This post may contain affiliate links. Read our disclosure policy .

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

It’s a mashup of my favorite Broccoli Cheese Soup and Creamy Potato Soup and it’s sure to please even the fussiest of eaters.

Cheesy Broccoli Potato Soup

This seriously satisfying soup is brimming with hearty potatoes, nutritious broccoli and carrots and it’s all embodied by a rich and creamy, deliciously cheesy broth. It may even take a top spot in your repertoire as a new favorite soup!

And can we talk for a moment about just how comforting and cozy it is? With all of the sudden bout of fear and worry in the world it’s amazing what a bowlful of soup can do for the soul.

No I’m not suggesting eating out discomfort in our lives, but maybe just taking a moment to breath. Eat some soup, and taking time to remember all we have to be thankful for. Gratitude can go a long way despite the given circumstances and uncertainty (and as it continues on).

Also let’s remember to be kind, if there’s a time to band together it’s now. Don’t forget a neighbor who may be in need of help.

Sending love and well wishes my friends!

Hope you get a chance to enjoy a bowl of soup and some sunshine this weekend!

Back to the Soup, Here’s What You’ll Need to Make It:

Butter

Carrots

Celery

Broccoli

Onion

Garlic

Chicken Broth

Potatoes

Thyme

Flour

Milk

Cream

Cheddar

Parmesan

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):

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

Can I Use Vegetable Broth Instead of Chicken Broth?

Yes, if you’re vegetarian feel free to use vegetable broth in place of the chicken broth. Just stick with low-sodium so you can have more control over saltiness.

Can I Substitute Milk for the Heavy Cream?

While you can use more milk in place of the heavy cream just keep in mind the soup won’t be as rich and creamy.

Tips for Cheddar Broccoli Potato Soup

This broccoli potato cheese soup won’t freeze well because of the dairy. If making in advance, store in the fridge for up to 2 days.

If you don’t have cheddar, try using another flavorful, good melting cheese such as Gruyere cheese.

You could also use cauliflower instead of broccoli in this potato soup recipe.

More Delicious Recipes You’ll Love:

Follow Cooking Classy

Cheddar Broccoli Potato Soup 4.99 from 62 votes Review

Pin 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!

Servings: 6 people Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Ingredients 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) Instructions In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm. Recipe Notes 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.

Recipe source: Cooking Classy Nutrition Facts Cheddar Broccoli Potato Soup Amount Per Serving Calories 551 Calories from Fat 315 % Daily Value* Fat 35g 54% Saturated Fat 21g 131% Cholesterol 107mg 36% Sodium 568mg 25% Potassium 1008mg 29% Carbohydrates 38g 13% Fiber 4g 17% Sugar 10g 11% Protein 22g 44% Vitamin A 6270IU 125% Vitamin C 50.3mg 61% Calcium 557mg 56% Iron 2.2mg 12% * Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer Course: Main Course Cuisine: American Keyword: broccoli potato soup, Vegetable Chowder Author: Jaclyn

Recipe first published January 2, 2015. Text updated March 13, 2020.