Broccoli Cheddar Potato Soup for Two – Easy, Creamy & Comforting Recipe

Broccoli Cheddar Potato Soup has a special place in our hearts, and in our kitchen. It’s one of those meals that reminds us why we started My Recipes Made in the first place.

We’re Nora and Nicolas, the duo behind this cozy food corner. A few years ago, when our oldest daughter went off to college, she called home asking, “How do I make soup that isn’t just boiling noodles in broth?” That sparked something. Nora began jotting down simple, wholesome recipes she could cook from her dorm kitchen, recipes that were easy, flexible, and didn’t need a long grocery list or fancy tools.

This Broccoli Cheddar Potato Soup for Two was one of the first she tried, and it became an instant favorite. It’s the kind of meal that comforts without overwhelming, made with everyday ingredients and just enough spice to feel special.

From our family kitchen to yours, we hope it brings warmth and connection to your table, too.

Why You’ll Love This Recipe

This isn’t just a bowl of cheesy soup. It’s a small batch, made-for-real-life kind of dish, created in the heart of our home, and tested by the pickiest taste testers we know: our kids.

Here’s why it works every single time:

• ✅ No waste – just enough for two satisfying bowls
• ✅ Simple and real – broccoli, potatoes, cheese, and pantry basics
• ✅ Flexible – spicy or mild, creamy or chunky, your call
• ✅ Comforting and cozy – without being heavy
• ✅ Beginner-friendly – no complicated techniques, just one pot

Whether you’re making this for a quiet night in or doubling it to share with friends, this Broccoli Cheddar Potato Soup is all about real moments, real food, and real comfort.

Ready to stir the pot? Let’s dive into the ingredients.

Looking for more recipes from real life? Check out our Vegetarian Soup Recipe Ideas for more cozy bowls made simple.

Ingredients for Broccoli Cheddar Potato Soup for Two

Exact Ingredients List for Two

This Broccoli Cheddar Potato Soup for Two brings together fresh vegetables, real cheddar, and a touch of spice to create the ultimate cozy meal. It’s simple, satisfying, and made with ingredients you likely already have on hand.

Here’s everything you need to make about 1½ quarts of rich, flavorful soup, just enough for two hearty servings:

• 2 tbsp. Unsalted Butter
• 1/3 cup finely chopped Celery
• 1/3 cup finely chopped Carrot
• 1/3 cup finely chopped Shallot (or Yellow Onion)
• 2 tbsp. finely chopped Jalapeño (optional)
• 1/2 tsp. Salt (plus more to taste)
• 1 clove Garlic, minced
• 1/2 tsp. Paprika
• 1/2 tsp. Crushed Red Pepper (optional)
• 2 tbsp. All-Purpose Flour
• 3 cups Low Sodium Chicken Stock (or Vegetable Stock)
• 2/3 cup Half and Half (or Heavy Cream)
• 2 cups Yellow Potatoes, cut into ½” cubes
• 2 cups Broccoli Florets, chopped into bite-sized pieces
• 1½ cups Shredded Cheddar Cheese
• ½ tsp. freshly cracked Black Pepper (plus more to taste)

This small-batch Broccoli Cheddar Potato Soup is built from the base up for texture, comfort, and flavor. Every ingredient plays a role, from the sautéed aromatics to the final cheese melt.

Want more soup recipes you can feel good about? Discover great ideas like Cabbage Chicken Soup, another real-life favorite from our kitchen.

Broccoli Cheddar Potato Soup for Two

Nora

This Broccoli Cheddar Potato Soup for Two is cozy, creamy, and full of comforting flavor. It’s made with everyday ingredients like broccoli, potatoes, cheddar cheese, and simple aromatics, all in just one pot and ready in under 45 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 2 bowls

Calories 420 kcal

Equipment

• Saucepan or Dutch Oven

Ingredients

  

