Broccoli Potato Soup

Name: Broccoli Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tablespoons butter; 1 medium onion (finely chopped); 3 cloves garlic (minced); 4 tablespoons all-purpose flour; 4-6 cups low-sodium vegetable broth; 1 cup whole milk (at room temperature); 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); 1 ½ cups cheddar cheese (freshly shredded); Chopped green onions (to garnish)

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This comforting broccoli potato soup is so rich and creamy, you won’t even notice that it’s made with no cream. Perfect with a side of fresh bread and salty crackers.

Extreme close-up of creamy broccoli potato soup in a gray bowl with a brown rim. Broccoli florets and potato chunks are visible beneath the surface, with melted cheddar pooled in the center and sliced green onions scattered on top. Cracked black pepper is sprinkled across the soup, and a metal spoon rests along the right side of the bowl.

Broccoli Cheddar Potato Soup

Over the years, I’ve created several variations of broccoli soup from classic broccoli cheddar soup to this “lightened up” roasted broccoli soup. Today I’m sharing how to make another uniquely delicious version: broccoli POTATO soup. Because broccoli + potatoes just work. Especially when cheese is part of the equation.

Anyway, it’s basically a fusion of broccoli cheese soup and creamy potato soup, so if you enjoy either of those, then you’ll LOVE this recipe. Ready in less than 45 minutes, It’s the perfect cozy weeknight dinner.

Broccoli Cheddar Potato Soup
Recipe Ingredients + Substitutions
How to Make Broccoli Potato Soup
Recipe Variations
Frequently Asked Questions
Storage Tips
More Cozy Soup Recipes
Broccoli Potato Soup Recipe

Recipe Ingredients + Substitutions

This broccoli and potato soup is super easy to make WITHOUT (or with) cream. The base is made with softened onions, aromatic garlic, vegetable broth, and milk, and thickened with a flour and butter roux – don’t worry, it’s not nearly as fancy as it sounds. Add some chopped up potatoes, broccoli florets, plenty of cheese, and you’ve got yourself dinner.

Overhead ingredient layout on a white marble countertop with gray veining, with white text labels over each item. The image includes a measuring cup of milk labeled “Milk,” a bowl of broth labeled “Broth,” two whole potatoes labeled “Potatoes,” a bowl of shredded cheddar labeled “Cheddar Cheese,” a bowl of chopped onion labeled “Onion,” a small bowl of flour labeled “All-Purpose Flour,” a whole head of broccoli labeled “Broccoli,” a small bowl of minced garlic labeled “Garlic,” and small bowls labeled “Thyme,” “Paprika,” “Pepper,” “Salt,” and “Butter.”

Butter

Butter not only adds richness and flavor, but it is key to making the roux. You can make this soup with salted or unsalted butter. Substitutes: If you prefer not to use butter, the next best thing is a vegan, plant-based butter or olive oil.

Onion + Garlic

Garlic and onion are the soup’s aromatic foundation, adding savory depth to balance the mild flavor of broccoli and potatoes. Finely chop the onion so it softens and nearly disappears into the soup, then add minced garlic near the end of sautéing so it turns fragrant without browning. Substitutions: If you don’t have any yellow or white onion, shallots will also work well. In a pinch, use garlic powder instead of fresh garlic. Start with 1/2 teaspoon and add more to taste.

All-Purpose Flour

All-purpose flour mixes with melted butter (or another type of fat like oil or bacon grease) to make a thick paste. This is your roux – a fundamental French French cooking technique and KEY to making this broccoli potato soup thick and creamy (without heavy cream). Substitute: Use a 1:1 gluten-free flour blend like this King Arthur Measure-for Measure Gluten-Free Flour.

Vegetable Broth

Vegetable broth is the main liquid base. Use low-sodium broth when possible. Substitutions: Chicken broth works if you are not vegetarian. Water will work in a pinch, but you’ll probably need to add a bit more salt.

Milk

Whole milk or 2% low fat milk adds creaminess without the extra fat or calories found in heavy cream (of course, you’re free to use heavy cream if that’s what you prefer). Substitutions: Half-and-half is richer than whole milk, but less rich compared to cream. It’s a great compromise if you like a little added richness, minus the calories. You can also use your favorite dairy-free milk alternative like plain oat milk or unsweetened almond milk.

Pro Tip: To prevent the soup from having a grainy or split texture, stir in room-temperature (or gently warmed) milk verses cold refrigerator milk. Regular milk has less fat and more water than heavy cream and is more likely to split if added directly to the hot soup.

Potatoes

Potatoes give the soup body and natural creaminess as they simmer, making it hearty and satisfying without relying entirely on dairy. Peel and dice them into evenly sized pieces (about 1/2-inch) so they cook at the same rate and soften enough to help thicken the soup.

> Best type of potato for soup: Starchy russet potatoes will produce a thicker, creamier texture, while waxy Yukon Gold and red potatoes are a little more buttery and holds their shape better.

Cheddar Cheese

Cheddar cheese makes this soup extra cozy and flavorful, adding salty, tangy richness that pairs perfectly with broccoli and potatoes. Medium or sharp cheddar will give the best flavor. Substitutions: Colby Jack is milder and very melty, and Gruyere adds a nutty, restaurant-style finish. You can also use dairy-free cheddar-style shreds.

Pro Tip: For the smoothest melt, ditch the bags of pre-shredded cheese and shred the cheese straight from a block. Stir it in gradually over low heat (or off the heat) so it melts without becoming grainy.

Salt, Black Pepper, Thyme, and Paprika

Salt, pepper, thyme, and paprika season the soup. Season to taste and remember that this soup will likely taste even better once the flavors have had time to meld and rest.

