My broccoli potato soup is thick, chunky and made with whole milk instead of cream. It's a simple one-pot soup that gets finished with a crispy bacon topping that makes every bowl feel like a treat.
And if you're in a soup mood, try my Chicken Broccoli Soup or this cozy Kielbasa Potato Soup next!
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Some people blend their broccoli potato soup; others leave it chunky. I'm personally of the opinion that you should do both.
That's why I blitz this soup just enough to turn the broth thick and creamy, then stop while there are still proper chunks of potato and little broccoli florets in every spoonful.
The other thing I feel strongly about when it comes to broccoli potato soup is the cream, or rather the lack of it.
A simple roux built right on the sautéed veggies plus the starch from the potatoes is an excellent base for thickening the soup. That's how you get a bowl that tastes rich and indulgent without actually being heavy.
Why you'll love this cheesy broccoli potato soup
- It's creamy and chunky at the same time thanks to a quick partial blend.
- Everything cooks in one pot, and you don't need to transfer to a blender.
- Whole milk and a simple roux make it rich without any heavy cream.
What you'll need
- Butter - I use butter as the base because that's how you make the broth taste rich.
- Onion, carrot and celery - The classic trio for a good soup foundation. Dice everything small, so it softens quickly.
- Garlic - Freshly chopped, always. Two cloves is my sweet spot here, but add as much as you like.
- Fresh thyme - The only herb this soup needs!
- Red chili flakes - Just a pinch for a bit of warmth.
- Plain flour - This is what turns the butter into a roux and gives the soup its body.
- Whole milk - All the creaminess this soup needs.
- Chicken broth - Low-sodium is best so the cheddar and bacon don't make the soup too salty.
- Red potatoes - Everyone says starchy potatoes for soup, but the roux already handles the creaminess, so waxy red potatoes keep their shape and give you proper chunks after blending.
- Broccoli - A fresh head cut into small florets is best. Frozen works in a pinch; add it straight from the freezer.
- Cheddar cheese - Grate your own from a block. Pre-shredded cheese is coated in starch and can turn the broth grainy instead of silky.
- Bacon - Optional, but the crispy, salty topping is what takes this bowl from lovely to unforgettable.
Pro tip
Blend the soup before the cheddar goes in, never after. Blitzing melted cheese breaks it into a grainy broth.
How to make cheesy broccoli potato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Melt the butter in a large pot and sauté the onion, carrot and celery for 7-8 minutes until softened. Stir in the garlic, thyme and chili flakes for a minute, then sprinkle the flour over the veggies and cook it out for 1-2 minutes, stirring the whole time.
Pour in the milk slowly, stirring constantly so the broth stays smooth, then add the chicken broth and cubed potatoes. Bring everything to a boil, lower the heat and simmer for 12-15 minutes until the potatoes are just about fork-tender.
Stir in the broccoli florets and simmer for another 8-10 minutes until the broccoli is tender but still bright.
Turn off the heat and give the soup a few pulses with an immersion blender, leaving plenty of chunks. Stir in the grated cheddar until melted, season with salt and pepper and serve topped with crispy bacon.
Substitutions and variations
- Yukon Gold (Maris Piper) potatoes work if you can't find red ones; they'll break down a bit more, which just means a slightly creamier bowl.
- Swap the whole milk for 2% if that's what you have. The soup will be a touch lighter, but the roux still does its job.
- A potato broccoli cheddar soup is classic, but Gruyère or smoked Gouda melts beautifully, too.
- Add a handful of frozen corn or diced cauliflower with the broccoli for extra veggies.
- To make it vegetarian, use vegetable broth and skip the bacon; a scattering of toasted croutons can add a lovely crunch.
- If you're after an entirely different take on this combo, my Broccoli Feta Soup is the one to try next!
Recipe tips and notes
- Blend with short pulses. You want to thicken the broth, not purée it; three or four pulses is usually enough.
- If the soup feels too thick after the cheese goes in, loosen it with a splash of broth or milk until it's exactly how you like it.
- Add the milk slowly and keep stirring while you pour. That's all it takes to keep the broth lump-free.
What to serve with cheesy broccoli potato soup
- A chunk of crusty bread or this Crispy Rosemary Focaccia for dunking
- A classic grilled cheese if you're going full comfort mode
- Extra grated cheddar and a few more chili flakes on top
Leftovers and storage
- Leftovers make a brilliant lunch; I like to reheat a bowl and top it with fresh bacon bits and a little extra cheddar.
- Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low-medium heat, stirring often and never letting it boil, so the cheese stays smooth and the potatoes hold together. Add a splash of milk or broth if it's thickened up.
- You can freeze this soup for up to 2 months, but the milk and cheese broth may look slightly split once thawed.
If you've tried this broccoli potato soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Broccoli Potato Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- 4 tablespoons plain flour
- 2 cups (500 ml) whole milk
- 4 cups (1000 ml) chicken broth
- 1 ½ lbs. red potatoes, peeled and cubed
- 4 cups (350 g) broccoli florets
- 1 cup (125 g) cheddar cheese, grated
- Salt and freshly ground black pepper to taste
- Cooked bacon, to serve, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrot and celery and sauté for 7-8 minutes until softened.2 tablespoons butter1 medium onion1 medium carrot3 celery stalks
- Stir in the garlic, thyme and red chili flakes and cook for another minute until fragrant.
- Sprinkle the plain flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is fully absorbed.4 tablespoons plain flour
- Slowly pour in the whole milk, stirring constantly to keep the mixture smooth and lump-free.2 cups whole milk
- Add the chicken broth and cubed potatoes and stir well, scraping any bits off the bottom of the pot. Bring to a boil, then lower the heat and simmer for 12-15 minutes until the potatoes are almost fork-tender.4 cups chicken broth1 ½ lbs. red potatoes
- Stir in the broccoli florets and continue to simmer for 8-10 minutes until the broccoli is tender but still bright green.4 cups broccoli florets
- Turn off the heat and use an immersion blender to partially blend the soup with a few short pulses, leaving plenty of potato and broccoli chunks for texture.
- Stir in the grated cheddar until completely melted, then season to taste with salt and freshly ground black pepper. Serve hot, topped with crispy bacon bits if you like.
Video
Notes
- Grate the cheddar from a block for the smoothest broth; pre-shredded cheese contains starch that can make the soup grainy.
- Always blend before adding the cheese, never after.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Dorothy Grover-Read says
Looks delicious! Love a soup, or chowder, with milk rather than cream, I guess because that's how my mom made them. She usually used canned milk.
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