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.
Loved this recipe! Thank you!
So thrilled to hear this! Thanks Chan!
This was a great recipe me and my husband enjoyed every bite of it. I have blood pressure issues so easy swap of low sodium chicken broth and I didn’t add any table salt. Still had great flavor to it.
So thrilled to hear you were able to make this work for you! Thanks so much Sheena! 🙂
This was delicious and perfectly creamy! I added ground pork to make it a little heartier on a cold fall day and it was stunning. I’ve made a handful of recipes from your site and am never disappointed — thank you so much for sharing with us! Can’t wait to make more from you 🙂
Delish! I am so happy to hear this! 🙂
This is my family’s new favorite version of broccoli soup!
I did throw some odds and ends extra cheese, Swiss and Gouda as well.
I am so thrilled to hear this! Thanks so much Victoria! 🙂
Family favourite!
Yay! Thanks Natalie! 🙂
I’ve made this soup twice now and cannot get enough of it! Perfect for fall.
We have some mild lactose intolerance, so swapped the whole milk for full-fat oat milk to lower the dairy content. It works great and doesn’t impact the flavor profile!
So thrilled you’ve enjoyed it! Thanks for sharing your dairy free changes 🙂
This was so yummy! I have a question. What is a serving size? Thanks for the recipe 😁
So glad you enjoyed! There are 6 servings in this soup! 🙂
Waiting for 15” of snow tonight so I made the broccoli potato cheese soup. It was awesome! Thank you and stay healthy…
Yay! So glad you enjoyed! Thanks Nancy! 🙂
Not yet but plan to this week.
This was super delicious, and the texture was absolutely decadent. I followed the recipe as is, with the exception of adding a few more cloves of garlic (this is a garlic-loving family) and I used regular whole milk! The whole family enjoyed from my husband to my 2 year old and everyone in between.
Yay! I am so happy to hear this! Thanks so much for sharing Janay! 🙂
Very good recipe! Thank you, Chelsea!! I probably diced a cup extra onion and a cup extra broccoli. Used veggie broth instead of the stock and preshredded cheddar. Added maybe a cup extra of water before the milk mixture. Turned out divine! Thanks again!!
So happy you enjoyed! Thanks so much! 🙂