by Jen
on February 15, 2026
This potato and broccoli cheddar soup is a warm hug in a bowl. It’s a mash up of potato soup meets broccoli cheddar soup, and makes for a creamy, hearty and cheesy bowl that has just enough broccoli in it to make you feel like you’re getting your veggies in for a complete meal.
POTATO AND BROCCOLI CHEDDAR SOUP
I prepared this soup to serve to my mom on the evening she was flying into Charlotte for a weeklong visit. I thought it would be a comforting meal after a travel day and something she could heat up throughout the week for an easy lunch.
It was fast and easy to prepare between getting home from work and going to the airport to pick her up. It was under an hour from start to finish.
POTATO AND BROCCOLI CHEDDAR SOUP INGREDIENTS
- Potatoes – I used yukon golds over russet because they tend to be a bit sturdier/not get as mushy and I didn’t feel the need to peel them due to their thin skin.
- Broccoli – wholeheartedly recommend fresh over frozen in this recipe.
- Cheddar cheese – I used a sharp yellow cheddar which I feel also helped give the soup a golden color. You could totally use a white cheddar here too.
- Chicken broth – I opted for chicken bone broth but you could use traditional chicken broth or vegetable broth if you’re going the vegetarian route.
- Milk – I used a combination of 2% and half and half. I would recommend 2% or whole milk in this recipe.
- Sour cream – for added creaminess and tang. Plain greek yogurt would work too.
- Flour – this is to thicken the soup.
- Garlic and onions – for flavor.
- Carrots – love the pop of orange they offer to the soup and the slight sweetness.
- Butter – for sauteeing the garlic, onions and carrots. You can use salted or unsalted but I prefer salted in savory recipes.
- Salt and pepper – to taste!
As far as toppings and sides go, I went with crumbled bacon and shredded cheddar cheese for my toppings. I would have loved to add a pop of green with chives, green onions or parsley but I didn’t have any. I went full hearty and had my soup with toasted sourdough but the addition of a side salad would be so nice too.
Here’s the recipe!
POTATO AND BROCCOLI CHEDDAR SOUP RECIPE
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