Name: Creamy Broccoli Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 tablespoons all-purpose flour; 4-6 cups low-sodium vegetable broth; 1 cup whole milk, at room temperature; 1 lb Russet potatoes, peeled & diced into ½-inch cubes; 1 teaspoon dried thyme; ¾ teaspoon kosher salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; ½ teaspoon paprika; 1 lb broccoli, chopped into bite-size pieces; 1 ½ cups cheddar cheese, freshly shredded; Chopped green onions, to garnish

Oh, you’re going to love this Creamy Broccoli Potato Soup Recipe—it’s like a warm hug in bowl form, blended with tender potatoes, fresh broccoli, and that melty cheddar magic. Perfectly smooth, savory, and ridiculously comforting!

A close-up of a creamy soup in a round white bowl with a thin brown rim, showing tender green broccoli florets, soft white potato chunks, and melted orange cheese pieces floating in a thick, pale yellow broth. Small green chopped scallions and specks of black pepper are scattered over the soup. A silver spoon with a textured handle is partially dipped into the soup near the top right edge of the bowl. The bowl is placed on a white marbled surface with a soft textile cloth partly visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Broccoli Potato Soup Recipe
Top Tip
How to Serve Creamy Broccoli Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Broccoli Potato Soup Recipe

Why You'll Love This Recipe

I first made this soup on a chilly afternoon when I just needed something simple, nourishing, and downright delicious. The creamy texture combined with the fresh broccoli and sharp cheddar instantly made it a favorite I reach for again and again.

Super Creamy Texture: Butter, flour, and milk team up for the smoothest, silkiest base you’ll want to slurp up.
Fresh Veggies: Russet potatoes and bright broccoli balance each other perfectly—for comfort and a dose of green goodness.
Rich Flavor Boost: Sharp cheddar cheese adds that irresistible, cheesy depth.
Simple to Make: From prep to serving in just 45 minutes with easy stovetop steps.

Ingredients & Why They Work

Let’s talk ingredients—nothing fancy or hard to find here. Just some kitchen staples that come together to create a rich and comforting soup. When shopping, look for fresh broccoli with vibrant green florets and firm russet potatoes—they hold up beautifully in the soup without turning mushy.

Flat lay of a small pat of fresh butter, a medium yellow onion whole and uncut, three uncracked garlic bulbs, a small mound of pale all-purpose flour on a white ceramic plate, a small white bowl filled with clear vegetable broth, a small white bowl with whole milk, several peeled and diced russet potatoes with golden skin, a small white bowl with dried thyme leaves, a small white bowl of kosher salt crystals, a small white bowl of black peppercorns, a small white bowl of red paprika powder, freshly chopped bright green broccoli florets, a neat pile of freshly shredded sharp cheddar cheese, and a small mound of chopped green onions all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: This is the rich base that starts our soup, adding smoothness and depth.
Onion: Finely chopped onions mellow and sweeten as they cook, building flavor.
Garlic: Fresh garlic gives a fragrant punch that wakes up the whole soup.
All-purpose flour: The thickening agent that helps give the soup its creamy, luscious body.
Low-sodium vegetable broth: Keeps the soup savory without overpowering the fresh veggies.
Whole milk: Adds silkiness and richness—make sure it’s at room temperature to keep the texture smooth!
Russet potatoes: Starchy and perfect for gently thickening the soup while staying tender and satisfying.
Dried thyme: Earthy herbaceous notes that pair so well with the cheddar and veggies.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Black pepper: A mild kick to keep things interesting without stealing the spotlight.
Paprika: Adds subtle warmth and a hint of color.
Broccoli: Chop into bite-size pieces for that perfect tender-crisp texture and vibrant color.
Cheddar cheese: Freshly shredded for that melty, gooey richness that makes the soup irresistible.
Green onions: A fresh, sharp garnish that adds a nice contrast in flavor and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Broccoli Potato Soup Recipe is how flexible it is to your taste and dietary needs. Feel free to tweak it to fit your mood, what's in season, or what’s in your pantry!

Make it vegan: Swap out the butter for olive oil, use a plant-based milk like oat or almond, and replace cheddar cheese with a vegan cheese alternative. I tried this once using smoked vegan cheddar, and it was surprisingly rich and satisfying!
Add some kick: Stir in a pinch of cayenne pepper or a dash of hot sauce to give the soup a gentle heat. It transforms this creamy comfort food into a lively bowl of deliciousness.
Seasonal spin: In the fall, I love tossing in some roasted butternut squash or swapping broccoli for kale to add a richer flavor profile and seasonal color to the soup.
Extra protein: For a heartier soup, add cooked white beans or shredded chicken. I once added cannellini beans and it kept me full and cozy through a chilly afternoon.

Step-by-Step: How I Make Creamy Broccoli Potato Soup Recipe

A bowl of creamy broccoli soup fills a white bowl with visible pieces of bright green broccoli florets and light tan potato chunks floating in a thick pale yellow broth. Small bits of orange shredded cheese and chopped green onion pieces are sprinkled on top, along with a dusting of black pepper. A shiny gold spoon rests inside the bowl on the right side, partially submerged in the soup. To the back left, there is a small white plate piled with shredded orange cheese, and behind the bowl, a small wooden bowl holds chopped green onions. The scene is set on a white marbled surface with a striped cloth visible at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Flavorful Base

Start by melting 4 tablespoons of butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook it gently for about 5 to 6 minutes until it becomes soft and translucent. This slow cooking releases the onion’s natural sweetness. Next, stir in the minced garlic and let it cook for 30 seconds more—just until you can smell that wonderful garlic aroma coming through. Be careful to avoid burning the garlic here as it can turn bitter.

