Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls.
The Best Broccoli Potato Soup
My favorite Broccoli Soup and Cheesy Potato Soup had a baby and it’s this insanely delicious soup! This creamy, warming soup is exactly what a cold day calls for! It’s thick, hearty, and total comfort food.
This soup is loaded with veggies, a creamy broth, and lots of cheese. I also grab a little extra cheese to add on top.
Ingredients
- Butter: Used to cook vegetables and mixed with flour to thicken the soup.
- Veggies (celery, carrots, onion): Cooked to make a tasty base.
- Garlic: Adds lots of flavor.
- Potatoes: I love Yukon gold, but any potato works.
- Seasonings: Change to suit your taste.
- Chicken Stock: The main liquid, adding rich flavor.
- Broccoli: Choose bright green florets; avoid yellow or brown ones.
- Flour: Thickens the broccoli potato soup.
- Milk: Adds creaminess; use whole milk.
- Cheddar Cheese: Gives a creamy, cheesy flavor.
How To Make Broccoli Potato Soup
- Sauté Veggies: Cook chopped onions, carrots, and celery in butter; add garlic later.
- Add Potatoes & Seasonings: Pour in broth; cook until potatoes are soft.
- Sauté Broccoli: Cook until soft.
- Make Cream Mixture: Mix butter, flour, and milk; cook until thick.
- Combine: Add the milk mixture to the soup.
- Add Cheese: Stir in Cheddar until it melts.
- Serve: Optionally with bread or rolls, and top with chives.
Variation Ideas
- Cook Bacon: Cut into small pieces and cook in the pot before starting the broccoli potato soup; use it as a topping.
- Adjust Consistency: Add more broth or milk for a thinner soup.
- Vegetarian Option: Use vegetable broth and add more seasonings.
- Extra Cheese: Top your soup with more sharp Cheddar cheese.
- Potato Varieties: Replace Yukon gold potatoes with red or russet potatoes (peel russets if using).
Storage
Leftovers?
Refrigerate leftover broccoli potato soup for 3-4 days.
Don’t freeze because the milk and cheese can separate and become grainy when thawed.
Reheating Tips: Warm gently in a pot, stirring often. Don’t boil or use high heat to avoid separation.
More Soup Recipes
- Chicken Parmesan Soup
- Creamy Chicken Noodle Soup
- Butternut Squash Soup
- Stuffed Pepper Soup
- Lentil Soup
Broccoli Potato Soup
Broccoli Potato Soup is creamy and hearty, packed with broccoli, golden potatoes, and extra veggies. It’s perfect for chilly days, whether served in a sourdough bread bowl or alongside dinner rolls.
Equipment
- Large pot
Ingredients
- 6 tablespoons unsalted butter divided
- 3 cups mirepoix see note 1
- 1 tablespoon minced garlic
- 3 cups diced Yukon gold potatoes
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 1/8 teaspoon ground cayenne pepper optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups chicken stock or vegetable stock
- 3 cups finely chopped broccoli florets
- 1/3 cup flour
- 3 cups whole milk
- 2 cups freshly grated sharp Cheddar cheese
- Hearty buttered bread or rolls, for serving
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Add diced mirepoix—carrots, celery, and onion—and season with a pinch of salt and pepper. Sauté for 7–9 minutes, then add the garlic and sauté for another 30 seconds.
- Add the diced potatoes along with thyme, paprika, ground mustard, cayenne pepper, salt, and pepper. Sauté for 2 minutes over medium heat. Pour in 4 cups of chicken stock and increase the heat to high. Bring to a boil, then reduce to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until the potatoes are mostly tender. Stir in 3 cups of finely chopped broccoli and sauté for another 4–5 minutes, until all the vegetables are tender, and the potatoes can be easily pierced with a fork.
- In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Once melted, add the flour and cook while whisking constantly for 1 minute. Gradually whisk in the milk, continuing until the mixture thickens and is free of lumps. Season with a pinch of salt and pepper. Cook, whisking constantly, until thickened.
- Stir milk mixture into soup over low heat. Turn off the heat and then add in the Cheddar cheese. Stir until melted. Season a final time with salt and pepper, taste and adjust to personal preference.
- Serve the soup with a ladle in either bread bowls or regular bowls, and garnish with fresh chives if you like. If you’re not using bread bowls, pair it with hearty buttered bread or rolls for a delightful meal. Enjoy!
Video
Recipe Notes
Note 1: You can make your own mirepoix by mincing 1 cup yellow onion, 1 cup celery, and 1 cup carrots. This is approximately 1 small onion, 3 stalks of celery, and 3 carrots.
Storage: Refrigerate leftover soup for 3–4 days. Avoid freezing, as the milk and cheese may separate and become grainy. To reheat, place soup in a pot and heat over medium-low. Stir frequently and avoid boiling.
Nutrition
Serving: 1serving | Calories: 767kcal | Carbohydrates: 59g | Protein: 35g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 874mg | Potassium: 1295mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2148IU | Vitamin C: 134mg | Calcium: 788mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good recipe. I added cabbage, fenugreek, fresh thyme, nutmeg tumerick, and a hot pepper. Garnished with bacon…Amazing!
Delish! So thrilled this was a hit! Thanks Michael!