Creamy Broccoli Potato Soup Recipe
This easy Broccoli Potato Soup is thick, creamy and loaded with tender Yukon Gold potatoes, fresh broccoli and sharp cheddar cheese. Made in one pot in just 45 minutes, it's a hearty, comforting dinner that's perfect for chilly nights and make-ahead lunches.
Servings: 6
Cost: $10
Equipment
- measuring spoon
- chef's knife
- cutting board
- dutch oven or stock pot
- measuring cup
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock or vegetable stock
- 1 1/2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 4 cups broccoli florets chopped into bite-size pieces
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg optional
For Serving
- Chopped chives or green onions
- Additional shredded cheddar cheese
Instructions
- Melt the butter in a large Dutch oven or stockpot over medium heat. Add the onion, carrots and celery. Cook for 5–6 minutes until softened. Add the garlic and cook for another 30 seconds, stirring constantly.
- Sprinkle the flour over the vegetables and stir to coat. Continue cooking for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken or vegetable broth, stirring until smooth and scraping any browned bits from the bottom of the pot.
- Add the potatoes, salt, pepper and thyme. Bring to a simmer, then reduce the heat to medium-low. Cook uncovered for 12–15 minutes, until the potatoes are almost fork-tender.
- Stir in the broccoli florets and continue simmering for 5–7 minutes, until the broccoli is tender and the potatoes are easily pierced with a fork.
- Carefully transfer approximately 2 cups of the soup to a blender and puree until smooth. Return the blended mixture to the pot and stir to combine. Alternatively, use an immersion blender to puree a portion of the soup directly in the pot, leaving plenty of broccoli and potato chunks.
- Reduce the heat to low. Stir in the whole milk, cheddar cheese, heavy cream, Dijon mustard and nutmeg, if using. Continue cooking for 2–3 minutes, stirring gently, until the cheese is melted and the soup is heated through. Do not boil.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with additional cheddar, chopped chives or green onions. Serve warm.
Notes
- Potatoes: Yukon Gold potatoes create a naturally creamy texture while holding their shape. Russet potatoes can be substituted for a slightly thicker, softer soup.
- Broccoli: Fresh broccoli gives the best texture, but frozen broccoli works, too. Add it without thawing and increase the cooking time by 1–2 minutes, if needed.
- Cheese: Grate your own sharp cheddar for the smoothest results. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting evenly.
- Extra Cheesy: Increase the shredded cheddar to 1 1/2–2 cups for a richer, cheesier soup.
- Lighter Version: Omit the heavy cream and substitute an additional 1/2 cup whole milk.
- Thicker Soup: Blend a little more of the potato mixture instead of adding extra flour. Don't overblend or the potatoes can become gummy.
- Storage: Refrigerate in airtight containers for up to 3–4 days. Reheat gently over medium-low heat with a splash of milk or broth as needed.
- Freezing: For the best texture, freeze the soup before adding the milk, cheese and cream. Thaw overnight in the refrigerator, reheat and finish with the dairy ingredients.
Nutrition
Calories: 449kcal | Carbohydrates: 43g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 883mg | Potassium: 1137mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4634IU | Vitamin C: 80mg | Calcium: 318mg | Iron: 2mg