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Creamy broccoli potato soup topped with shredded cheese, bacon bits, and a dollop of sour cream in a white bowl with a spoon.

Broccoli Potato Soup

Broccoli potato soup is creamy, cheesy, and packed with tender vegetables. This easy, comforting soup is perfect for cozy weeknight meals!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4 -6 servings
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Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ pound Yukon gold potatoes about 2 medium, scrubbed and cut into ½-inch pieces
  • 3 cloves garlic minced, about 1 tablespoon
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 large broccoli crowns cut into florets (about 1 ½ pounds)
  • ½ cup 2% milk whole milk, or half-and-half
  • 1 teaspoon Dijon mustard
  • Pinch cayenne pepper optional
  • 4 ounces sharp cheddar cheese shredded (about 1 cup), plus additional for serving, do not use pre-shredded cheese, which does not melt as smoothly
  • 1 tablespoon cornstarch
  • ⅓ cup finely grated Parmesan
  • Optional for serving: cooked and crumbled bacon, sour cream or plain Greek yogurt

Instructions
 

  • In a Dutch oven or similar large, sturdy pot, melt the butter over medium heat. Add the onion, salt, and black pepper. Cook until the onion softens and begins to turn translucent, adjusting the heat as needed so it becomes tender but does not burn, 6 to 8 minutes.
    Diced onions sautéing in a white Dutch oven on a light gray countertop, with some browning visible.
  • Add the potato and garlic. Stir to coat in the butter and cook for 1 minute, just until the garlic smells fragrant.
    Diced potatoes and onions cooking in a white pot on a gray countertop, with sunlight casting shadows.
  • Add the broth. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the potatoes are just tender, 10 to 15 minutes.
    A white pot filled with broth and chopped onions sits on a light gray countertop in sunlight.
  • Add the broccoli. Cover the pot and cook, stirring once or twice, until the broccoli is tender, about 10 minutes more. At this point, it will look like a lot of vegetables and not enough broth, but trust the process.
    Broccoli florets cooking in a white pot with handles on a light grey countertop.
  • Purée the soup, either with an immersion blender directly in the pot, or by ladling part of the soup into a regular blender and pulsing it a few times (be careful, hot soup spatters!). Do not over blend—you want some bits of texture.
    An immersion blender pureeing broccoli potato soup in a white pot on a light countertop.
  • Warm the pot over low. Stir in the milk, mustard, and cayenne.
  • Place the cheddar in a bowl and sprinkle the cornstarch on top. With your fingers, toss to coat the shreds evenly.
    Shredded cheddar coated in cornstarch in a white bowl on a light textured surface.
  • Working 1 small handful at a time, add the cheese very slowly to the soup, stirring constantly and allowing the cheese to melt completely before the next addition. Stir in the Parmesan. Taste and adjust the seasoning as desired. Ladle into bowls and top with more cheese, along with bacon and sour cream/Greek yogurt as desired.
    Broccoli potato soup in a white pot topped with shredded cheddar cheese, sitting on a gray surface.

Notes

  • TO STORE: Refrigerate leftover broccoli potato soup in an airtight container for up to 4 days. The soup is likely to get grainy or even split if frozen, so I don’t recommend it.
  • TO REHEAT: Warm the soup gently on the stovetop over low to medium-low heat, stirring frequently. Avoid bringing it to a boil, which can cause the cheese to separate. If the soup is thicker than you’d like, add water or broth, then adjust the seasonings before serving.

Nutrition

Serving: 1(of 4)Calories: 439kcalCarbohydrates: 45gProtein: 26gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgSodium: 1106mgPotassium: 1632mgFiber: 10gSugar: 9gVitamin A: 2452IUVitamin C: 290mgCalcium: 509mgIron: 4mg
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