If you are craving a hearty, comforting meal that feels like a warm hug in a bowl, then you will absolutely adore this Creamy Broccoli and Potato Soup Recipe. Packed with tender broccoli florets, smooth potatoes, and a luscious cheddar cheese swirl, this soup balances creaminess and wholesome veggies for an absolutely satisfying experience. It’s the perfect dish to cozy up with on a chilly afternoon or whenever you want something simple yet spectacular.
Ingredients You’ll Need
This Creamy Broccoli and Potato Soup Recipe is made with a handful of ingredients that come together beautifully to create depth and richness. Each element plays a vital role in building that velvety texture, bold flavor, and comforting warmth you’ll love.
- Shredded carrots: Adds a subtle sweetness and bright orange color, enhancing the soup’s visual appeal.
- Chopped celery stalks: Brings a gentle crunch and an aromatic earthiness to balance the creaminess.
- Chopped onion: Offers a savory base that deepens the flavor profile when sautéed.
- Minced garlic: Gives a punch of fragrant warmth without overpowering the dish.
- Peeled, cubed potatoes: Provides the creamy body and smooth texture that makes this soup irresistibly satisfying.
- Chopped broccoli florets: Brings vibrant green color and a fresh vegetable bite that complements the mild potatoes.
- Black pepper: Adds a subtle kick and enhances all the flavors.
- Salt: Essential for seasoning and bringing out the natural flavors of every ingredient.
- Chicken broth: A savory liquid base that infuses the soup with rich umami taste.
- Heavy cream: Creates the luxurious, silky texture that makes this soup so indulgent.
- Flour: Acts as a thickening agent to achieve the perfect creamy consistency.
- Shredded sharp cheddar cheese: Melts into the soup adding bold depth and a hint of tanginess.
How to Make Creamy Broccoli and Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a large pot over medium heat. Add the chopped onion, shredded carrots, and chopped celery. Cook them with a drizzle of olive oil, stirring occasionally until they become soft and fragrant, about 5 to 7 minutes. Next, toss in the minced garlic and sauté for another minute to release its amazing aroma without burning it. This step lays the flavor foundation for your soup, bringing out the natural sweetness and savory goodness.
Step 2: Add Potatoes, Broccoli, and Broth
Once your aromatics are tender, add the peeled, cubed potatoes and chopped broccoli florets to the pot. Pour in the chicken broth and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook until the vegetables are tender, usually about 20 to 25 minutes. This simmering cooks the potatoes and softens the broccoli, blending their flavors beautifully.
Step 3: Thicken the Soup
In a separate small bowl, whisk together the flour and heavy cream until smooth and free of lumps. Slowly pour this mixture into the simmering soup, stirring continuously. This step is essential to achieve the creamy texture that defines the Creamy Broccoli and Potato Soup Recipe. Keep stirring gently as the soup thickens, letting it cook for another 5 minutes to cook out the raw flour taste.
Step 4: Blend and Add Cheese
For that signature velvety smooth texture, use an immersion blender right in the pot to puree the soup until creamy yet slightly chunky if you prefer texture. If you want a completely smooth soup, blend longer. After blending, stir in the shredded sharp cheddar cheese until melted and fully incorporated. This final touch adds richness, sharpness, and a delightful cheesy flavor that makes this soup unforgettable.
How to Serve Creamy Broccoli and Potato Soup Recipe
Garnishes
Adding garnishes not only enhances the presentation but also adds layers of flavor and texture. Sprinkle some extra shredded cheddar cheese on top for melty goodness, or add freshly chopped chives or parsley for a burst of color and freshness. A dollop of sour cream or Greek yogurt can also add a tangy creaminess that pairs wonderfully with the soup.
Side Dishes
This soup is a meal on its own but pairs beautifully with crusty bread or garlic toast to soak up every last bit. For a fuller dinner, serve with a simple green salad dressed with a light vinaigrette. Roasted vegetables or a baked potato make wonderful accompaniments too, complementing the comforting flavors of the soup.
