Emma walked in from school last Thursday, dropped his backpack, and said "Mom, I'm freezing and starving." It was one of those gray, drizzly October days that makes you want to stay in pajamas all day. I had a pot of Broccoli And Potato Soup simmering on the stove, and when I lifted the lid to give it a stir, steam rose up smelling like butter, garlic, and melted cheddar. Emma's eyes lit up. "Is that the green soup?" he asked hopefully. After twelve years of cooking professionally and trying to get my kid to eat vegetables without a fight, I've learned that the right soup can make broccoli disappear without complaints.
Why I Love This Broccoli And Potato Soup
This broccoli and potato soup hits every note I want in a weeknight dinner. The potatoes cook down and get soft and creamy, naturally thickening the broth so you don't need a ton of heavy cream to get that rich texture. The broccoli stays bright green and adds this fresh, slightly sweet vegetable flavor that balances all the richness from the cheese and butter. When you blend half of it, you get this gorgeous emerald color that makes it look fancy, but leaving some chunks means every spoonful has different textures.
I love it because it's one of those recipes where you throw everything in one pot and walk away for 20 minutes while it simmers. No fancy techniques, no babysitting, just chop, simmer, blend, done. The whole thing takes maybe 35 minutes from start to finish, and most of that is hands-off time while the vegetables soften. When I made this for my book club last month, three people asked for the recipe. My friend Sarah couldn't believe it was "just broccoli and potatoes" because it tasted so much richer and more complex. That's the magic of good broth, butter, and sharp cheddar doing their thing together.
Jump to:
- Why I Love This Broccoli And Potato Soup
- Ingredients You'll Need For Broccoli And Potato Soup
- How To Make Broccoli And Potato Soup Step By Step
- Smart Swaps for Broccoli And Potato Soup
- Broccoli And Potato Soup Variations
- Equipment For Broccoli And Potato Soup
- Storing Your Broccoli And Potato Soup
- Top Tip
- The Recipe That My Friend and I Still Argue Over
- FAQ
- Comfort in Every Spoonful!
- Related
- Pairing
- Broccoli And Potato Soup
Ingredients You'll Need For Broccoli And Potato Soup
For the Soup Base:
- 4 cups fresh broccoli florets
- 3 medium Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups whole milk
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
For the Cheese:
- 2 cups shredded sharp cheddar cheese
- ½ cup cream cheese
For Topping:
- Extra shredded cheddar
- Crispy bacon bits
- Fresh chives or green onions
- Croutons
- Sour cream
Optional Add-ins:
- ½ cup heavy cream
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ teaspoon nutmeg
- Red pepper flakes
See recipe card for quantities.
How To Make Broccoli And Potato Soup Step By Step
Start the Base:
- Melt butter in large pot over medium heat
- Sauté onion 5 minutes until soft
- Add garlic, cook 1 minute until fragrant
- Add diced potatoes and broth
- Bring to boil, reduce to simmer
Add the Broccoli:
- Simmer potatoes 10 minutes until tender
- Add broccoli florets
- Simmer 8-10 minutes until broccoli is soft
- Stir in milk and seasonings
- Heat through but don't boil
Blend and Finish:
- Ladle into bowls and top as desired
- Use immersion blender to blend half the soup
- Stir in shredded cheddar cheese
- Mix until cheese melts
- Taste and adjust salt and pepper
Smart Swaps for Broccoli And Potato Soup
Healthier Options:
- Low-fat milk → Whole milk (lighter but still creamy)
- Greek yogurt → Cream cheese (tangy, protein boost)
- Cauliflower → Some broccoli (sneaks in extra veggies)
- Reduced-fat cheese → Full-fat cheddar (cuts calories)
Dietary Needs:
- Vegetable broth → Chicken broth (keeps it vegetarian)
- Almond milk → Regular milk (dairy-free, less creamy)
- Nutritional yeast → Cheddar cheese (vegan cheesy flavor)
- Gluten-free croutons → Regular croutons (celiac-safe)
Flavor Twists:
- White cheddar → Yellow cheddar (milder, prettier color)
- Sweet potatoes → Regular potatoes (sweeter, orange color)
- Leeks → Onion (milder, fancier)
- Fresh thyme → Dried (more herbaceous)
Vegetable Additions:
- Kale → Broccoli (heartier, chop small)
- Cauliflower → Half the broccoli (broccoli cauliflower blend)
- Carrots → Plain (adds sweetness and color)
- Spinach → Plain (extra greens, stir in at end)
Broccoli And Potato Soup Variations
