This cheesy broccoli potato soup is the ultimate comfort food in a bowl. Made with fresh broccoli, russet potatoes, sharp cheddar cheese, and a velvety, flavorful broth, it delivers big on flavor! This recipe makes a small batch (1 1/2 quarts) and is perfect for a cozy meal without leftovers.
I LOVE a good broccoli cheese soup and a really solid potato soup. So I was like, why not combine the two of them? I had to, and now I’m really excited to share it with you! Note: You can make this NOT spicy if you like!
This is seriously an instant classic that balances the earthy flavor of broccoli with the sharp, nutty notes of cheddar cheese and the heartiness of potatoes. This is a small batch version that makes about 2-3 servings, and comes together in about 45 minutes. The key to the creamy consistency is using a roux to thicken the soup and letting the potatoes add a little starchiness.
Unlike store-bought versions, this homemade broccoli cheddar soup is super fresh, and allows you to control the saltiness and cheesiness to your liking. Whether you’re enjoying it with a slice of crusty bread or a side of crackers, I think you’re going to love this one!
I designed this recipe to be spicy, but if you’re not into that, just omit the jalapeño and crushed red pepper! The flavor will still be awesome, but the heat won’t be there.
Ingredients
- 2 tbsp. Unsalted Butter
- 1/3 cup finely chopped Celery
- 1/3 cup finely chopped Carrot
- 1/3 cup finely chopped Shallot or Yellow Onion
- 2 tbsp. finely chopped Jalapeño (optional)
- 1/2 tsp. Salt, plus more to taste
- 1 clove Garlic, minced
- 1/2 tsp. Paprika
- 1/2 tsp. Crushed Red Pepper Flakes (optional)
- 2 tbsp. All-Purpose Flour
- 3 cups Low-Sodium Chicken or Vegetable Broth
- 2/3 cup Half and Half or Heavy Cream
- 2 cups chopped (small cubes) Yellow Potatoes (or Yukon Gold Potatoes)
- 2 cups chopped fresh Broccoli Florets, (finely chopped if you prefer)
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 tsp. freshly cracked Black Pepper, plus more to taste
Ingredient Notes and FAQs
- Broccoli: Fresh broccoli florets work best, but frozen broccoli can be used if it is thawed and thoroughly dried. Chop the florets into the size you want them to be in the soup. I like mine pretty small, so they disperse easier, but if you like big chunks of broccoli, do that!
- Low Sodium Broth: Using a low sodium broth lets you control the saltiness of the soup. Add salt in layers (like with the veggies at the beginning, with the broth, and then just a little towards the end) to build flavor without the soup tasting “salty”. I use Diamond Crystal Kosher Salt for all of my recipes, as it’s less “salty” than other brands, and enhances the flavor of all of my food really well.
- Cheddar Cheese: Sharp cheddar gives the best flavor in this soup, but a mix of cheddar and Pepper Jack can add a little more heat. You can also use extra sharp cheddar cheese, or mild cheddar cheese. OR get wild and use smoked gouda or gruyère for a really cool flavor combo. Just use what you love, but if you’re not sure, get a block of sharp cheddar.
- Shred Cheese from a Block of Cheese: Packaged shredded cheese has an anti-caking agent that doesn’t allow it to melt as easily into soups. Buy a block of cheddar cheese, grate it on the large holes of a grater, and use that.
- Half and Half: Half and half adds a richness to this soup that milk will not. If you want to use milk, I suggest using whole milk, and simmering the soup for 5-10 minutes longer until it is thickened. You can also use heavy cream, which will take less time simmering to thicken.
Hopefully some of the following tips and tricks can help you make this Small Batch Spicy Broccoli Cheddar Potato Soup successfully, but if you have any other questions, feel free to email me anytime! 🙂
Recipe Tips and Tricks
🥦 Ingredient Prep Tips:
- Chop the broccoli small: Smaller florets cook faster and blend more smoothly into the soup if you’re going for a creamy texture.
- Peel the potatoes: The potatoes give this soup a creamy consistency, but peeling them ensures that no tough skins will interrupt that velvety texture.
- Grate your own cheese: Pre-shredded cheddar often has anti-caking agents that prevent smooth melting. Freshly grated cheese will melt seamlessly into the soup.
🧀 Cheese Melting Tips:
- Don’t overheat: When adding cheese, remove the pot from the heat first. High heat can cause cheese to separate and get grainy.
