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
Broccoli Potato Soup
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.
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 chives
Instructions
- SAUTE 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 Notes
Note 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
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.
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! 🙂