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How to make cheddar broccoli potato soup my grandma way

    This Cheddar Broccoli Potato Soup (aka Cheesy Vegetable Chowder) is creamy, comforting, and absolutely delicious!

My favorite mashup of broccoli cheese soup and creamy potato soup that even the pickiest eater will love.

Cheesy Broccoli Potato Soup

    This real soup is filled with hearty potatoes, nutritious broccoli and carrots, all represented by a rich, creamy, deliciously cheesy broth. It might even become your new favorite soup, topping your repertoire!

Can we talk about how peaceful and comfortable it is? With all the sudden anxiety and worry in the world, what a bowl of soup can do to the soul is amazing.

No, I'm not suggesting eating inconvenience in our lives, maybe just taking a moment to breathe. Grab some soup and take a moment to remind us of all the things we are grateful for. Gratitude can go a long way despite circumstances and uncertainty (among others).

Some Mini chiken pot pies may be a good fit with this soup .

How to Make the Best Cheddar Broccoli Potato Soup

Here’s the simple steps you’ll follow to make it (scroll below for the full recipe):

  1. Saute carrots, celery and onion in melted butter. Saute garlic.
  2. Stir in chicken broth, potatoes and thyme. Season with salt and pepper, to taste.
  3. Bring to a boil, then reduce heat and cover with a lid and cook.
  4. Stir in broccoli and cook until the vegetables are tender.
  5. In a separate saucepan, cook butter and flour. Whisk in milk, heat and whisk until thickened.
  6. Blend in the heavy cream, then remove from the heat.
  7. Stir the milk mixture into the soup.
  8. Add cheese off heat, mix until melted.

Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It’s sure to please even the fussiest of eaters. Grab a bowl a get cozy!


  • 5 1/2 Tbsp butter, divided
  • 1 1/3 cups chopped carrots (about 3)
  • 1 cup chopped celery (2 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 2 cloves garlic , minced
  • 3 cups low-sodium chicken broth
  • 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
  • 3 cups chopped broccoli florets (from about 2 heads)
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper
  • 6 Tbsp all-purpose flour
  • 3 cups milk (preferably 1% or 2%)
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/3 cup finely shredded parmesan cheese (1 oz)


  • In a large saucepan over medium-high heat, melt 1 1/2 tablespoons butter. Add carrots, celery and onion and sauté for 3-4 minutes. Add garlic and sauté another 30 seconds.
  • Add chicken stock, potatoes and thyme and season with salt and pepper. Bring to a boil over medium heat, then reduce heat to medium, cover and cook for 15 minutes. Add the broccoli and cook for an additional 5 minutes or until the vegetables are tender.
  • Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour and cook, stirring constantly, for 1 minute. Slowly pour in the milk, stirring vigorously (until there are no lumps).
  • Cook, stirring constantly, until the mixture begins to thicken and add the heavy cream. Remove from heat, and once the vegetables are tender, pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve hot.


  • This broccoli potato cheese soup won’t freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
  • If you don’t have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.
  • You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.
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