Broccoli Cheddar Potato Soup:
- Double the cheddar cheese
- Add cream cheese for extra richness
- Top with bacon and extra cheese
- Basically loaded baked potato soup
- Emma's absolute favorite version
Slow Cooker Version:
- Dump everything in crockpot
- Cook on low 6-8 hours
- Blend half at the end
- Stir in cheese before serving
- Perfect for busy days
Chunky Vegetable Version:
- Add diced carrots and celery
- Skip blending entirely
- Keep it rustic and hearty
- More like a chowder
- Great for people who like texture
Vegan Potato Broccoli Soup:
- Use vegetable broth
- Skip the cheese and milk
- Blend with cashew cream
- Top with roasted chickpeas
- Still creamy and satisfying
Equipment For Broccoli And Potato Soup
- Large soup pot or Dutch oven (5-6 quart)
- Immersion blender (or regular blender)
- Sharp knife (for chopping vegetables)
- Cutting board
- Wooden spoon or spatula
- Ladle (for serving)
- Measuring cups and spoons
Storing Your Broccoli And Potato Soup
Refrigerator (3-4 days):
- Cool completely before storing
- Store in airtight container
- Reheat gently on stovetop over low heat
- Stir occasionally to prevent sticking
- May need splash of milk to thin
Freezer (2-3 months):
- Freeze before adding cheese if possible
- Leave 2 inches headspace in container
- Thaw overnight in fridge
- Reheat and add fresh cheese
- Broccoli texture changes slightly but still good
Make-Ahead Tips:
- Make full soup up to 3 days ahead
- Store without toppings
- Add fresh toppings when serving
- Tastes even better next day
- Flavors blend together overnight
Portion Freezing:
- Perfect for quick lunches
- Freeze in individual serving containers
- Label with date
- Reheat from frozen on stovetop
- Add milk if too thick
Top Tip
- From making this at least 50 times, here's what makes the difference between okay and great. First, cut your potatoes into roughly equal-sized pieces about 1-inch cubes. If some pieces are huge and others are tiny, they won't cook evenly and you'll end up with mushy bits and crunchy bits at the same time. I used to just hack them up randomly and wondered why my Broccoli And Potato Soup was always inconsistent. Now I take an extra minute to make them uniform and it makes a huge difference.
- Also, don't peel your broccoli stems! Just trim off the tough outer layer and dice up the tender inside part. It adds extra veggie bulk and you'd never know it's stem once it's cooked and blended.The order you add things matters more than you'd think. Potatoes take longer to cook than broccoli, so they go in first and get a 10-minute head start. If you dump everything in at once, your broccoli will be gray mush by the time the potatoes are tender.
- I learned this the hard way making a batch where everything went in together the broccoli looked like seaweed and tasted like it too. Also, when you add the milk, make sure the Broccoli And Potato Soup isn't at a rolling boil. High heat makes milk separate and get grainy. I keep it at a gentle simmer and stir the milk in slowly.Season as you go, not just at the end.
The Recipe That My Friend and I Still Argue Over
My friend and I have been making Broccoli And Potato Soup together for years we used to work the same shift at a restaurant downtown and would meal prep on Sundays. About three years ago, I showed her this broccoli and potato soup recipe. She took one look at my ingredient list and said "You're not putting carrots in it? That's a crime." I told her carrots would make it sweet and orange and ruin the bright green color. She insisted carrots add depth and sweetness that balances the broccoli's bitterness.
We ended up making two batches that day mine with just broccoli and potatoes, hers with added diced carrots and celery. We did a blind taste test with our husbands and Emma. The results? Split right down the middle. My husband and Emma preferred mine because it tasted "more like broccoli cheese soup." Her husband and my neighbor (who stopped by) liked hers because it was "more complex and interesting." We've been arguing about it ever since.
FAQ
What are common mistakes making Broccoli Soup?
The biggest mistake is overcooking the broccoli until it turns gray and mushy. You want it tender but still bright green, which takes about 8-10 minutes of simmering. I've overcooked it plenty of times and ended up with olive-green Broccoli And Potato Soup that tasted like overcooked vegetables. Another common error is blending it too much you want some texture, not baby food.
