Broccoli Potato Soup

The velvety texture of perfectly simmered potatoes meets the earthy freshness of bright green broccoli in this comforting Broccoli Potato Soup. Steam rises from the bowl, carrying hints of garlic and herbs that promise warmth from the inside out. This soul-satisfying soup strikes the perfect balance between hearty and healthy, making it a go-to option for chilly evenings or whenever you need a nutritious meal in a bowl. Unlike many cream-based soups, this Broccoli Potato Soup delivers rich flavor without excessive heaviness. You’ll learn how to create a silky-smooth texture with perfectly balanced flavors that will make this soup a regular in your meal rotation.

Why You’ll Love This Recipe

This Broccoli Potato Soup transforms humble ingredients into something truly special. The starchy potatoes break down slightly during cooking, creating a naturally creamy base without requiring cups of heavy cream. Meanwhile, the broccoli maintains a slight bite, providing textural contrast against the velvety background.

The beauty of this soup lies in its simplicity and adaptability. It comes together in just one pot, minimizing cleanup while maximizing flavor development. Each spoonful delivers a harmonious blend of earthy broccoli, buttery potatoes, and savory broth that feels both indulgent and nourishing.

Health-conscious cooks will appreciate that this broccoli and potato soup packs substantial nutrition while still delivering on comfort. The vibrant green color signals the presence of vitamins and antioxidants, while the hearty texture ensures satisfaction long after your meal. Whether served as a starter or main course, this soup promises to please even vegetable-skeptical eaters.

Ingredients

For this Broccoli Potato Soup, gather these essential ingredients:

• 2 tablespoons (30ml) olive oil
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 4 cups (950ml) vegetable or chicken broth
• 1½ pounds (680g) potatoes (Yukon Gold preferred), peeled and cubed
• 1 large head broccoli (about 1 pound/450g), cut into florets
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ cup (120ml) half-and-half or whole milk
• Salt and freshly ground black pepper to taste
• ¼ cup (25g) grated Parmesan cheese (optional)

The potatoes provide the creamy base that defines this soup—Yukon Golds are ideal as they break down partially while maintaining some structure. For the broccoli, look for deep green heads with tight florets for the freshest flavor in your potato broccoli soup. The aromatics (onion and garlic) create the flavor foundation, while herbs add depth without overwhelming the vegetables’ natural taste.

Pro Tips

Control Your Texture
The ideal Broccoli Potato Soup balances creaminess with texture. For a soup with more character, blend only two-thirds of the mixture, then stir in the remaining third for delightful chunks of potato and broccoli throughout. For silky smoothness, blend everything thoroughly. A handheld immersion blender offers the most control, allowing you to create precisely the texture you prefer without transferring hot liquid.

Reserve Some Broccoli
Set aside about ¼ cup of the smallest broccoli florets before cooking. Blanch these for just 60 seconds in boiling water, then shock in ice water to preserve their bright green color. Add these as a garnish just before serving for a beautiful presentation and textural contrast that elevates the visual appeal of your potato and broccoli soup.

Layer Your Flavors
Develop depth by sautéing the onions until translucent before adding garlic. This caramelization process creates subtle sweetness that balances the earthy broccoli. Additionally, add half your herbs at the beginning of cooking and the remaining half in the final minutes to create layers of both cooked and fresh herbal notes that make the flavor profile more complex.

Step-by-Step Instructions

Step 1: Prepare The Base
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent but not browned. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. This aromatic foundation will infuse the entire Broccoli Potato Soup with subtle depth.

Step 2: Add Potatoes And Broth
Add the cubed potatoes to the pot along with dried thyme and half the rosemary. Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 10-12 minutes until potatoes are just fork-tender but not falling apart.

Step 3: Cook The Broccoli
Add the broccoli florets to the pot along with the remaining rosemary. Simmer for an additional 5-7 minutes until the broccoli is bright green and tender but not mushy. The goal is to preserve the broccoli’s color and nutritional value while ensuring it’s soft enough to blend smoothly into your Broccoli Potato Soup.

