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This one-pot Easy Spicy Broccoli Cheddar Potato Soup is the perfect bowl to warm up to on bitterly cold days. Made with everything you’d load into your favorite baked potato but with the addition of fresh broccoli! Potatoes, broccoli, salsa verde, and sharp cheddar cheese all come together to make this mildly spicy, creamy soup so delicious. Top each bowl of tasty soup with plenty of cheddar cheese and chopped green onion! Great on its own but even better with a side of homemade beer bread. Yum!
I hate to talk about the weather, but it truly was the inspiration behind today’s soup – and even tomorrow’s recipe, too! When I say it’s been cold, I mean it’s been REALLY COLD! The wind has been howling for two days straight, with icy cold snow blowing everywhere and white-out conditions.
It certainly is cozy you all. A little too cold, but still cozy. Nonetheless, it’s left me wanting to make cozy soups and bake bread (and maybe some sweet wintry desserts too). I’m not complaining, the coziness certainly is nice.
And the food is delicious!
Two of my favorite soups are a yummy broccoli cheddar and a spicy potato soup. I’ve been toying with the idea of making a spicy broccoli cheddar soup for a whole year now. But then I had this idea of meshing both a broccoli cheddar and a potato soup.
Nothing sounded more delicious. This really is a yummy combination.
The Details
Step 1: cook the onion and garlic
Melt some butter in a big Dutch oven. Then, cook the onion, add some garlic, fresh oregano, and a tiny pinch of chili powder.
Now mix in some flour. The flour helps to thicken the soup and keeps everything from separating.
Step 2: add the potatoes and broccoli
Next, add the broth, the chunks of potato, and chopped-up broccoli. I love to use Russet potatoes for this soup, but really, any potato will do!
Cook the potatoes and broccoli in the broth. This only takes 15 minutes or so. Then, take your potato masher and mash up some of the chunks of both potato and broccoli. I do this inside the soup pot, so there’s no dirtying up any additional bowls.
If you prefer a thinner, less chunky soup, use an immersion (or regular) blender to puree the soup base.
Step 3: add the milk and salsa verde
To finish, pour in some milk; any variety will work. I use whole goat milk.
This next ingredient is my secret. It’s not traditional, but it really makes this recipe good. A bit of salsa verde! It adds a wonderful chili flavor with just the right amount of spice. It’s subtle yet is such a delicious addition to the soup!
Now, mix in a handful of cheddar cheese along with the salsa verde. I use a spicy white cheddar. I buy rattlesnake cheddar cheese wedges from Whole Foods. But only use this if you enjoy some spiciness.
Let everything melt together and become creamy.
Step 4: eat and enjoy
I like adding a dollop of yogurt and lots of fresh green onion. And I always finish with a sprinkle of cracked black pepper and sea salt.
This is the yummiest soup! Think a little spicy, a touch creamy, filled with potatoes, cheese, and all those awesome toppings. Try serving this bowl of soup along with beer bread on the side for dipping. For me, it’s a must.
I love a simple dinner when the days are busy and the nights are cold!
Looking for other dinners with a little kick? Here are a few ideas:
Baked Crunchy Honey Buffalo Chicken
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
Spicy Buffalo White Chicken Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this Easy Spicy Broccoli Cheddar Potato Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Spicy Broccoli Cheddar Potato Soup
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon chili powder
- salt and black pepper
- 1/4 cup all-purpose or gluten free flour
- 4 cups bone broth
- 2 Russet potatoes, peeled and chopped
- 3 cups chopped broccoli florets
- 2 cups milk
- 1/2 cup salsa verde
- 1-2 cups shredded cheddar cheese
- chopped green, onion for serving
Instructions
- 1. Melt the butter in a large soup pot set over medium heat. Add the onion and garlic and cook until softened, 5 minutes. Mix in the oregano and chili powder. Season with salt and pepper. Whisk in the flour and cook for about 2 minutes.2. Pour over the broth and stir in the potatoes and broccoli. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or immersion blender to lightly blend the soup. I like to leave my soup chunky. 3. Stir in the milk, salsa verde, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Season with salt and pepper. If needed, thin with additional broth.4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, oregano, and green onions. Eat and enjoy!
Seriously so good. One of the easiest broccoli cheddar recipes I’ve tried and probably the best. The tangy salsa cuts through the richness of the soup and gives great flavor. The potatoes add a great heartiness. Will definitely be my go-to broccoli cheddar recipe. If you’re looking for a bit more spice, get a spicy salsa verde!
Hey Kale,
Wonderful! So glad to hear this recipe was enjoyed, thanks for making it! Have a great Monday! x
This was amazing!!! I used about a cup of salsa Verde and used chicken broth because didn’t have bone broth. It is going in the rotation.
Hey Gigi,
Fantastic! Love to hear that this recipe turned out nicely for you, I appreciate you making it! Have a great weekend:)
Every time I try a recipe, I’m impressed by how easy and delicious it turns out. 10/10, I halved the recipe bc I live by myself, and it was super easy to do so. I also don’t own a potato masher, but the potatoes cooked perfectly and it was so easy to use a fork as a substitute. Thank you for keeping me cooking and well fed.
Aww, thanks so much Megan:) This really means so much to me! So glad to hear that you enjoyed this soup! xT
This soup was so delicious. It was perfect the way it was. You wouldn’t want to thin it with any more broth, and leaving it chunky was so good. You don’t even need to add any salt or pepper. The flavors really came through. I added roasted salsa verde rather than regular salsa verde. Perfect on a rainy day like we are having today.
Thanks so much Teri!! I love to hear that this soup turned out well for you, I appreciate you making it! xT
The best thing about your recipes is I never have to guess if it’s going to turn out good. Everything I’ve made from you the past 10 years is delicious, including this soup! Didn’t change a thing except dried oregano because I didn’t have fresh. It’s exceptional, thank you for another stellar recipe.
Hey there,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! Happy Sunday! xT
Delicious, flavorful soup on a cold, snowy day! I had a couple of Italian sausage links that I chopped, cooked and added to the soup.The salsa Verde gave it just enough kick, yet mild. My husband said this is one of his favorite soups!
Thanks so much Danene! Love to hear that this recipe turned out well for you, thanks for trying it! xT
Delicious! I’ve made this twice now and will make it again!
Hi Blythe,
So glad to hear this recipe turned out well for you, thanks a lot for making it! Xx
Thank you! My typical broccoli soup is so bland and thin and boring, this is amazing and hearty! Loved it!
Hey Kristine,
Awesome! Love to hear this recipe turned out well for you, thanks for making it:) xT
Delicious, easy, and filling! It was a hit with my whole family – even my super picky 8 year old.
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Can you make this in the crockpot instead?
Yes, that should be just fine! xT
So absolutely delicious and easy. I didn’t have fresh oregano so substituted with dried and mm mm mmm
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Wonderful recipe, thank-you so much!
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Soup is delicious. Can you freeze the leftover soup or is best eaten fresh?
You can definitely freeze this soup if you’d like! xT
Outstanding! I made this tonight and not only was it easy but full of flavor! Will def make again. Thanks T!
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Made this soup today-very delicious!
Thanks so much for giving this soup a try Lori! xT