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Broccoli and potato soup is the ultimate comfort food, especially on chilly days when a warm bowl can work wonders on your mood. I fell in love with this recipe during a rainy weekend when I needed something quick, hearty, and healthy. The combination of creamy potatoes and vibrant broccoli makes each spoonful feel nourishing while also delighting your taste buds. It’s one of those recipes that not only satisfies hunger but also makes you feel cozy and cared for.

Why you’ll love this dish

This broccoli and potato soup stands out for several reasons. First and foremost, it’s incredibly easy to make, making it perfect for a weeknight dinner when you’re short on time. Plus, it’s budget-friendly; most of the ingredients you probably already have in your pantry. It’s also a family favorite—kids love the creamy texture, and you can sneak in healthy veggies without anyone batting an eye. Whether you’re serving it up on a busy weekday or during a cozy family brunch, this soup adapts beautifully to any occasion.

"I made this for my family last week, and everyone went back for seconds! The flavors were rich, and I loved how creamy it turned out. Best part? It’s super easy to prepare!" — Sarah T.

Preparing Broccoli and Potato Soup

Let’s break down the process so you know exactly what to expect. This recipe is straightforward: you’ll start by sautéing some aromatics, thicken the base with flour, and then gradually add the liquid ingredients. Potatoes and broccoli come next, allowing them to simmer until tender. Finally, a generous helping of cheese adds that wonderful creaminess. It’s a seamless approach to a delicious dish!

What you’ll need

To recreate this delicious broccoli and potato soup, gather the following ingredients:

40g / 3 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup flour
2 cups milk (any fat %)
2 cups low-sodium chicken broth/stock
2 cups water
1 tsp salt
1/2 tsp black pepper
800 g / 1.6 lb potato, peeled and cut into 1.25 / 1/2" cubes
5 cups small broccoli florets (about 1 large head, ~300g/10oz)
1+ cups grated cheese (cheddar or more of your choice)
Cooked bacon pieces (highly recommended)
Finely sliced shallots/scallions (optional for garnish)

Note: You can swap the chicken broth for vegetable broth if you want a vegetarian version, and feel free to use any cheese you fancy for a slight flavor twist!

Step-by-step instructions

Delicious Broccoli Potato Soup served in a bowl with fresh herbs

Melt the butter in a large pot over medium-high heat.
Add the finely chopped onion and minced garlic. Cook for about 3 minutes, or until the onion is softened.
Mix in the flour, stirring for about 30 seconds to create a roux.
Slowly pour in the milk while stirring continuously, forming a thickish paste. Use a whisk if necessary to smooth out lumps.
Incorporate the chicken stock, water, salt, and pepper. Stir well, then add the potatoes to the mixture.
Bring to a simmer, adjusting the heat to prevent rapid boiling. Cook for about 8 minutes, stirring occasionally to keep the base from sticking.
After the potatoes are nearly cooked, stir in the broccoli. Cook for an additional 2 minutes or until the broccoli reaches your preferred tenderness.
Finally, remove the pot from the stove and stir in the cheese until well incorporated and the soup thickens. Taste and adjust salt if needed.
Ladle the soup into bowls and top with your choice of toppings.

Best ways to enjoy it

To truly elevate your serving of broccoli and potato soup, consider these creative ideas:

Garnish with crispy bacon pieces for added texture and flavor.
Top with finely sliced shallots or scallions for a burst of freshness.
Serve it alongside crusty bread or a light salad for a complete meal.
Drizzle a bit of olive oil or a squeeze of lemon juice over the top for an extra zing.

Storage and reheating tips

This soup makes excellent leftovers! Here are some tips to keep it fresh:

Refrigerate any unconsumed soup in an airtight container for up to 3-4 days.
To freeze, allow the soup to cool completely, then transfer it to freezer-safe bags or containers. It can last up to 2-3 months frozen.
When reheating, do so gently on the stovetop or microwave, adding a splash of milk or broth if it appears too thick.

Helpful cooking tips

Here are a few tips to ensure your broccoli and potato soup turns out perfectly:

Cut vegetables evenly so they cook at the same rate.
Taste as you go—adjusting seasoning is key to a flavorful dish.
For a smoother texture, use an immersion blender after cooking to purée the soup to your desired consistency.

Creative twists

Feel free to introduce your own unique spin to the classic broccoli and potato soup:

Swap in other veggies like kale or spinach for added greens.
Add a hint of curry powder or paprika for a flavor kick.
Incorporate different types of cheese—feta adds a Mediterranean flair, while gouda brings a smoky taste.
To make it heartier, toss in some cooked quinoa or pasta as a filler.

Your questions answered

Can I use frozen broccoli instead of fresh?
Absolutely! Just add it to the pot during the last few minutes of cooking.
How can I make this soup vegetarian?
Simply replace chicken broth with vegetable broth and skip the bacon.
What’s the best way to adjust for dietary restrictions?
For gluten-free variations, use a gluten-free flour blend in place of regular flour.

Now you’ve got everything you need to create a delicious and comforting broccoli and potato soup. Enjoy this wonderful bowl of joy on a cold day or whenever you’re craving something warm and soothing!