Step 4: Blend To Desired Consistency
Remove pot from heat and let cool slightly for safer blending. For a chunky soup, remove about one-third of the vegetables with a slotted spoon and set aside. Use an immersion blender to process the remaining soup until smooth. Return the reserved vegetables to the pot for texture. Alternatively, blend everything for a completely smooth consistency.

Step 5: Finish And Season
Return the soup to low heat and stir in the half-and-half or milk. Warm gently without boiling to prevent curdling. Season with salt and freshly ground black pepper to taste, adjusting until the flavors pop. Just before serving, stir in the Parmesan cheese if using, allowing it to melt into the Broccoli Potato Soup for added richness and depth.

Variations

Loaded Broccoli Potato Soup
Transform this Broccoli Potato Soup into a loaded version reminiscent of a baked potato. After blending, top each serving with crispy bacon crumbles, extra shredded cheddar cheese, chopped chives, and a dollop of sour cream. This hearty variation makes the soup substantial enough to serve as a complete meal, especially alongside crusty bread for dipping.

Vegan Broccoli Potato Soup
Create a dairy-free version without sacrificing creaminess by replacing the half-and-half with full-fat coconut milk or cashew cream. Skip the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor. The natural starchiness of the potatoes ensures your soup maintains its luxurious texture even without dairy, making this variation perfect for plant-based diets while still delivering the comforting essence of traditional Broccoli Potato Soup.

Curried Broccoli Potato Soup
Add an international twist by incorporating 1-2 teaspoons of curry powder when sautéing the onions. The warm spices complement both the earthiness of the broccoli and the creaminess of the potatoes. Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro for brightness that balances the rich, exotic flavors in this creative soup variation.

Storage And Serving

This Broccoli Potato Soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors often develop and improve overnight, making it an excellent make-ahead option. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the original consistency.

For freezing, cool the soup completely, then transfer to freezer-safe containers leaving an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, noting that the texture may become slightly grainy, though a vigorous whisking while warm usually restores smoothness.

Serve this comforting soup in warmed bowls with artisan bread or garlic croutons for dipping. For a complete meal, pair your Broccoli Potato Soup with a crisp green salad dressed with vinaigrette to cut through the creaminess. Alternatively, serve smaller portions in cups as a starter before a roasted chicken or vegetable main course for an elegant dinner progression.

FAQs

Can I make this soup with frozen broccoli?
Yes, frozen broccoli works well in Broccoli Potato Soup. Use the same quantity as fresh, but reduce the simmering time for the broccoli to about 3-4 minutes since frozen broccoli is partially cooked. There’s no need to thaw it first—add it directly to the simmering soup.

Why did my soup turn out grainy?
Graininess usually occurs when dairy products separate during boiling or when potatoes are overblended. Prevent this by ensuring your soup isn’t boiling when adding dairy and by using starchy potatoes like Yukon Golds. If your soup does become grainy, try blending it again with a tablespoon of fat (cream or butter) to help re-emulsify the mixture.

How can I make this soup thicker?
For a thicker Broccoli Potato Soup, use more potatoes or blend additional potatoes separately and stir them in. Alternatively, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir this into the simmering soup until it thickens to your preference.

Can I add cheese to the soup?
Absolutely! Cheddar, Gruyère, or additional Parmesan melt beautifully into this soup. Add 1 cup of grated cheese gradually after blending, stirring until completely melted. For best results, use freshly grated cheese rather than pre-packaged shredded varieties, which contain anti-caking agents that can affect smooth melting.

Is this soup suitable for meal prep?
This Broccoli Potato Soup is perfect for meal prep. Make a double batch and portion it into individual containers for quick lunches or dinners throughout the week. The soup actually improves in flavor after a day or two as the ingredients have time to meld together.

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