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Broccoli Potato Soup

A cozy, creamy Broccoli Potato Soup that’s packed with flavor, easy to make, and perfect for the whole family. Healthy, flexible, and oh-so-satisfying, it’s a recipe you’ll return to again and again.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium Yukon gold potatoes peeled and cubed
  • 4 cups broccoli florets fresh or frozen
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 cups vegetable or chicken broth
  • 1 cup milk or dairy-free milk
  • 1/4 cup grated sharp cheddar optional, for garnish

Instructions
 

  • In a large pot, heat olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic and cook for another 30 seconds until fragrant.
  • Add the potatoes, broccoli, thyme, salt, and pepper. Stir to coat with the aromatics.
  • Pour in the broth and bring the soup to a boil. Reduce heat and simmer for 20-25 minutes, until vegetables are tender.
  • Remove from heat. Using an immersion blender, blend the soup until desired consistency is reached (smooth or partially chunky).
  • Stir in the milk and return to low heat. Heat gently for 3-5 minutes.
  • Taste and adjust seasoning. Serve hot, optionally garnished with cheddar cheese.

Notes

  • Use Yukon gold potatoes for a naturally creamy texture.
  • Fresh or frozen broccoli both work great.
  • Blend fully for a smooth soup, or blend only half for a more rustic texture.
  • Make it vegan by using dairy-free milk and skipping the cheese.
  • Add cooked turkey bacon or chicken for a protein boost.