This thick and creamy Broccoli Cheese Soup with potato is family-friendly and lick-the-bowl good – one of my most popular soup recipes!
Broccoli Cheese Soup with Potato
When I was a kid, broccoli and cheese was my favorite thing to eat. Whenever we had leftover broccoli, I would heat it up the next day with melted cheese. This easy broccoli cheese potato soup reminds me of those after-school meals I would make for myself. What are some of your favorite childhood soups? Comment below to let me know! Some other broccoli soup recipes I love are this Cream of Broccoli Soup and this Macaroni and Cheese Soup with Broccoli.
This Broccoli Cheese Soup, a one-pot meal ready in under 30 minutes, is pure comfort in a bowl. As the weather gets cooler, it’s the perfect soup to warm up, and leftovers are great to pack for lunch. Also, if you have picky kids or family members, I think they would love this soup!
Is broccoli soup healthy?
This healthy broccoli cheese potato soup is loaded with veggies and has 239 calories, 16 grams of protein, and more than three grams of fiber per serving. The protein from the cheese and milk makes it extra filling.
Can I use frozen broccoli instead of fresh for soup?
I always use fresh broccoli when making this dish, but frozen broccoli would also work. You don’t have to thaw it before adding it to the soup.
How to thicken broccoli cheese soup?
I do a few things to thicken this broccoli cheese soup:
- Potato: The potatoes help thicken the soup without adding any cream.
- Dairy: The reduced-fat cheese and skim milk add creaminess without many calories.
- Blending: Using the immersion blender to puree the soup thickens it. If you don’t have one, you can transfer the soup in batches to a regular blender and pulse. You want the soup to be a little chunky, not totally smooth.
Can you freeze broccoli cheese potato soup?
I don’t typically freeze dairy, so I wouldn’t recommend freezing this broccoli cheese soup. However, if you want to try, let me know in the comments how it worked. Leftovers will keep in the refrigerator for three days.
What to Serve with Broccoli Cheese Soup:
Bread ideas to serve with broccoli and cheese soup:
- I love soup and a salad with a piece of bread like toasted whole grain or sour dough as classic side.
- These garlic knots would be great as a side dish to dunk in the soup.
- These easy garlic and rosemary biscuits make a delicious side.
Meats that go with broccoli and cheese soup:
I grew up having soup as a starter before my protein. So many options work here! Here’s a few:
- Pickle Brined Baked Chicken Tenders
- Oven Fried Chicken
- Bacon Wrapped Air Fryer Chicken Breast
- Oven Fried Pork Chops
- Air Fryer Steak
Variations:
- Potatoes: Russet or Yukon Gold potatoes are good options. If you’re watching your carbs, you could try swapping the potatoes for cauliflower, but I think the flavor is better with potatoes.
- Cheese: If you don’t have American cheese slices, you can add more shredded cheddar.
- Gluten-Free Soup: Swap the all-purpose flour with gluten-free flour or a tablespoon of arrowroot or corn starch.
- Vegetarian Broccoli Cheese Soup: Use vegetable broth instead of chicken.
How To Make Broccoli Cheese Soup
More Soup Recipes You May Enjoy:
- Stuffed Pepper Soup
- Turkey Chili Taco Soup
- Beef, Tomato and Acini Di Pepe Soup
- Baked Potato Soup
- Cream of Broccoli Soup
Your comments are helpful!! If you’ve tried this healthy Broccoli Cheese Soup recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! And if you took some photos of video, share it with me on Instagram or Tiktok!
Broccoli Cheese and Potato Soup
Ingredients
- 1 small onion chopped
- 1 medium carrot chopped
- 1 celery stalk chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 2 tbsp flour AP, whole wheat or gluten-free flour
- 2 1/2 cups less sodium chicken broth or vegetable broth
- 1 cup fat free milk
- 2 medium potatoes peeled and diced small
- 1/4 tsp kosher salt and fresh pepper
- 4 cups broccoli florets, chopped into small pieces about 2 heads
- 1-1/2 cups reduced fat shredded sharp cheddar
- 2 slices 2% cheddar or American cheese
- 1 tbsp Parmesan cheese
Instructions
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
- Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
A wonderfully hearty, tasty soup – but there’s no way it comes together in 30 minutes, as the description would leave you to believe (unless you have a sous chef who has prepped all the veggies for you!). Regardless, the final product is definitely worth the hour or so from start to plated/bowled!
Good base recipe but the soup is too thick. I ended up using 4 cups of vegetable broth since that is what comes in the container anyway (and adds practically zero calories). I did not blend it since I like the chunky vegetables. I also added some Worcestershire sauce at the end to give it that umami boost that I thought it needed.
A- I enjoyed this as “creamy” healthy alternative and the fresh flavor the day it was made was great. I didn’t enjoy the way it warmed up the next day as much. The texture was off a bit to me.
This soup was delicious and so much healthier than traditional broccoli cheddar soup. It was too thick, not sure if that is because of something I did, so next time I’ll use more broth. Children loved it.Â
I make this at least once a month for my work lunch meal prep- hits the spot every time! This last time I added green bell peppers and red pepper flakes and it was so good.Â
This recipe is definitely ‘kid friendly’. Â
For my husband and I, far too bland.  I’ve made many skinny taste recipes and own the cookbook.  I added Aleppo pepper; paprika, cayenne and cider vinegar. With those additions, I was still missing a pop of flavor. Â
I have made this broccoli and cheese soup many times. I would put it into Two- Cup containers and freeze it for myself with no problem. I have done the same thing with your Loaded Potato Soup and Stuffed Pepper Soup ( I kept the rice separate). I loved looking in my freezer for a lunch or dinner for myself and having several soup choices!Â
p.s. With the, Â potato soup I kept the bacon and cheese separate, but also in the freezer.Â
Delicious. I used Yukon gold since they are creamier.
Fantastic! Love this soup when the weather gets colderÂ
Delicious! Thick and filling. My new go-to recipe.
This is my go to for lunch meal prep. I like my soup chunky so I don’t immersion blend or food process. I hand chop the veggies fine. To get the thickness I boil a small head of cauliflower till soft and drain most of the water and immersion blend it and put in when I add the broccoli. Gives me the thickness and adds even more veggies to this awesome soup! Another skinnytaste recipe winner!
I actually would rather pull out the food processor or Nutrabullet to do my kitchen work than I would use one of these clunky old things. I’ve never actually been able to use one without worrying about grating my fingers or knuckles alongside my food.
This recipe is fantastic! I did seasoned it with a little celery salt, lemon pepper, seasoned salt. Other than that follow the recipe and it is delicious. My husband couldn’t stop telling me how much he loved it. Serve with a little bread or crackers and you have yourself a meal