If you’ve been searching for a comforting, creamy, and downright delicious way to warm up your soul and tummy, look no further than this Broccoli and Potato Soup Recipe. It’s a classic combination of tender potatoes and vibrant broccoli, simmered in a rich, cheesy broth that feels like a warm hug on a chilly day. Every spoonful balances the earthiness of vegetables with the cozy creaminess that makes this soup an instant favorite in any household. Whether you want a quick weeknight meal or a dish to impress guests, this recipe delivers simplicity and flavor in each velvety bite.
Ingredients You’ll Need
This Broccoli and Potato Soup Recipe calls for straightforward, pantry-friendly ingredients that work together beautifully. Each one plays a vital role, whether it’s building the creamy base, adding depth, or bringing color and texture to the bowl.
- Unsalted butter (40g / 3 tbsp): Adds richness and helps soften the onions and garlic without overpowering the flavors.
- Small onion, finely chopped (1): Brings a subtle sweetness and aromatic foundation to the soup.
- Garlic cloves, minced (2): Provides a gentle warmth and savory depth.
- Flour (1/3 cup): Essential for thickening the soup to a perfect velvety texture.
- Milk (2 cups): Creamy base that makes the soup smooth – you can use any fat percentage, depending on your preference.
- Chicken broth/stock, low sodium (2 cups): Lends body and a mild savory flavor without too much salt.
- Water (2 cups): Balances the liquid volume while keeping flavors light.
- Salt (1 tsp): Enhances and brightens the natural flavors.
- Black pepper (1/2 tsp): Adds an ever-so-slight kick and warmth.
- Potatoes, peeled and cubed (800g / 1.6 lb): The hearty base, creating thickness and a creamy bite.
- Broccoli, small florets (5 cups / approx 1 large head): Vibrant and fresh, it adds wonderful green color and nutrition.
- Grated cheese (1+ cups): Cheddar is classic, but feel free to use your favorite variety for melty, cheesy bliss.
- Bacon pieces (optional but highly recommended): For a smoky crunch that perfectly complements the creamy soup.
- Shallots or scallions, finely sliced: Bright, fresh garnish that adds a mild oniony bite.
How to Make Broccoli and Potato Soup Recipe
Step 1: Sauté Aromatics
Begin by melting the butter in a large pot over medium-high heat. Once melted, toss in the finely chopped onion and minced garlic. Let them cook gently for about three minutes or until the onion is softened and translucent. This step builds the flavorful foundation that will infuse the entire soup.
Step 2: Create the Roux
Sprinkle the flour into the pot with the softened onions and garlic, stirring constantly. Cook this mixture for about 30 seconds. This brief cooking ensures the flour loses its raw taste and will begin to thicken the soup just right.
Step 3: Add Milk and Blend Smooth
Now, slowly pour the milk into the pot while stirring steadily. The mixture will thicken and form a mostly smooth paste—use a whisk if you want to ensure it’s perfectly lump-free. This creamy base is where the soup’s luscious texture truly begins to shine.
Step 4: Add Broth, Water, Seasoning, and Potatoes
Pour in the chicken stock along with the water, then season with salt and black pepper. Stir everything together before adding the cubed potatoes. The combination of liquids and seasoning starts to meld and hint at the soup’s comforting depth.
Step 5: Simmer the Potatoes
Bring the mixture to a gentle simmer, then lower the heat and let it cook uncovered for about eight minutes. Keep an eye on it and stir occasionally to prevent sticking. The potatoes should be nearly tender by the end of this step, soft enough to meld with the creamy base but still holding their shape.
Step 6: Add Broccoli and Cook Briefly
Next, add your broccoli florets to the pot. Stir them in and cook for just two minutes or until the broccoli reaches your desired tenderness. The broccoli should still have a slight bite, maintaining its bright green color and fresh flavor.
Step 7: Stir in Cheese and Adjust Seasoning
Remove the pot from the heat and stir in at least one cup of grated cheese. The soup will thicken beautifully, becoming luxuriously smooth and slightly cheesy. Taste it now and add a pinch more salt if needed to balance and enhance all the flavors.
Step 8: Serve and Garnish
Ladle the soup into bowls, then dress it up with your favorite garnishes like crispy bacon bits, sliced scallions, or extra cheese. These final touches add texture and bursts of flavor that make the Broccoli and Potato Soup Recipe truly unforgettable.
How to Serve Broccoli and Potato Soup Recipe
Garnishes
Simple toppings bring your soup to life! Crispy bacon pieces add a smoky crunch, while thinly sliced shallots or scallions offer fresh contrast. Extra grated cheese melted on top makes every spoonful richer and even more indulgent.
