Creamy Potato Broccoli Soup with Cheddar and Chives: The Ultimate Cozy Bowl

When the weather turns cool and you need something warm, filling, and soul-soothing, this creamy potato broccoli soup with cheddar and chives hits the mark like nothing else. It’s comfort in a bowl—rich, velvety potatoes blended with tender broccoli florets, sharp cheddar cheese, and a hint of fresh chives. This isn’t just another broccoli soup—it’s a flavor-packed version of broccoli and potato soup that feels indulgent but can be surprisingly wholesome. Whether you're seeking a healthy lunch option or a hearty dinner with a slice of crusty bread, this dish is endlessly satisfying.

And while it’s made from scratch, this could easily pass as a cream of broccoli soup recipe easy enough for even the most beginner home cooks. It combines elements of broccoli cheddar soup and potato vegetable soup, landing somewhere between a classic diner comfort food and something you'd expect from a bistro menu. Let’s get into the details.

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Creamy Potato Broccoli Soup with Cheddar and Chives

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4

Equipment

• Large soup pot or Dutch oven This is your main cooking vessel, perfect for evenly cooking vegetables and simmering the soup.
• Blender or immersion blender To puree part (or all) of the soup for that luscious, creamy texture. Immersion blenders are great for less cleanup.
• Chef’s knife & cutting board For prepping your vegetables.
• Measuring cups and spoons Precision makes a difference with soup consistency and seasoning.

Ingredients

  

Vegetables & Aromatics

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 3 cups broccoli florets fresh or frozen
• 2 cups peeled and diced Yukon Gold potatoes
• 1 medium carrot diced (optional, for a sweet depth)
• 1 celery stalk diced

Liquids & Seasoning

• 4 cups low-sodium vegetable broth or chicken broth if you prefer
• 1 ½ cups whole milk or half-and-half for extra creaminess
• ½ cup heavy cream
• ½ teaspoon dried thyme
• Salt and freshly cracked black pepper to taste
• Pinch of cayenne pepper optional, for a gentle kick

Cheese & Finishers

• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons fresh chives finely chopped
• 1 tablespoon butter optional, stirred in at the end for richness

Instructions

 

Step 1: Sauté the Aromatics

1. In your soup pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes, until the onions become translucent and fragrant. Stir in the garlic and cook for an additional minute.

Step 2: Add Potatoes and Broth

1. Toss in the diced potatoes and stir to coat them with the aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10–12 minutes, until the potatoes begin to soften.

Step 3: Add Broccoli and Seasoning

1. Add the broccoli florets to the pot along with thyme, salt, black pepper, and cayenne (if using). Simmer for another 8–10 minutes, until both broccoli and potatoes are fork-tender.

Step 4: Blend the Soup

1. Using an immersion blender, puree about half the soup directly in the pot. You want a balance between creamy and chunky. If using a traditional blender, transfer 2–3 cups of the soup, blend until smooth, and return it to the pot.

Step 5: Stir in Dairy and Cheese

1. Lower the heat to prevent curdling. Stir in the milk, cream, and cheddar cheese until melted and smooth. Add the butter here for an extra luxurious mouthfeel. Adjust seasoning as needed.

Step 6: Finish with Chives and Serve

1. Sprinkle in the chopped chives, stir, and serve hot. Garnish each bowl with a little extra shredded cheddar and more chives if desired.

Perfect Pairings

This broccoli potato soup is versatile and pairs wonderfully with a range of sides and drinks:

Breads

• Crusty Sourdough Bread – Perfect for dunking and sopping up every bit of that creamy broth.
  
• Garlic Bread – Adds a bold, buttery crunch that complements the cheddar notes.
  
• Buttermilk Biscuits – Great for soaking up the soup and adding a slight tang.

Proteins

• Add shredded rotisserie chicken on top for a protein boost.
  
• Want something heartier? Crumbled cooked sausage stirred in at the end transforms this into something similar to sausage potato soup.

Beverages

• Light White Wine – Try a Chardonnay or Sauvignon Blanc.
  
• Crisp Apple Cider – Non-alcoholic or hard, this adds a refreshing contrast.
  
• Sparkling Water with Lemon – Keeps it clean and refreshing.

Frequently Asked Questions

1. Can I make this soup in a crock pot?

Absolutely. For a potato soup crock pot version, sauté the aromatics first and then transfer everything except the dairy and cheese to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the dairy and cheese in the last 30 minutes.

2. What type of potatoes work best?

Yukon Golds are ideal because they’re creamy and hold their shape well. Russets can be used for a more mashed texture, while red potatoes offer a bit more bite.

3. Can I use frozen broccoli?

Yes, frozen broccoli works beautifully in this soup. Just toss it in as you would fresh, no need to thaw. It’s great for those last-minute broccoli soup recipes healthy and fast.

4. Is this soup freezer-friendly?

It can be, though dairy-based soups may separate slightly upon thawing. For best results, freeze before adding milk and cheese. Reheat gently and stir in the dairy during reheating.

5. Can I make this a healthier version?

Definitely. Swap the heavy cream for more milk or a dairy-free option. Use reduced-fat cheddar. The soup already includes a lot of vegetables, so it's in line with healthy potato soup or broccoli soup recipes healthy depending on the substitutions.