Delicious Broccoli Potato Soup: Easy 35-Minute Recipe

My love for creamy, comforting soups started with my Grandma Rose. She always had a big pot simmering on the stove, filling the house with delicious aromas, especially on chilly evenings. I have fond memories of dipping crusty bread into her hearty vegetable soups. This Broccoli Potato Soup recipe, however, is my own twist on a classic.

I was inspired to create this Broccoli Potato Soup by my twin daughters, Lily and Mia. They both adore broccoli and potatoes, so combining them into a creamy soup seemed like the perfect way to get them to eat their veggies. This Broccoli Potato Soup is quick and simple to make, making it a weeknight staple in our home.

Why this Broccoli Potato Soup is special

This Broccoli Potato Soup is not only packed with nutrients from the broccoli and potatoes, but it’s also incredibly easy to make. It’s perfect for busy weeknights when you need a comforting meal on the table quickly. Plus, it’s easily adaptable! You can add cheese for extra richness, different spices for exciting flavors, or even blend it for a smoother, creamier texture.

Ingredients

Here’s what you’ll need to gather to make this delicious Broccoli Potato Soup:

Fresh Produce

• 1 large head of broccoli (about 1 ½ pounds): Look for a head with tight, dark green florets. You’ll use both the florets and the stalk, so don’t throw the stalk away!
• 4 medium russet potatoes (about 2 pounds): Russets are ideal for the Broccoli Potato Soup as they become nice and fluffy when cooked. Yukon Gold potatoes also work well for a slightly sweeter flavor.
• 1 medium yellow onion: Provides a savory base. A white onion can be substituted.
• 2 cloves garlic: Adds a pungent aroma. Feel free to use more if you love garlic!

Pantry Staples

• 4 cups vegetable broth (or chicken broth for a richer flavor): I prefer low-sodium broth so I can control the saltiness.
• 2 tablespoons butter: Adds richness. Olive oil can be substituted.
• 1 teaspoon salt: Enhances the flavors. Adjust to your liking.
• ½ teaspoon black pepper: Adds a touch of spice.
• ½ teaspoon dried thyme: Gives the soup a warm, earthy note.

Optional Add-ins

• ½ cup shredded cheddar cheese: For a cheesy twist. Any cheese you enjoy will work!
• ½ cup heavy cream or milk: Adds creaminess. Half-and-half or even plain Greek yogurt can be used.
• Fresh chives or parsley: For garnish and a fresh, herby flavor.

Instructions

Now that you have all your ingredients assembled, let’s start making the Broccoli Potato Soup!

Preparing the Vegetables

First, I chop the broccoli. I cut off the florets and then peel the tough outer layer of the stalk. I dice the stalk into small, bite-sized pieces—about ½ inch—since it takes longer to cook than the florets. Set the florets and chopped stalk aside separately.

Next, I peel and dice the potatoes into similarly sized pieces as the broccoli stalk. This ensures they cook evenly. I like to keep the potatoes in a bowl of cold water until I’m ready to use them to prevent them from browning.

Finally, I dice the onion and mince the garlic. Having everything prepped and ready to go makes the cooking process much smoother.

Sautéing Aromatics

In a large pot or Dutch oven, I melt the butter over medium heat. I add the diced onion and sauté for about 5-7 minutes, until it softens and becomes translucent. Then, I add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Simmering the Soup

I add the diced potatoes to the pot along with the vegetable broth. I bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the potatoes are almost tender. You can test them with a fork – they should pierce easily but not be completely mushy.

Now, I add the chopped broccoli stalk to the pot and continue to simmer for another 5 minutes. Then, I add the broccoli florets and cook for a final 5-7 minutes, or until both the florets and stalk are tender.

Blending (Optional)

If you prefer a smoother, creamier Broccoli Potato Soup, you can now blend it. I carefully transfer the soup in batches to a blender. Important: Never fill a blender more than halfway full with hot liquids, and always vent the lid to allow steam to escape. Blend until smooth. Alternatively, you can use an immersion blender directly in the pot. Once blended, return the soup to the pot. If you’re not blending the soup, you can skip this step and move on to adding the final touches.

Tips and Variations

This Broccoli Potato Soup is delicious as is, but here are some ways to customize it to your liking:

Making it Creamy

If you prefer a creamy Broccoli Potato Soup but don’t want to blend it, there are a few other options. I sometimes stir in ½ cup of heavy cream or milk at the very end of cooking. You can also add a few tablespoons of cream cheese or Greek yogurt for a tangy creaminess. Just make sure to stir it in gently until it’s fully melted and incorporated. These additions will give the soup a richer, velvety texture.

