The Story & Intro
There’s something magical about combining two comforting classics into one warm, cozy bowl, and that’s exactly what happens with cheddar broccoli potato soup. Growing up on the beautiful island of Crete, I didn’t grow up with cheddar-heavy soups, but I did grow up in a kitchen full of warm pots, slow simmering vegetables, and the belief that simple ingredients could create unforgettable meals. My grandmother used to say, “If it warms your hands, it warms your heart,” and this is the kind of dish that proves her right every single time.
When I first tasted cheddar broccoli potato soup during a trip to the US, I instantly understood why people loved it so much. The creamy potatoes reminded me of Greek mashed potato dishes, and the tender broccoli felt familiar too. But that rich cheddar oh, that was a delightful surprise! I remember thinking, This is the kind of soup you make when you want everyone at the table to lean in and ask for seconds.
Back home in Crete, my kitchen became the place where I experimented with this newfound favorite. I blended the flavors of roasted potatoes with soft steamed broccoli, then added sharp cheddar to really tie everything together into one creamy, dreamy bowl. This cheddar broccoli potato soup quickly became one of my go-to comfort recipes, especially on lazy afternoons when I wanted something filling but easy.
I love this dish because it fits my cooking style perfectly simple ingredients, a cozy vibe, and a big dose of love. Whether you’re a beginner or someone who cooks often, this soup makes you feel like you’re stirring warmth right into the pot. And because I believe cooking is really about sharing memories, I hope this bowl brings you that same feeling of comfort and connection.
Here in the US, this recipe has become a crowd-pleaser, and that’s another reason I enjoy writing about it. Cheddar broccoli potato soup has the perfect balance: bold, cheesy flavor, tender veggies, and creamy texture. Try it once, and it instantly becomes part of your regular meal rotation.
And yes, your kitchen may get a little messy while shredding cheese or mashing the potatoes but trust me, that’s where the fun is! Just like my grandmother taught me, the messier the kitchen, the tastier the food.
So grab your ingredients, take a deep breath, and let’s make this comforting, velvety cheddar broccoli potato soup together. Because home isn’t really a place it’s the dishes we share.
Ingredients
For the soup:
- 3 cups broccoli florets (fresh or frozen)
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups vegetable or chicken broth
- 2 cups milk (whole milk preferred)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg (optional, but delicious)
- Olive oil (just a drizzle for sautéing)
For garnish:
- Extra shredded cheddar
- Croutons
- Fresh parsley or chives
Step-by-Step Instructions
1. Prepare the vegetables
Start by peeling and chopping your potatoes into small cubes so they cook evenly. Then chop your broccoli into smaller florets. Finely dice the onion and mince the garlic.
2. Sauté the aromatics
Heat a drizzle of olive oil and the butter in a large pot over medium heat. Add the chopped onion and cook until soft and fragrant, about 3–4 minutes. Stir in the garlic and cook for another minute.
3. Create the roux
Sprinkle the flour over the cooked onions and stir constantly for about 1 minute. This step thickens your soup and gives it that creamy texture.
4. Add broth and vegetables
Slowly pour in the broth while whisking to avoid lumps. Add the diced potatoes and simmer for 10 minutes. Then add the broccoli and continue simmering until both vegetables are tender.
5. Pour in the milk
Lower the heat and slowly add the milk. Don’t let it boil gentle heat keeps the soup smooth and prevents curdling.
6. Blend (optional)
For a super creamy soup, blend half the mixture using an immersion blender. For a chunkier version, skip this step.
7. Add the cheese
Turn the heat to low and stir in the shredded cheddar a handful at a time. Let the cheese melt completely before adding more. Season with salt, pepper, paprika, and nutmeg.
8. Serve warm
Ladle into bowls and top with more cheddar, croutons, or fresh herbs.
Serving Suggestions
This cheddar broccoli potato soup pairs beautifully with crusty bread, garlic toast, or a simple fresh salad. You can also serve it in a bread bowl for a fun, hearty meal. If you’re cooking for kids, add extra cheese on top they’ll love it. And if you’re cooking for friends, sprinkle paprika or chives for that restaurant-style finish.
For a complete dinner, pair this soup with grilled chicken, baked salmon, or roasted vegetables. It also reheats beautifully, making it perfect for lunch the next day.
Conclusion
Cheddar broccoli potato soup brings together everything I love about comfort cooking: warm flavors, cozy textures, and simple ingredients that create something memorable. It’s a dish that fills your home with delicious smells and brings people closer at the table. Whether you’re cooking on a cool fall evening or just craving something creamy and satisfying, this soup always delivers.
Just like the meals I learned to cook back in Crete, this recipe proves that the best dishes aren’t complicated they’re made with heart. I hope this becomes one of those recipes you return to again and again, creating your own warm kitchen memories.
Recipe Card 🍲✨
⏱️ Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
🛒 Ingredients
- Broccoli
- Potatoes
- Onion
- Garlic
- Butter
- Flour
- Broth
- Milk
- Cheddar cheese
- Seasonings
👩🍳 Instructions
- Sauté onion & garlic
- Add flour to make a roux
- Pour broth & add veggies
- Simmer until tender
- Add milk & blend if desired
- Stir in cheddar
- Serve hot
📝 Notes
- Use sharp cheddar for best flavor
- Don’t boil after adding milk
- Adjust thickness with more milk or broth
🔥 Nutrition (Approx. per bowl)
- Calories: 320
- Protein: 13g
- Carbs: 28g
- Fat: 18g
