Broccoli Potato Soup

Broccoli Potato Soup is a comforting and wholesome dish that blends tender broccoli florets, creamy potatoes, and savory seasonings into a satisfying bowl of warmth.

It’s a quick and budget-friendly option that’s perfect for lunch or a light dinner. Serve it with crusty bread or crackers for a cozy meal any day of the week.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Blender or immersion blender (optional)
• Measuring cups and spoons

Ingredients Overview

• Broccoli: Fresh florets or thawed frozen broccoli add color and nutrients.
• Potatoes: Russet or Yukon Gold provide a creamy texture when blended or mashed.
• Onion & garlic: Bring savory depth to the soup base.
• Broth: Chicken or vegetable broth forms the flavorful liquid foundation.
• Milk or cream: Adds creaminess, though you can omit or use dairy-free alternatives for a lighter or vegan soup.

Ingredients

• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 3 cups chopped broccoli florets (fresh or thawed from frozen)
• 2 medium potatoes, peeled and diced (about 2 cups)
• 4 cups chicken or vegetable broth (plus more as needed)
• 1/2 to 1 cup milk or cream (optional, adjust to desired creaminess)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Optional toppings: shredded cheese, croutons, bacon bits, chopped chives

Directions

1. Sauté aromatics
   • In a large pot or Dutch oven over medium heat, melt the butter or warm the oil.
   • Add diced onion and sauté for about 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
2. Add veggies and broth
   • Stir in the chopped broccoli and diced potatoes.
   • Pour in the broth, adding enough to fully cover the vegetables. Season with salt and pepper.
   • Increase the heat and bring to a gentle boil.
3. Simmer until tender
   • Reduce the heat to a simmer. Cover the pot and cook for about 15–20 minutes, or until the broccoli and potatoes are fork-tender.
4. Blend (optional)
   • For a chunky soup, leave the vegetables as is.
   • For a creamier texture, use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until you reach your preferred consistency.
5. Add milk or cream
   • Return the soup to the pot (if using a blender). Stir in milk or cream if desired, heating gently without boiling. Adjust seasonings with more salt, pepper, or spices like paprika or nutmeg.
6. Serve
   • Ladle the soup into bowls. Top with shredded cheese, croutons, bacon bits, or chopped chives if you like. Serve warm.

Prep Time

10 minutes

Cook Time

25–30 minutes

Total Time

35–40 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~180
• Protein: ~5g
• Fat: ~7g
• Carbohydrates: ~26g
• Fiber: ~3g
• Sugar: ~3g

Expert Tips

• Choose your potatoes: Russet potatoes break down more easily for a smooth texture, while Yukon Golds maintain a buttery flavor and slight texture.
• Thin or thick: Adjust the thickness by adding more broth or simmering to reduce.
• Flavor boosts: Add a pinch of cayenne for heat, or stir in shredded cheddar cheese for extra creaminess.
• Batch cooking: This soup freezes well; make a double batch and store in airtight containers for quick lunches or dinners.

FAQs

Can I make this soup vegan?

Yes, use oil instead of butter, vegetable broth, and a plant-based milk (like almond or coconut) or omit milk entirely.

What other vegetables can I add?

Try carrots, celery, or cauliflower. Chop them small and add them to the pot with the potatoes.

How do I store leftovers?

Cool and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

Storing & Reheating

• Storing: Let the soup cool, then place it in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add water or broth if it has thickened too much.

Substitutions & Variations

• Herb twist: Stir in fresh thyme or rosemary while cooking for extra flavor.
• Cheesy: Stir in cheddar or Parmesan just before serving for a richer soup.
• Spice kick: Add chili flakes or chipotle powder for a smoky heat.

Broccoli Potato Soup

Broccoli Potato Soup is a comforting and wholesome dish that blends tender broccoli florets, creamy potatoes, and savory seasonings into a satisfying bowl of warmth. It’s a quick and budget-friendly option that’s perfect for lunch or a light dinner.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board and knife
• - Wooden spoon or spatula
• - Blender or immersion blender (optional)
• Measuring cups and spoons

Ingredients

  

• - 2 tablespoons butter or olive oil
• - 1 small onion diced
• - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
• - 3 cups chopped broccoli florets fresh or thawed from frozen
• - 2 medium potatoes peeled and diced (about 2 cups)
• - 4 cups chicken or vegetable broth plus more as needed
• - 1/2 to 1 cup milk or cream optional, adjust to desired creaminess
• - 1 teaspoon salt or to taste
• - 1/2 teaspoon black pepper or to taste
• - Optional toppings: shredded cheese croutons, bacon bits, chopped chives

Instructions

 

• **Sauté aromatics**
• - In a large pot or Dutch oven over medium heat, melt the butter or warm the oil.
• - Add diced onion and sauté for about 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
• **Add veggies and broth**
• - Stir in the chopped broccoli and diced potatoes.
• - Pour in the broth, adding enough to fully cover the vegetables. Season with salt and pepper.
• - Increase the heat and bring to a gentle boil.
• **Simmer until tender**
• - Reduce the heat to a simmer. Cover the pot and cook for about 15–20 minutes, or until the broccoli and potatoes are fork-tender.
• **Blend (optional)**
• - For a chunky soup, leave the vegetables as is.
• - For a creamier texture, use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until you reach your preferred consistency.
• **Add milk or cream**
• - Return the soup to the pot (if using a blender). Stir in milk or cream if desired, heating gently without boiling. Adjust seasonings with more salt, pepper, or spices like paprika or nutmeg.
• **Serve**
• - Ladle the soup into bowls. Top with shredded cheese, croutons, bacon bits, or chopped chives if you like. Serve warm.