Broccoli Potato Soup

Creamy Broccoli Potato Soup – Easy Meatless Dinner

ByBella Skye
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Fall Special Broccoli Potato Soup

Broccoli potato soup is a classic comfort bowl that combines hearty potatoes with fresh broccoli for a creamy, satisfying meal. It’s rich in flavor yet light enough to enjoy year-round. The balance between the soft, starchy potatoes and the bright, earthy broccoli creates a smooth texture and vibrant color that feels nourishing and familiar. This soup captures everything we love about homemade cooking warmth, depth, and simplicity. It’s perfect for busy nights, meatless dinners, or cozy weekends when you want something wholesome and filling.

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Unlike many cheese-heavy versions, this broccoli potato soup keeps things clean and balanced. You can make it as creamy or chunky as you prefer, with or without cheese, depending on your taste. The potatoes naturally thicken the soup, giving it that luxurious, velvety consistency without needing heavy cream or meat. It’s a no meat potato soup that feels indulgent while staying light and nutritious. Home cooks love it because it’s budget-friendly, easy to make, and works beautifully as both a side dish and a main course.

Why You’ll Love This Recipe

This broccoli potato soup stands out because it’s built on classic technique with a few smart touches that bring professional-level results at home.

  • Balanced Flavor: The combination of sautéed onions, garlic, and fresh broccoli gives depth without overpowering the delicate potato base.
  • Naturally Creamy: Potatoes act as the thickener, so there’s no need for heavy cream or flour. The soup gets silky and smooth by blending part of it while keeping some chunks for texture.
  • Flexible and Meatless: This is a fully meatless potato soup that can be made dairy-free, vegetarian, or even loaded with cheese for a richer version.
  • Nutrient Dense: Packed with fiber, vitamins, and antioxidants from broccoli and potatoes, it’s as nourishing as it is comforting.
  • Great for Any Season: Serve it hot in winter or slightly cooled as a summer potato soup. It’s light yet satisfying, making it suitable all year long.
Broccoli Potato Soup

Preparation and Cooking Time, also Serving

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 6 bowls

This broccoli potato soup makes six generous servings. You can easily double the recipe for larger families or weekly meal prep.

Ingredients

  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets, roughly chopped
  • 3 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1 cup milk or unsweetened almond milk
  • ½ cup shredded cheese (optional, for cheese broccoli soup style)
  • Salt and black pepper to taste
  • ¼ tsp smoked paprika (optional for depth)
  • ¼ tsp thyme or parsley for garnish

Substitution Notes

  • Replace milk with coconut milk or cashew cream for a dairy-free version.
  • Use sweet potatoes instead of regular potatoes for a sweeter, richer flavor.
  • To make it a loaded potato broccoli soup, top with shredded cheese, green onions, or a sprinkle of crispy shallots.
  • For a no-cheese option, add a splash of lemon juice for brightness and extra flavor balance.
Broccoli Potato Soup

Step-by-Step Instructions

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Step 1: Prepare the Vegetables

Wash and chop the broccoli into small florets. Peel and dice the potatoes evenly to ensure they cook at the same rate. Dice the onion and mince the garlic finely so they blend smoothly into the soup base.

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Step 2: Sauté the Base Aromatics

Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring gently to release its aroma without browning. This forms the base flavor for your delicious potato soup.

hot soup

Step 3: Add the Potatoes and Broth

Add the diced potatoes to the pot and pour in the vegetable broth. Stir, bring to a simmer, and cover partially. Cook for about 10-12 minutes until the potatoes begin to soften. The liquid should gently bubble but not boil vigorously.

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Step 4: Add the Broccoli

Add the chopped broccoli florets to the pot and continue cooking for another 8-10 minutes. The broccoli should become tender but still hold its color. Stir occasionally to make sure all vegetables are evenly cooked.

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Step 5: Blend for Creaminess

Once the vegetables are soft, use an immersion blender directly in the pot to puree about two-thirds of the soup. Leave some chunks if you like texture. If using a countertop blender, work in batches and return the blended soup to the pot. This technique gives a smooth yet hearty consistency typical of a classic broccoli potato chowder.

