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Creamy Broccoli Potato Soup

Creamy Broccoli Potato Soup

This Creamy Broccoli Potato Soup is comfort in a bowl—quick, nourishing, and budget-friendly. With simple ingredients like broccoli, potatoes, and garlic, it’s the ultimate cozy weeknight meal, ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil or butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 cups broccoli florets fresh or frozen
  • 2 large russet potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme optional
  • 1/2 cup milk or plant-based milk
  • 1/4 cup shredded cheddar optional

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onions and garlic. Sauté for about 3–4 minutes until fragrant and softened.
  2. Add the chopped potatoes and broccoli. Stir to coat everything well.
  3. Pour in the vegetable broth. Add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
  4. Use an immersion blender to blend the soup directly in the pot until desired texture is reached (smooth or chunky).
  5. Stir in the milk and shredded cheddar (if using). Heat through for 2–3 minutes until the cheese melts and the soup is creamy.
  6. Serve hot with extra cheese, a drizzle of olive oil, or bread on the side.

Notes

This soup freezes beautifully, can be made vegan, and works great with add-ins like spinach or leftover chicken. For a thicker texture, try Yukon Gold potatoes or blend only half the soup.