Broccoli Potato Soup

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Special thanks to LACTAID® for sponsoring this post. All opinions are my own.

This creamy, hearty Broccoli Potato Soup is loaded with crisp-tender broccoli, golden buttery potatoes, and even more veggies. There’s nothing like enjoying this soup on a cold day in a crusty sourdough bread bowl or with dinner rolls for dipping!

 

Overhead image of the broccoli potato soup in a bowl

Broccoli Potato 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 🙂

Also, thanks to LACTAID®, you can enjoy this soup without any discomfort! (More on this below)

I’ve loved sharing recipes using LACTAID® milk with you all this year. As a product that’s regularly stocked in my fridge (my husband is lactose-intolerant), it’s been fun to share a little bit more about this milk we love so much.

LACTAID® Milk Overview

  • LACTAID® is 100% real milk, just without any lactose.
  • LACTAID® dairy products provide all the protein, calcium, and vitamins you’d find in real dairy (because they are real dairy!) but without any lactose.
  • From milk, to ice cream, to cottage cheese, LACTAID® products help satisfy all your dairy cravings without the discomfort 
  • Available at most mass merchandise, drug, and grocery stores.
  • LACTAID® Milk is ultra-pasteurized which allows the real milk to last longer under proper refrigeration and maintain its creamy, delicious taste.
  • And best of all, LACTAID® products taste and perform exactly the same as regular dairy foods! You’ll find this creamy Broccoli Potato Soup is just the same using LACTAID® milk, but with none of the discomfort after enjoying it!

Process shots-- images of the cream base being made for this soup

Broccoli Potato Soup Shortcuts

This soup recipe requires a bit of chopping, but below I’ve got a few short-cut ideas to help save some time in the kitchen.

  • Pick up mirepoix (also called soup starter at some stores). Most stores sell pre-chopped mirepoix (a French phrase for diced onion, carrot, and celery) in the produce section. If you’re in a hurry, grab that fresh-chopped mirepoix or you can even use frozen mirepoix–found near other frozen veggies in the store.
  • Use jarred garlic or a garlic press. Instead of mincing your own garlic, you can use jarred to save time. Alternatively, a garlic press gives you fresh-minced garlic in a fraction of that time that hand mincing requires.
  • If you have a food processor with a grating attachment, you can have freshly grated cheese in a flash!
  • Blast some music and chop everything at once. I know this doesn’t seem like a short-cut, but somehow it is!

Process shots-- images of the veggies being sautéed, seasonings and potatoes being added, everything being sautéed and then chicken stock being added and brought to a boil

Variation Ideas

  • Top the soup with cooked bacon. To avoid dirtying another pot, dice up and then cook the bacon in the pot before beginning the soup).
  • We love this broccoli potato soup chunky and thick, but feel free to increase the broth or milk in this recipe to make it a bit thinner. 
  • Make this soup vegetarian by using vegetable stock in place of chicken stock. You may want to slightly increase the seasonings with this change.
  • Top this soup with more cheese! We love some extra sharp cheddar cheese on individual bowls.
  • Swap out the potatoes. Although we prefer baby gold or Yukon gold potatoes (see quick tip” section below), red potatoes or russet potatoes can be swapped in. You’ll want to peel russet potatoes if using those.

QUICK TIP

We love the creamy, tender, and buttery flavor Yukon golds deliver. Their skin is also delicate, so you really don’t need to peel them first. Learn a bit about what makes this type of potato so special in this article!

Process shots-- images of the broccoli, cream mixture, and cheese being added into the broccoli potato soup

Broccoli Potato Soup Tips

  • Make sure to dice the potatoes into small pieces (1/2-inch) so they can cook through in the indicated time listedin the recipe. Larger potato chunks will need to simmer a lot longer and will further reduce the broth.
  • Very finely chop the broccoli. The finer the broccoli is chopped, the quicker it will become tender and the better the soup tastes. It’s much more enjoyable to eat this soup with tiny pieces of broccoli instead of large florets.
  • Cut veggies generally the same size for even cooking; if some pieces are a lot larger than others you’ll have some mushy and some crisp veggies in this soup.
  • For the ultimate thick and creamy soup, make sure to use Whole LACTAID® milk and not a milk substitute or lower fat milk.