Soup Base

• 2 tbsp unsalted butter
• 1/3 cup celery finely chopped
• 1/3 cup carrot finely chopped
• 1/3 cup shallot or yellow onion finely chopped
• 2 tbsp jalapeño finely chopped (optional)
• 1 clove garlic minced
• 1/2 tsp salt plus more to taste
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper optional
• 2 tbsp all-purpose flour
• 3 cups low-sodium chicken or vegetable stock
• 2/3 cup half and half or heavy cream
• 2 cups yellow potatoes diced into ½-inch cubes
• 2 cups broccoli florets chopped
• 1.5 cups shredded cheddar cheese
• 1/2 tsp black pepper freshly cracked, plus more to taste

Instructions

 

• Melt butter in a saucepan. Add celery, carrot, shallot/onion, and jalapeño. Season with salt and cook until soft (6–8 min).
• Stir in garlic, paprika, and crushed red pepper. Add flour and cook for 1 min, stirring constantly.
• Slowly whisk in the stock. Add potatoes and bring to a boil. Simmer uncovered for 10 min.
• Add broccoli florets and simmer another 5–7 min until vegetables are tender.
• Lower heat, add half and half, then slowly stir in shredded cheddar cheese until fully melted.
• Season with pepper and additional salt to taste. Serve hot with desired garnishes.

Notes

This soup is easy to adjust, add more spice, swap in different cheeses, or blend for a smoother texture. Best enjoyed fresh, but leftovers keep well for up to 3 days in the fridge.

Keyword Comfort Food, Small Batch, Vegetarian

Ingredient Notes and Cooking Insights

This Broccoli Cheddar Potato Soup for Two is simple by design, but each ingredient plays a specific role in getting that perfect flavor and texture. Here’s how to make smart choices with what you already have on hand, and why each component matters.

Broccoli & Potatoes: The Perfect Pair

Broccoli florets bring earthy flavor and color to this soup, while potatoes give it body and natural creaminess. We use yellow potatoes, which cook quickly and release just enough starch to thicken the soup without flour overload.

If you chop the broccoli small and cube the potatoes evenly (½-inch), they’ll cook evenly and break down beautifully into a rich, satisfying base. You don’t need cream to make it creamy, these veggies do a lot of the work for you.

Real Cheddar = Real Flavor

Use a block of sharp cheddar and grate it yourself. Pre-shredded cheeses have anti-caking agents that make them harder to melt. Shredding your own gives a silkier finish, and it melts faster into the soup.

If you’re out of cheddar, a mix of Colby Jack or even white cheddar will work. Want a little edge? A pinch of Parmesan or smoked gouda can deepen the flavor.

Spice & Balance

Paprika and crushed red pepper bring mild heat, but you can leave them out if you’re not into spice. A finely chopped jalapeño adds brightness and depth without overwhelming the bowl.

The base seasoning is simple but essential: salt, pepper, and a little garlic. Because this is a small batch, even a small pinch makes a big difference. Always taste before serving and adjust to your preference.

Stock & Cream Options

Use low-sodium chicken or vegetable stock to keep the soup balanced. If you’re going vegetarian, go for veggie broth and skip the bacon-based toppings.

We love half and half for its creamy texture with less heaviness than full cream. If you want something richer, heavy cream is totally fine, just don’t boil it after adding, to avoid separation.

Looking for more hearty soup inspiration? Check out our Cabbage Chicken Soup, another small batch favorite that’s protein-packed and prep-friendly.

Recipe Tips and Tricks

Making Broccoli Cheddar Potato Soup for Two is simple, but these extra tips will help you nail the flavor, texture, and finish every time. Whether it’s your first time making soup from scratch or you’re a seasoned home cook, these tricks can take your bowl from good to unforgettable.

Ingredient Prep Tips:

• Chop small for consistency – Dice your carrots, celery, and shallots finely so they soften quickly and evenly.
• Even cubes matter – Cut potatoes into uniform ½-inch pieces to ensure they cook at the same rate.
• Use broccoli florets, not stems – Florets soften faster and blend better with the creamy base.

Want more veggie-packed inspiration? Check out our Vegetarian Soup Recipes for wholesome, flavor-forward bowls.

