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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!
Looks great wish I had some right now.
Haha…well, what’s stopping you?!:) We love it!!
Thank-you for sharing!
You’re welcome Terry!! Thanks for stopping by!
Can you tell how many servings? I have a large family of 9 and always look for serving size. Thank you.
It probably feeds anywhere from 4-6 people. So, you would want to double it:) Anything left can be stored in the fridge and had for lunch the next day:) Hope you like it!
What is the estimated serving size =
I would say 4-6 people:) Let me know if you give it a try and what you think! It is so good!
Is this recipe freezable?
I’m sure you could. I haven’t tried freezing it yet. I wouldn’t add the toppings in there, but it should be ok. Let me know how it turns out:)
We froze it in quart sized bags for quick dinners. It tasted the same. My family loves it
That’s perfect!! Thank you for sharing and so happy you’re family liked it!!
In all my years of cooking, I have never seen TB to be interpreted as Tub. Use some common sense! Butter is high in calories yes but lower in additives than margarine. Weigh your options. The butter & flour make the roux, or base of this soup. It does not work as well with imitation butter or margarine. To try to make this a low calorie comfort food would violate the integrity of its goodness! No, you probably should not eat this everyday. But I made it as the recipe called for above and it is fabulous! Not a drop left. Thank you for sharing an easy recipe for this tasty soup!
Thank you, Goat Lady, for your great comment. Tubs? Gotta wonder sometimes. Also, if the fat content is too much for some people, they don’t have to make or eat it. Easy peasy, right?
Can the soup be made in a crock pot?
If so what would be the cooking time?
Was absolutely delicious!
Is it self rising flour or plain?
Plain , you are making a roux . I think you could probably use SR but I never have so can’t say what the outcome would be .
How many servings is this recipe for? I am feeding a 22 year old, and 19 year old (sons in college) and a hungry husband….if it is for 4 servings I will need to double it at least! Thank you!