This quick and easy broccoli potato soup is so creamy and loaded with flavor from cheddar cheese, fresh carrots, celery, and onions. It takes less than thirty minutes to make and contains only wholesome, all-natural ingredients.
You are going to love this delicious soup. It is so much better than Panera’s broccoli soup and very easy to make at home.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Potatoes: My go-to potato for this soup is Yukon Gold. They are slightly waxy, so they hold up much better than Russet potatoes, and the skins are tender, so that you can leave their jackets on.
- Broccoli: I use fresh broccoli, but you can substitute frozen.
- Chicken broth: Preferably low-sodium.
- Heavy cream: Or substitute half-and-half, but it will not be as creamy.
- Cheese: Mild cheddar, sharp cheddar, extra sharp cheddar, or smoked cheddar.
How To Make Broccoli Potato Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the onions, celery, and carrots over medium heat until the onions and celery are tender.
- Reduce the heat to low and add the garlic and potatoes. Cook for a couple of minutes, stirring frequently.
- Add the chicken broth and bring the pot to a simmer. Cook 7-8 minutes.
- Add the broccoli and cook for 3-4 minutes or until the potatoes and broccoli are tender.
- Remove about half of the soup to a large bowl. Using an immersion blender, blend the remaining soup in the pot. Stir in the remaining soup, cream, and cheddar cheese. Season with salt and freshly ground black pepper.
Tips for Success
- If you do not have an immersion blender, you can use a stand blender. Always remove the inner cap from a stand blender when blending hot liquids so the heat does not build up inside, which could cause the lid to fly off and the hot soup to burn you.
- Don’t over-simmer the soup. The potatoes will break down, and the broccoli will get too mushy.
- Add the cheese slowly, stirring after each handful.
Serving Suggestions For Broccoli Potato Soup
- Bread and rolls: yeast rolls, homemade biscuits, and cheddar biscuits
- Sandwiches: chicken salad, tomato sandwich, and French dip sandwich
- Salad: Olive Garden copycat salad, chef salad, and grilled chicken salad
Broccoli Potato Soup
This quick and easy broccoli potato soup is so creamy and loaded with flavor from cheddar cheese, fresh carrots, celery, and onions.
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Servings: 4 servings
Calories: 489kcal
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold Potatoes cut into ½ inch cubes
- 4 cups low-sodium chicken broth
- 4 cups broccoli florets, coarsely chopped
- ½ cup heavy cream
- 1½ cups shredded sharp cheddar
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots. Cook until the onion and celery are soft.
- Reduce the heat to low and add the garlic and potatoes. Cook for 2 minutes, stirring frequently.
- Add the chicken broth and bring the pot to a low boil. Reduce and simmer for 7-8 minutes.
- Add the broccoli and cook for 3-4 minutes or until the potatoes and broccoli are tender.
- Remove about half of the soup to a large bowl. Using an immersion blender, blend the remaining soup in the pot.
- Stir in the remaining soup, cream, and cheddar cheese by small handfuls until melted. Season with salt and freshly ground black pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Nutrition
Calories: 489kcal | Carbohydrates: 34g | Protein: 21g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 439mg | Potassium: 1147mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9145IU | Vitamin C: 101mg | Calcium: 414mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Amy
This creamy soup was so comforting and wholesome! Thanks for sharing!
Beth Pierce
You are most welcome, Amy!
Catalina
I made this for dinner and it came out so creamy and cozy. The broccoli softened perfectly and blended right in.
Beth Pierce
Thanks, Catalina! We love it too!
Ben
This is one of the best broccoli soup recipes I’ve ever made. Good stuff.
Beth Pierce
Thank you, Ben!
Terri
This is the perfect cold-weather dish! I made it last night with some Texas toast, and it warmed us right up.
Beth Pierce
Thanks, Terri! So glad that you enjoyed it.
Kristin
I LOVE this! My husband and I really enjoyed it, and it was nice to see the kids eat something green, too. LOL
Maria
We really loved this. I served it with some garlic bread, and it was super tasty.
Beth Pierce
Thank you, Maria!
Karen
The soup turned out delicious, THANK YOU SO MUCH…The soup was light and flavorful, really good and easy to make.
Beth Pierce
Thank you, Karen!
Laura Ann
I really do enjoy a homemade soup, especially in the winter months. This one is full of flavour, easy to make and super tasty.
Beth Pierce
Thanks, Laura Ann! We love them too!
Nick
This soup was insanely cozy and perfect for a cold day. Definitely adding it to my weeknight rotation.
Beeb
This was such a tasty, cozy soup! I made it last night with some absolutely enormous slices of homemade garlic bread. Om nom nom.