Creative Ways to Present
For a standout presentation at gatherings or a cozy night in, serve the soup in hollowed-out bread bowls or individual ramekins topped with a sprinkle of crispy bacon bits or toasted pumpkin seeds. Drizzle a swirl of pesto or chili oil for a pop of color and an exciting flavor twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Broccoli and Potato Soup Recipe keeps really well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other fridge odors. Before serving, give it a good stir as some settling of ingredients naturally occurs.
Freezing
You can freeze this soup for longer storage, but keep in mind that the texture may change slightly due to the cream and potatoes. To freeze, let the soup cool completely, then transfer to freezer-safe containers or bags, leaving room for expansion. It should last about 2 months frozen. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat your Creamy Broccoli and Potato Soup Recipe slowly over medium-low heat on the stove, stirring frequently to avoid scorching. If the soup has thickened too much, add a splash of chicken broth or water to loosen it up. Avoid boiling after adding cream to maintain its silky texture.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a fantastic substitution to make the soup vegetarian while maintaining great flavor. Just choose a good-quality, well-seasoned vegetable broth for the best results.
Is there a dairy-free version of this soup?
Yes, you can substitute the heavy cream with coconut milk or cashew cream and swap out cheddar cheese for a dairy-free alternative. The soup will still be creamy and delicious but with a slightly different flavor profile.
How thick should the soup be?
The ideal consistency is rich and creamy, not too runny or overly thick. The flour and cream help thicken it enough to coat a spoon smoothly. If it feels too thick, thin it with broth; if too thin, simmer a bit longer to reduce.
Can I add other vegetables?
Definitely! Vegetables like cauliflower, leeks, or spinach can be wonderful additions or substitutes. Just keep in mind cooking times may vary depending on the vegetables you choose.
How do I prevent the soup from becoming grainy?
Blending the soup until smooth and stirring well after adding the flour-cream mixture helps prevent graininess. Also, avoid boiling after adding dairy to keep the texture silky and luscious.
Final Thoughts
There is something truly special about this Creamy Broccoli and Potato Soup Recipe that makes it a comforting classic to keep in your cooking repertoire. It’s easy to prepare, packed with wholesome ingredients, and offers a flavor and texture combination that will warm your soul. I can’t wait for you to try it and make it your own go-to bowl of comfort food.
Print
Creamy Broccoli and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Broccoli Potato Soup combines tender potatoes and fresh broccoli florets in a rich, cheesy broth. Enhanced with carrots, celery, onion, and garlic, this hearty soup is perfect for a cozy meal and can easily serve a family of four.
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 & Broth
- 1 1/2 teaspoons black pepper
- 2 1/2 teaspoons salt
- 4 cups chicken broth
Dairy & Thickener
- 2 cups heavy cream
- 1/4 cup flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a bit of oil or butter (not listed but implied) and sauté the chopped onion, shredded carrots, celery, and minced garlic until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Broccoli: Stir in the peeled and cubed potatoes and chopped broccoli florets, allowing them to mix well with the sautéed vegetables.
- Season and Add Broth: Sprinkle the salt and black pepper over the vegetables, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Soup: Cover the pot and simmer gently over low heat for about 3 to 4 hours (240 minutes) until the potatoes and broccoli are very tender and the flavors have melded.
- Prepare the Creamy Base: In a separate small bowl, whisk the flour into the heavy cream until smooth and lump-free.
- Thicken the Soup: Slowly stir the cream and flour mixture into the simmering soup to thicken it. Cook for an additional 10-15 minutes, stirring occasionally until the soup has thickened to a creamy consistency.
- Add Cheese and Final Seasoning: Remove the soup from heat and stir in the shredded sharp cheddar cheese until melted and fully incorporated. Adjust seasoning with additional salt and pepper if desired.
- Serve: Ladle the hot soup into bowls and serve immediately, optionally garnished with extra cheese or fresh herbs.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- To reduce fat, use half-and-half instead of heavy cream, and reduce or omit cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