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Step 6: Add Milk and Seasoning

Stir in milk or your chosen dairy-free alternative. Add salt, pepper, and smoked paprika. Heat gently for 2-3 minutes more, but do not let it boil after adding milk. The flavors should meld together, creating a creamy base that tastes naturally rich without heavy cream.

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Step 7: Optional Cheese Addition

If you’re making cheese broccoli soup, stir in the shredded cheese at this stage and mix until melted and smooth. The cheese adds extra flavor and a velvety texture, turning this into a comforting bowl that rivals restaurant versions.

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Step 8: Final Taste Check

Taste and adjust seasoning. Add a pinch of salt, pepper, or lemon juice if needed. The soup should have a balanced taste savory, slightly sweet from the potatoes, and earthy from the broccoli.

How to Serve

Broccoli potato soup is best served hot, poured into deep bowls for a cozy presentation.

  • Garnish Options: Sprinkle with shredded cheese, chopped green onions, or a swirl of olive oil. A few roasted broccoli florets on top add both color and texture.
  • With Bread: Serve alongside crusty baguette slices or warm dinner rolls to soak up the creamy soup.
  • As a Meal: Pair with a light salad or roasted vegetables for a wholesome meatless dinner.
  • For a Restaurant Finish: Drizzle a touch of infused oil (like garlic or chili oil) or sprinkle a pinch of smoked paprika on top for an elevated look.

Additional Tips

  • Use starchy potatoes like Russets or Yukon Golds for creaminess without adding flour.
  • Don’t overcook the broccoli; it should stay bright green for both taste and color.
  • For the smoothest soup, blend in stages and strain if you prefer a silky texture.
  • Always season gradually and taste as you go; potatoes can absorb salt unevenly.
  • To make this a meal prep favorite, cook the base and blend, then add milk only when reheating for the freshest flavor.
  • For a thicker broccoli potato chowder, reduce the broth slightly or simmer uncovered to concentrate the flavor.

Recipe Variations

  • Loaded Potato Broccoli Soup: Top with shredded cheese, chives, or even a spoonful of Greek yogurt for a loaded potato-style version without meat.
  • Potato Soup Without Cheese: Skip the cheese completely and finish with lemon juice and herbs for a bright, fresh version. The potatoes and broccoli create enough creaminess naturally.
  • Fresh Broccoli Soup Recipes Variation: Replace half the potatoes with cauliflower for a lighter, vegetable-forward soup. It gives a softer texture and works beautifully as a fresh summer potato soup.
  • Spicy Version: Add a pinch of cayenne or a few chili flakes during cooking for a gentle kick. This variation is excellent in colder months.
  • Creamy Dairy-Free Broccoli Potato Soup: Blend in ¼ cup soaked cashews or coconut milk for a fully dairy-free soup that still feels rich and smooth.

You can also try sausage tortellini soup & tofu chicken noodle soup as well they are also special for fall!

Freezing and Storage

  • Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat and stir occasionally to prevent sticking.
  • Freezer: Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 2 months. Leave about an inch of space at the top to allow for expansion.
  • Reheating: Thaw overnight in the refrigerator, then warm slowly on the stove. Add a splash of broth or milk if the texture thickens after freezing.

Nutritional Information (per serving)

Approximate values for one bowl:

  • Calories: 210
  • Fat: 9g
  • Carbohydrates: 26g
  • Protein: 7g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 480mg

Final Words

Broccoli potato soup is proof that simple ingredients can create a deeply flavorful, satisfying meal. It’s creamy, hearty, and endlessly adaptable, whether you enjoy it as a no meat potato soup or loaded with cheese for extra comfort. Once you’ve made it from scratch, you’ll realize how easy it is to get restaurant-level flavor right in your own kitchen. This recipe also teaches the fundamentals of soup-making: layering flavors, managing texture, and seasoning with precision.

Cooking broccoli potato soup at home is about more than just convenience. You control the ingredients, the salt, and the creaminess. You can tailor it to your preferences extra smooth or rustic and chunky. It’s a dish that works for all ages and every season, offering nourishment in the simplest form. The warmth from the potatoes and the freshness of the broccoli create a harmony that’s both comforting and energizing.

