Name: Broccoli Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 tbsp of butter; 1 medium yellow onion, diced; 3/4 cup carrots, diced; 3 cloves garlic, minced; 1 tsp soy sauce (or Worcestershire sauce); 1 tsp hot sauce (optional); 1 tsp dried parsley; 1 tsp mustard powder; 1/2 tsp dried oregano; 1/4 cup flour; 5 cups chicken broth; 1 cup half and half; Salt and pepper, to taste; 1 ½ lbs Yukon gold potatoes, peeled and cut into ¾-inch chunks; 4 cups broccoli florets; 1 ¼ cups cheddar cheese, shredded; 1/3 cup Parmesan cheese, grated

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I love making this Broccoli Potato Soup when I want a comforting, hearty bowl full of flavor and texture. It’s rich, cheesy, and packed with vegetables. Every spoonful is creamy, satisfying, and just what I need on a chilly day.

Broccoli Potato Soup

Why You’ll Love This Recipe

This soup is loaded with real, wholesome ingredients and enhanced with just the right amount of seasoning. I love how the potatoes make it thick and velvety, while the broccoli adds freshness and color. The addition of cheese gives it a savory depth that’s hard to resist. It’s the kind of one-pot meal that feels indulgent but is made with kitchen staples—and it’s easy to adapt to vegetarian or gluten-free diets.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

‑ 3 tablespoons of butter
‑ 1 medium yellow onion, diced
‑ ¾ cup carrots, diced
‑ 3 cloves garlic, minced
‑ 1 teaspoon soy sauce (or Worcestershire sauce)
‑ 1 teaspoon hot sauce (optional)
‑ 1 teaspoon dried parsley
‑ 1 teaspoon mustard powder
‑ ½ teaspoon dried oregano
‑ ¼ cup flour
‑ 5 cups chicken broth
‑ 1 cup half and half
‑ Salt and pepper, to taste
‑ 1½ pounds Yukon Gold potatoes (or red potatoes), peeled and cubed
‑ 4 cups broccoli florets (fresh or frozen)
‑ 1¼ cups shredded cheddar cheese
‑ ⅓ cup grated Parmesan cheese

directions

In a pot, I heat the drippings (or butter) and add the onions and carrots. I let them cook for about 12 minutes until softened and lightly caramelized.
I stir in the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano. After about a minute, I sprinkle in the flour and stir constantly for another 2 minutes.
I slowly pour in the chicken broth, stirring to combine. Then I add the half and half, bring everything to a boil, and reduce to a simmer for 10 minutes to concentrate the flavors.
While the soup simmers, I peel and dice the potatoes, season them lightly, and add them to the pot. I let them simmer for about 15 minutes, partially covered, stirring occasionally.
I add the broccoli and cook for another 7 minutes, or until both the potatoes and broccoli are tender.
I like to use an immersion blender to pulse the soup a few times, giving it a slightly creamy texture while still keeping some chunks.
With the heat on low, I stir in the cheddar and Parmesan gradually until melted.
I taste and adjust the seasoning, then ladle the soup into bowls

Servings and timing

Serves 6 people
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

variations

Here are a few ways I like to tweak the recipe:
‑ Use cauliflower instead of broccoli for a twist on the texture.
‑ Swap in different cheeses like Gouda, Monterey Jack, or Gruyère for extra depth.
‑ Add a splash of cream at the end for an ultra-creamy finish.
‑ Stir in cooked chicken or turkey to make it more filling.

storage/reheating

I let the soup cool before transferring it to an airtight container and refrigerate it for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat, stirring often and adding a splash of broth or half and half if it’s too thick. I also freeze portions in freezer-safe containers for up to 2 months—just thaw overnight and reheat gently.

FAQs

What’s the best type of potato for this soup?

I like using Yukon Gold for a creamy texture, but red potatoes work well too. Russets are softer and may fall apart, which can help thicken the soup.

Do I need to peel the potatoes?

I usually do, but it’s not required. If I use thin-skinned potatoes like red or Yukon Gold, I sometimes leave the skins on for added texture.

Can I use frozen broccoli?

Yes, I’ve made this with frozen broccoli many times. I add it straight from the freezer during the last 7 minutes of cooking.

Why should I shred my own cheese?

Pre-shredded cheese has additives that can make it clump or become grainy when melted. I always shred it fresh for the best melt and flavor.

How do I keep the cheese from separating?

I let the soup cool slightly and reduce the heat to low before adding the cheese. That helps it melt smoothly without breaking.

Can I thicken the soup more?

Yes, I pulse it more with an immersion blender, or stir in a bit more flour earlier in the recipe. You can also let it simmer uncovered to reduce.

What’s a good substitute for half and half?

I use whole milk or a mix of milk and cream if I don’t have half and half. For a dairy-free version, I use unsweetened almond or oat milk.

Is this soup spicy with the hot sauce?

Not at all. The hot sauce just enhances the flavor—it doesn’t make the soup spicy. I use Frank’s for a subtle kick.

Can I freeze this soup with the cheese in it?

Yes, but I reheat it gently and stir well to keep the texture smooth. Avoid boiling after freezing, as it can cause separation.

Conclusion

This Broccoli Potato Soup is everything I want in a cozy meal: creamy, loaded with veggies, and full of flavor from simple, wholesome ingredients. It’s versatile, easy to make, and always hits the spot whether I’m serving a crowd or prepping lunches for the week.