Image of the soup being scooped up by a ladle

QUICK TIP

Cheese for lactose-intolerant folks? Many times, people find they can eat lactose in small doses, but as it accumulates in their system, symptoms return. Tolerance levels vary from person to person, but many people can still eat cheese, if they choose carefully. Hard, aged cheeses like Swiss, Parmesan, and Cheddars are lower in lactose. Soft and semi-soft cheeses like ricotta and cream cheese, are higher in lactose. Always discuss your condition with your doctor before making changes to your diet.

Broccoli Potato Soup Tips Continued

  • I recommend freshly grated cheese; pre-grated cheese has a cellulose coating that results in a greasier/clumpier soup more prone to graininess. You’ll also want to make sure to use a sharp or extra sharp Cheddar cheese–this makes a big difference to the overall flavor. Plain Cheddar cheese will leave the soup tasting flat.
  • Seasoning as you cook. Seasoning every part of the soup with salt and pepper helps the flavors permeate the soup. I’ve included my recommendations for adding salt and pepper to each step of this soup, but add to your personal preference. If the soup is tasting flat, it may just need a pinch more of salt and/or pepper. Note that not all salts will season the same (you’ll need more or less depending on the salt used). I use fine sea salt in this recipe.
  • The better quality stock used, the better this soup will taste. Bonus points for homemade stock, but a good store-bought stock will also reward you with a deeply flavorful soup.

Overhead image of the broccoli potato soup in a bowl about to be eaten

Freezing This Soup

Leftover Broccoli Potato Soup can be refrigerated for 3-4 days, but I don’t recommend freezing this soup because of the milk and cheese in it. The milk solids will separate as the soup thaws, resulting in a grainy texture that often separates.

Reheating This Soup

Reheating a creamy soup made can be tricky; we want to avoid separation and a grainy texture. To reheat, add the leftover Broccoli Potato Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate.

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Broccoli Potato Soup

0 from 0 votes
This creamy, hearty Broccoli Potato Soup is loaded with crisp-tender broccoli, golden buttery potatoes, and even more veggies. There's nothing like enjoying this soup on a cold day in a crusty sourdough bread bowl or with dinner rolls to dip in it!
Print Recipe

Broccoli Potato Soup

0 from 0 votes
This creamy, hearty Broccoli Potato Soup is loaded with crisp-tender broccoli, golden buttery potatoes, and even more veggies. There's nothing like enjoying this soup on a cold day in a crusty sourdough bread bowl or with dinner rolls to dip in it!
Course Soup
Cuisine American
Keyword broccoli potato soup
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 528kcal
Cost $6.41

Ingredients

  • 6 tablespoons (85g) unsalted butter, divided
  • 3 cups mirepoix (celery, carrots, onion) (See Note 1)
  • 1 tablespoon minced garlic ~4 cloves
  • 3 cups (416g) diced baby (Yukon) gold potatoes
  • 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 (896g) good-quality chicken stock
  • 3 cups (211g) finely chopped broccoli florets (~2 large heads)
  • 1/3 cup (44g) all-purpose flour
  • 3 cups (696g) LACTAID Whole Milk
  • 2 cups (226g; 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. SautĂ© 7-9 minutes. Add garlic and sautĂ© 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.) SautĂ© 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 sautĂ© 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 briskly 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 and then 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: You can make your own mirepoix: 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 Facts

Serving: 1serving | Calories: 528kcal | Carbohydrates: 38.4g | Protein: 22g | Fat: 32.5g | Cholesterol: 91.1mg | Sodium: 626.8mg | Fiber: 4.5g | Sugar: 12.9g

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