This Cheesy Broccoli Potato Chowder is incredibly delicious — meet your new favorite soup.
Every so often a recipe takes over the kitchen and the blog. This chowder might be one of those — rich, creamy, and packed with broccoli, potatoes, and sharp cheddar. A few spoonfuls had me smitten, so naturally I photographed the final product (and withheld seconds from my husband until I finished).
Simple comfort food with a little bit of show-stopping flavor — that’s what this chowder delivers. It’s perfect as a main course with crusty bread or alongside a salad or sandwich for a cozy meal.
Cheesy Broccoli Potato Chowder
This recipe makes about 8 cups — roughly four generous bowls — and reheats beautifully. Whether you serve it as the evening’s star or a satisfying side, it’s likely to become a family favorite.
Cheesy Broccoli Potato Chowder
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Ingredients
- 3 cups chopped broccoli (approx. 10 oz florets + stalks)
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- 2 TBSP unsalted butter (divided)
- ¼ cup flour
- 2 russet potatoes (13-16 oz total)
- 3 cups low-sodium vegetable broth
- 2 cups milk (2% or whole)
- ¼ tsp sea salt or season to taste
- ¼ tsp black pepper
- ⅛ tsp paprika
- ⅛ tsp ground nutmeg and/or allspice (optional)
- 2 cups freshly grated sharp cheddar cheese
- ¼ cup freshly grated parmesan cheese
- ½ cup heavy cream (optional)
TASTY TOPPINGS
- extra grated cheddar cheese
- crumbled bacon or vegetarian bacon bits
- chopped green onion
- red pepper flakes
Instructions
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Chop the vegetables and measure ingredients. Steam or blanch the broccoli until tender and set aside. Peel and dice the potatoes into cubes.
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In a large pot or dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chopped onion and celery and cook until softened. Reduce heat to medium and add the remaining butter and garlic; sauté until fragrant.
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Stir in the flour and cook for 20–30 seconds to eliminate the raw flour taste.
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Add the broth, milk, and potatoes. Stir frequently as the soup heats and thickens to prevent sticking.
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Season with salt, pepper, paprika, and optional nutmeg or allspice (about 1/8 tsp each if using). Reduce heat to low, cover, and simmer 10–15 minutes until the potatoes are tender.
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Remove the pot from heat and stir in the broccoli and grated cheeses until the cheese melts. For extra richness, stir in ½ cup heavy cream (optional). For a thicker texture, break up some of the potatoes with a spatula.
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Ladle into bowls and top with extra cheese, bacon or vegetarian bacon bits, green onions, or red pepper flakes. Serve immediately.
Notes
For a gluten-free version, substitute your favorite GF flour blend for the roux, or omit the flour for a looser soup.
Nutrition facts are estimated using an online calculator and may vary; adjust as needed.
Nutrition
I used a dutch oven to make this chowder, but any large pot will do. I plan to try a slow cooker version and will update the instructions if that test goes well.
special diets and swaps
Chicken broth works fine if that’s what you have on hand. If you use regular-sodium broth, wait to add salt until the end and adjust to taste.
If you’re not a fan of nutmeg, omit it or substitute a small pinch of allspice for a different warm note. Vegetarians can skip bacon toppings or use vegetarian bacon bits.
For a gluten-free option, replace regular flour with your preferred GF flour blend for the roux, or skip the flour — your soup will be slightly thinner but still tasty.
hungry for more?
- Broccoli and Cheese Soup — a classic inspiration for this recipe
- Crock-Pot Veggie Loaded Baked Potato Soup — a slow-cooker option
- Classic Broccoli Salad — a fresh side to pair with the soup
- Corn Chowder — a hearty, corn-forward chowder
- Chipotle Sweet Potato Salad — a flavorful potato salad alternative
If you try this Cheesy Broccoli Potato Chowder, leave a comment below or tag your photos on Instagram so I can see your creations.