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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!
This post was originally published on January 15, 2024
This recipe is absolutely delicious. It came into my email on just the right day as I had all of the ingredients on hand with the exception of the salsa verde. I substituted a can of rotel tomatoes and chilies in its place and it was so yummy!!
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Loved this soup ! I went light on the flour and milk and no salsa.
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Halved everything but broth, broccoli, and cheddar. Wowza, immediately texted my family that I had found my new best soup recipe! Next time I will add bacon bits because life is short, eat bacon for every meal, but this is a near perfect recipe either way.
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Delish! The salsa verde makes all the difference! I added carrots based on a comment and i did not regret it.
Glad you enjoyed this soup! 🙂 xT
Delighted! The salsa verde makes all the difference!
Thanks so so much Danna! xT
Darn fine recipe. Thank you.
Thank you so much Michael! xT
This was an easy soup to make! I appreciate that it uses pantry staples. It’s very similar to Panera recipe but instead of carrots, uses potatoes so the colour is not attractive but the flavour is great! I loved the addition of salsa verde for a kick , had to substitute with a can of green chiles but it worked. Served up with an olive quickbread for a yummy winter dinner.
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
I modified based on what I already have. I used low sodium vegetable broth, 1/2 cup of half and half (because I never have milk in the house), canned green chilis, and whole wheat flour. I also added extra chili powder. Kept the cheese separate and added to my bowl since the soup made lots of leftovers for my small family. It was delicious!
Thank you so much Kelsey! 🙂 xT
I wouldn’t add salsa verde next time. Never seen that added to soup before and now I understand why. Otherwise fine.
Thanks for the feedback Lucy! I appreciate it! xT
Comparing this to your other “Spicy Baked Potato Soup”.
Here you omit the bacon (?) and it only calls for 2 Potatoes vs 4 in the other recipe.
Anything going on here?
I try to avoid Dairy as much as possible. Can you recommend a good non dairy replacement for the 2 c of milk? Thanks!
Hi there! You could definitely use oat milk or coconut milk! xT
Looks amazing! Ive been searching for a great broccoli cheddar recipe. I see about 30+ broccoli cheddar recipes on the blog…which is your favorite? I’m overwhelmed and don’t know which one to go with! Any recommendations? Or are they all nearly identical apart from changing the added carb?
Approximately how many cups of chopped potatoes in the 2 russet potatoes?
Hi Michelle,
I’ve tried several HBH broccoli cheddar recipes and I’ve found that they are all nearly identical. I think you’re safe to pick whichever sounds best to you! I don’t know that I’d consider all 30+ recipes new or different
Is the salsa verde from Target that is linked in the ingredients the one that you personally use? I make my own when I have time but have yet to find a great store bought one, although haven’t tried that one! Thank you!
Looks delicious! Can you substitute bone broth for a chicken broth?
Hi there! Yes, you definitely can! 🙂 xT
For me personally I felt this had too much odd texture, grit like for me. I’m assuming it’s from the starch from the potato.
Wow, you had time to make it already? That was quick! Didn’t she just post this today?
Grit? Sounds like you didn’t wash your potato.
I want to make it without the spicy. Which ingredient should I omit? The chilli powder and salsa verde?
Just use a salsa verde labeled “mild.” I’m very sensitive to heat and find McCormick’s Chili Powder mild. I can’t imagine 1/2 tsp. adding much spice.
So sorry you didn’t enjoy this recipe Destiny! Thank you for giving it a try! xT