The ultimate comfort meal, lightened up! This broccoli cheese potato soup is hearty and delicious with less calories and all the flavor.
Broccoli cheese potato soup is a classic comfort dish that has stood the test of time. This hearty soup combines the wholesome flavors of broccoli and potatoes with the creamy indulgence of Cheddar cheese. It's a warm, satisfying, and familiar dish that is a hit with the whole family.
In this post, I guide you through the simple steps to make this healthy broccoli soup recipe. From sautéing the essential trio of onions, carrots, and celery to the final touch of melted cheese, you'll learn how to craft a delightful homemade version of this beloved soup. I used the same technique that I use when making these reader favorites: Light Turkey Corn Chowder, Light Salmon Potato Chowder and Light Chicken Potato Chowder. It's a method that works well every time!
Additionally, included are provide practical tips, substitutions, serving suggestions, and answers to common questions to ensure your broccoli cheese potato soup turns out just the way you like it. Let’s get cooking!
💙 What's to love about Broccoli Cheese Potato Soup
▪️ COMFORT IN A BOWL: Creamy, warm and comforting, this soup will warm you to your toes! Perfect for dipping in a chunk of crusty bread.
▪️ NUTRIENT-PACKED: Broccoli, potatoes, carrots – this soup is loaded with veggies, making it a nutritious choice. Plus, there’s no cream or whole milk in this vegetarian broccoli soup, which decreases the saturated fat grams considerably.
▪️ MEAL PREP FRIENDLY: Make a batch of this at the beginning of the week and use it for lunches and dinners over the next few days.
Tips for making this recipe
Here are a few tips to ensure your broccoli cheese potato soup turns out just right:
- Fresh vs. Frozen: You can use fresh or frozen broccoli, depending on what you have on hand. Both work well.
- Don't Rush the Cheese: When adding the cheese, make sure the soup is hot but not boiling. This helps prevent the cheese from becoming grainy.
- Watch the Milk: Take care not to boil the milk. Scalded milk will change the flavor of the soup.
▪️ CHEESE: Swap Cheddar for Gruyère or Swiss cheese for a different flavor profile.
▪️ BROTH: Use chicken broth if you prefer a non-vegetarian version.
See recipe card below for full ingredients list & recipe directions.
How to make (keyword):
SAUTÉ, SAUTÉ, SAUTÉ: Start by sautéing a trio of onions, carrots, and celery in a large saucepan (I LOVE my enameled cast iron Dutch oven!). This combination of vegetables is known as a mirepoix (pronounced meer-pwah). Add the garlic, garlic powder and thyme at the end, and sauté for another minute.
ADD AND SIMMER: Add the chopped potatoes, bay leaves and vegetable broth. Bring the mixture to a boil, then reduce the heat so the mixture is simmering. Simmer, uncovered, for 10 minutes. Give it a stir occasionally. Remove the bay leaves after simmering.
PREPARE THE SLURRY: Place the flour in a medium bowl. While whisking, slowly pour in the milk. Continue whisking until the mixture is completely combined.
MAKE IT CREAMY: Stir the flour-milk slurry into the simmering soup. Continue to simmer (do NOT let the mixture boil) until the soup thickens. It will not be really thick, but will become thicker once the cheese is added.
MAKE IT CHEESY: Remove the soup from the heat and stir in the grated Cheddar cheese until the cheese is thoroughly melted.
SEASON: Taste the soup and add salt and pepper as desired. Serve it up!
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Make-Ahead and Storage
This soup is meal prep-friendly. Make a big batch and portion it out for easy lunches or dinners throughout the week.
Store any leftovers in an airtight container (I use these glass ones) in the refrigerator for up to 3-4 days. Reheat gently on the stovetop to maintain that creamy texture.
I don’t recommend freezing this soup. Typically, soups containing milk do not preserve their quality when frozen. Upon thawing and reheating, the milk tends to develop a coarse consistency. Furthermore, the frozen storage adversely affects the texture of cooked potatoes.
What to serve it with
Broccoli cheese potato soup pairs wonderfully with a variety of sides:
- Crusty Bread: A hunk of warm, crusty bread for dipping can’t be beat.
- Salad: A crisp green salad with a zesty vinaigrette adds freshness to balance the richness of the soup. Try my fall-inspired Apple Pecan Salad. Or make your favorite green salad and toss it with Greek Salad Dressing or Homemade Balsamic Vinaigrette.
- Sandwich: You can't beat a soup and sandwich combo. Serve it with a Vegan Hummus Avocado Sandwich or Turkey Panini with Apple & Cheddar.
Frequently Asked Questions:
If your soup ends up too thick, simply add a bit more broth or milk to reach your desired consistency. If it's too thin, you can make a slurry by mixing equal parts flour or cornstarch with milk and then whisk it into the soup. Allow it to simmer for a few more minutes to thicken.
Absolutely! Experiment with your favorite cheese varieties to give the soup a unique twist. Gruyere would be a wonderful addition!
If you need a gluten-free version, you can use a gluten-free flour blend or cornstarch as a thickener.
This soup is vegetarian-friendly as long as you use vegetable broth. For a vegan version, substitute the milk with a non-dairy alternative like almond or soy milk and use a vegan cheese or nutritional yeast for a cheesy flavor.
Other Vegetarian Soups You'll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Broccoli Cheese Potato Soup
- 2 teaspoons olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and cut into ½-inch dice
- 2 medium celery stalks cut into ½-inch dice
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ pound unpeeled Yukon Gold potatoes cut into ¾-inch pieces (See Note 1)
- 2 bay leaves
- 4 cups vegetable broth (See Note 2)
- 5 tablespoons all-purpose flour
- 2 cups nonfat milk
- 6 cup small broccoli florets
- 1 cup grated sharp Cheddar cheese
- Salt and pepper to taste
- Heat the olive oil in a large nonstick or enameled cast-iron saucepan set over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
- Stir in the garlic, thyme, garlic powder, salt and pepper. Cook for 1 minute.
- Add the potatoes, bay leaves and vegetable broth. Bring to a boil, then reduce the heat so that the broth is simmering. Cook, stirring occasionally, for 10 minutes. Remove and discard the bay leaves.
- Place the flour in a medium-sized bowl. While whisking, slowly pour in the milk. Whisk until the mixture is thoroughly combined.
- Stir the milk-flour mixture into the soup, along with the broccoli florets. Return to a simmer. Cook, stirring occasionally, until the soup thickens, about 15 minutes.
- Remove from the heat and add the Cheddar cheese. Stir until the cheese is melted and combined.
- Taste the soup. Season with additional salt and pepper, if desired. Serve.
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