Adding Flavor Boosters

I love experimenting with different flavors in this Broccoli Potato Soup. A pinch of red pepper flakes adds a nice kick. A bay leaf simmered with the broth infuses a subtle herbal flavor (just remember to remove it before serving!). Other spices like smoked paprika, garlic powder, or onion powder can also enhance the savory notes. For a cheesy flavor, I stir in some shredded cheddar cheese at the end.

Vegetarian/Vegan Options

This soup is easily adaptable for vegetarian and vegan diets. I simply use vegetable broth instead of chicken broth. For a vegan version, I omit the butter and use olive oil or plant-based butter instead. I also replace the dairy cream or milk with a plant-based alternative like coconut milk or cashew cream for creaminess. Nutritional yeast can also add a cheesy flavor.

Kid-Friendly Adaptations

My kids can be picky eaters, so I’ve found a few tricks to make this Broccoli Potato Soup more appealing to them. Sometimes I use cookie cutters to create fun shapes out of the potatoes before adding them to the soup. Blending the soup completely smooth also helps, as some kids don’t like the texture of chunky vegetables. I also let them choose their own toppings, like a sprinkle of cheese or a dollop of plain yogurt. This gives them a sense of ownership and makes them more excited to eat the soup.

Nutritional Information

This Broccoli Potato Soup is not only delicious but also provides a good source of nutrients. The following information is an estimate based on a serving size of about 1 ½ cups and may vary depending on specific ingredients and any additions you make.

Calories and Macronutrients

Per serving, this Broccoli Potato Soup contains approximately:

• Calories: 250-300
• Protein: 8-10 grams
• Carbohydrates: 40-45 grams
• Fat: 8-10 grams

Keep in mind that adding ingredients like cheese or cream will increase the calorie and fat content. Using low-sodium broth can help reduce the sodium content.

Vitamins and Minerals

This Broccoli Potato Soup is a great way to boost your intake of several essential vitamins and minerals. Broccoli is rich in Vitamin C, Vitamin K, and folate, while potatoes provide potassium and Vitamin B6. Both broccoli and potatoes are also good sources of fiber, which is important for digestive health. This soup is a nutritious and satisfying meal that can contribute to a healthy diet. Always consult a nutritionist or your doctor for personalized dietary advice.

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This Broccoli Pasta Alfredo is one of the many delicious pasta recipes that I enjoy cooking for my family.

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FAQ

Here are some frequently asked questions about Broccoli Potato Soup:

Is broccoli and potato soup healthy?

Yes, broccoli and potato soup can be very healthy! Broccoli is packed with vitamins, minerals, and fiber, and potatoes are a good source of potassium and vitamin B6. This soup is a nutritious and comforting meal option.

Can broccoli go in potato soup?(~75 words)

Absolutely! Broccoli is a delicious and nutritious addition to potato soup. It adds a vibrant green color, a boost of vitamins, and a slightly earthy flavor that complements the potatoes beautifully.

Can you boil potatoes and broccoli together?

Yes, you can boil potatoes and broccoli together. However, because broccoli cooks faster than potatoes, I recommend adding the broccoli a few minutes after the potatoes to prevent it from becoming overcooked and mushy.

What is the best thickening agent for potato soup?

Several thickening agents work well for potato soup. I often blend a portion of the soup itself for a creamy texture. Other options include a simple roux (a mixture of butter and flour cooked together), a cornstarch slurry (cornstarch mixed with a little cold water), or even instant mashed potato flakes.

Serving and Storage

Here are some tips for serving and storing your delicious Broccoli Potato Soup:

Serving Suggestions

I love serving this soup with a side of crusty bread for dipping. It’s perfect for soaking up every last drop of the creamy broth. A sprinkle of shredded cheese, such as cheddar, Parmesan, or Gruyère, adds extra flavor and richness. A dollop of sour cream or Greek yogurt provides a tangy contrast. For a fresh, herby touch, I garnish with chopped chives or parsley.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled completely before refrigerating it. To freeze the soup, I transfer it to a freezer-safe container, leaving about an inch of space at the top to allow for expansion. It can be stored in the freezer for up to 2-3 months. When reheating, thaw the soup overnight in the refrigerator and then heat it gently on the stovetop or in the microwave, stirring occasionally.

Conclusion

This Broccoli Potato Soup recipe is a simple yet satisfying meal that has become a true family favorite in my home. From the comforting aroma to the creamy, flavorful broth, it’s the perfect dish for a chilly evening or a quick weeknight dinner. I hope it brings as much joy to your table as it does to mine. Enjoy!

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