Once you make this soup once, it will become part of your regular rotation. It’s affordable, flexible, and satisfying whether you’re serving family dinners or meal prepping for the week. From fresh broccoli soup recipes to creative broccoli potato chowder twists, this dish offers endless opportunities to experiment and enjoy good food the smart, wholesome way.

FAQ’s

Yes. You can lightly mash the potatoes with a spoon for a chunky texture instead of blending.

Absolutely. Thaw it first and reduce cooking time slightly since it softens faster than fresh broccoli.

Simmer uncovered for a few extra minutes or blend a larger portion of the soup for a thicker consistency.

Yes, add cooked chicken or beans for a protein boost, though the base recipe is meant to be a meatless potato soup.

Yes, you can make it a potato soup without cheese. Use a splash of lemon juice or extra herbs for added flavor instead.

Yukon Gold or Russet potatoes are ideal because they break down easily and create a naturally creamy texture.

Yes, substitute dairy ingredients with almond milk or coconut milk, and skip the cheese for a fully vegan soup.

Up to 4 days in a sealed container. Reheat gently and avoid boiling to preserve texture.

Creamy Broccoli Potato Soup - Easy Meatless Dinner
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Creamy Broccoli Potato Soup – Easy Meatless Dinner

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

210

kcal

Ingredients

  • 2 tbsp olive oil or butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 4 cups fresh broccoli florets, roughly chopped

  • 3 medium potatoes, peeled and diced

  • 4 cups vegetable broth (or chicken broth if preferred)

  • 1 cup milk or unsweetened almond milk

  • ½ cup shredded cheese (optional, for cheese broccoli soup style)

  • Salt and black pepper to taste

  • ¼ tsp smoked paprika (optional for depth)

  • ¼ tsp thyme or parsley for garnish

Directions

  • Wash and chop the broccoli into small florets. Peel and dice the potatoes evenly to ensure they cook at the same rate. Dice the onion and mince the garlic finely so they blend smoothly into the soup base.
  • Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring gently to release its aroma without browning. This forms the base flavor for your delicious potato soup.
  • Add the diced potatoes to the pot and pour in the vegetable broth. Stir, bring to a simmer, and cover partially. Cook for about 10-12 minutes until the potatoes begin to soften. The liquid should gently bubble but not boil vigorously.
  • Add the chopped broccoli florets to the pot and continue cooking for another 8-10 minutes. The broccoli should become tender but still hold its color. Stir occasionally to make sure all vegetables are evenly cooked.
  • Once the vegetables are soft, use an immersion blender directly in the pot to puree about two-thirds of the soup. Leave some chunks if you like texture. If using a countertop blender, work in batches and return the blended soup to the pot. This technique gives a smooth yet hearty consistency typical of a classic broccoli potato chowder.
  • Stir in milk or your chosen dairy-free alternative. Add salt, pepper, and smoked paprika. Heat gently for 2-3 minutes more, but do not let it boil after adding milk. The flavors should meld together, creating a creamy base that tastes naturally rich without heavy cream.
  • If you’re making cheese broccoli soup, stir in the shredded cheese at this stage and mix until melted and smooth. The cheese adds extra flavor and a velvety texture, turning this into a comforting bowl that rivals restaurant versions.
  • Taste and adjust seasoning. Add a pinch of salt, pepper, or lemon juice if needed. The soup should have a balanced taste savory, slightly sweet from the potatoes, and earthy from the broccoli.

Notes

  • Use starchy potatoes like Russets or Yukon Golds for creaminess without adding flour.
  • Don’t overcook the broccoli; it should stay bright green for both taste and color.
  • For the smoothest soup, blend in stages and strain if you prefer a silky texture.
  • Always season gradually and taste as you go; potatoes can absorb salt unevenly.
  • To make this a meal prep favorite, cook the base and blend, then add milk only when reheating for the freshest flavor.
  • For a thicker broccoli potato chowder, reduce the broth slightly or simmer uncovered to concentrate the flavor.

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