Broccoli Cheese and Potato Soup

This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal that everyone will love.

Course Soup
Cuisine American
Keyword broccoli cheese soup, potato cheese soup, potato soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 327 kcal


  • 1 tablespoon butter
  • 1 medium yellow onion chopped
  • 3 large white potatoes cubed, about 4 cups
  • 4 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 6 cups broccoli florets*
  • 3 cups whole milk
  • 3 cups shredded medium cheddar cheese
  • 2 tablespoons flour
  • 1 teaspoon freshly ground black pepper


  1. Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.

  2. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.

  3. Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.

  4. Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.

Recipe Notes

*I used fresh broccoli in this soup, but frozen will work in a pinch. 

Nutrition Facts
Broccoli Cheese and Potato Soup
Amount Per Serving
Calories 327 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 57mg19%
Sodium 922mg40%
Potassium 822mg23%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 7g8%
Protein 18g36%
Vitamin A 1042IU21%
Vitamin C 79mg96%
Calcium 475mg48%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.