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Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It’s hearty and filling!
If you love flavorful soups you’ll definitely love loaded Broccoli Potato Soup! Rolls or French Bread are perfect for enjoying with your hearty soup.
a FAmily Fav!!
Soups are 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 classic Broccoli Cheese Soup, but with Bacon and 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.
Reheat the 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
Broccoli Potato Cheese Soup
Ingredients
- 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth)
- 4 medium potatoes, peeled and cubed
- 2-3 large carrots, diced
- 1 teaspoon onion powder
- 2 small heads broccoli, diced small
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3½ cups milk, plus more as needed
- 4 cups shredded cheddar cheese, plus more for topping (optional)
- 1 teaspoon salt
- ½ teaspoon garlic pepper
- 6 slices bacon, cooked and chopped
Instructions
- 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.
- Cover and simmer for about 10 minutes.
- Add broccoli, cover, and simmer for 10 minutes.
- 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.
- 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.
- Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
- Top with bacon pieces and extra cheese, if desired, and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Mel’s Kitchen Cafe.
Head to Mel’s Kitchen Cafe for more great recipes – she has loads of them!
So how many servings does this make??? I cant find that info anywhere. Got 9 coming for book club. 1.5 times? double? someone help me out here.
Says 8-10
Can you substitute another broth beside chicken husband allergic to it. Onion pepper the garlic pepper never heard of are those ingredients a must?
I have not made it yet but was planning on substituting onion and garlic powder for those as I was confused as well over what they were.
I would think vegetable broth would work in substitution for the chicken broth.
I substituted vegetable stock for chicken broth since it was all I had on had and it is delish!
Good to know…thanks for sharing!! Glad you liked it! 🙂
You could just make it with water, thus creating a vegetable broth by boiling the carrots, and potatoes before adding in the broccoli.
Thanks for sharing Sheryl. I was going to suggest vegetable broth as well! 🙂
Vegetable broth could work.
This has got to be the most Delicious Soup I have seen in a long time! I Pinned it on my pinterest board . I am excited about making it!! My Husband is going to love it! He loves cheese and chunky soup! Thankyou so much for sharing this wonderful recipe!
Way to much fat content with all that cheese
Then dont make it! Gosh she gave the recipe for Free… Dont like it, move On!!! I dont Get negative ungreatful people!!
what in Gods name does TB of butter mean , surely not tubs , if so than its not very healthy
Maybe Tablespoon?
then that would be Tbs, not TB that to me stands for tub
Tbl is tablespoons. Sounds like someone needs a hug..
TBL is tablespoon…..tsp is teaspoon……
I would say that would be Tablespoon, the usual abbreviation is large T. for tablespoon and small t. for teaspoon.
TB is Tablespoon
TB – tablespoon
On what planet does TB stand for tub?
Has anyone figured out the amount of calories in this by chance?
Thanks ahead of time!
Boxed loaded scalloped potatoes can be subbed for the base, cook with chicken broth or water with Better than Bullion chicken. Cook until potatoes are really soft, add your veggies then add more broth if needed to thin, then add canned milk and your cheese, freshly grated parmesan cheese steps it up a notch also, use it as part of the topping with chopped green onions.
Sorry but that has to be a joke. The homemade is what we are wanting here, her recipe. Maybe It would be a great tip to Post on Betty CROCKER, I DON’T even want to imagine that taste. Sorry
Just curious, the recipe sounds good but has anyone actually made it? Living in the Midwest soup is always a great comfort food and keeps the old bones warm!! I have several recipes for Broccoli soup but I like change, is this a keeper?
I made this on the weekend. Delicious! Instead of onion powder and garlic pepper, I sauteed minced onion and garlic into the butter before adding the flour. I also lightly mashed the veggies and broth with a potato masher before adding the cheese sauce and added some hot chili sauce at the end to give it a bit of a kick. Very simple to make and very tasty. Will definitely make again.
How much garlic??
Just a clove. ????
Sounds sooo delicious! Thank you ????
It seems like a great recipe…. I am making it tomorrow so I will have to post how it comes out
LOL I hate comments in blogs from other bloggers who never tried the recipe, but instead make comments about it like “looks so good, I love broccoli and cheese, winning combo!!!!!” But yes, several commens here are from people who actually made the soup.
Same here. I am currently cooking this dish and I turn to the comments for a little help tip and what do I find? Same as you have said.
I agree w/your comment, Jenny. I’d like to hear from people who have actually made the recipe, not those who just think it looks good. Those kinds of comments aren’t reviews & aren’t helpful to those wanting to try the recipe. Thank you.
I also add corn been making this for years so d Also try diced ham instead of bacon somet yum yum
Perfect! Thank you!
I agree 100%!
I’m with Jenny. I Hate comments on recipes, other than the people who actually made it. I waste so much time reading what people think about the picture or INGREDIENTs, I see Them too! I want what people actually thought about the outcome. And for the love of God, dont review on YOur OWn alterations. make it as is then I want input. We all KNow HOw to switch it up to our own tastes. Your tips matter, I dont like people who Leave a mile long review on what they changed. I want what I looked up. It’s also understandable to substitute if you have no choice, state that you did and it’s a no brainer it changed the original taste, still nice to know.
The first thing I do before trying any recipe is to read the comments and what was altered. Learn a lot and avoid pitfalls. AllRecipes comments are famous for it
I’m with Joe! I, too, look at comments before I make a recipe. I like to hear if the people liked it, AND enjoy their comments AND substitutions they have used, And suggested times and temps they used if at first they had a problem. Then I’d decide for myself. I am learning, however, to pass up the comments that start with I just hate when people comment on something they haven’t even made or when they give
their substitutions.” Then QUIT reading the comments! NOW, having read the comments I will go ahead and make it!
Hope you enjoy the recipe!!
Does anyone know how much flour to add? On my end it shows a square box!
1/3 Cup
Hi Tatiana, the recipe calls for 1/3 cup of flour. Hope that helps.
I love soups and eat them everyday. This looks so delicious, chunky, cheesey and hearty. I can’t wait to make it. Thanks for sharing.