There’s nothing quite like a bowl of warm, comforting soup on a chilly day. This homemade Broccoli Potato Soup is the definition of comfort food. It’s rich, creamy, and packed with wholesome ingredients, delivering a velvety texture and savory flavor that will have everyone asking for seconds. Forget the canned stuff; this recipe is surprisingly simple and comes together in under an hour, making it perfect for a busy weeknight dinner.
We’re sharing all our secrets to achieve a perfectly smooth and luscious soup every single time. Whether you’re a seasoned pro or new to the kitchen, you’ll master this dish with ease. It’s a family-friendly meal that’s both hearty and wonderfully satisfying.
Why You’ll Love This Creamy Broccoli Potato Soup
This isn’t just another soup recipe; it’s a game-changer for your dinner rotation. It’s incredibly versatile and hits all the right notes of a classic comfort dish.
- Unbelievably Creamy: We use a simple technique to create a velvety smooth texture without any complicated steps.
- Simple Ingredients: You only need a handful of pantry staples like potatoes, broccoli, and broth to create this masterpiece.
- Quick & Easy: This recipe is designed for real life. From start to finish, you can have a steaming bowl of soup on the table in about 45 minutes.
- Customizable: Easily adapt it to be vegan, extra cheesy, or spicy. We’ll share some delicious variations below!
The Key Ingredients for a Perfect Soup
The magic of this easy Broccoli Potato Soup lies in its simplicity. Using high-quality, fresh ingredients will make a world of difference in the final flavor and texture.
Choosing the Right Potatoes
For a creamy soup, starchy potatoes are your best friend. We recommend using Russet or Yukon Gold potatoes. Russets break down beautifully, creating a naturally thick and creamy base, while Yukon Golds offer a buttery flavor and dense texture. Avoid waxy potatoes like red potatoes, as they hold their shape and won’t give you that desired velvety consistency.
Fresh vs. Frozen Broccoli
Both fresh and frozen broccoli work well in this recipe. If using fresh, make sure to use both the florets and the tender parts of the stalk for maximum flavor. If you opt for frozen, there’s no need to thaw it first—just add it directly to the pot. It’s a great time-saving shortcut for this creamy Broccoli Potato Soup.
How to Make Broccoli Potato Soup (Step-by-Step)
Follow these simple steps to create the best Broccoli Potato Soup you’ve ever had. An immersion blender will make this process even easier, but a standard blender works just as well.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Vegetables: Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Add the Broccoli: Stir in the broccoli florets and cook for another 5-7 minutes, until the broccoli is bright green and tender.
- Blend Until Smooth: Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth.
- Finish with Cream: Return the soup to the pot if you used a standard blender. Stir in the heavy cream and season generously with salt and pepper. Let it warm through gently, but do not let it boil. For an extra kick, try this creamy cajun chicken recipe next.
Looking for another one-pot meal? Our readers love this delicious one-pot goulash recipe.
Tips for the Creamiest Texture
A silky smooth texture is the hallmark of a great Broccoli Potato Soup. Here are a few expert tips to ensure your soup is perfectly velvety.
- Don’t Overcook the Broccoli: Cook it just until it’s tender. Overcooking can lead to a dull color and a slightly bitter taste.
- Use an Immersion Blender: This is the easiest and safest way to blend hot soup. It gives you great control over the final texture, allowing you to leave it slightly chunky if you prefer.
- Temper the Cream: To prevent the cream from curdling, you can mix a small amount of the hot soup into the cream before adding it all back into the pot.
Delicious Variations to Try
This recipe is a fantastic starting point. Feel free to get creative and make it your own! Here are a few ideas to get you started.
Cheesy Broccoli Potato Soup
For an extra layer of savory flavor, stir in 1-2 cups of shredded sharp cheddar cheese at the end with the heavy cream. Stir until the cheese is completely melted and the soup is smooth. It’s pure comfort in a bowl, just like our favorite crock pot potato soup.
Vegan Broccoli Potato Soup
To make this recipe vegan, simply swap the butter for olive oil or a plant-based butter. Use full-fat coconut milk or a cashew cream in place of the heavy cream for a rich, dairy-free finish. It’s just as creamy and delicious!
What to Serve with Your Soup
This hearty soup is a meal in itself, but it also pairs wonderfully with a variety of sides. Serve it with a chunk of crusty Amish white bread for dipping, a fresh green salad, or some crispy bacon bits sprinkled on top. For a more substantial meal, it’s excellent alongside our Hawaiian roll cheeseburger sliders.
Storing, Freezing, and Reheating
This Broccoli Potato Soup is perfect for meal prep. Here’s how to store it properly:
- To Store: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, which can cause the cream to separate.
- To Freeze: For best results, freeze the soup *before* adding the heavy cream. Dairy can change texture when frozen. Let the soup base cool, then freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight, reheat on the stove, and stir in the cream before serving.
Frequently Asked Questions
Absolutely! To make a vegan version, use olive oil instead of butter and substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a rich, dairy-free finish.
Yes, an immersion blender is perfect for this recipe. It allows you to blend the soup directly in the pot, which is easier and safer than transferring hot liquid to a traditional blender. It also gives you more control over the final consistency.
The starch from the potatoes naturally thickens this soup when blended. For an even thicker soup, you can simmer it uncovered for a little longer to allow some liquid to evaporate, or you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in at the end.
When stored in an airtight container, this soup will stay fresh in the refrigerator for up to 4 days. Reheat it gently on the stovetop, being careful not to let it boil.
Starchy potatoes like Russet or Yukon Gold are the best choice for creamy soups. They break down easily when cooked, which helps create a naturally thick and velvety texture.
The Best Broccoli Potato Soup Recipe
Broccoli Potato Soup (The Ultimate Creamy Recipe)
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in the broccoli florets and continue to simmer for another 5-7 minutes, until the broccoli is bright green and tender.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
- Stir in the heavy cream, salt, and pepper. Heat gently until warmed through, but do not allow the soup to boil. Serve immediately.
Notes
To make it vegan, use olive oil instead of butter and full-fat coconut milk instead of heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Share Your Creation!
We hope you love this creamy Broccoli Potato Soup recipe as much as we do! If you try it, please leave a comment below and let us know what you think. We’d love to see your creations—share a photo and tag us on Pinterest!
