Soups, Stews & Chili

Creamy Baked Potato Soup with Broccoli and Cheddar

By Clara ·
November 1, 2026

When a knife slides into a baked russet with almost no pressure, the center is soft enough to scoop and rough-chop without losing its shape. That’s the texture I want for this soup: potato that gives the broth body, but still leaves tender pieces on the spoon. I bake the potatoes first, then build the creamy base while they cool. The broccoli stays in small florets, so each bite has a bit of green beside the potato and cheddar.

Keeping some potato in pieces and mashing only part of it gives the soup a creamy, substantial feel without turning it into a smooth puree. Sharp cheddar melts into the base at the end, and the broccoli brings a fresh, tender contrast to all that potato richness. It’s a cozy bowl with the familiar taste of a baked potato, plus plenty of creamy broth to gather up with a spoon.

Why Baking the Potatoes Before They Meet the Broth Matters

Cooking the russets whole in the oven gives you a different starting point than simmering raw potato pieces directly in the soup. The potatoes cook through in their skins instead of sitting in the broth, so the liquid keeps its creamy character while the potato develops a soft, dry interior. That matters here because the soup gets its thickness from the potato itself, not from an oversized amount of flour.

Once the potato is chopped and stirred in, you can mash some pieces against the pot to release their starch and thicken the soup naturally. Leave plenty of pieces intact, though. If you mash everything, you lose the chunky baked-potato feel that makes each spoonful interesting. This balance—some potato dissolved into the broth, some still holding its shape—is what keeps the soup hearty without making it pasty.

Russets, Cheddar, and Cream: What Sets the Soup’s Texture

• Russet potatoes — Their starchy flesh breaks down enough to give the soup body while still leaving tender chunks. Yukon Gold potatoes work in the same weight, but they make a denser, less fluffy soup.
• Butter, onion, and flour — Butter softens the onion and gives the base a rounded taste; flour thickens the broth before the potatoes go in. For a gluten-free pot, replace the all-purpose flour with a measure-for-measure gluten-free flour blend in the same amount. The texture may vary slightly by blend.
• Whole milk and heavy cream — Together they give the broth its creamy richness without relying on cheese alone. For a lighter result, replace both with half-and-half in the same combined volume; the soup will taste less rich and feel a little less plush.
• Broccoli — Cut the florets into small pieces so they fit easily on a spoon and cook through in the simmering broth. Thawed, well-drained frozen broccoli can stand in for fresh; check it early, since it may soften sooner.
• Sharp cheddar — Its stronger, tangier taste holds up against potato and cream. A block you shred yourself melts more evenly than pre-shredded cheese, and mild cheddar works if you prefer a softer cheese flavor.

Build the Soup in Order So the Broccoli Stays Tender

Bake the Russets Until a Knife Slides In Easily

Heat the oven to 400°F and set a rack in the center. Prick the potatoes all over with a fork, place them on a rimmed baking sheet, and bake for 50 to 65 minutes, until a knife easily pierces the center. Give them 10 minutes to cool before cutting them open. Scoop the flesh into a bowl and roughly chop it; the pieces should be tender but not mashed.

Make a Smooth, Lightly Thickened Base

Melt the butter in a 6-quart pot over medium heat, then add the diced onion. Cook for 5 to 7 minutes, stirring occasionally, until it has softened but not browned. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth, whole milk, and heavy cream. Keep whisking as the liquid goes in so the flour disappears into a smooth base.

Simmer the Broccoli Until Just Tender

Bring the dairy mixture to a gentle simmer and cook for 3 minutes, stirring, until it has thickened slightly. Stir in the broccoli, kosher salt, and black pepper, then keep the soup at a gentle simmer for 8 to 10 minutes. The florets should be tender enough to bite but still hold their shape. A hard boil can make the dairy mixture behave unpredictably, so lower the heat if the surface starts bubbling rapidly.

Let the Potato Thicken the Soup, Then Add Cheddar

Stir in the chopped potato and simmer for 2 to 3 minutes, until it’s heated through. Mash some of the potato against the side of the pot, stopping when the broth looks creamy but still has visible chunks. Remove the pot from the heat before stirring in the cheddar. Serve once the cheese has melted through the soup.

Two Easy Changes for a Different Bowl

Questions That Come Up While This Soup Cooks

Creamy Baked Potato Soup with Broccoli and Cheddar

Creamy baked potato soup gets its rich texture from oven-baked russet potatoes, broccoli, and melted sharp cheddar. A gentle simmer brings the tender vegetables together in a hearty, comforting soup.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling time 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 4 russet potatoes large, about 3 pounds, scrubbed and dried
• 4 tbsp butter unsalted
• 1 yellow onion medium, diced
• 0.25 cup flour all-purpose
• 4 cup chicken broth
• 2 cup whole milk
• 1 cup heavy cream
• 3 cup broccoli florets cut into small pieces
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 cup cheddar cheese shredded sharp

Equipment

• 1 rimmed baking sheet
• 1 6-quart pot

Method

 

1. Heat the oven to 400°F.
2. Position a rack in the center.
3. Prick the potatoes all over with a fork and place them on a rimmed baking sheet.
4. Bake for 50 to 65 minutes, until a knife easily pierces the center.
5. Let the potatoes cool for 10 minutes.
6. Cut the potatoes open, scoop the flesh into a bowl, and roughly chop it.
7. Melt the butter in a 6-quart pot over medium heat.
8. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
9. Stir in the flour and cook for 1 minute.
10. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
11. Bring the mixture to a gentle simmer and cook for 3 minutes, stirring, until slightly thickened.
12. Stir in the broccoli, salt, and pepper.
13. Simmer gently for 8 to 10 minutes, until the broccoli is tender.
14. Stir in the potato and simmer for 2 to 3 minutes, until heated through.
15. Mash some of the potato against the side of the pot to thicken the soup.
16. Remove the pot from the heat and stir in the cheddar until melted.
17. Serve.

Notes

For a thicker soup, mash more potato against the side of the pot. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth instead of chicken broth.