This hearty potato broccoli cheese soup recipe combines potatoes, broccoli, and cheese to create an easy and delicious meal that is perfect for lunch or dinner, and even more perfect when paired with a sandwich or grilled cheese.
Potato soup is great. Broccoli and cheese soup is amazing. What’s even better than both of those? Why, putting them together of course! My potato broccoli cheese soup combines all the flavors and creamy, cheesy textured of potato and broccoli cheese soup into one hearty, delicious soup that’s the best of both worlds. It makes a great appetizer, side, or even a main dish, and it’s especially satisfying during the fall and winter months. Of course, I don’t let a little thing like the summer stop me from making this soup, either!
Potato Broccoli Cheese Soup
This delicious soup starts with diced russet potatoes, broccoli florets, onions, and celery. I cook the onions and celery until they’re soft and then add flour to make a basic roux. After that, I add broth, heavy cream, and seasonings. Then, I mash half the potatoes and add them to the soup for an extra creamy texture. Finally, add the other potatoes and broccoli and cook until they’re tender.
Why You’ll Love This Potato Broccoli Cheese Soup Recipe
- The combination of tender potatoes, broccoli, and cheddar cheese is a classic flavor combo. The potatoes add creaminess and thickness to the soup, while the broccoli provides a fresh, earthy flavor, and the cheese adds a rich cheesy flavor that’s irresistible.
- It’s easy to make, the instructions are straightforward, and the ingredients are simple and easily found at the local grocery store.
- It’s versatile and can be served for a variety of occasions. Perfect for lunch or dinner, also can be served as a starter or side dish.
- Bread bowls are a great way of serving this hearty and delicious soup.
Potato Broccoli Cheese Soup Ingredients
You’ll only need a few basic ingredients to make this dish, and all of them are easily found at your local grocery store – that’s if they’re not in your kitchen already.
- Russet potatoes
- Melted butter
- Onions
- Celery
- All purpose flour
- Vegetable broth or chicken broth
- Heavy cream
- Salt
- Black pepper
- Slap Ya Mama seasoning
- Velveeta cheese, shredded
- Colby Jack cheese, shredded
- Broccoli florets
- Optional, bread bowls
How to Make Potato Broccoli Cheese Soup
This soup takes very little effort. You’ll only need about an hour from start to finish and a few simple steps.
Step 1: Boil the Potatoes
Add the potatoes to a large pot of water. Cover and boil for 15 to 20 minutes until fork-tender. Drain the potatoes and leave them in the strainer.
Step 2: Cook the Onions and Celery
Melt butter over low heat in the same pot. Then, add the onions and celery. Cook for 8 to 10 minutes until the onions are translucent and the celery is tender.
Step 3: Make the Roux
Add flour to the cooked onion and celery and cook for another minute.
Step 4: Add the Liquid and Seasonings
Add the vegetable broth, heavy cream, salt, pepper, and Slap Ya Mama seasoning. Stir and cook until hot.
Step 5: Add the Cheese
Add the Velveeta and Colby Jack cheese and stir until melted.
Step 6: Add the Potatoes and Broccoli
Mash half of the potatoes and add them to the soup. Then, add the rest of the potatoes and the broccoli florets, Cook over medium heat until the broccoli is tender – about 4 to 5 minutes. Serve in individual bowls or in bread bowls. Enjoy!
Recipe Tips
- Only boil the potatoes until they’re fork-tender. You don’t want them to fall apart in your soup.
- Mash the potatoes while they’re hot for the best texture.
- Cut your broccoli florets into bite-size pieces for easy eating.
Variations
- For a spicier version, add red pepper flakes.
- Yukon gold potatoes work well for this recipe.
- Try adding ground beef, Italian sausage, or chorizo for a meaty version of this soup.
What to Serve with Potato Broccoli Cheese Soup
This soup makes a delicious side with any of your main favorites of beef, chicken, or pork. Make it a full meal with some bread and butter, too. It’s also fantastic when paired with a hearty grilled cheese sandwich.
Recipe FAQ
If your soup is gritty, you probably cooked it on heat that was too high. If your heat is too high, the cheese will curdle, or break. This causes the soup to become grainy.
This soup reheats very well, so feel free to make it early or a day ahead of time. Simply heat it up over low heat before serving.
Using a roux of butter and flour is the classic way to thicken any soup. You can also add a mixture of cornstarch and water to the soup to thicken it up.
Yes, it can. Potato broccoli cheese soup cooked in the crock pot is made a bit differently than cooked on the stovetop but it works just as well.
Potato broccoli cheese soup freezes very well and will last for up to 3 months when stored properly.
How to Store and Reheat Potato Broccoli Cheese Soup
Store this soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container or in heavy-duty freezer bags.
To reheat the soup, place it in a pot – frozen or unfrozen – and cook over medium-low heat until heated through.
Try This Delicious Potato Broccoli Cheese 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 You’ll Enjoy
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.
Potato Broccoli Cheese 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.
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