This Cheesy Cheddar Broccoli Potato Soup has been a staple on chilly evenings in my kitchen for years. I first developed this version one late autumn when I wanted something heartening, not too heavy, and easy enough to make after a long day. The combination of russet potatoes cooked until just tender, bright green broccoli, and a creamy, cheese-forward finish turned out to be exactly what my family needed. The first spoonful is creamy and savory with a little bite from sharp cheddar, while the potatoes give the soup body and a satisfying mouthfeel.

I remember the day I nailed the texture. I had overcooked the potatoes once and the soup was gluey. After adjusting the pot timing and introducing a separate milk and cream thickener, the difference was immediate. Now the soup is smooth but still spoonable with chunks of vegetables to keep each bite interesting. It is the kind of dish that brings everyone to the table and invites conversation. Serve with crusty bread and a simple green salad for a complete weeknight dinner.

Ingredients

• Butter: Use unsalted butter so you control the final seasoning. The recipe calls for 1 1/2 tablespoons for the base and 4 tablespoons for the roux. European style butters give a slightly richer flavor but regular unsalted is perfect.
• Carrots, Celery, Onion: About 1 1/3 cups diced carrots, 1 cup chopped celery, and 1 cup diced yellow onion. These aromatics form the flavor foundation. Dice uniformly so they soften evenly during the short sauté.
• Garlic: Two cloves, minced. Add toward the end of the sauté to avoid burning and to release fresh aroma.
• Broth: Three cups low-sodium chicken broth. Low-sodium allows you to control salt after cheese is added. Vegetable broth works well for a meat-free option.
• Potatoes: Use 3 1/2 cups peeled and cubed russet potatoes, about 2 large potatoes cut into 1/2 to 3/4 inch pieces. Russets break down just enough to thicken the liquid and provide a creamy texture.
• Broccoli: Three cups chopped florets from roughly 2 heads. Keep the florets bite-size so they cook through in about five minutes and retain their color.
• Thyme, Salt, Pepper: 1/4 teaspoon dried thyme for subtle herb warmth, plus salt and freshly ground black pepper to taste. Add salt gradually because the cheeses will contribute sodium.
• Flour: Six tablespoons all-purpose flour for the roux. Cook briefly to remove the raw flavor, then whisk with milk to make a smooth thickening base.
• Milk and Cream: Three cups milk, preferably 1% or 2%, plus 1/2 cup heavy cream for richness and silkiness without being overly heavy.
• Cheeses: Two cups sharp cheddar, shredded, and 1/3 cup grated parmesan. Brands I like include Cabot or Tillamook for cheddar and freshly grated Parmigiano-Reggiano for the finishing touch.

Instructions

Sauté the Aromatics: In a large heavy-bottomed pot over medium heat, melt 1 1/2 tablespoons of butter. Add the diced carrots, chopped celery, and diced onion. Sauté for 3 to 4 minutes until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and sauté for 30 seconds until fragrant. Keep the vegetables moving so nothing browns. The goal is to develop sweetness while preserving color. Add Broth, Potatoes, and Simmer: Stir in the chicken broth, cubed potatoes, and dried thyme. Season lightly with salt and freshly ground black pepper. Bring to a boil over medium-high heat, then reduce to medium, cover, and simmer for 15 minutes. At that point add the chopped broccoli and simmer an additional 5 minutes. Check tenderness with a fork; the potatoes should be tender but not falling apart, and the broccoli should be bright green and fork tender. Make the Roux and Dairy Thickener: While the vegetables are simmering, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the 6 tablespoons flour and cook, whisking constantly, for about 1 minute to remove raw flour flavor. Slowly whisk in the milk, a little at a time at first, until smooth. Continue whisking and cook until the mixture thickens noticeably and coats the back of a spoon. Stir in the heavy cream, then remove from heat. This method prevents lumps and creates a stable base for the cheese. Combine and Finish with Cheese: When the vegetables are tender, pour the thickened milk and cream mixture into the soup pot. Stir thoroughly to combine and remove the pot from the heat. Immediately add the shredded sharp cheddar and grated parmesan. Stir until the cheeses melt completely and the soup is smooth. Taste and adjust seasoning. Serve warm with extra cheese or cracked pepper on top. If the soup is too thick, thin with additional milk or broth, a little at a time.

Storage Tips

Cool the soup to room temperature before storing. Transfer into airtight containers, leaving a small headspace if freezing. In the refrigerator it stays fresh for up to four days. For freezing, portion into individual servings so you can thaw only what you need. Label containers with date and use within three months for best quality. When reheating from frozen, thaw overnight in the refrigerator, then rewarm gently on the stovetop over low heat, stirring to reincorporate any separated fats. If the texture is slightly grainy after freezing, whisk in a splash of milk while warming to smooth it out.

Ingredient Substitutions

For a vegetarian version, swap chicken broth for vegetable broth. To make this gluten-free, use a 1 to 1 gluten-free flour blend in place of all-purpose flour, or use cornstarch slurry instead; whisk 2 to 3 tablespoons cornstarch into cold milk before adding to the roux to avoid lumps. If you prefer a lighter finish, reduce the heavy cream to 2 tablespoons and substitute extra milk. For a sharper flavor, replace half the cheddar with smoked cheddar. Using Yukon Gold potatoes will yield a creamier texture but slightly less breakdown than russets.

Serving Suggestions

Serve with warm crusty bread, garlic croutons, or a slice of sourdough. A crisp green salad dressed with lemon vinaigrette cuts through the richness. For a heartier meal, top each bowl with chopped ham or crispy bacon bits and a sprinkle of fresh chives. Garnish with extra shredded cheddar or a grating of parmesan and a crack of fresh black pepper. This soup also works well as part of a casual potluck spread alongside roasted vegetables and simple sandwiches.

Cultural Background

This kind of creamy vegetable and potato soup has roots in comfort cooking traditions across North America and Europe where dairy and root vegetables are common. The use of potatoes as a thickener dates back centuries before commercial thickeners were available. Adding sharp cheddar reflects American dairy traditions, especially in regions known for cheese production. Modern versions combine classic techniques with convenience, using a roux and dairy to achieve a stable, creamy texture while maintaining straightforward preparation that suits busy home cooks.

Seasonal Adaptations

In spring, swap some broccoli for tender asparagus tips and add fresh peas for brightness. In summer, use young new potatoes and reduce cooking time to preserve texture. For autumn and winter, increase the thyme and add a pinch of smoked paprika or a bay leaf during the simmer for extra warmth. Holiday gatherings benefit from adding roasted garlic instead of raw garlic for a deeper, mellower flavor. These small seasonal tweaks keep the dish feeling fresh throughout the year.

Meal Prep Tips

Make a double batch and freeze half for quick lunches. Store in microwave-safe single-serve containers for grab-and-go reheating. If you plan to meal prep, keep cheese separate and add it when reheating to avoid graininess from repeated heating. Pre-measure shredded cheese into portions and store in the refrigerator for up to three days. Chop vegetables and store them in water briefly to preserve freshness. When assembling later, start by sautéing aromatics briefly and then add pre-cooked vegetables and the pre-made dairy base for a fast finish.

This soup is meant to be shared. It pairs well with simple sides and stretches easily to serve company. I encourage you to make it your own, tweak the seasonings, and enjoy the warmth it brings to any table.