This cozy Broccoli Potato Soup is a hearty bowl of pure comfort! Creamy, filling, and brimming with flavor, this soup is perfect for chilly evenings when you’re craving something warm and nourishing. Packed with tender broccoli, creamy potatoes, and hints of garlic and herbs, every spoonful is both nourishing and deeply satisfying. Plus, it’s super simple to whip up, making it an ideal weeknight dinner option.
Ingredients
- 1 large head of broccoli, chopped into florets (about 4 cups)
- 2 large russet or Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup milk (or unsweetened almond milk for dairy-free)
- 1/2 cup shredded sharp cheddar cheese (optional but delicious!)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 1 tbsp olive oil (or butter for a richer taste)
- Fresh parsley or green onions, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Broth: Add the broccoli florets, cubed potatoes, thyme, and basil to the pot. Pour in the vegetable broth, stirring well. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, or until the potatoes and broccoli are tender.
- Blend to Perfection: Once the vegetables are soft, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. If using a regular blender, carefully blend in batches to avoid spills.
- Add Milk and Cheese: Stir in the milk (and shredded cheese, if using). Simmer for another 5 minutes to let the flavors meld together. Taste and season with salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh parsley or green onions, and enjoy your warm, creamy broccoli potato soup!
Helpful Tips
- For a Thicker Soup: Add an extra potato or reduce the broth by 1/2 cup.
- Spice it Up: Sprinkle in a pinch of red pepper flakes for a bit of heat!
- Creamier Texture: Blend in a spoonful of sour cream or Greek yogurt just before serving.
Substitutions and Variations
- Potatoes: Russet or Yukon Gold potatoes work best for creaminess, but red potatoes can also work if that’s what you have on hand.
- Milk: Use heavy cream for an extra indulgent version, or try almond or coconut milk for a dairy-free option.
- Herbs: Swap the thyme and basil with Italian seasoning or add a sprinkle of dill for a fresh flavor twist.
Frequently Asked Questions
- Can I freeze this soup? Yes! Allow the soup to cool, then pour it into freezer-safe containers and freeze for up to 3 months.
- How do I reheat leftovers? Simply reheat on the stove over low heat, stirring occasionally, until warmed through. Add a splash of milk or broth to thin if needed.
- Can I make this soup in a slow cooker? Absolutely! Add all ingredients (except milk and cheese) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend, then stir in the milk and cheese before serving.
Broccoli Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This cozy Broccoli Potato Soup is a hearty bowl of pure comfort! Creamy, filling, and brimming with flavor, this soup is perfect for chilly evenings when you’re craving something warm and nourishing. Packed with tender broccoli, creamy potatoes, and hints of garlic and herbs, every spoonful is both nourishing and deeply satisfying. Plus, it’s super simple to whip up, making it an ideal weeknight dinner option.
Ingredients
Scale
- 1 large head of broccoli, chopped into florets (about 4 cups)
- 2 large russet or Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup milk (or unsweetened almond milk for dairy-free)
- 1/2 cup shredded sharp cheddar cheese (optional but delicious!)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 1 tbsp olive oil (or butter for a richer taste)
- Fresh parsley or green onions, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Broth: Add the broccoli florets, cubed potatoes, thyme, and basil to the pot. Pour in the vegetable broth, stirring well. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, or until the potatoes and broccoli are tender.
- Blend to Perfection: Once the vegetables are soft, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. If using a regular blender, carefully blend in batches to avoid spills.
- Add Milk and Cheese: Stir in the milk (and shredded cheese, if using). Simmer for another 5 minutes to let the flavors meld together. Taste and season with salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh parsley or green onions, and enjoy your warm, creamy broccoli potato soup!
Notes
- Texture Tip: For a chunkier texture, reserve some of the cooked broccoli and potatoes before blending, then stir them back into the soup at the end.
- Make it Vegan: Skip the cheese or use a dairy-free alternative, and swap the milk with unsweetened almond or coconut milk.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
