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Broccoli Potato Soup

This creamy, hearty Broccoli Potato Soup is loaded with crisp-tender broccoli, golden buttery potatoes, and even more veggies. On a cold day, there's nothing like enjoying this soup served in a crusty sourdough bread bowl or with dinner rolls to dip in it!
Course Soup, Vegetarian
Cuisine American
Keyword broccoli potato soup
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 767kcal
Author Chelsea Lords
Cost $6.41


  • 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


  • 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!



Note 1Mirepoix:  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).


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