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A pot filled with simmering Broccoli And Potato Soup chunks in a creamy broth, being stirred with a wooden spoon.

Broccoli And Potato Soup

A creamy, comforting broccoli and potato soup made with Yukon gold potatoes, fresh broccoli, and sharp cheddar cheese. Naturally thickened without heavy cream, this one-pot soup is cozy, rich, and full of flavor perfect for weeknight dinners or chilly days.
5 from 1 vote
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Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Keyword: Broccoli and potato soup BBC good Food, Broccoli and potato soup no cream, Creamy broccoli and Potato soup, Easy broccoli and potato soup, Healthy broccoli and potato soup, Simple broccoli and potato soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Simmer Time: 20 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 310kcal
Cost: 10$

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.
    Chopped onions, garlic, and herbs sautéing in melted butter inside a large pot, stirred with a wooden spoon over a stovetop.
  • 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.
    A close-up of a bowl of broccoli soup garnished with croutons, herbs, and a swirl of cream, with a spoon resting in the bowl.
  • Ladle into bowls and top with extra cheese, bacon bits, chives, or croutons. Serve warm and enjoy.
    A bowl of creamy broccoli and potato soup topped with broccoli florets, herbs, and a drizzle of cream, served with bread on the side.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 310kcal (16%) | Carbohydrates: 28g (9%) | Protein: 13g (26%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 820mg (36%) | Potassium: 870mg (25%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 950IU (19%) | Vitamin C: 64mg (78%) | Calcium: 280mg (28%) | Iron: 1.8mg (10%)
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