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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this last night, it was 10 degrees…sooo good! I had to make a few adjustments for my father’s diet (low salt ) so I added more verde and seasonings ….delicious and will definitely add to my rotation !
Hope this recipe helped you stay warm and cozy on a cold night! 🙂 xT
Excellent soup! I had some thick cut bacon slices that were use or pitch out and I fried that up and used is
T for garnish. Extra special!
Hi Pam! Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
I’m trying this today . What do you think about adding some black beans or chicken to up the protein ? Would that work ? Just planning to make it late morning and have it as an a very cold all day option on the back of the stove 🙂
Thanks !
That would be yummy! I would just add in some precooked shredded chicken and that would be delish! xT
Great tasty soup! Nice balance between spicy and creamy. My wife and I loved your soup. I used 1 cup of cheese and topped each serving with additional cheese. I will definitely make this soup again. Thank you for your soup receipe.
Thank you so much Tom! So glad you and your wife enjoyed this soup! xT
Sooooo good! Would never have thought to take a potato & broccoli soup in a spicy direction but I love it
Delicious! Perfect for dinner with some rolls – made as directed and it came out so good. Could leftovers be frozen? Made enough for us for 2 meals and would love to throw into the freezer for ready to heat dinner but wasn’t sure because of the cheese/milk
Hey Anna! Thank you so so much! 🙂 xT
Wonderful blend of flavours to make a broccoli soup more interesting.
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
This was great! (coming from someone who doesn’t really eat broccoli soup!!) My husband loves Broccoli and Broccoli soup so when your email hit and it’s cold out I decided to give it a try. I cut the salsa verde in 1/2 (simply because my husband isn’t a fan of it and I wasn’t sure how it would affect the taste. I also didn’t tell him it was an ingredient) It was a huge hit and very easy to make.
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
I made this tonight and everyone loved it! So good! I mixed shredded pepper jack and cheddar cheese together for mine. Salsa verde definitely makes this soup!
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
Has anyone tried this in a crockpot/slow cooker? If so what changes did you make with timing?
I was hoping to make this in the crockpot as well. Has anyone tried it this way? If so what changes did you make with timing?
I would like to make this soup, but the recipe says (2) potatoes. Other soups recommend 2 pounds. This seems like a lot of broth for just 2 potatoes. So is this correct?
Your IG post has Tahini, the recipe does not….did I miss somthing?! HELP! XO
I just watched the IG video. There wasn’t any tahini in this recipe.
Hi Lindsey! So sorry for the confusion, this recipe doesn’t have tahini! xT
Made this tonight and it was YUM! It has been old and snowy in UT and I’ve been on a soup making kick. With at least a couple more months of winter here I’m sure this will be made again.
Hi Laurie! Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
This is delicious! The salsa verde and chili powder add some kick to what might be a boring soup otherwise, but not too spicy! Hearty and perfect for a cold night
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
I was craving either chili or a hearty soup yesterday when your email came through. So I made it last night. So good! I didn’t have salsa Verde but I did have a jar of hatch green chile and it works great. While it was delicious last night, it’s even better today. I did add some crumbled bacon as a garnish today and that just took it up another level.
Hi Jody! SO happy to hear you enjoyed this recipe! Thank you for trying it out, and have a cozy week! 🙂 xT
Made it last night—very easy and very delicious! Used Aldi’s Mild Avocado Tomatillo Sauce which turned out to be really good. Went light on the cheese for the sake of calories. This recipe will become a regular at our house.
Thank you SO much for giving this recipe a try Pamela! 🙂 xT
This was perfect for a cold, snowy night. I did increase the chili powder, salsa verde, and cheese. My family (kids and adults) loves it.