This easy Broccoli Potato Soup Recipe is a thick and hearty meal that is super simple to make. Tender potatoes combine with fresh or frozen broccoli-your call-to stud the perfectly seasoned broth. Cheddar cheese and bacon bits take it up a notch, making every bite even more satisfying.
Love this yummy tuber as much as we do? Pick from our collection of potato recipes for a cozy weeknight dinner, tasty side dish, or a comforting lunch.
Skip to:
When soup season rolls around, I like to have plenty of options. This one is a favorite because:
Why this recipe is great
- Frugal: Potatoes and broccoli are super budget-friendly. If you're looking to save even more, you can cut back on the cheese or skip the bacon.
- Comforting: It might sound cliché, but when the weather changes, there's nothing better than wrapping my hands around a warm bowl of soup.
- Simple: There are a few steps, but nothing complicated-it's all easy to handle.
After making this recipe, we have many other great soups with potatoes like this 4-Ingredient Potato Soup, this Potato Soup with Ham, this Potato Corn Chowder, or this Leek and Potato Soup. So many soups, so little time!
Broccoli potato ingredients
This recipe only requires a few simple ingredients! Amounts are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: Russet potatoes are the best option. You can leave them peeled or unpeeled. Golden potatoes are another option.
- Onions: Yellow onions or sweet onions have the right flavor.
- Garlic: Pre-minced garlic in the produce section is our preference. Tastes great without the extra shopping. In a pinch garlic powder will work.
- Chicken Broth: Homemade or store-bought will work. Broth adds superior flavor to water. If needed substitute with vegetable broth.
- Half & Half: Thick enough without being too thick for the creaminess of the soup. If needed substitute with whole milk butit will have a thinner consistency.
- Broccoli: Fresh or frozen work equally well. I like frozen because of the connivence and the ability to always have it on hand.
- Butter: For the flavor. It's all about the flavor.
- Seasonings: Salt, pepper, and dried thyme create a tasty foundation.
How to make homemade broccoli potato soup
As with most recipes, starting with the ingredients prepped and ready will ensure that the process is simple and easy.
Into the bottom of a large pot set over medium heat, add the butter until melted. Add in the onions and saute until they are translucent. Add in garlic and cook off all the raw flavor. That usually takes a bout 30 seconds.
To the onions and garlic add in kosher salt, black pepper, and dried thyme. Stir quickly allowing the thyme to develop its flavor.
Pour in the chicken broth.
Then add in the potatoes that have been diced into ½ inch cubes. The more evenly they are cut, the more evenly they will cook. Cook covered for 15 minutes - 10 minutes if using fresh broccoli. Watch carefully so it doesn't boil and make a mess.
Remove the lid and toss in the broccoli into the chicken stock and potatoes and simmer for 10 minutes, or until the broccoli is really tender.
If using fresh broccoli florets or a head, be sure to cut it into tiny florets and thinly slice the broccoli stems, if using. Otherwise it will take too long to cook.
Remove the soup pot from the heat, insert an immersion blender to blend up about half of the soup so that it is both creamy and chunky. I like to place the blender over the larger pieces of broccoli.
Alternatively, you can place half of the soup into a blender and blend until smooth. If using this method be sure to get any large pieces of broccoli into the blender leaving the smaller bits in the pan.
Once the soup has been blended to the desired consistency, pour in the cream and store until well combined.
Serve the finished soup with shredded sharp cheddar cheese and bacon bits.
Hint: When blending hot liquid, whether you're using an immersion blender or a countertop one, make sure to let the steam escape away from you. And don't forget to wear oven mitts or hot pads to avoid any burns when you're near the heat.
How to freeze soup
My favorite way to store soup is in the freezer whenever possible. Grabbing some out for a quick dinner or for lunch is the best! Hands-down out most favorite tool for getting the job done are these Souper Cubes. Not sponsored in anyway - we just really like them.
If you do nat have access to those, an airtight container or mason jar will work as well.
What to serve with
This is a delicious soup on its own, but always great with:
FAQs
Broccoli soup tastes bland when their are not enough aromatics and/or seasoning added to the base. This recipe has plenty of flavor, but to punch it up a notch more, stir in a a bit more dried thyme or other dried herbs to the onions and garlic.
Potatoes are an awesome way to add a hearty texture without piling on the calories. Whether you blend them until smooth or leave them chunky, they give a nice thickness to soups that would otherwise be too thin.
Tips & Tricks
- Before blending, check the tenderness of the potatoes and the broccoli. I prefer to use a fork to mash them and then taste the bite and make sure it is soft.
- Baking bacon is an easy and hands-off way to prepare the topping.
- Choose a really good cheese like sharp cheddar for the most flavor.
More comforting recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Broccoli Potato Soup Recipe (Easy!)
Equipment
- Dutch oven or large stock pot
Ingredients
- 4 tablespoon butter
- 1 onion diced (yellow or sweet)
- 2 teaspoon garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme
- 6 cups chicken broth
- 2 lbs russet potatoes diced ½ inch chunks
- 2 cups broccoli florets- frozen or fresh
- ¼ cup half-n-half
- Optional: cheddar cheese and bacon
Instructions
- Melt butter in a large pot over medium high heat. Saute onion for 3-5 minutes until translucent.4 tablespoon butter, 1 onion
- Add in garlic for 30 seconds, stirring occasionally. Add in salt, pepper, and dried thyme and stir once.2 teaspoon garlic, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon dried thyme
- Pour in chicken stock, then add in diced potatoes. Cover and bring to a simmer for about 15 minutes, until potatoes are tender but not quite falling apart.6 cups chicken broth, 2 lbs russet potatoes
- Remove the lid and add in frozen broccoli and cook for an additional 5 minutes. (If using fresh broccoli, simmer potatoes for 10 minutes, then add in broccoli and simmer for another 10 minutes.)2 cups broccoli florets- frozen or fresh
- Remove pot from the heat, and carefully use an immersion blender to blend up about half of the soup so that it is both creamy and chunky. I like to place the blender over the larger pieces of broccoli. Alternatively, you can place half of the soup into a blender and blend until smooth. If using this method be sure to get any large pieces of broccoli into the blender leaving the smaller bits in the pan.
- Once the soup has been blended, add in the half-n-half and stir with a spoon. Top with freshly shredded cheddar cheese and bacon bits.¼ cup half-n-half, Optional: cheddar cheese and bacon
Notes
- Before blending, check the tenderness of the potatoes and the broccoli. I prefer to use a fork to mash them and then taste the bite and make sure it is soft.
- Baking bacon is an easy and hands-off way to prepare the topping.
- Choose a really good cheese like sharp cheddar for the most flavor.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Macy says
This was a really tasty soup! I had everything on hand. Thanks for sharing!
Carol says
it's good
Misty says
Glad you liked it!