Broccoli Potato Soup Recipe (Easy!)
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.
Servings: 6
Calories: 233kcal
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
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.
Nutrition
Calories: 233kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 1344mg | Potassium: 818mg | Fiber: 3g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 2mg
