A comforting and nourishing bowl of Broccoli Potato Soup will be ready in under 30 minutes with this tasty stovetop recipe.

This homemade cheesy broccoli potato soup recipe is a velvety combination of tender broccoli and perfectly cooked potatoes, generously enriched with a creamy blend of cheeses.

overhead view of a white bowl of cheesy broccoli potato soup.

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The winter months are typically considered “soup season,” but I can appreciate a hearty bowl of soup any time of the year.

Load it with potatoes or broccoli and I’ll probably go for a second bowl.

Add cheese and…well…let’s just say I can’t get enough!

I’m no stranger to broccoli cheese and potato soup recipes but this one has become a staple in my home.

It’s a stove top version of my Creamy Instant Pot Broccoli and Potato Soup, and is ready in under 30 minutes.

That makes it the perfect recipe for a quick and healthy lunch or dinner!

The combination of velvety potatoes, green broccoli, and a generous helping of cheese takes this bowl of comfort to a whole new level.

If you’re like me and can’t resist the allure of a hearty soup, you’re going to want to make this homemade cheesy broccoli potato soup recipe again and again.

More Potato and Broccoli Soup Recipes:

chunky broccoli potato soup on a spoon, with the bowl beneath it.

Tips for the Perfect Broccoli Potato Soup

Test for Doneness – Ensure your broccoli and potatoes are cooked just right – not too mushy, not too firm.
Vary the Texture – The potatoes will break apart some when cooking, but you could use an immersion blender to puree it a bit if you’d like.
Add More Cheese – If you’re a cheese lover like me, don’t be shy with it! The cheese adds a rich creaminess that elevates the entire dish. I highly recommend shredding your own for the best melting.
Add Fresh Herbs – Fresh herbs can take your soup from good to gourmet. A sprinkle of fresh parsley or chives just before serving adds a burst of freshness and a pop of color.
Don’t Underestimate the Leftovers – Like many good things in life, soup tends to get even better with time. Add a splash of water, broth, or milk when reheating if you need to thin it out a bit.

close-up view of potato broccoli cheese soup served in a white bowl, showing the chunks of broccoli and potatoes.

How to Make Broccoli Cheese and Potato Soup

It’s really easy to make this hearty soup!

Ingredients You’ll Need:

Butter or Olive Oil
Onion
Minced Garlic
Vegetable or Chicken Broth
Russet Potatoes
Salt
Black Pepper
Ground Nutmeg
Frozen Broccoli Florets
Milk or Half & Half
All-purpose Flour
Shredded Cheese

How to Make It:

(Full printable recipe card is available below)

Saute the onions. First, you’ll add butter or olive oil to a Dutch oven or stock pot. Heat over medium-high heat, then add diced onions.

Cook for 3-5 minutes, stirring occasionally, until onions are beginning to turn translucent.

overhead view of diced onions being sauteed in olive oil in a dutch oven.

Cook the potatoes. Next, you’ll add minced garlic and stir, cooking for just a minute or so.

Pour in the broth, then add the potatoes, salt, pepper, and nutmeg. Bring the mixture to a boil, then decrease heat to medium and simmer for a bit.

You’ll usually need to simmer for about 10-12 minutes, or until potato pieces are tender in the center when pierced with a fork.

two photos; one shows diced potatoes and broth added to the onions and garlic. The other shows seasonings added to the broth.

Add the broccoli and thicken the soup. Next, you’ll add in the frozen broccoli and cook for a couple of minutes more, just until it’s soft.

Make a slurry with some milk and flour, then pour it into the soup, stirring well to combine.

two photos; one shows frozen broccoli florets added to the potato mixture; the other shows the soup after adding the flour and milk slurry, so it's thicker and the broccoli is cooked.

Melt in the cheese. Last, you’ll add in the shredded cheese, stirring until melted.

two photos; one shows shredded cheese added to the soup, the other shows the soup after the cheese has melted into it.

Notes and Adaptations:

The potatoes usually get soft enough during cooking to break apart a bit when stirring in the final ingredients. However, if you want even smaller chunks, you could use an immersion blender or potato masher to achieve your desired consistency.
Colby Jack and cheddar are my favorite types of cheese to use in this soup, but you can use any variety you enjoy. I highly recommend buying a block of cheese and shredding it yourself for this recipe, as it melts so much easier compared to shredded cheese from a bag.
Leftover soup can be stored in an airtight container in the refrigerator. It does thicken over time, so you may want to stir in a little water, broth, or milk when reheating to thin it out a bit.

bowl of chunky potato broccoli cheese soup with a spoon in it.

Recommended Equipment:

Yield: 6 Servings

Easy Broccoli Potato Soup

Name: Easy Broccoli Potato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 Tablespoons butter or olive oil; 1/2 large onion, diced; 1 tsp minced garlic; 4 cups vegetable or chicken broth; 2 lbs russet potatoes, peeled and cubed; 1/2 tsp salt; 1/2 tsp black pepper; 1/8 tsp ground nutmeg; 12 oz frozen broccoli florets; 3/4 cup milk or Half & Half; 1/4 cup all-purpose flour; 2 cups shredded cheese, such as cheddar or Colby Jack

This homemade broccoli potato soup is an easy but filling recipe to warm you up on a cold day.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 Tablespoons butter or olive oil
1/2 large onion, diced
1 tsp minced garlic
4 cups vegetable or chicken broth
2 lbs russet potatoes, peeled and cubed
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
12 oz frozen broccoli florets
3/4 cup milk or Half & Half
1/4 cup all-purpose flour
2 cups shredded cheese, such as cheddar or Colby Jack

Instructions

Add butter or olive oil to a Dutch oven or stock pot. Heat over medium-high heat, then add diced onions. Cook for 3-5 minutes, stirring occasionally, until onions are beginning to turn translucent.
Add minced garlic and stir, cooking for just 1 minute, or until fragrant.
Pour in the broth, then add the potatoes, salt, pepper, and nutmeg. Stir to combine.
Increase heat to high and bring to a boil. Decrease heat to medium and simmer, stirring occasionally, for about 10-12 minutes, or until potato pieces are tender in the center when pierced with a fork.
Once the potatoes are tender, add in the frozen broccoli and cook for a couple of minutes more, just until the florets are soft.
In a liquid measuring cup, whisk together milk and flour until no lumps remain. Pour this slurry into the soup, stirring well to combine.
Add in the shredded cheese, stirring until melted.
Serve and enjoy!

Notes

The potatoes usually get soft enough during cooking to break apart a bit when stirring in the final ingredients. However, if you want even smaller chunks, you could use an immersion blender or potato masher to achieve your desired consistency.
Colby Jack and cheddar are my favorite types of cheese to use in this soup, but you can use any variety you enjoy. I highly recommend buying a block of cheese and shredding it yourself for this recipe, as it melts so much easier compared to shredded cheese from a bag.
Leftover soup can be stored in an airtight container in the refrigerator. It does thicken over time, so you may want to stir in a little water, broth, or milk when reheating to thin it out a bit.