Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It’s hearty and filling!
If you love flavorfulsoupsyou’ll definitely love loaded Broccoli Potato Soup!RollsorFrench Breadare perfect for enjoying with your hearty soup.
a FAmily Fav!!
Soupsare an obsession this time of year! I make them so often that you could almost call it a hobby.
This cheesy Broccoli Potato Soup is similar to our classicBroccoli Cheese Soup, but withBaconand potatoes – amazing!
It’s so hearty and full of flavor. The soup ends up pretty thick making it almost a chowder. It can be made soupier by adding more broth or milk, which is how we prefer it. Either way, I think you’ll like it just as much as we did.
This soup is not only delicious and filling it is packed full of vitamin A, vitamin C, calcium, and Iron as well.
How To Make Broccoli Potato Cheese Soup
You wouldn’t believe how fast this Broccoli Potato Soup is to make. Even with all the ingredients, it cooks in less than 30 minutes.
SIMMER.Begin by combining the chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.
Add broccoli, cover, and simmer for an additional 10 minutes.
THICKEN.While that’s simmering, melt the butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown).
Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
SEASON.Add cheese and stir until it’s all melted. Add salt and garlic pepper to taste. Pour cheese sauce into the large pot and stir until well combined.
SERVE.Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces, sour cream, and chives (if desired) and you’ll be in heaven!
Recipe Tips
Broccoli.We recommend using fresh broccoli, but frozen broccoli can be used. Give the frozen broccoli a quick steam before adding, or toss the frozen broccoli florets in with the chicken broth on STEP 1. This will be boiled and will help soften the broccoli.
Broth.Substitute vegetable broth for the chicken broth, or use a bouillon cube dissolved in water rather than broth. Either way, we recommend low sodium.
Potatoes.Yukon gold potatoes are medium starch potatoes, perfect for soups because they hold their shape well. Use any type of potatoes you have on hand, but be aware that potatoes with higher starch, like russet potatoes, may start to become “mealy”.
Cheese sauce.For a different layer of flavor, substitute the butter for an equal amount of bacon grease or use a little of both. Adding in the cheese slowly should help yield a smooth soup consistency.
Texture.Use an immersion blender to make a creamy texture rather than a stew texture. Cook it fully and gradually pulse the immersion blender through the soup to get rid of all the chunks. Make sure to remove the bay leaves before blending it all up.
Add heavy cream or half and half instead of milk for a creamier soup. Thin is out with extra broth or water.
Storing Info
FREEZE.Store leftovers in airtight containers or heavy-duty freezer bags for up to 1 month. To cook, let the soup thaw overnight in the refrigerator.
Reheatthe soup carefully over low to medium heat, whisking frequently and stirring well.
For more potato soup recipes, check out:
- Broccoli Cheese Soup
- Cheesy Potato Soup
- Crock Pot Baked Potato Soup
- Copycat Panera Broccoli and Cheese Soup
- Baked Potato Soup
Loaded Broccoli Potato Soup Recipe
Ingredients
- 2(14.5-ounce) canslow-sodium chicken broth (or vegetable broth)
- 4medium potatoespeeled and cubed
- 2-3large carrotsdiced
- 1teaspoononion powder
- 2small heads broccolidiced small
- 3tablespoonsunsalted butter
- ⅓cupall-purpose flour
- 3½cupsmilkplus more as needed
- 4cupsshredded cheddar cheeseplus more for topping (optional)
- 1teaspoonsalt
- ½teaspoongarlic pepper
- 6slicesbaconcooked and chopped
Instructions
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In a large pot, add broth, potatoes, carrots and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
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Cover and simmer for about 10 minutes.
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Add broccoli, cover and simmer for 10 minutes.
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Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
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Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
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Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
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Top with bacon pieces and extra cheese, if desired, and serve warm.
Video
Notes
Recipe adapted fromMel’s Kitchen Cafe.
Head toMel’s Kitchen Cafefor more great recipes – she has loads of them!
这是一个很好的汤但准备时间更长than 10 minutes which I knew before I made it. Who can peel and cube potatoes & carrots and brown and crumble 6 bacon strips and trim 2 heads of broccoli all in 10 minutes? I’ve been preparing meals for my family for 45 years. To say it’s 10 minute prep time isn’t fair to those Mom’s looking for a quick meal. The soup was delicious but it took an hour to prepare.
Making it now and it smells delicious! Just wondering what garlic pepper is? I used garlic and pepper but wasn’t sure if there was a different spice I wasn’t aware of! Thx for the recipe
This cooked up wonderfully!! Great for a cold night!!
Definitely will make again !!!
Absolutely one of our favorite soups. My 80ish mother-in-law who is a great soup maker says this is the best soup she’s ever had. Now she thinks I’m a pretty good cook!
Very good for cold days ahead.
I haven’t made too many soups before, well not creamy soups anyway, but this one turned out really good! My kids went back for more! I will definitely be making this again! I did end up adding a bit more cheese.
Can I use heavy cream instead of milk?
Great flavor and easy to make!
Absolutely love this recipe. Perfect anytime but fabulous in the cooler months. It has a little of everything! Filling and loaded with flavor.
Going to make this, it sounds wonderful. Home made soup is so much more tasty.
Easy and delicious
Can you use any type of potatoes?
Amazing!!! I followed exactly and myself and my family absolutely loved it!!
Has anyone tried using regular or low sodium Velveeta for this? I’ve found Velveeta and heavy cream turns every soup Ive tried it with so far that require cheese and milk, into a silky heaven. I’m about to make this soup but I’m wondering if I shouldn’t boil the potatoes potatoes in a separate pot if I’m going to use Velveeta in order to cut back on the starch and thickness? Just wondering if anyone’s done that and how it turned out and if you changed anything else to incorporate Velveeta instead of real cheese. I always have a ton of both on hand. But I really like the way soups turn out with Velveeta even though I despised it all my life until I discovered how well it works in soups.
I haven’t ever tried this recipe with Velveeta. I’d be curious to hear how it turned out!
Absolutely Amazing Soup, was so delicious! My sister tried it and loved it and shared with me. Was a big hit with hubby. I definitely recommend. I used heavy cream instead of milk and my sister used milk, delicious both ways. It is creamy and flavorful. Definitely a meal all by itself, filling and comforting!! I will definitely be making this on a regular basis. Thank you for sharing Krystin.
You’re welcome! I’m so glad you all enjoyed the soup!
You’re welcome! I’m so glad you enjoyed the soup! Thanks for sharing what you did.
My teenage grandson just loved this. No leftovers at my house.
Oh I’m so glad!! Thanks for giving the recipe a try!
A little too cheesy for my crew. BUT we added more broth, some leftover roasted parsnips, sweet potatoes & zucchini.
I will still make again. Thank you!
You’re welcome! Thanks for the feedback and sharing what you did.