If you have ever craved a comforting bowl that feels like a warm hug in a mug, this Creamy Broccoli and Potato Soup Recipe is just what you need. It is a luscious, velvety soup combining tender potatoes and vibrant broccoli with sharp cheddar cheese and a smooth cream base. Every spoonful brings together fresh vegetables and rich flavors, creating a satisfying meal that’s both nourishing and indulgent. Perfect for chilly afternoons or anytime you want a simple yet hearty dish, this recipe will quickly become a go-to in your kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this soup truly shine. Each component plays an essential role in building the perfect balance of texture, color, and flavor that makes the Creamy Broccoli and Potato Soup Recipe so irresistible.
- Shredded carrots: Adds a subtle sweetness and vibrant orange color, enhancing the soup’s overall depth.
- Celery stalks, chopped: Provides a mild crunch and fresh aroma that lifts the soup’s flavor.
- Small onion, chopped: Creates a savory base with a gentle sweetness when cooked down.
- Garlic cloves, minced: Infuse the broth with warm, aromatic notes that brighten the entire dish.
- Potatoes, peeled and cubed: Offer creamy texture and hearty substance to make the soup filling.
- Broccoli florets, chopped: Deliver fresh, green flavor and a burst of nutrition in every bite.
- Black pepper: Brings a mild heat that balances the richness of the cream and cheese.
- Salt: Enhances all the flavors, making each ingredient sing in harmony.
- Chicken broth: Acts as the savory liquid base, enriching the soup with meaty depth.
- Heavy cream: Creates the silky, luxurious texture that defines this soup’s signature creaminess.
- Flour: Helps thicken the soup, giving it the perfect consistency.
- Shredded sharp cheddar cheese: Adds a bold, tangy finish that melts into the soup and elevates its flavor profile.
How to Make Creamy Broccoli and Potato Soup Recipe
Step 1: Sauté the Vegetables
Start by warming a large pot over medium heat and sautéing the shredded carrots, chopped celery, and onion until they are tender and fragrant, about 5 to 7 minutes. Adding garlic at the end and cooking it just for a minute will ensure its flavor stays fresh and aromatic without turning bitter.
Step 2: Add Potatoes, Broccoli, and Seasoning
Next, stir in the cubed potatoes and chopped broccoli florets along with black pepper and salt. These vegetables bring heartiness and vibrant color that really make the soup special. Let the ingredients mingle with the sautéed base for a few minutes so the flavors start to build.
Step 3: Pour in the Broth and Simmer
Pour 4 cups of chicken broth into the pot, covering the vegetables. Bring the mixture to a boil, then reduce to a simmer. Cook gently for about 30 to 40 minutes, or until the potatoes and broccoli are tender enough to mash easily with a spoon. This slow simmer is the secret to a soup that tastes rich and layered.
Step 4: Thicken the Soup
In a separate small bowl, whisk together the flour and heavy cream until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps. Cooking the combined soup for another 10 minutes will allow it to thicken beautifully, resulting in that silky, creamy texture we all crave.
Step 5: Add Cheese and Blend
Remove the pot from heat, then stir in the shredded sharp cheddar cheese until melted and fully incorporated. Using an immersion blender, purée the soup directly in the pot to your desired consistency—whether slightly chunky or luxuriously smooth, the choice is yours for this Creamy Broccoli and Potato Soup Recipe.
How to Serve Creamy Broccoli and Potato Soup Recipe
Garnishes
A sprinkle of extra shredded sharp cheddar cheese on top adds a melty, cheesy finish that’s hard to resist. Fresh chopped chives or crispy bacon bits provide a wonderful crunch and pop of color, enhancing the presentation and flavor of your soup.
Side Dishes
Enjoy this soup alongside warm crusty bread or garlic butter rolls for dipping—that creamy broth just loves to soak into bread. A crisp green salad or roasted vegetables work well if you want to round out your meal with extra veggies and freshness.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for an edible, rustic touch that makes every spoonful feel special. For a party or family gathering, offer a toppings bar with cheese, herbs, croutons, and sour cream so everyone can customize their bowl to their liking.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to maintain the best flavor and safety.
Freezing
You can freeze the Creamy Broccoli and Potato Soup Recipe in freezer-safe containers for up to 3 months. It’s best to freeze before adding cheese, then stir in fresh cheese after thawing and reheating to keep that melty texture intact.
Reheating
Warm the soup gently over low heat on the stove, stirring occasionally to prevent sticking. Adding a splash of broth or cream during reheating helps to restore its original creamy consistency and freshness.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit any bacon garnish, and you still get a rich, delicious soup that’s plant-based and comforting.
What type of potatoes works best?
Starchy potatoes like Russets are ideal because they break down nicely and help create that creamy texture without lumps, but Yukon Golds are also a great choice for a slightly firmer bite.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well and can make the soup even easier to prepare. Just add it in at the same step, and you may need a few extra minutes of cooking to achieve tenderness.
Is it okay to use reduced-fat cream or milk?
For the creamiest result, heavy cream is recommended, but you can substitute with half-and-half or whole milk for a lighter soup. Keep in mind this may affect the richness and thickness.
How do I adjust the thickness of the soup?
If you prefer a thicker soup, add a bit more flour-cooked cream mixture or cook it longer to reduce visually. For thinner soup, simply add more broth during cooking or when reheating.
Final Thoughts
There’s just something magical about this Creamy Broccoli and Potato Soup Recipe that brings warmth and happiness to any table. It’s simple to make, deeply comforting, and packed with wholesome ingredients that feel like home. I truly hope you give it a try and discover just how easy it is to create a soup that delights your family and friends with each spoonful.
Print
Creamy Broccoli and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Broccoli Potato Soup that blends tender potatoes, fresh broccoli, and rich cheddar cheese into a hearty meal. Perfect for a cozy dinner, this soup combines vegetables with creamy broth and subtle seasoning for a deliciously satisfying dish.
Ingredients
Vegetables
- 1 cup shredded carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 4 cups potatoes, peeled and cubed
- 4 cups broccoli florets, chopped
Seasonings
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
Liquids & Dairy
- 4 cups chicken broth
- 2 cups heavy cream
Thickener
- 1/4 cup flour
Cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add a splash of oil or butter (not listed but typically used). Add shredded carrots, chopped celery, chopped onion, and minced garlic. Cook until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Potatoes, Broccoli, and Seasonings: Add the peeled and cubed potatoes, broccoli florets, black pepper, and salt to the pot. Stir to combine all ingredients evenly.
- Pour in Chicken Broth and Simmer: Pour the 4 cups of chicken broth over the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for about 3 to 4 hours (240 minutes) or until the potatoes and broccoli are very tender.
- Prepare the Cream Mixture: In a separate bowl, whisk together the heavy cream and flour to create a smooth mixture. This will thicken the soup when added.
- Thicken the Soup: Slowly stir the cream and flour mixture into the simmering soup. Continue cooking for another 10-15 minutes, stirring occasionally, until the soup thickens.
- Add Cheese and Final Touches: Stir in the shredded sharp cheddar cheese until fully melted and incorporated into the soup. Adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cream mixture.
- You can substitute chicken broth with vegetable broth for a vegetarian version, then replace cheese with a plant-based alternative.
- For a quicker version, cook the vegetables in a pressure cooker to reduce simmering time.
- Adjust seasoning according to your taste preferences; start with less salt if using salted butter or stock.
