Broccoli and Potato Soup Recipe

Introduction

This creamy broccoli and potato soup is comforting and full of flavor, perfect for a cozy meal any day. Loaded with tender vegetables and melted cheese, it’s both hearty and satisfying without being heavy.

Ingredients

• 40g (3 tbsp) unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups milk (any fat percentage)
• 2 cups chicken broth or stock (low sodium)
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 800g (1.6 lb) potato, peeled and cut into 1.25 cm (1/2″) cubes
• 5 cups broccoli, small florets (about 1 large head, ~300g/10oz)
• 1+ cups grated cheese (cheddar, tasty, or your choice)
• Cooked bacon pieces (optional, highly recommended)
• Shallots or scallions, finely sliced (for garnish)
• Additional grated cheese (for garnish)

Instructions

1. Step 1: Melt the butter in a large pot over medium-high heat. Add the finely chopped onion and minced garlic, cooking for about 3 minutes until the onion softens.
2. Step 2: Stir in the flour and cook it with the onion mixture for 30 seconds to form a roux.
3. Step 3: Slowly pour in the milk while continuously stirring. Use a whisk if needed to make the mixture smooth and mostly thickened.
4. Step 4: Add the chicken stock, water, salt, and black pepper. Stir well, then add the cubed potatoes.
5. Step 5: Bring the soup to a simmer, then reduce the heat to maintain a gentle simmer. Cook uncovered for 8 minutes, stirring occasionally to prevent the base from catching, until the potatoes are nearly tender.
6. Step 6: Add the broccoli florets and stir. Cook for another 2 minutes or until the broccoli reaches your preferred tenderness. Remove the pot from heat.
7. Step 7: Stir in 1 cup (or more) of grated cheese until melted and the soup thickens. Taste and adjust salt if necessary.
8. Step 8: Ladle the soup into bowls and garnish with cooked bacon pieces, finely sliced shallots or scallions, and extra grated cheese if desired.

Tips & Variations

• Use vegetable broth instead of chicken stock for a vegetarian version.
• Add a pinch of nutmeg to enhance the creamy flavors.
• Swap cheddar for gouda or gruyere for a different cheese profile.
• To make the soup smoother, blend a portion or all of it before adding the cheese.
• Leftover cooked chicken can be stirred in for extra protein.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with a plant-based margarine, use vegetable broth, and replace the cheese with a vegan cheese alternative.

Can I freeze broccoli and potato soup?

Freezing is possible, but the texture of potatoes and broccoli may become a bit grainy after thawing. For best results, freeze before adding the cheese, and stir in fresh cheese when reheating.

Broccoli and Potato Soup Recipe

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★★★★★

4.7 from 71 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

A creamy and comforting Broccoli and Potato Soup made with tender potatoes, fresh broccoli florets, and a rich cheesy base. This easy stovetop recipe is perfect for a hearty lunch or dinner, enhanced with savory bacon pieces and a touch of garlic and onion for flavor depth.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 40g / 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups milk (any fat %)
• 2 cups chicken broth/stock (low sodium)
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 800 g / 1.6 lb potato, peeled and cut into 1.25 / 1/2″ cubes
• 5 cups broccoli, small florets (1 large head, ~300g/10oz)
• 1+ cups grated cheese (cheddar or tasty, or other of choice)

Optional Garnishes

• Cooked bacon pieces (highly recommended)
• Shallots/scallions, finely sliced
• Additional grated cheese

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Instructions

1. Melt Butter and Cook Aromatics: Melt the butter in a large pot over medium-high heat. Add the finely chopped onion and minced garlic. Cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
2. Add Flour to Form a Roux: Sprinkle in the flour and mix it thoroughly into the onion and garlic mixture. Cook this mixture for 30 seconds to eliminate the raw flour taste.
3. Incorporate Milk Gradually: While continuously stirring, slowly pour the milk into the pot. Stir the mixture as it thickens into a smooth, thick paste. Use a whisk if needed to break up any lumps to achieve a creamy consistency.
4. Add Broth, Water, and Seasoning: Pour in the chicken stock and water. Season with salt and black pepper. Stir everything to combine well, then add the cubed potatoes into the pot.
5. Simmer Potatoes: Bring the soup to a gentle simmer over medium heat. Adjust the heat to maintain a gentle simmer without boiling. Cook uncovered for about 8 minutes, stirring occasionally to prevent the base from sticking, until the potatoes are nearly cooked through.
6. Add Broccoli and Finish Cooking: Add the broccoli florets to the pot. Stir and cook for an additional 2 minutes or until the broccoli reaches your desired tenderness. Remove the pot from the heat.
7. Stir in Cheese for Creaminess: Mix in about 1 cup of grated cheese until melted and the soup thickens nicely. Taste and adjust salt if necessary.
8. Serve with Optional Garnishes: Ladle the soup into bowls and garnish with cooked bacon pieces, finely sliced shallots or scallions, and extra grated cheese as desired.

Notes

• Use any type of milk depending on your dietary preference or fat content desired.
• Low sodium broth is recommended to control the saltiness in the soup.
• Cheddar cheese works well for a classic flavor, but any sharp cheese can be used.
• Bacon adds a smoky richness that complements the creamy soup.
• For a vegetarian version, substitute vegetable broth for chicken stock and omit bacon.
• Ensure to stir regularly while simmering to prevent the soup from sticking to the bottom of the pot.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli potato soup, creamy broccoli soup, cheesy potato soup, easy soup recipe, stovetop soup, comforting soup, healthy vegetable soup