This potato broccoli cheddar soup is currently at the top of our list of favorite soup recipes! It’s thick and creamy, with crunchy broccoli florets, sharp cheddar cheese, and bacon bits swimming together in a smooth, potato soup base. You just can’t go wrong with this rich flavor combination and this hearty soup is my go-to lunch at the moment.
why you will love this potato broccoli cheddar soup
Because I need to rave some more about this soup, here are the many reasons why you will love it! It is:
- an easy soup to prepare
- perfect for lunch or dinner!
- made with whole ingredients for a hearty and satisfying homestyle meal
We don’t hold back with this potato broccoli cheddar soup recipe! It’s rich and creamy, made with the best ingredients: leeks, thick bacon, potatoes, carrots, white wine, cheddar cheese and heavy cream. They all come together in this deliciously savory and wholesome soup that works for any occasion.
how to make broccoli cheddar soup
Our potato broccoli cheddar soup is warm, comforting, and simple to make! Here are the ingredients you’ll need:
- broccoli florets
- thick bacon, diced
- leek, sliced (white and light green parts only)
- potatoes, cubed
- carrot, sliced
- chicken broth
- dry white wine (or sub more broth or water)
- salt and pepper
- heavy cream
- whole milk
- shredded cheddar cheese
- bacon bits, broccoli florets and extra cheese for garnish
To make this creamy potato broccoli cheddar soup, follow these simple steps (but make sure to scroll down to the bottom of the page to check out our full recipe with ALL the details!):
- Steam the broccoli: Bring water to a boil in a large saucepan and steam the broccoli florets using a steamer basket for about 2-3 minutes. Transfer the broccoli to a plate and cool, saving 1 cup of the smallest florets for garnish.
- Cook the soup: Cook the bacon in a large pot, remove with a slotted spoon. Use two tablespoons of the bacon fat to sauté the sliced leeks in the pot for 5 minutes until they’re softened- don’t let them brown. Pour in the broth, add the potatoes, carrots, white wine, salt, and pepper. Bring the soup to a boil and then reduce the heat to low, simmering covered for 20 minutes or until the carrots and potatoes are soft.
- Blend: Remove the soup from the heat and purée with an immersion stick blender, food processor or kitchen blender. Return to the pot, bring to a boil, reduce to low and then stir in the cream, milk, and paprika.
- Add the cheese: In a large bowl, toss the cheese in the flour to lightly coat, then add it, in portions, to the soup, stirring constantly to combine.
- Finishing the soup: Stir in the broccoli florets, cooking for a couple of minutes to reheat the broccoli. Ladle the soup into serving bowls and top with reserved bacon, cheese, and broccoli bits.
recipe notes and tips
We have a few suggestions we hope you follow in order to get the BEST potato broccoli cheddar soup possible!
- Cutting the bacon: This works easiest if the bacon is partially frozen. We place it on a plate lined with parchment paper, then set it in the freezer for about 20 minutes prior to cutting/dicing.
- About the spices: You can use black pepper but it will leave black specks in the soup. Paprika is optional but it adds a nice flavor and additional color to the potato broccoli cheddar soup.
- About the cheese: We recommend using sharp cheddar cheese because it adds the best flavor. And here’s a great pro tip: tossing the flour and cheese together before adding it to the soup will keep the cheese from clumping together once it’s added. p.s. If you like your potato broccoli cheddar soup extra creamy, blend it a second time after you’ve added the cheese!
- Why did my broccoli cheese soup curdle? This tends to happen if your soup is at too high of a heat after you’ve added the milk/cream. To prevent this, make sure you immediately reduce the heat to low before adding the cream.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Our Creamy Potato Leek Soup with Chive Blossoms is a luxurious, velvety soup with a stunning presentation.
- We LOVE steamed broccoli since it’s the most nutritious way to enjoy this cruciferous vegetable! Here’s our step-by-step guide on How to Steam Broccoli.
- These Roasted Cauliflower Steaks are served with a chimichurri sauce for a healthy and delicious Meatless Monday option!
- Save room on the stovetop and use the Instant Pot to make these buttermilk ranch mashed potatoes. Bonus: check out how we peel the potatoes.
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- 1 pound broccoli florets
- 8 ounces thick bacon, diced
- 1 large leeks sliced - white and light green parts only
- 2 pounds potatoes, cubed
- 1 large carrot, sliced
- 6 cups chicken broth
- 1/2 cup dry white wine (see notes)
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground white pepper
- 1 cup heavy cream
- 2 cups whole milk
- 1 teaspoon paprika (optional)
- 3 cups shredded cheddar cheese
- 2 tablespoons flour
- Garnish with bacon bits, reserved broccoli and additional cheese
Steam the Broccoli:
- Pour 1 inch of water into a large saucepan and bring the water to a boil. Place a steamer basket into the pan and add the broccoli florets.
- Cover the saucepan with a lid and steam for 2-3 minutes. Remove from the heat and transfer the broccoli to a plate or platter in one layer. The florets should be bright green, tender and a little crisp. Set aside to cool to room temperature. Reserve 1 cup of the smallest florets for garnish
For the Soup:
- Cook the bacon in a Dutch oven or large soup pot set over low heat until crisp; then remove with a slotted spoon and drain on a paper-towel lined plate and reserve. Pour off all but 2 tablespoons of the bacon fat.
- Add the sliced leeks to the bacon fat and stir until well coated. Cover the pot and cook, stirring occasionally, for 5-minutes until the leeks are softened but not browned. Adjust the heat if necessary, do not let the leeks brown.
- Pour in the broth and add the potatoes, carrots, white wine, salt and pepper. Bring to a boil then reduce the heat to low. Cover and simmer for 20-minutes or until the potatoes and carrots are very soft.
- Remove from the heat and purée with an immersion stick blender, food processor or kitchen blender only until smooth. If using a blender do not fill the container more than 2/3 full leaving the lid opening off and working in batches if necessary.
- Return the soup pot to the heat source and bring to a boil, reduce to low and stir in the cream milk and paprika, if using.
- In a large bowl, toss together the cheese and flour to lightly coat. Slowly add the cheese to the soup, stirring constantly to combine.
- Stir in the steamed broccoli and cook for 1-2 minutes to reheat the broccoli.
- Remove the soup from the heat and ladle into serving bowls. Garnish with reserved bacon, cheddar cheese and broccoli bits.
- To dice or slice bacon easily, place it on a parchment-lined plate and partially freeze it for 20 minutes.
- If you are not using wine, replace with an equal amount of additional chicken broth or water.
- Freshly ground black pepper can be substituted for the white pepper but you will have specks in the soup.
- Paprika is optional but it adds additional color to the soup.
- We recommend sharp cheddar cheese for best flavor.
- Tossing flour and cheese together will prevent the cheese from clumping together. Add it to the soup slowly.
- For an extra creaminess, blitz the soup again before adding the broccoli,
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 626Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 117mgSodium: 1826mgCarbohydrates: 39gFiber: 5gSugar: 8gProtein: 29g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.