Home > Soups & Stews > Broccoli Potato Soup Broccoli Potato Soup November 20, 2020 | 19 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Our 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. We also grab a little extra cheese to add on top. Ingredients Butter: Used to sauté vegetables and later combined with flour for the soup’s thickening base. Mirepoix (celery, carrots, onion): Sautéed to create a flavorful base. Garlic: Adds aroma and taste. Potatoes: Provide heartiness and texture. Seasonings: Enhance flavor. Chicken Stock: Serves as the liquid foundation, adding richness. Broccoli: Key ingredient for texture, color, and nutrition. Flour: Helps thicken the broccoli potato soup. Milk: Adds creaminess. Cheddar Cheese: Creates a creamy, cheesy flavor. How To Make Broccoli Potato Soup Sauté Mirepoix: In butter, add garlic later. Add Potatoes & Seasonings: Pour in stock; simmer until potatoes are tender. Sauté Broccoli: Until tender. Make Roux: Combine butter, flour, and milk; thicken. Combine: Add milk mixture to the soup. Add Cheese: Stir in Cheddar until melted. Serve: Optionally with bread or rolls, garnish with chives. Variation Ideas Cook Bacon: Dice and cook in the pot before starting the broccoli potato soup, then use as a topping. Adjust Consistency: Increase broth or milk for a thinner soup. Vegetarian Option: Use vegetable stock and consider increasing seasonings. Extra Cheese: Top with more sharp Cheddar cheese in your soup. Potato Varieties: Swap gold potatoes with red or russet potatoes (peel russets if used). STORAGE Refrigerate leftover broccoli potato soup for 3-4 days. Avoid freezing due to milk and cheese content leading to separation and graininess upon thawing. Reheating Tips: Reheat gently in a pot, stirring frequently. Avoid boiling or high temperatures to prevent separation. More Soup Recipes Chicken Parmesan Soup Creamy Chicken Noodle Soup Butternut Squash Soup Stuffed Pepper Soup Lentil Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Broccoli Potato Soup 5 from 9 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Broccoli Potato Soup 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Soup, Vegetarian Cuisine American Keyword broccoli potato soup Prep Time 45 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 servings Chelsea Lords Calories 767kcal Author Chelsea Lords Cost $6.41 Ingredients▢ 6 tablespoons unsalted butter, divided▢ 3 cups mirepoix (celery, carrots, onion) (See Note 1)▢ 1 tablespoon minced garlic ~4 cloves▢ 3 cups diced potatoes baby (Yukon) gold▢ 1/4 teaspoon dried thyme▢ 3/4 teaspoon EACH: ground mustard, paprika▢ 1/8 teaspoon ground cayenne pepper optional▢ Fine sea salt and freshly ground black pepper▢ 4 cups chicken stock or vegetable stock for vegetarian▢ 3 cups finely chopped broccoli florets (~2 large heads)▢ 1/3 cup flour▢ 3 cups whole milk▢ 2 cups (8 oz.) freshly grated sharp (or extra-sharp) Cheddar cheese▢ Optional: additional cheese for topping, crusty bread/rolls for dipping or bread bowls for serving, fresh chivesUS - Metric USMetric InstructionsSAUTE VEGGIES: In a large pot over medium heat, melt 2 tablespoons (28.4g) of the butter. Add diced mirepoix (carrots, celery and onion) and season with a tiny pinch (1/8 teaspoon) of salt and pepper. Sauté 7-9 minutes. Add garlic and sauté 30 seconds longer.SEASONINGS, POTATOES, and BROTH: Add in the diced potatoes, and seasonings: 1/4 teaspoon thyme, 3/4 teaspoon paprika, 3/4 teaspoon ground mustard, scant 1/8 teaspoon cayenne pepper, and more salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Sauté for 2 minutes, still over medium heat. Pour in the 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to medium and rapidly simmer, uncovered, stirring occasionally for 10-12 minutes or until potatoes are mostly tender. Stir in the 3 cups finely chopped broccoli and sauté for 4-5 more minutes or until all veggies are tender (fork easily pierces potatoes).MILK MIXTURE: Meanwhile, in a separate medium-sized pot, melt the remaining 4 tablespoons (56.7g) butter over medium heat. Once melted, add in flour and cook, whisking constantly for 1 minute. While whisking, gradually add in the milk. Briskly whisk until no lumps remain and the mixture thickens. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper here.) Cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender.ADD CHEESE: 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). I add another 1/2 teaspoon salt and 1/4 teaspoon pepper.SERVE: Use a soup ladle to serve up soup, either in bread bowls or regular bowls and top with fresh chives if desired. If not serving in a bread bowl, serve with crusty bread or rolls and enjoy! Video Recipe NotesNote 1: Mirepoix: You can make your own mirepoix by mincing 1 cup of each veggie: yellow onion, celery, carrots. This is approximately 1 small yellow onion, diced (1 cup; 138g), 3-4 stalks celery, diced (1 cup; 110g), and 2-4 large carrots, diced (1 cup; 127g). Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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. Reply
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!! Reply
Waiting for 15” of snow tonight so I made the broccoli potato cheese soup. It was awesome! Thank you and stay healthy… Reply
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! Reply
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. Reply
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 🙂 Reply
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. Reply