- Cheddar choice matters: Sharp cheddar gives a bold tang that balances the spice beautifully, while a mix of sharp and mild cheddar keeps things creamy and smooth.
🍲 Texture Tips:
- For a chunky bite: Mash the potatoes slightly with a spoon or potato masher before stirring everything together — this thickens the soup without a blender.
- For silky smooth soup: Use an immersion blender to blend everything together. For extra smoothness, strain the soup after blending.
- Broccoli variation: Roast half the broccoli for added depth, then stir it in at the end for a smoky, caramelized contrast.
🥓 Garnish Ideas:
- Crispy toppings: Crispy chopped bacon, crispy shallots, french fried onions, or toasted croissant croutons / breadcrumbs add a crunchy contrast.
- Fresh finish: A sprinkle of chopped chives, parsley, or a dollop of sour cream helps brighten up the richness.
- Extra heat: A swirl of chili oil or a pinch of smoked paprika on top adds a little kick (and a fun color contrast).
Directions
How to Make Small Batch Broccoli Cheddar Soup
Step One: Cook the Veggies. Melt butter in a large saucepan or medium ceramic dutch oven (I use a 3.5 quart dutch oven similar to this one). Once the butter is melted, add chopped celery, chopped carrots, chopped onions, chopped jalapeños (if using), and 1/2 teaspoon salt. Cook for 7-8 minutes, stirring frequently, until vegetables are softened and some are slightly browned.
Step Two: Add Garlic and Seasonings. Stir minced garlic, paprika, and crushed red pepper into the pot with the vegetables. Cook for one minute.
Step Three: Whisk in Flour. Whisk the flour into the vegetables, and cook for a little over a minute, stirring occasionally. We want the raw flour taste to cook out, so just give it a minute! 🙂
Step Three: Add Liquids, Potatoes, and Broccoli, and Let it Simmer. Slowly pour about one cup of the chicken broth into the pot, whisking constantly as it combines with the flour and vegetables. It should resemble a loose, smooth paste. Slowly whisk in the remaining cup of broth, then the half and half. Stir in the chopped potatoes, broccoli, and another pinch of salt, then turn the heat beneath the pot up to high to bring the soup to a boil. Once it starts boiling, turn the heat down down to medium-low, and allow the ingredients to simmer for about 15 minutes, until the potatoes are tender. Stir occasionally as it simmers.
Step Four: Stir in the Cheese. Remove the sauce pan from the heat and stir in one handful of shredded cheese at a time. Taste and season with more salt and pepper if needed.
Step Five: Serve Hot! Divide the soup between two warm bowls, and top with more cheese if desired. I also add a spoonful of sour cream sometimes if I’m feeling feisty. 🙂 Enjoy!
Make this Broccoli Cheddar Potato Soup Yours!
Customize this Recipe:
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Add More Veggies: Toss in a handful of fresh spinach or chopped kale about five minutes before stirring in the cheese for a veggie boost!
- Add Some Protein: Stir in some shredded cooked or rotisserie chicken, spicy cooked sausage or chorizo, or even some crispy chopped bacon!
- Switch up the Potatoes: Swap half of the potatoes (or all of them) for parsnips or carrots for a little flavor complexity.
- Make it Smoother: Blend half of the soup in a blender (or use an immersion blender) before adding the cheese for a creamier consistency.
How to Store and Reheat Leftovers
How to Store Leftover Soup:
Store in Freezer: This soup freezes surprisingly well! Portion it into airtight containers or freezer bags (leave a little space for expansion) and freeze for up to 3 months. Pro tip: If you’re planning to freeze it, hold off on adding the cheese until reheating — this keeps the texture smooth and prevents graininess.
Store in Refrigerator: Let the soup cool to room temp, then store it in an airtight container for up to 4 days.
How to Reheat Leftover Soup:
Freezer tip: If reheating from frozen, thaw the soup in the fridge overnight first, then reheat as usual.
Stovetop: Pour the soup into a saucepan and warm it over medium-low heat, stirring occasionally. Add a splash of broth, milk, or cream if it’s looking too thick.
Microwave: Heat in 30-second bursts, stirring in between, until warmed through. Add a splash of liquid if needed to loosen it up.