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or a light green salad to keep the meal balanced. For a heartier experience, try serving it alongside warm grilled cheese sandwiches or roasted vegetables to complement those cozy vibes.
Creative Ways to Present
For a crowd or special occasion, serve your Broccoli and Potato Soup Recipe in mini bread bowls or hollowed-out garlic loaves. You can also drizzle flavored oils like chili or herb-infused olive oil for a pop of color and unexpected flavor. A sprinkle of toasted nuts or seeds can add delightful crunch and texture too!
Make Ahead and Storage
Storing Leftovers
Your soup will keep well in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen after resting, making those leftovers just as delicious as the first day.
Freezing
This Broccoli and Potato Soup Recipe freezes beautifully. Just let it cool completely, then portion it into freezer-safe containers. When you’re ready, the soup can be thawed overnight in the fridge and reheated gently without losing its creamy magic.
Reheating
Reheat your soup slowly on the stove over low to medium heat, stirring occasionally until warmed through. If it becomes too thick, a splash of milk or broth will bring it back to that perfect comforting texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll have a delicious vegetarian version with all the same creamy goodness and flavor.
What type of cheese works best?
Cheddar cheese is classic for this soup due to its sharp, creamy flavor, but feel free to experiment with tasty cheese, Gruyere, or even a mild mozzarella for a different twist.
Can I use frozen broccoli?
Yes, frozen broccoli works fine and is a great time-saver. Just add it a bit earlier during the cooking process since it takes slightly longer to cook through than fresh florets.
Is it okay to use skim milk instead of whole milk?
You can, though the soup may be a bit lighter and less creamy. To compensate, you could add a bit more cheese or a splash of cream at the end to enhance richness.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup without the gluten. Just be sure to mix these thoroughly to avoid lumps.
Final Thoughts
I truly hope this Broccoli and Potato Soup Recipe becomes one of your go-to comfort foods, just as it is for me. It’s wonderfully easy to make and endlessly satisfying, blending fresh veggies, creamy textures, and lovely cheesy notes into each nourishing bowl. Don’t hesitate to give it a try and invite this cozy soup into your kitchen—your taste buds will thank you!
Print
Broccoli and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A creamy and comforting Broccoli and Potato Soup made with simple ingredients like potato, broccoli, milk, and cheese. This hearty soup is perfectly thickened with flour and enriched with melted cheese, topped with optional garnishes like crispy bacon and shallots for extra flavor. Ideal for a warming lunch or dinner, it’s easy to prepare on the stovetop in under 30 minutes.
Ingredients
Base
- 40g / 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup flour
Liquids
- 2 cups milk (any fat %)
- 2 cups chicken broth/stock (low sodium)
- 2 cups water
Vegetables
- 800 g / 1.6 lb potato, peeled and cut into 1.25 cm (1/2 inch) cubes
- 5 cups broccoli, small florets (about 1 large head, ~300g/10 oz)
Seasonings & Add-ins
- 1 tsp salt
- 1/2 tsp black pepper
- 1+ cups grated cheese (cheddar or tasty, or other of choice)
- Cooked bacon pieces (highly recommended, for garnish)
- Shallots/scallions, finely sliced (for garnish)
Instructions
- Sauté aromatics: Melt butter in a large pot over medium-high heat. Add finely chopped onion and minced garlic and cook for about 3 minutes until the onion softens and becomes translucent.
- Add flour: Stir in the flour and cook for 30 seconds, coating the onion and garlic mixture to form a roux base that will thicken the soup.
- Add milk gradually: Slowly pour in the milk while continuously stirring, allowing the mixture to thicken into a mostly smooth, thick-ish paste. Use a whisk as needed to eliminate lumps.
- Add liquids and seasonings: Pour in the chicken broth, water, then add salt and black pepper. Stir everything to combine well, then add the cubed potatoes.
- Simmer potatoes: Bring the soup to a gentle simmer. Adjust heat to maintain a slow simmer and cook for about 8 minutes without a lid, stirring occasionally to prevent the base from sticking, until potatoes are nearly tender.
- Add broccoli: Stir in the broccoli florets and cook for an additional 2 minutes or until the broccoli reaches your preferred tenderness. Remove the pot from heat.
- Incorporate cheese: Stir through 1 cup (or more) of grated cheese until melted and the soup thickens nicely. Taste and add more salt if necessary.
- Serve with garnishes: Ladle the soup into bowls and top with optional garnishes such as crispy cooked bacon pieces, finely sliced shallots or scallions, and extra grated cheese if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can adjust the thickness by adding more milk or broth as needed.
- Use sharp cheddar cheese for a stronger flavor or mild cheese for a creamier taste.
- Crispy bacon and shallots add wonderful texture and flavor but are optional.
- Use a whisk when adding milk and flour mixture to avoid lumps in the soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
