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Bowl of creamy broccoli cheddar potato soup with broccoli florets and sharp cheddar cheese.
Michonne Zendaya

Cheesy Vegetable Chowder (Broccoli Cheese Potato Soup)

This creamy vegetable chowder is a hearty, comforting soup packed with broccoli, carrots, potatoes, and plenty of cheese. Perfect for chilly days or when you need a cozy meatless dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp butter
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 1 ½ cups peeled and diced carrots
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 3 cups low sodium chicken broth
  • 3 cups peeled and diced russet potatoes
  • 1 tsp salt (or to taste)
  • ½ tsp freshly ground black pepper (or to taste)
  • ½ tsp dry mustard powder
  • ⅛ tsp crushed red pepper flakes (optional)
  • 3 cups small chopped broccoli florets
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese

Equipment

  • large pot
  • wooden spoon
  • measuring cups and spoons
  • whisk
  • knife and cutting board

Method
 

  1. In a large pot over medium heat, melt butter. Add onion, celery, and carrots and sauté until slightly softened, about 5–6 minutes.
  2. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth, then add potatoes, salt, pepper, mustard powder, and red pepper flakes.
  4. Bring to a boil, then reduce heat and simmer until potatoes are almost tender, about 10 minutes.
  5. Stir in broccoli and simmer until tender, about 5–7 minutes more.
  6. Reduce heat to low. Stir in milk and cheese until melted and smooth. Adjust seasoning as needed and serve.

Notes

For extra richness, stir in a splash of heavy cream just before serving. You can also blend half of the soup for a thicker texture. Add cooked chicken or ham for a protein boost if desired.