Cheese Melting Tips:

• Use block cheese – Freshly shredded cheddar melts smoother than pre-shredded varieties (which often contain anti-caking agents).
• Turn off the heat before adding cheese – High heat can cause it to separate or become grainy.
• Add in batches – Stir cheese in gradually, letting it fully melt before adding more.

Melted right, the cheese becomes the creamy backbone of your Broccoli Cheddar Potato Soup, giving it richness and depth.

Texture Tips:

• Want it thicker? Let it simmer uncovered for 5 extra minutes, or mash a few potatoes into the base.
• Prefer it smoother? Blend 1–2 cups of soup and stir it back in.
• Like it chunky? Keep all the veggies intact and skip the blending altogether.

Every version delivers something different, so don’t be afraid to experiment.

🥓 Garnish Ideas:

Top your soup with any of these simple, flavorful add-ons to elevate the experience:

Garnishes add color, crunch, and flavor contrast, turning your cozy Broccoli Cheddar Potato Soup into a restaurant-worthy bowl at home.

Want more ideas for wholesome soups? Discover our Vegetarian Soup Recipe Ideas for lighter, protein-packed options.

Directions

Making Broccoli Cheddar Potato Soup for Two is straightforward and rewarding. This recipe uses just one pot, comes together in under 45 minutes, and delivers a velvety, cheesy finish that’s impossible to resist. Whether you’re a soup beginner or a weeknight pro, this step-by-step guide makes it foolproof.

Step-by-Step Instructions

Step 1 – Sauté the Aromatics
In a medium saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add celery, carrot, shallot (or onion), and jalapeño (if using). Season with ½ teaspoon of salt. Sauté for 6–8 minutes, stirring often, until the veggies are soft and fragrant.

Step 2 – Build a Flavor Base
Add garlic, paprika, and crushed red pepper flakes. Stir for 1 minute. Sprinkle in 2 tablespoons of flour, stirring constantly to create a roux. Cook for another minute to remove the raw flour taste.

Step 3 – Simmer the Soup
Slowly whisk in 1 cup of chicken or vegetable stock, scraping up any browned bits. Add the remaining 2 cups of stock and the cubed yellow potatoes. Bring the soup to a gentle boil. Reduce heat and simmer for 10 minutes, uncovered, until the potatoes begin to soften.

Step 4 – Add the Broccoli
Stir in the chopped broccoli florets and continue simmering for another 5–7 minutes. Both the broccoli and potatoes should be fork-tender but not mushy. This balance is key to getting the ideal texture in your Broccoli Cheddar Potato Soup.

Step 5 – Finish with Cream and Cheese
Turn the heat to low. Stir in 2/3 cup of half and half (or heavy cream). Slowly add 1½ cups of shredded cheddar cheese, a handful at a time. Stir well between each addition to ensure it melts evenly and doesn’t separate.

Step 6 – Final Seasoning & Serve
Taste your Broccoli Cheddar Potato Soup and season with freshly cracked black pepper and more salt if needed. Serve immediately in warm bowls with your favorite toppings.

Looking for another cozy, creamy option? Check out our Cabbage Chicken Soup for a protein-rich, meal-prep-friendly favorite.

How to Make Small Batch Broccoli Cheddar Soup

Cooking just enough for two isn’t limiting, it’s smart, especially when you’re making something as rich and satisfying as Broccoli Cheddar Potato Soup for Two. This small batch recipe avoids waste, skips over-complication, and serves up flavor in every spoonful.

Designed for Two: The Perfect Portion

This recipe makes about 1½ quarts of soup. It’s the sweet spot for:

• 2 generous dinner servings, or
• 3 smaller bowls for lunch or sides

It’s cozy, creamy, and satisfying without overwhelming your fridge with leftovers. Whether you’re cooking for a quiet night in or need a quick meal that feels homemade, this Broccoli Cheddar Potato Soup fits right in.

When and How to Scale It

Want to serve more than two? This recipe scales like a charm:

• Double it for a family of four, no change in cook time
• Triple it for meal prep or dinner guests, just use a 6-quart pot
• Adjust spices and cheese slowly as you scale, flavor needs balancing

If you scale up your Broccoli Cheddar Potato Soup, add the cheese in small batches to keep it smooth and creamy.

