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Broccoli Potato Soup Recipe

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4.4 from 90 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This creamy Broccoli Potato Soup is a comforting and hearty dish perfect for any day. Made with tender diced potatoes, fresh broccoli florets, and a rich cheddar cheese finish, this soup delivers warmth and delicious flavor in every spoonful. Using a roux base with butter, onion, garlic, and flour, it’s thickened with vegetable broth and milk, making it a satisfying vegetarian meal option that’s easy to prepare at home.

Ingredients

Soup Base

  • 4 tablespoons butter
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 tablespoons all-purpose flour

Liquids

  • 4-6 cups low-sodium vegetable broth
  • 1 cup whole milk (at room temperature)

Vegetables and Seasonings

  • 1 lb Russet potatoes (peeled & diced into ½-inch cubes)
  • 1 teaspoon dried thyme
  • ¾ teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ½ teaspoon paprika
  • 1 lb broccoli (chopped into bite-size pieces)

Cheese & Garnish

  • 1 ½ cups cheddar cheese (freshly shredded)
  • Chopped green onions (to garnish)

Instructions

  1. Sauté Aromatics: Melt 4 tablespoons of butter in a large pot over medium heat. Add the finely chopped onion and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  2. Create Roux: Sprinkle 4 tablespoons of all-purpose flour over the softened onions and garlic. Cook, stirring constantly, for 1 to 2 minutes, until the mixture thickens into a paste-like consistency, which will help thicken the soup.
  3. Add Liquids: Slowly whisk in 4 cups of low-sodium vegetable broth until the mixture is smooth and free of lumps. Then add 1 cup of whole milk at room temperature, stirring continuously to combine evenly.
  4. Cook Potatoes: Add the diced Russet potatoes, 1 teaspoon dried thyme, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika to the pot. Bring the soup to a rapid simmer without boiling, then reduce heat to low. Cook until the potatoes are just tender, about 12 to 15 minutes.
  5. Simmer Broccoli: Stir in the chopped broccoli and continue to simmer gently until the broccoli turns bright green and becomes tender-crisp, about 4 to 5 minutes.
  6. Incorporate Cheese: Remove the pot from the heat. Add the shredded cheddar cheese gradually in handfuls, stirring well after each addition until the cheese is fully melted and the soup is creamy.
  7. Season & Serve: Taste and adjust seasoning with additional salt and black pepper as desired. Garnish with chopped green onions before serving for a fresh finish.

Notes

  • For a thinner soup, add more vegetable broth until desired consistency is reached.
  • Use low-sodium broth to better control soup saltiness.
  • Cheddar cheese can be substituted with Colby or Monterey Jack for a milder taste.
  • To make this soup vegan, substitute butter with olive oil, milk with a plant-based alternative, and omit cheese or use vegan cheese.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/broccoli-potato-soup-recipe/