Broccoli Cheese Chowder

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Broccoli Cheese Chowder puts the word 'comfort' in comfort food. This delicious soup is loaded with cheese, potatoes, cream, and yummy broccoli.

broccoli cheese chowder in blue bowl with dutch oven in background

What's Special About This Recipe?

There are many types of broccoli soup out there, but this one is my favorite. In fact, it's one of the soups I remember most from childhood.

As soon as the weather starts changing from summer to fall, I dream of making Broccoli Cheese Chowder.

I'm not a fan of big pieces of broccoli in my soup, and since I like everything to cook quickly, this recipe is made with frozen chopped broccoli. I've made it with fresh broccoli too, but frozen works well in this dish.

broccoli cheese chowder in blue bowl on a blue floral napkin


You'll love how fast Broccoli Cheese Chowder comes together. Simply gather your ingredients first, and you'll be slurping soup in no time!

For this recipe, you'll need butter, onion, white potatoes, frozen broccoli, carrot, chicken or vegetable broth, cornstarch, cheddar cheese and heavy cream.


Pull out your dutch oven (ad) or soup pot, and begin by sautéing chopped onion in butter over medium heat.

Grate a carrot and add it to the pot. Next, add 32 oz. of chicken or vegetable broth.

Stir in the broccoli and potatoes and cook over medium low heat for 30 minutes until veggies are tender.

Once the veggies are soft, cut the heat down and stir in the shredded cheddar. Mix cornstarch with water to make a paste. Add the cornstarch, cook for a few minutes and stir well.

cheese grated for broccoli cheese chowder

Take soup off heat. Finish by adding heavy cream and stir well. Finally, add ¼ teaspoon of pepper seasoning. Do not allow soup to boil or it may curdle.

broccoli cheese chowder in dutch oven with ladle

Serving Suggestions

Garnish Broccoli Cheese Chowder with extra cheese or grated carrot, and serve with a cake of Southern Cornbread for an awesome meal your family will love!

More Soups to Love


Recipe Card

broccoli cheese chowder in blue bowl on a blue floral napkin

Broccoli Cheese Chowder

Broccoli Cheese Chowder puts the word 'comfort' in comfort food. This delicious soup is loaded with cheese, potatoes, cream...and yummy broccoli. 
5 from 8 votes
Print Pin Rate
Course: Soups
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 578kcal

*See notes in blog post for detailed tips, photos and instructions.


  • 2 Tbsp. butter
  • 1 small sweet onion diced
  • 1 large carrot shredded
  • 32 oz. carton chicken or vegetable broth
  • 16 oz. frozen chopped broccoli
  • 3 white potatoes peeled and cubed
  • 8 oz. sharp cheddar shredded (reserve some for garnish)
  • 2 Tbsp. cornstarch mixed with 2 Tbsp. water until smooth
  • ½ cup heavy cream
  • ¼ tsp. pepper seasoning


  • In a dutch oven, (ad) melt butter over medium heat.
  • Add diced onion and sauté until tender.  
  • Add carrots and stir.
  • Add chicken or vegetable broth and bring soup to a boil.
  • Add broccoli and potatoes.  Reduce heat to medium low. 
  • Cook for 30 minutes on medium low heat until veggies are tender.  
  • Add cheddar cheese and stir until melted.
  • Mix cornstarch with water until smooth.  Add to soup and stir well.
  • Cut off heat and add heavy cream to soup.  Stir well.
  • Finish by adding a dash of pepper seasoning blend.
  • Serve piping hot and garnish with extra shredded cheese.



  • Use vegetable broth instead of chicken to make this soup vegetarian.
  • If soup appears to be too thick, add a little water or milk. 
  • Serve Broccoli Cheese Chowder with a cake of cornbread for an amazing meal!
  • After adding cream, do not allow soup to boil or it may curdle.


Calories: 578kcal | Carbohydrates: 45g | Protein: 21g | Fat: 36g | Saturated Fat: 23g | Sodium: 1381mg | Potassium: 1068mg | Fiber: 7g | Sugar: 7g | Vitamin C: 129mg | Calcium: 511mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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Broccoli Cheese Chowder was featured on South Your Mouth and Cheap Vegetarian Meals by Moon and Spoon and Yum!


  1. 5 stars
    I gave this recipe a go cha get a little bit by adding non dairy cream and I did use the shredded cheddar instead of Velveeta. When I go out for soup I usually get broccoli cheddar if they have it. Usually recipes I try out that say award winning or the best... it comes out like garbage and doesn't work. This recipe was by far the best one I've had. Way better than any if the restaurant ones. 🙂

  2. 5 stars
    Delicious! I wanted it to go farther with what I had so I added extra potatoes, more broth and carrot. I also just eyed up the cheese to taste, we devoured it! Thank you 😊

  3. I love to make broccoli cheese soup, but have never thought to add potatoes. Can't wait to try this.

  4. 5 stars
    Great easy recipe. Just a hint...I started using instant potato flakes to thicken my soups. They add a good flavor, especially to veggie soups.

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