Broccoli Potato Soup

Broccoli Potato Soup is creamy, hearty, and packed with flavor without needing any heavy cream. The potatoes make it naturally thick and comforting, while the broccoli adds a fresh, earthy balance. It’s the kind of simple, cozy bowl that warms you up and feels like home.

Love More Potato Soup Recipes? Try My Crockpot Potato Soup or this Hamburger Potato Soup next.

Why You’ll Love This Recipe

This broccoli potato soup has a creamy texture and cheesy flavor that makes the veggies practically disappear. It’s quick to prepare, freezer-friendly, and works perfectly for easy lunches or busy weeknight dinners. Nutritious, comforting, and surprisingly kid-approved, it’s a recipe that wins over even those who usually avoid green vegetables.

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Ingredient List

For the Soup Base:

• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups milk (any fat percentage works beautifully)
• 2 cups low-sodium chicken broth
• 2 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Hearty Goodness:

• 800 g (about 1.6 lb) potatoes, peeled and cut into ½-inch cubes
• 5 cups broccoli florets (about one large head, ~300 g / 10 oz)
• 1 to 1¼ cups grated cheddar cheese (or your favorite melting cheese)

Optional Garnishes (but seriously, don’t skip these!):

• Crispy bacon bits
• Sliced shallots or scallions
• Extra cheese for the cheese lovers

Why These Ingredients Work

Okay so the butter-flour thing creates this thick base without needing cream. Discovered this by accident when I was out of heavy cream but desperate for soup. Milk works fine, broth makes it taste less boring, potatoes get mushy in a good way and thicken everything up.

Broccoli stays crunchy if you don’t murder it with heat. Cheese melts smooth if you’re not an idiot and turn off the burner first. Learned that lesson after making stringy gross soup once.

Essential Tools and Equipment

Big pot. Sharp knife. Whisk so you don’t get lumps. Cutting board unless you like chopping on your counter like a savage. Measuring stuff. Cheese grater if you buy blocks instead of bags.

How To Make Broccoli Potato Soup

Step 1: Build Your Flavor Base

Melt butter in big pot. Chuck in onion and garlic. Let it sizzle 3 minutes till onion goes see-through.

Step 2: Create the Magic Roux

Dump flour in. Stir nonstop for 30 seconds. Looks gross but trust the process.

Step 3: Add the Liquids

Pour milk super slow while whisking. Go fast and you get chunky nastiness. Add broth, water, salt, pepper, potatoes.

Step 4: Simmer to Perfection

Let it bubble 8 minutes. Stir sometimes. Poke potatoes with fork – should go in easy but not fall apart.

Step 5: Add the Green Goodness

Broccoli goes in now. 2 minutes max. Still want it green, not army green mush.

Step 6: The Final Touch

Turn off heat first. Add cheese. Stir till gone. Taste it, fix what’s wrong.

You Must Know

Cook that flour: Don’t be lazy here. Raw flour makes everything taste like paste. Thirty seconds, stir it around, done.

Personal Secret: I always yank the pot off heat before dumping cheese in. Hot pot plus cheese equals stringy mess that looks like cafeteria food.

Pro Tips & Cooking Hacks

Don’t blast the heat or milk burns. Found out when I scorched a whole pot trying to hurry.

Grate your own cheese. Bag stuff has weird powder that makes soup gritty. Block cheese melts smooth.

Cut potatoes same size or some cook faster. Basic stuff but I still mess it up sometimes.

Broccoli needs like 2 minutes tops. Gray mushy broccoli ruins everything.

Flavor Variations & Suggestions

Chuck in bacon bits and call it loaded soup. Swap broccoli for cauliflower if your kids hate green stuff. Throw in carrots or celery with the onions – more veggies never hurt.

Hot sauce makes everything better. Thyme or chives at the end if you’re feeling fancy. Sometimes I use pepper jack instead of cheddar when I want kick.

Make-Ahead Options

Make whole thing 3 days ahead, stick in fridge. Reheat slow or it gets weird. Might need splash of milk if it gets too thick sitting around.

Freezes fine for months. I portion it out in containers so I can grab one for lunch. Thaw overnight, heat up slow, don’t rush it.

Recipe Notes & Baker’s Tips

Yukon potatoes work best – stay together but get creamy. Russets turn to mush but some people like that.

Any milk works. Whole milk tastes richer obviously. Skim milk still works fine just not as creamy.

Sharp cheddar’s classic but try whatever you got. Gruyere if you’re fancy, mild cheddar for kids.

Serving Suggestions

This soup is absolutely divine on its own, but here are some of my favorite ways to serve it:

Pair it with crusty sourdough bread or warm dinner rolls for dipping – there’s something magical about dunking bread into creamy soup! For a lighter option, serve alongside a crisp green salad with a simple vinaigrette. And if you’re feeling indulgent, top each bowl with extra cheese, crispy bacon bits, and a sprinkle of fresh chives.

This soup makes a perfect starter for dinner parties or a satisfying main course for lunch. I love serving it in bread bowls when I’m feeling extra fancy!

How to Store Your Broccoli Potato Soup

Refrigerator Storage: This soup keeps beautifully in the fridge for 4-5 days in a covered container. The flavors actually get even better after a day or two!

Freezer Storage: Freeze in individual portions for up to 3 months. Use freezer-safe containers and leave a little room at the top for expansion.

Reheating Instructions: Always reheat gently over low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened too much. Never microwave on high power – it can cause the dairy to separate.

Allergy Information

Contains: Dairy (butter, milk, cheese), gluten (flour)

Dairy-Free Substitutions: Use vegan butter, unsweetened plant milk (oat or cashew work best), vegetable broth, and your favorite dairy-free cheese.

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (use 2 tablespoons instead of 1/3 cup flour).

Questions I Get Asked A Lot

Can I make this soup in a slow cooker?

While this stovetop version is so quick, you absolutely can! Add everything except the cheese to your slow cooker and cook on low for 4-6 hours. Stir in cheese during the last 30 minutes.

Why is my soup too thin?

If your soup needs thickening, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the simmering soup. Cook for 2-3 minutes until thickened.

Can I use frozen broccoli?

Absolutely! Just add it straight from frozen and cook for an extra minute or two. No need to thaw first.

What if I don’t have chicken broth?

Vegetable broth works perfectly and makes the soup vegetarian. You can even use additional milk or water with extra seasonings in a pinch.

How do I prevent the cheese from clumping?

Always remove the pot from heat before adding cheese, and stir gently. Using freshly grated cheese instead of pre-shredded also helps!

I hope this becomes a new go-to in your kitchen – there’s nothing quite like a bowl of homemade soup to make any day feel special.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite variations or any creative garnishes you discovered.