Cheesy Broccoli Potato Soup is creamy, filling and packed with veggies. Delicious potato soup recipe that is easy to prepare and makes for an easy weeknight meal the whole family will love.

Hearty potato soup recipe that is made even better by adding cheese and broccoli. I love how easy this soup is to make and my kids love it too which I love because sometimes it’s hard to get them to eat their veggies. All very basic ingredients and it’s easy to add in other veggies as well if you like.

What is Cheesy Broccoli Potato Soup?

This potato soup has a chicken broth base and is full of onions, potatoes, carrots and broccoli. A little bit of half and half makes this soup so creamy and the cheese adds the right amount of richness and flavor to the soup.

Ingredients in Cheesy Broccoli Potato Soup

6 cups chicken broth

1/2 onion, diced

6-8 medium potatoes, peeled and cubed (russet or gold)

1 carrot, grated

1 cup chopped broccoli

1 pint half and half cream

1/2 cup butter

1/2 cup flour

1 cup shredded cheddar cheese

How to make Cheesy Potato Broccoli Soup

Combine chicken broth, onion, potatoes, carrots and broccoli in a large stock pot and bring to a boil over high heat. Cook until the potatoes are fork tender (about 10minutes depending on how large the chunks are).

Add the half and half.

In a small bowl, melt the butter and add the flour, whisking until smooth. Add to the soup along with the cheese. Mix well and bring to a simmer for 5 minutes before serving.

Cheesy Broccoli Potato Soup

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Cheesy Broccoli Potato Soup

Prep Time: 30

Servings:

Calories: 406kcal

Author: Jessica & Nellie

Ingredients

6 cups chicken broth
1/2 onion diced
6-8 medium potatoes peeled and cubed (russet or gold)
1 carrot grated
1 cup chopped broccoli
1 pint half and half cream
1/2 cup butter
1/2 cup flour
1 cup shredded cheddar cheese

Instructions

Combine chicken broth, onion, potatoes, carrots and broccoli in a large stock pot and bring to a boil over high heat. Cook until the potatoes are fork tender (about 10minutes depending on how large the chunks are).
Add the half and half.
In a small bowl, melt the butter and add the flour, whisking until smooth. Add to the soup along with the cheese. Mix well and bring to a simmer for 5 minutes before serving.

Nutrition

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IS CHEESY POTATO BROCCOLI SOUP HEALTHY?

This potato soup recipe is full vegetables, but also is typically made with half and half and cheddar cheese. If you are trying to reduce calories, you can use 1% or 2% milk instead of half and half, but the consistency of the soup won’t be quite as thick. You can also reduce the amount of cheese in the soup, but I wouldn’t leave it all out because the cheese adds so much thickness and flavor! If you’d like to add protein, you can add cooked ham or chicken to the soup – I often add a handful of rotisserie chicken to mine!

HOW LONG IS POTATO SOUP GOOD FOR?

If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.

CAN I FREEZE POTATO SOUP?

I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.

CHEESY BROCCOLI POTATO SOUP

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What is Cheesy Broccoli Potato Soup?

Ingredients in Cheesy Broccoli Potato Soup

How to make Cheesy Potato Broccoli Soup