More Small Batch Soup Recipes
- Loaded Baked Potato Soup for Two
- Easy Chicken, Poblano, and Black Bean Soup
- White Chicken Chili for Two
- Small Batch Chicken and Vegetable Soup
- Small Batch Chicken Enchilada Soup
- Small Batch Stuffed Pepper Soup
What to Serve with Broccoli Cheddar Soup:
- Crusty Bread
- Toasted Croissant Croutons (great for topping!)
- Spring Mix / Salad Greens with Maple Balsamic Dressing
- Chopped Romaine with Small Batch Ranch or Miso Caesar Dressing
Want to make more than 1 1/2 quarts? Increase the amount you want to make in the recipe card; there is a little slider bar near the “servings” section on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this Small Batch Broccoli Cheddar Potato Soup recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Broccoli Cheddar Potato Soup for Two (Makes 1 1/2 Quarts)
Ingredients
- 2 tbsp. Unsalted Butter
- 1/3 cup finely chopped Celery
- 1/3 cup finely chopped Carrot
- 1/3 cup finely chopped Shallot or Yellow Onion
- 2 tbsp. finely chopped Jalapeño optional
- 1/2 tsp. Salt plus more to taste
- 1 clove Garlic minced
- 1/2 tsp. Paprika
- 1/2 tsp. Crushed Red Pepper optional
- 2 tbsp. All-Purpose Flour
- 3 cups Low Sodium Chicken Stock or Vegetable Stock
- 2/3 cup Half and Half or Heavy Cream
- 2 cups cubed Yellow Potatoes cut into 1/2" cubes
- 2 cups Broccoli Florets chopped or torn into bite-sized pieces
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 tsp. freshly cracked Black Pepper plus more to taste
Instructions
- Cook the Veggies. Melt 2 tbsp. Unsalted Butter in a large saucepan or medium ceramic dutch oven (I use a 3.5 quart dutch oven similar to this one). Once the butter is melted, add 1/3 cup finely chopped Celery, 1/3 cup finely chopped Carrot, 1/3 cup finely chopped Shallot, 2 tbsp. finely chopped Jalapeño (if using), and 1/2 tsp. Salt. Cook for 7-8 minutes, stirring frequently, until vegetables are softened and some are slightly browned.
- Add Garlic and Seasonings. Stir 1 clove Garlic (minced), 1/2 tsp. Paprika, and 1/2 tsp. Crushed Red Pepper into the pot with the vegetables. Cook for one minute.
- Whisk in Flour. Whisk 2 tbsp. All-Purpose Flour into the vegetables, and cook for a little over a minute, stirring occasionally. We want the raw flour taste to cook out, so just give it a minute! 🙂
- Add Liquids, Potatoes, and Broccoli, and Let it Simmer. Slowly pour about one cup of the chicken broth into the pot, whisking constantly as it combines with the flour and vegetables. It should resemble a loose, smooth paste. Slowly whisk in the remaining two cups of broth, then 2/3 cup Half and Half. Stir in the 2 cups cubed Yellow Potatoes, 2 cups Broccoli Florets, and another pinch of salt, then turn the heat beneath the pot up to high to bring the soup to a boil. Once it starts boiling, turn the heat down down to medium-low, and allow the ingredients to simmer for about 15 minutes, until the potatoes are tender. Stir occasionally as it simmers.
- Stir in the Cheese. Remove the sauce pan from the heat and stir in one handful of 1 1/2 cups Shredded Cheddar Cheese at a time. Taste and season with more salt and 1/2 tsp. freshly cracked Black Pepper if needed.
Nutrition
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Comments & Reviews
This is a wonderfully comprehensive and detailed recipe post. You’ve provided so much value in terms of both how to make it and how to feel good about making it right. We loved this soup and will be making it frequently from here on out!
Thank you so much, Mia! I’m so glad you enjoyed it!
What a wonderful find! A delicious treat for a cold fall day and, since I doubled it, an easy-to-reheat meal for winter! Thank you!
I forgot to pick up half-and-half while shopping, so I used whole milk instead. What it lost in creaminess, it made up for in yummy fat when I pan seared a small amount of chorizo and added it in with the potatoes and broccoli. Plenty of heat to warm these old bones!
I’m SO glad you liked it, Bonnie! Loooove the idea of adding some chorizo! 😍 Thank you for making this, and for taking the time to come comment!! 🧡