Step 2: Thickening the Soup with Flour

Sprinkle 4 tablespoons of all-purpose flour evenly over the softened onions and garlic. Stir constantly for 1 to 2 minutes—the mixture will thicken into a paste that smells slightly nutty. This step is key because it builds a creamy, velvety texture that makes this soup stand out.

Step 3: Adding Broth and Milk

Slowly whisk in 4 cups of low-sodium vegetable broth, making sure that the paste dissolves smoothly into the liquid. Following that, whisk in 1 cup of whole milk that’s been warmed or brought to room temperature—this prevents curdling and keeps your soup silky. Stir continuously while the soup heats, but take care not to bring it to a boil after adding the milk. The gentle warmth helps everything combine beautifully.

Step 4: Simmering Potatoes and Adding Seasonings

Throw in your diced Russet potatoes along with 1 teaspoon dried thyme, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Bring the soup up to a fast simmer—you’ll see bubbles but don’t let it boil. Lower the heat and cook gently for 12 to 15 minutes until the potatoes are tender but not falling apart. This slow simmer is when all those flavors meld together into something truly comforting.

Step 5: Brightening Up with Broccoli

Stir in the chopped broccoli and let it simmer gently for 4 to 5 minutes more. You’ll notice the broccoli turning a vibrant, bright green—that’s a sign it’s perfectly cooked: tender yet still crisp. The contrast in textures between the soft potatoes and crisp broccoli gives this soup a wonderful balance.

Step 6: Melting in the Cheese for Creaminess

Remove the pot from heat and gradually stir in 1 ½ cups of freshly shredded cheddar cheese, a handful at a time. Stir after each addition until the cheese is fully melted and the soup becomes irresistibly creamy. This cheesy finish elevates the soup into a rich, comforting bowl you’ll want seconds of!

Step 7: Final Seasoning and Garnish

Give your soup a taste test and adjust with more salt or black pepper if needed. For a fresh touch and a pop of color, sprinkle chopped green onions on top before serving. Voilà — your homemade creamy broccoli potato soup is ready to enjoy!

Top Tip

Getting the perfect creamy texture and the right balance of flavors in your Creamy Broccoli Potato Soup Recipe can make all the difference. Here are some tried-and-true tips that will help you achieve soup perfection every time!

Use Room Temperature Milk: Adding milk at room temperature prevents it from curdling and keeps your soup silky smooth — a small step that really pays off!
Stir the Roux Carefully: When cooking the butter, onion, garlic, and flour mixture, stir constantly to avoid lumps and ensure a thick, velvety base.
Simmer, Don’t Boil: Once you add the milk, keep the heat low and avoid boiling to maintain a luscious texture and keep the cheese from separating.
Add Cheese Gradually: Incorporate cheddar cheese a handful at a time off the heat, stirring well. This prevents clumping and helps it melt evenly for the perfect creamy finish.

How to Serve Creamy Broccoli Potato Soup Recipe

A white pot is filled with a creamy light beige soup with small bright green broccoli pieces evenly spread inside. On top, there is a large pile of shredded orange cheese in the center of the pot. The pot is placed on a white marbled surface, next to a black and white striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This soup shines beautifully with a handful of chopped green onions for a fresh, bright pop of flavor and color. You might also enjoy sprinkling a little extra sharp cheddar or crispy crumbled bacon on top if you’re not going fully vegetarian. A drizzle of good olive oil or a dollop of sour cream can add extra richness and visual appeal, too.

Side Dishes

For a satisfying meal, serve this creamy broccoli potato soup alongside crusty artisan bread or buttery garlic toast to soak up every last drop. A simple mixed green salad with a tangy vinaigrette also pairs wonderfully to balance out the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in your refrigerator. It will keep well for 3 to 4 days, making it a great option for quick lunches or cozy weeknight dinners.

Freezing

Freezing this soup isn’t recommended because the milk and cheese can separate and change the soup’s creamy texture. It’s best enjoyed fresh or properly refrigerated.

Reheating

When reheating, warm the soup gently over low heat, stirring occasionally to prevent sticking or curdling. If it’s too thick after refrigeration, whip in a splash of warm vegetable broth or milk to loosen it back up to your preferred consistency.

Frequently Asked Questions:

Can I use other types of cheese in this soup?

Absolutely! While sharp cheddar offers a classic flavor, you can swap in Monterey Jack, Gouda, or even a blend of cheeses depending on your taste preference.

What if I don’t have vegetable broth on hand?

You can substitute with chicken broth if you’re not vegetarian, or for a lighter option, use water with a pinch of extra seasoning. Just keep in mind that broth adds depth to the soup’s flavor.

Can I make this soup vegan?

To veganize this recipe, replace butter with a plant-based alternative, use a non-dairy milk like oat or almond milk, and omit or use vegan cheese substitutes for the cheddar.

How can I make the soup thicker or thinner?

If it's too thick, simply whisk in more warm broth or milk until it reaches your desired consistency. For thicker soup, cook it a bit longer uncovered to reduce or add a small extra amount of flour to the roux when starting.

Final Thoughts

There’s something so comforting about a warm bowl of creamy broccoli potato soup — it’s like a big, cozy hug in food form. This Creamy Broccoli Potato Soup Recipe is easy to make, packed with wholesome ingredients, and perfect for any time you crave something nourishing and satisfying. I hope you enjoy making it as much as I do, and that it becomes a cherished staple in your home too!