Broccoli

Saving the best for last, broccoli adds fresh, earthy flavor and a tender bite which keeps the soup from feeling too heavy. You’ll want to cut the broccoli into bite-size florets so that it cooks quickly and is easy to eat.

You can use frozen broccoli, but it will be mushier and taste less fresh. Personally, I don’t like the taste of frozen broccoli, so it’s not something I typically suggest using. That said, if you enjoy frozen broccoli, then go ahead and use it!

Slightly wider overhead view of a gray bowl of creamy broccoli potato soup with broccoli florets, potato chunks, melted cheddar, sliced green onions, and black pepper on top. A metal spoon rests in the bowl on the right. In the background, a small wooden bowl of chopped green onions sits near the top center and a plate of shredded cheddar sits at the top left. A piece of broccoli is visible at the bottom left, and a black-and-white striped towel is draped at the bottom right on a white marble countertop.

How to Make Broccoli Potato Soup

Melt the butter in a large pot or Dutch oven over medium heat, then add the onion and cook until soft and translucent. Stir in the garlic and cook briefly, just until fragrant. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste and create a smooth roux.
Slowly whisk in the vegetable broth, stirring well so the mixture stays lump-free. Add the milk, potatoes, salt, black pepper, and paprika, then bring everything to a gentle simmer (do NOT boil). Cook until the potatoes are fork-tender.
Add the broccoli and continue simmering just until the broccoli is bright green and tender, not mushy.
Stir in the shredded cheddar a handful at a time until fully melted and creamy. Taste and adjust seasoning as needed, then serve warm with extra cheese, black pepper, and sliced green onions if you like.

Overhead view of a white enameled Dutch oven with a dark rim and white handles on a white marble countertop. Softened diced onions fill the bottom of the pot, and a mound of all-purpose flour is sprinkled over the center to start the roux. A black-and-white striped kitchen towel is visible at the bottom right.

Overhead view of a white enameled Dutch oven on a white marble countertop filled with pale, creamy liquid. Seasonings are added in separate piles, including a large red mound of paprika, a small pile of dried green herbs (thyme), and scattered black pepper. A black-and-white striped towel sits at the bottom right edge of the frame.

Overhead view of a white enameled Dutch oven filled with creamy soup base speckled with herbs. Fresh broccoli florets are scattered across the center of the pot, ready to simmer. The pot sits on a white marble countertop, with a black-and-white striped towel at the bottom right.

Overhead view of a white enameled Dutch oven filled with creamy broccoli potato soup. Broccoli florets and potato chunks are visible around the edges, and a large mound of shredded orange cheddar cheese sits in the center, ready to melt. A black-and-white striped kitchen towel appears at the bottom right on a white marble countertop.

Recipe Variations

Blended Broccoli Potato Soup – For a smoother, creamier soup, you can blend all or part of the soup. Cook the soup until the potatoes and broccoli are fully tender then blend the desired amount using a high speed blender or handheld immersion blender. Stir in the cheese over low heat after blending.
Broccoli Potato Soup with Bacon – Cook 6 to 8 slices of bacon until crisp, then chop and set aside. Use 1 to 2 tablespoons of the bacon drippings in place of some of the butter for extra flavor (optional). Stir most of the bacon into the soup just before serving and use the rest for topping.
Broccoli Potato Soup with Chicken – Stir in 2 to 3 cups cooked shredded chicken (rotisserie works great) during the last few minutes of cooking, just long enough to warm through. This turns the soup into a more filling, protein-packed meal without changing the overall flavor.

Frequently Asked Questions

Can I make broccoli potato soup in the Crock Pot?

Yes. Add the butter, onion, garlic, potatoes, vegetable broth, salt, black pepper, and paprika to the slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, or until the potatoes are very tender. Add the broccoli during the last 30 to 45 minutes on LOW (or the last 15 to 25 minutes on HIGH). To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons of cold water until smooth, then stir it into the slow cooker with the milk and cook 15 to 30 minutes more. Set to LOW heat, stir in the shredded cheddar a handful at a time until melted and creamy.

Can I make broccoli potato soup in the Instant Pot?

Yes. Set the IP to sauté mode. Melt the butter and cook the onion until soft, then add the garlic and cook just until fragrant. Pour in a splash of broth and scrape up any browned bits from the bottom. Add the remaining broth, potatoes, salt, black pepper, and paprika. Pressure cook on High for 6 minutes with a 10 minute natural release before quick releasing the remaining pressure. Remove the lid and turn on Sauté mode; stir in the broccoli, and simmer for 2 to 4 minutes, just until tender. To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, stir it into the simmering soup, and cook 1 to 2 minutes until slightly thickened. Turn off the heat, then stir in the cheddar gradually until melted and creamy.

Close-up overhead view of a gray ceramic bowl with a brown rim filled with creamy broccoli potato soup on a white marble surface. Broccoli florets and potato chunks are visible, with melted cheddar cheese streaks on top, sliced green onions scattered across the surface, and cracked black pepper sprinkled throughout. A metal spoon with a textured handle rests inside the bowl on the right. A small bowl of shredded cheddar is partially visible at the top left, and a black-and-white striped towel sits at the bottom right.

Storage Tips

To store – Let the soup cool for about 20 to 30 minutes before storing. Transfer to an airtight container and refrigerate for up to 4 days.
To reheat – Reheat gently over low heat on the stovetop, stirring often. Avoid boiling to keep the soup creamy and smooth. If it thickens in the fridge, add a splash of broth or warm milk while reheating until it reaches your preferred consistency.
Freezing is not recommended – Dairy doesn’t freeze well.

Broccoli Potato Soup

Broccoli Cheddar Potato Soup

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