What are common mistakes making potato soup?
Using russet potatoes instead of Yukon golds is mistake number one. Russets get gritty and mealy when you blend them. Another big one is not cooking the potatoes long enough they need to be fork-tender or they won't break down and thicken the soup properly. I've rushed it before and ended up with crunchy potato chunks floating in thin broth. Not good. People also tend to add all the liquid at once instead of starting with less and adding more as needed. It's easier to thin soup than thicken it.
How long does Broccoli And Potato Soup last in the fridge?
This soup keeps well for 3-4 days in an airtight container in the fridge. After that, the broccoli starts to get a bit sulfur-y and the potatoes can develop an off flavor. I've pushed it to day 5 before and it was still safe to eat but didn't taste as fresh. The soup will thicken a lot as it sits because the potatoes absorb liquid, so just thin it with milk or broth when you reheat it. Always reheat gently on the stovetop, not the microwave, or the cheese can separate and get weird.
Do you put celery in potato soup with milk?
You can! Celery adds a nice aromatic depth to potato soup. I sauté diced celery along with the onions at the beginning for about 5 minutes until soft. It's not traditional in every recipe, but it definitely doesn't hurt. Some people worry celery will curdle milk, but that's not really a thing — it's more about keeping the temperature low when you add dairy. I've made this soup both with and without celery.
Comfort in Every Spoonful!
Now you have all the tricks to make perfect broccoli and potato soup from cooking the potatoes first to blending half for that creamy texture while keeping some chunks. This easy broccoli and potato soup proves that simple vegetables and good technique are all you need for a bowl of pure comfort. No fancy ingredients, no complicated steps, just good soup that warms you from the inside out.
Craving more easy comfort food? Try our The Best Ham and Cheese Pinwheels Recipe for flaky, cheesy bites perfect for snacking or parties. Need grilled dinner ideas? Our Best Thai Coconut Chicken Skewers Recipe brings tropical flavors to your table with that coconut-lime marinade everyone loves. Looking for quick weeknight winners? Our Healthy Hot Honey Feta Chicken Recipe delivers sweet-spicy perfection in 30 minutes flat!
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Related
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Pairing
These are my favorite dishes to serve with Broccoli And Potato Soup
Broccoli And Potato Soup
Equipment
- 1 Large soup pot or Dutch oven (5–6 quart) (For simmering the soup)
- 1 Immersion blender (Or regular blender for blending half the soup)
- 1 Sharp knife (For chopping vegetables)
- 1 Cutting board —
- 1 Wooden spoon or spatula (For stirring)
- 1 Ladle (For serving)
- — Measuring cups and spoons (For ingredients)
Ingredients
For the Soup Base:
- 4 cups fresh broccoli florets - Include peeled diced stems if desired
- 3 medium Yukon gold potatoes - Peeled and diced
- 1 medium onion - Diced
- 3 cloves garlic - Minced
- 4 cups vegetable or chicken broth —
- 2 cups whole milk - Add slowly do not boil
- 3 tablespoons butter —
- 1 teaspoon salt - Or to taste
- ½ teaspoon black pepper - Freshly ground preferred
- ¼ teaspoon dried thyme - Optional but adds depth
For the Cheese:
- 2 cups sharp cheddar cheese - Shredded
- ½ cup cream cheese - Adds richness
Optional Add-ins:
- ½ cup heavy cream - Extra creamy texture
- 2 — carrots - Diced
- 2 — celery stalks - Diced
- ¼ teaspoon nutmeg - For warmth
- — — red pepper flakes - For heat
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook 5 minutes until soft, then stir in minced garlic and cook 1 minute until fragrant.
- Add diced potatoes and broth. Bring to a boil, reduce to a simmer, and cook about 10 minutes until the potatoes are tender.
- Add broccoli florets and simmer 8–10 minutes until bright green and soft. Stir in milk, salt, pepper, and thyme. Heat through gently without boiling.
- Use an immersion blender to blend about half the soup for a creamy texture. Stir in cheddar and cream cheese until melted and smooth. Adjust seasoning.
- Ladle into bowls and top with extra cheese, bacon bits, chives, or croutons. Serve warm and enjoy.
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