Looking for the perfect crispy side to go with it? Check out our Perfect Roasted Potatoes to complete your cozy meal.

Built for Real Life

This soup was designed with real life in mind, busy schedules, tight kitchens, and smaller households.

Here’s why this small batch Broccoli Cheddar Potato Soup stands out:

• ✅ No leftovers sitting in the fridge
• ✅ No waste from unused ingredients
• ✅ Fast cook time and easy cleanup
• ✅ Kid-friendly and college-kitchen approved
• ✅ Super flexible, go mild or spicy, thick or creamy

You don’t need a big batch to feel satisfied, just a good bowl, warm flavors, and a little time at the stove.

Make This Broccoli Cheddar Potato Soup Yours!

Easy Ways to Customize

This Broccoli Cheddar Potato Soup is flexible. You can keep it classic or tweak it to match your taste or dietary needs.

• Make it vegetarian: Use vegetable stock
• Lighten it up: Choose half and half instead of cream
• Add protein: Stir in shredded chicken or crispy bacon
• Boost veggies: Add baby spinach, cauliflower, or even corn

It’s comfort food that fits your lifestyle.

How to Store and Reheat Leftovers

Even though this is a small batch recipe, here’s how to handle extra servings if you have them.

Storage Tips

• Store in an airtight container in the fridge for up to 3 days
• This soup doesn’t freeze well (cheese and cream can separate)

Reheating Tips

• Reheat on the stovetop over low heat, stirring often
• Add a splash of broth or milk to loosen the texture
• Avoid boiling once cheese is melted, keep it low and slow

What to Serve With Broccoli Cheddar Potato Soup

Pair it with:

• Garlic bread or toasted sourdough
• Simple green salad with lemon vinaigrette
• A glass of crisp white wine or cider

Want more cozy bowls like this? Try our Vegetarian Soup Recipe Ideas next.

Broccoli Cheddar Potato Soup for Two (Recipe Summary)

📝 Ingredients

• 2 tbsp. unsalted butter
• 1/3 cup celery, finely chopped
• 1/3 cup carrot, finely chopped
• 1/3 cup shallot or yellow onion, finely chopped
• 2 tbsp. jalapeño, finely chopped (optional)
• 1/2 tsp. salt
• 1 clove garlic, minced
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper (optional)
• 2 tbsp. all-purpose flour
• 3 cups low-sodium chicken or vegetable stock
• 2/3 cup half and half or heavy cream
• 2 cups yellow potatoes, diced (½-inch cubes)
• 2 cups broccoli florets, chopped
• 1½ cups shredded cheddar cheese
• 1/2 tsp. freshly cracked black pepper

👨‍🍳 Instructions (Quick View)

1. Sauté veggies in butter until softened (6–8 min)
2. Add garlic, spices, then flour; stir to combine
3. Slowly whisk in stock, then add potatoes
4. Simmer 10 min, add broccoli, simmer 5–7 more
5. Stir in half and half, reduce heat
6. Slowly add cheddar, stir until melted
7. Season to taste, serve warm

Nutrition (Per Serving – Est.)

• Calories: ~420
• Protein: 14g
• Carbs: 28g
• Fat: 25g
• Fiber: 4g
• Sodium: Variable (based on broth and cheese)

Tried this Broccoli Cheddar Potato Soup for Two? Leave a comment and let us know how it turned out!

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Conclusion

This Broccoli Cheddar Potato Soup for Two is proof that comfort food doesn’t have to be complicated. It’s quick, creamy, and made with real, everyday ingredients. Whether you’re cooking for yourself or someone special, it delivers warmth and flavor in every spoonful.

Small batch, big comfort. Just the way we like it.

Want more easy meals made for real life? Try our Flat Top Griddle Recipes next.

Frequently Asked Questions

Looking for more clean comfort food? Check out our Vegetarian Soup Recipe Ideas.