same pot melt butter over low heat and add onions and celery. Cook for 8-10 minutes until onions are translucent and celery is tender..
- Sprinkle flour over cooked onion and celery. Stir for another minute.
- Add vegetable broth, heavy cream, salt, pepper, and Slap Ya Mama seasoning. Stir together and cook until hot.
- Add Velveeta and Colby Jack cheddar cheese. Stir until melted.
- Mash half of the boiled potatoes and add to soup. Add the remaining potatoes and broccoli florets to the pot.
- Continue cooking over medium heat until the broccoli is tender, about 4-5 minutes.
Video
Notes
- For the best texture, mash the potatoes while they’re still warm to keep them smooth and creamy.
- Cut broccoli florets into small, bite-sized pieces to ensure even cooking and easy eating.
- Store soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, place in a pot—frozen or thawed—and cook over medium-low heat until warmed through.
