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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!
This soup was delicious…my fiancée is picky and loved it…I tossed my carrots, onion powder, and potatoes along with some Roasted garlic in my rendered bacon fat before adding the broth and it came out wonderfully!
Yay! So glad to hear the soup was a hit. Thanks for sharing what you did too.
This was excellent! I did add/change a few things though. Instead of the garlic and onion powder, I sautéed half an onion and some garlic. I sautéed the carrots with the onion and garlic mixture. When it was done cooking, I added some wild green onions and red pepper flakes. Thanks for the recipe!
Yum! Thanks for sharing what you did. Glad you enjoyed the soup!!
Wow was that good!
Yay! Glad you enjoyed the soup!
Hubby loved it, and he is very picky! Thank you!!
You’re welcome!! So glad to hear he was a fan of the soup!
Can’t wait to try this! Any suggestions on how to do it in the crockpot? 😁
Just throw it all in the pot and go. Make your flour into a paste in cold water before adding it though. Add that at the end. Let cook an extra thirty minutes. Should thicken in my opinion.
thank you. was wondering the same thing. I do almost all my cooking in a crock pot.
My husband doesn’t like broccoli so I followed the recipe exactly except I used fresh asparagus instead. It is delicious but it makes a lot for just 2 people. How do you think it would freeze? Has anyone tried?
I’m a sous-chef. Freezing for up to three to four months in my house is common. Still just as tasty- check for freezer burn
Thanks for sharing!!
I added celery and onion with the potatoes and carrots. I also reduced the milk to two cups.
Prior to adding the cheese sauce, I pureed the boiled veggies with my immersion blender.
Everyone LOVED this soup!
This soup has become a family favorite
Yay!! So glad to hear that!
My husband and I LOVE this soup!!! He says he could eat it everyday! So good on a rainy fall day like today! It’s a very quick and easy recipe. I’ll be making it again this evening. YUMMMMMM!!!
Oh yay!! I’m so glad you and your husband enjoyed the soup!
Just made this recipe for meal prep for the week and gosh is it delicious! I used frozen broccoli and tossed it in at the beginning with the potatoes and carrots and used almond milk since that’s all I had and they turned out great! I also cut the recipe in half since it’s just me and it still turned out perfect. Can’t recommend this enough!
Yay!! I’m so happy to hear that you enjoyed the soup. Thanks for sharing what you did too!
We added some frozen veggies and onion and celery with some roasted garlic bullion. That made the taste better. We also lowered the milk to 2 3/4 Cups of milk instead of 3 1/2
Sounds like some tasty adaptations. Glad you enjoyed the soup!