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Broccoli Potato Soup Recipe

Broccoli Potato Soup

iamwinfred
This broccoli potato soup is creamy, hearty, and made in one pot with simple ingredients you can find at any grocery store. The potatoes melt into the broth and give the soup a thick, velvety body without needing a ton of cream, while the broccoli keeps everything fresh and green and a handful of sharp cheddar ties it all together. It costs very little, feeds a crowd, and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 325 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
  • Immersion blender or a countertop blender if you prefer
  • Sharp chef's knife
  • Large cutting board
  • Vegetable peeler
  • Wooden spoon for stirring
  • Box grater for the cheddar
  • Measuring cups and spoons
  • Ladle for serving

Ingredients
  

  • 3 tablespoons unsalted butter 42g
  • 1 medium yellow onion diced, about 1 cup or 150g
  • 2 stalks celery diced, about 1/2 cup or 60g
  • 3 cloves garlic minced
  • 1 1/2 pounds Yukon Gold potatoes about 4 medium or 680g, peeled and cut into 1/2 inch cubes; russets work too
  • 5 cups broccoli florets about 1 large head or 1 pound/450g, cut into small bite-size pieces
  • 4 cups low sodium chicken broth or vegetable broth, about 950ml
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup whole milk 240ml
  • 1/2 cup heavy cream 120ml
  • 1 1/2 cups sharp cheddar cheese freshly shredded, about 170g; shred from the block so it melts smoothly
  • 2 tablespoons fresh chives finely chopped, for garnish

Instructions
 

  • Peel the potatoes and cut them into even 1/2 inch cubes. Cut the broccoli into small bite-size florets, dice the onion and celery, mince the garlic, shred the cheddar, and finely chop the chives.
  • Melt the butter in a Dutch oven over medium heat. Add the onion and celery and cook 5 to 6 minutes until soft and translucent, then stir in the garlic and thyme for 30 seconds until fragrant.
  • Add the potatoes and stir to coat, then pour in the broth and add the bay leaf, salt, and pepper. Bring to a boil, reduce heat to medium-low, cover, and simmer 12 to 15 minutes until the potatoes are almost tender.
  • Stir in the broccoli, press it gently into the liquid, cover, and simmer 8 to 10 minutes until both the broccoli and potatoes are very tender.
  • Turn off the heat and remove the bay leaf. Pulse an immersion blender 10 to 15 times until about half the soup is smooth and the rest stays chunky, or blend 3 cups in a countertop blender and return to the pot.
  • Return the pot to low heat and stir in the milk and cream. Warm 3 to 4 minutes, stirring often, without letting it boil.
  • Remove from the heat and add the cheddar a handful at a time, stirring until melted. Taste and adjust salt and pepper, thinning with warm broth or milk if needed.
  • Ladle into bowls, sprinkle with fresh chives and extra black pepper, and serve hot.

Notes

  • Cut vegetables evenly so the potatoes and broccoli cook at the same rate and you never end up with hard potatoes or mushy broccoli.
  • Do not skip the sauté: softening the onion and celery in butter builds a sweet, savory base for the whole soup.
  • Blend only part of the soup to keep a hearty, homemade texture; blend the whole pot for a smooth cream-soup style.
  • Shred your own cheese: pre-shredded cheese has anti-caking powder that can make the soup grainy.
  • Keep the heat low after adding dairy, and add the cheddar off the heat so the soup stays silky and does not separate.
  • Season in layers: salt while the potatoes simmer, then taste again after the cheese goes in.
  • Thin with warm broth or milk if the soup is too thick, or mash a few potato cubes against the side of the pot to thicken it.
  • Variations: top with crispy bacon, extra cheddar, sour cream, and chives for a loaded version; use olive oil and unsweetened oat or full-fat coconut milk for dairy-free; use vegetable broth for vegetarian; add diced carrot with the onion or a handful of spinach at the end.
  • Storage: refrigerate in airtight containers up to 4 days, or freeze up to 3 months leaving room for expansion. Thaw overnight in the fridge and reheat gently on the stove with a splash of milk or broth.
  • Frozen broccoli works well when fresh is unavailable; add it straight from the freezer and simmer 8 to 10 minutes.

Nutrition

Serving: 1BowlCalories: 325kcalCarbohydrates: 28gProtein: 13gFat: 18gSaturated Fat: 11gSodium: 850mgFiber: 4g
Keyword broccoli cheddar soup, broccoli potato soup, cheesy broccoli potato soup, creamy potato soup, one pot soup
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