Broccoli potato soup is a cozy and nourishing dish that brings together the heartiness of potatoes and the earthy goodness of broccoli in a creamy, savory base. It’s perfect for chilly evenings, meal prepping, or whenever you’re in the mood for a satisfying, veggie-packed meal that feels like a warm hug in a bowl.
Whether you’re keeping it vegetarian or loading it up with cheese and cream, this soup is adaptable, delicious, and easy to make.
Why You Will Love This Recipe
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Creamy and Hearty: The perfect combination of smooth potatoes and tender broccoli.
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One-Pot Meal: Everything cooks in one pot for easy cleanup and less hassle.
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Nutritious and Filling: Loaded with fiber, vitamins, and minerals.
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Customizable: Keep it light or make it indulgent—adapt it to your taste or diet.
What Is Broccoli Potato Soup?
Broccoli potato soup is a thick, creamy soup typically made with diced potatoes, chopped broccoli, onions, garlic, broth, and either milk or cream. You can purée it smooth or leave it chunky depending on your preference. It often includes shredded cheese for richness, but it’s also delicious as a dairy-free or vegan version.
This soup is comfort food with substance—easy enough for a weeknight but satisfying enough for guests.
Ingredients List
Core Ingredients:
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2 tablespoons butter or olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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2 medium potatoes (Yukon Gold or Russet), peeled and cubed
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3 cups broccoli florets (fresh or frozen)
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4 cups vegetable or chicken broth
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1 teaspoon salt (more to taste)
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½ teaspoon black pepper
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½ teaspoon dried thyme (optional)
Creamy Base (Optional):
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1 cup milk, cream, or half-and-half
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1 cup shredded cheddar cheese
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2 tablespoons flour (if making a roux-based thickener)
Garnish Options:
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Extra shredded cheese
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Croutons
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Chopped green onions
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Cracked black pepper
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Sour cream or plain yogurt
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 25–30 minutes
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Total Time: 40–45 minutes
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Servings: 4 to 6 bowls
Step-by-Step Instructions for Broccoli Potato Soup
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat butter or olive oil over medium heat. Add chopped onions and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add Potatoes and Broth
Add the diced potatoes to the pot. Pour in the broth and bring to a boil. Reduce heat and let simmer for about 10 minutes or until the potatoes are almost tender.
Step 3: Add Broccoli
Add broccoli florets and dried thyme. Continue simmering for 8–10 minutes until the broccoli is tender and potatoes are fully cooked.
Step 4: Blend or Leave Chunky
Use an immersion blender to purée the soup until smooth, or leave some chunks if you prefer texture. You can also blend half and leave the rest whole for a thicker, rustic result.
Step 5: Add Dairy and Cheese (Optional)
Stir in milk, cream, or half-and-half for a richer soup. Add shredded cheddar cheese and stir until melted. Taste and adjust salt and pepper.
Step 6: Serve and Garnish
Ladle into bowls and top with extra cheese, croutons, or a dollop of sour cream. Serve warm.
Best Potatoes for Soup
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Yukon Gold: Buttery and naturally creamy when blended.
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Russet: Starchier and thickens the soup well.
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Red Potatoes: Hold their shape and are great if you prefer a chunkier texture.
Avoid waxy potatoes like new potatoes or fingerlings—they don’t break down as easily in soup.
Fresh vs. Frozen Broccoli
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Fresh broccoli gives the best flavor and texture, especially if you like some bite.
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Frozen broccoli works well too—just reduce the cooking time by a few minutes as it’s already partially cooked.
Be sure to chop large florets into smaller, uniform pieces to ensure even cooking.
Tips for a Perfect Broccoli Potato Soup
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Use broth, not water: Adds depth and richness to the soup.
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Cook potatoes until soft: They need to break down to thicken the soup.
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Adjust the texture: Blend fully for silky soup or leave it chunky—both work beautifully.
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Add cheese slowly: Stir in cheese off heat or over very low heat to avoid separation.
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Taste as you go: Potatoes and broccoli absorb seasoning, so adjust salt and pepper as needed.
Optional Add-Ins and Variations
Protein Options:
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Crispy bacon crumbles or pancetta
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Grilled chicken for a complete meal
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Italian sausage adds savory spice
Additional Vegetables:
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Carrots, celery, or spinach
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Cauliflower (as a substitute or addition to broccoli)
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Leeks for a deeper onion flavor
Spice It Up:
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Add a dash of cayenne or red pepper flakes
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Use smoked paprika for warmth
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Add a spoonful of Dijon mustard for a tangy edge
Make It Dairy-Free or Vegan
To make this soup vegan or dairy-free:
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Use olive oil instead of butter
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Replace cream/milk with unsweetened almond milk, coconut milk, or cashew cream
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Skip the cheese or use a vegan shredded cheese
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Blend cashews with broth to add creaminess naturally
Make-Ahead and Storage Tips
Meal Prep Friendly:
Broccoli potato soup tastes even better the next day as the flavors develop. It’s perfect for meal prep.
Storing:
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Store in airtight containers in the refrigerator for up to 4 days.
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Let the soup cool completely before sealing.
Reheating:
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Reheat gently over low heat on the stovetop.
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Add a splash of water or broth to loosen if it thickens in the fridge.
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Microwave individual portions in 60–90 second intervals, stirring in between.
Can You Freeze Broccoli Potato Soup?
Yes—but with care.
Tips for Freezing:
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Allow the soup to cool completely before freezing.
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Store in freezer-safe containers or bags.
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Leave space at the top of containers for expansion.
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Avoid freezing if it contains cream or cheese, which may separate—freeze before adding dairy, then stir in after reheating.
Nutritional Overview (Per Serving – Approximate)
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Calories: 250–350
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Protein: 8–12g
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Carbohydrates: 25–30g
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Fat: 10–15g
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Fiber: 4–6g
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Vitamin C: High from broccoli
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Calcium: Moderate if cheese is added
This soup is high in nutrients like vitamin K, vitamin A, potassium, and folate, especially when using fresh broccoli and minimal cream.
Serving Suggestions
Broccoli potato soup can be a full meal on its own or served with sides for a more complete spread.
Great Pairings:
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Crusty bread, sourdough, or garlic toast
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Grilled cheese sandwich or open-faced melts
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Mixed green salad with a tangy vinaigrette
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Baked sweet potato fries or roasted root vegetables
FAQs
Can I make this soup in a slow cooker?
Yes! Sauté onions and garlic first, then add all ingredients (except cream/cheese) to the slow cooker. Cook on low for 6–7 hours. Blend and stir in cream and cheese at the end.
Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a touch of sweetness and pair well with the savory broth and broccoli.
Why is my soup too thick or thin?
If it’s too thick, add more broth or milk. If it’s too thin, let it simmer uncovered for a few more minutes or blend more potatoes into the soup.
Do I have to peel the potatoes?
Peeling is recommended for a smoother texture, but if you’re going rustic or using thin-skinned potatoes, feel free to leave the skins on.
Conclusion
Broccoli potato soup is the perfect blend of cozy, nutritious, and easy-to-make. Whether you’re after a quick weeknight dinner, a healthy meal-prep option, or a comforting lunch, this soup checks all the boxes. It’s endlessly adaptable—make it chunky or smooth, cheesy or vegan, spicy or mild—and it always hits the spot.