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Broccoli Cheddar Potato Soup

Featured in Warm Bowls of Good.

Broccoli Cheddar Potato Soup is the kind of warm, satisfying dish that hits the spot on any day. Loaded with tender potatoes, sweet carrots, and fresh broccoli, this soup is cooked in a savory broth and finished with a rich homemade cheddar cheese sauce. The bacon topping adds just the right amount of salty crunch, and the optional extra cheese makes it extra comforting. Ready in just 45 minutes, it’s perfect for weeknight dinners or weekend lunches. Whether you're cooking for the family or making a big batch to reheat through the week, this recipe is a cozy winner.
Soo Ben
Updated on Sun, 20 Apr 2025 19:04:22 GMT
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There’s something undeniably comforting about a big bowl of creamy pasta, and when you fold sweet, delicate crab into a homemade Alfredo sauce? That’s when things go from comforting to unforgettable. This Crab Fettuccine Alfredo is one of those meals that feels fancy enough for date night but comes together so quickly and easily, you’ll want it in your weeknight rotation too.

I’ve made this dish more times than I can count—sometimes for a cozy dinner in, other times when I needed a fast but impressive meal for guests. It’s always a hit. The real secret? Swapping heavy cream for milk and a bit of cream cheese. The result is a creamy, velvety sauce that’s still rich but not overwhelming. Add freshly grated Parmesan, a touch of garlic and onion, and those tender chunks of crab, and suddenly you’ve got something pretty magical on your hands.

What You’ll Need

This recipe keeps things simple and relies on a few pantry and fridge staples:

  • Fettuccine: You can use any long pasta, but fettuccine really clings to the sauce.
  • Butter & Flour: Together they form the roux, the base for our Alfredo.
  • Milk: Whole or 2% both work—just make sure it’s warm when you add it.
  • Cream Cheese: Adds creaminess and helps thicken the sauce.
  • Fresh Parmesan: Skip the pre-shredded stuff here—real Parm melts and tastes so much better.
  • Garlic & Onion Powder: Adds depth and flavor without overpowering the crab.
  • Salt, Pepper & Parsley: Season well and finish fresh.
  • Lump Crabmeat: Imitation crab is budget-friendly and works beautifully, but real crab takes it up a notch.
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Step-by-Step: How It Comes Together

1. Boil the Pasta
Get a pot of salted water going and cook your fettuccine until al dente. Drain and set aside.
2. Build the Sauce Base
Melt butter in a large skillet over medium heat. Whisk in the flour and cook for a minute to get rid of that raw flour flavor.
3. Pour in the Milk
Slowly whisk in the milk a little at a time. Don’t rush this part—let each addition fully combine before adding more. The mixture will start out lumpy, but it’ll smooth out as it cooks.
4. Melt in the Cheese
Once the milk mixture is hot and smooth, stir in the cream cheese. Let it melt completely, then add the Parmesan, garlic powder, onion powder, salt, and pepper. Stir until creamy and velvety.
5. Fold in the Crab
Add the crab last so it stays tender and intact. Just a gentle stir is all it needs to warm through.
6. Serve It Up
Toss the sauce with your cooked pasta or spoon it generously over plated portions. A sprinkle of fresh parsley on top gives it that perfect finishing touch.

Variations and Tips

  • Use Real Crab: If you’re feeling fancy, splurge on real lump crab for a sweeter, more delicate bite.
  • Spice It Up: A little Cajun seasoning or a dash of crushed red pepper flakes will add heat.
  • Add Veggies: Stir in a handful of sautéed spinach or peas for some color and texture.
  • Try Other Pasta: Penne, linguine, or even tagliatelle would work great here too.
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Leftovers? No Problem

This Alfredo is best enjoyed fresh, but it reheats surprisingly well. Store any leftovers in an airtight container in the fridge for up to 2 days. Add a splash of milk when reheating to loosen up the sauce and bring it back to life.

Final Thoughts

This is the kind of dish that turns a regular Tuesday into something memorable. And once you’ve made it once? It’s one of those recipes that’ll live in your head rent-free. Creamy, cheesy, gently seasoned with that unmistakable crab flavor—there’s just nothing quite like it.

Frequently Asked Questions

→ Can I use frozen broccoli?
Yes, frozen broccoli works well—just add it a few minutes earlier to allow time for it to heat through.
→ How do I make the soup thicker?
Mash a few of the potatoes with a fork or blend part of the soup with an immersion blender for a thicker texture.
→ Can I make this vegetarian?
Yes, use vegetable broth instead of chicken broth and skip the bacon topping.
→ Can I freeze this soup?
Yes, but keep in mind the texture of the potatoes and dairy may change slightly when thawed and reheated.
→ What kind of cheese is best?
Freshly shredded sharp cheddar melts best and adds the most flavor to the soup.

Broccoli Cheddar Potato Soup

Hearty, creamy soup packed with flavor.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Sou

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Soup Base

01 2 (14.5-ounce) cans low-sodium chicken broth or vegetable broth
02 4 medium potatoes, peeled and cubed
03 2–3 large carrots, diced
04 1 teaspoon onion powder
05 2 small heads broccoli, finely chopped

→ Cheese Sauce

06 3 tablespoons unsalted butter
07 1/3 cup all-purpose flour
08 3½ cups milk, plus more if needed
09 4 cups shredded cheddar cheese
10 1 teaspoon salt
11 1/2 teaspoon garlic pepper

→ For Topping

12 6 slices bacon, cooked and chopped
13 Extra shredded cheddar cheese (optional)

Instructions

Step 01

In a large pot, add the broth, potatoes, carrots, and onion powder. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 10 minutes.

Step 02

Add the chopped broccoli to the pot, cover again, and continue simmering for another 10 minutes until vegetables are tender.

Step 03

In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook for 1 minute until golden. Slowly whisk in milk, increase heat to medium, and cook for 5 minutes until thickened.

Step 04

Add cheddar cheese, salt, and garlic pepper to the thickened milk. Stir until the cheese is fully melted and the sauce is smooth.

Step 05

Pour the cheese sauce into the soup pot and stir to combine. Add more milk if needed to thin the soup. Adjust seasoning to taste.

Step 06

Ladle into bowls and top with crispy bacon and additional cheddar cheese if desired. Serve warm.

Notes

  1. Mash a few of the potatoes in the pot with a fork or immersion blender for a thicker, creamier texture.
  2. This soup stores well in the fridge for 3–4 days or in the freezer for up to a month.
  3. Reheat gently over low heat, stirring often to prevent curdling.

Tools You'll Need

  • Large soup pot
  • Saucepan
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 479
  • Total Fat: 34 g
  • Total Carbohydrate: 22 g
  • Protein: 24 g