This creamy Broccoli Potato Soup combines tender potato chunks, plenty of fresh broccoli, and melting cheddar for a comforting, hearty bowl. It’s quick to prepare and makes a satisfying meal any night of the week.
Pair this soup with homemade rolls, breadsticks, or a warm cheese loaf to soak up every last spoonful. If you enjoy creamy soups, try other favorites like cauliflower, baked potato, or creamy tomato soup for variety.
Broccoli Potato Soup
This rich, cheesy broccoli potato soup is a family favorite and can be ready in about 30 minutes. Top it with croutons, extra shredded cheese, bacon bits, or a dollop of sour cream to elevate the flavor and texture.
Optional add-ins include shredded carrots or diced celery for extra color and crunch. For a lighter creamy finish, substitute evaporated milk for heavy cream without sacrificing smoothness.
Recipe Tips
- Thicken the soup: Mix 2 tablespoons cornstarch with 4 tablespoons water until smooth. Bring the soup to just below a simmer, then whisk in the cornstarch mixture and stir until the soup thickens.
- Thin the soup: Stir in 1/2 to 1 cup of broth as needed. Keep in mind the soup thickens as it cools—judge texture while warm.
- Caramelize the onions: Lightly caramelized onions add sweet, rich depth. Add minced garlic once the onions are golden and cook only about 30 seconds so the garlic doesn’t burn.
- Make it creamy: Use heavy cream or evaporated milk for a smooth, rich finish.
Frequently Asked Questions
High heat can cause the cheese proteins to curdle. If separation occurs, lower the temperature immediately and whisk while adding a few ice cubes to cool briefly, or blend with an immersion blender to smooth the texture.
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For best results, use freshly shredded cheese and add it in batches over low heat, keeping the soup just below a simmer until fully melted.
Freezing is not recommended; dairy-based soups with cheese and cream can separate and become grainy when reheated. If you must freeze, omit the cream and add it fresh when reheating.
Storing And Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- To reheat: Warm the soup gently in a Dutch oven or saucepan over medium heat, stirring occasionally until heated through.
Cream of Broccoli Potato Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 large onion, diced into 1/4″ pieces
- 1 tablespoon garlic, minced
- 2 large carrots, shredded
- 1½ pounds potatoes, cut into 1/3″ pieces
- 6 cups chicken broth
- 4 cups broccoli, cut into 1/2″ pieces
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 1½ teaspoons salt
- 1/4 teaspoon black pepper
Instructions
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In a large pot, melt the butter. Add the diced onion and cook, stirring occasionally, until the onion is lightly brown and caramelized. Stir in the minced garlic, shredded carrots, and diced potatoes.
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Pour in the chicken broth and bring to a low boil. Simmer until the potatoes are tender when pierced with a fork, about 20–25 minutes.
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Add the broccoli and simmer for 2 minutes. If desired, blend part or all of the soup with an immersion blender for a smoother texture. Stir in the cream and shredded cheddar until the cheese is melted. Season with salt and pepper to taste and serve warm.
Video
Notes
- Storing instructions: Keep in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm gently in a Dutch oven or saucepan over medium heat, stirring occasionally.
- Substitute for cream: Use one 14-ounce can of evaporated milk in place of heavy cream if you prefer.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This Cream of Broccoli and Potato Soup is built with chunky potatoes and plenty of fresh broccoli for a flavorful, comforting meal. It’s an easy, quick recipe that delivers classic soup comfort in every spoonful.