Warm, velvety, and packed with comforting flavor, this Best Creamy Broccoli Potato Soup is the perfect bowl to cozy up with. I love how the rich, creamy base blends beautifully with hearty potatoes and vibrant broccoli. It’s the kind of dish I turn to when I want something nourishing, easy, and guaranteed to bring smiles around the table.
Why You’ll Love This Recipe
I always find myself coming back to this soup because it’s so simple to make, yet it tastes like something special. The creamy texture is incredibly satisfying, and it’s versatile enough to enjoy as a full meal or a cozy starter. It’s a great way to get in some veggies while still feeling like I’m indulging in comfort food. Plus, it only takes one pot—less cleanup is always a win in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups fresh broccoli florets
2 medium russet potatoes (about 1 pound), peeled and diced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or milk for a lighter version)
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)
Directions
I begin by prepping all the ingredients—chopping the broccoli into small florets, peeling and dicing the potatoes, finely chopping the onion, and mincing the garlic.
In a large pot, I heat the olive oil over medium heat. I sauté the onion for about 5 minutes until it becomes translucent, then add the garlic and cook for another minute.
I stir in the diced potatoes and pour in the vegetable broth. I bring everything to a boil, then reduce the heat to a simmer. I let it cook for about 15 minutes, until the potatoes are fork-tender.
Using an immersion blender, I blend the soup until smooth. If I’m in the mood for some texture, I blend only half and leave the rest chunky.
I stir in the broccoli florets and let them cook for 5 minutes, just until they’re tender but still bright green.
Finally, I add the cream (or milk), stir everything together, and season with salt and pepper to taste. Then it’s ready to serve.
Sometimes I change things up based on what I have in the fridge. I’ve added shredded cheddar cheese for extra richness, used coconut milk to make it dairy-free, or tossed in spinach for a boost of greens. A pinch of nutmeg or cayenne pepper also gives it a unique twist. This soup adapts beautifully to my mood and pantry.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or water if it’s too thick. It also freezes well—just let it cool completely before freezing in containers. I thaw it overnight in the fridge and reheat the next day, sometimes blending again for a smoother texture.
FAQs
What ingredients do I need for the Best Creamy Broccoli Potato Soup?
I use 4 cups of broccoli, 2 medium russet potatoes, 1 onion, 3 garlic cloves, 4 cups of broth, and 1 cup of cream or milk. Salt, pepper, and a bit of olive oil bring it all together.
How long does it take to make this soup?
From start to finish, this soup takes about 45 minutes—15 minutes to prep and 30 minutes to cook. It’s quick enough for a weeknight but special enough for a cozy evening in.
Can I freeze this soup?
Yes, I freeze it all the time. After it cools, I pour it into containers and freeze for up to 3 months. When I’m ready to enjoy it, I thaw it in the fridge overnight and reheat on the stove.
Is this soup healthy?
Definitely. Broccoli and potatoes are both nutrient-rich, and using low-sodium broth and milk instead of cream makes it lighter without sacrificing flavor.
Can I make it dairy-free?
Yes. I substitute the heavy cream with coconut milk or almond milk for a dairy-free version. It still turns out smooth, creamy, and delicious.
Conclusion
This Best Creamy Broccoli Potato Soup is one of those recipes I know I’ll always come back to. It’s easy, comforting, and endlessly adaptable. Whether I’m making it for a quiet night or sharing it with guests, it always delivers. One pot, a few fresh ingredients, and a little bit of time—that’s all it takes to create something truly satisfying.
This Creamy Broccoli Potato Soup combines hearty potatoes and vibrant broccoli in a smooth, velvety base. It’s comforting, nourishing, and made in one pot—perfect for chilly evenings or an easy, wholesome meal.
Ingredients
4 cups fresh broccoli florets
2 medium russet potatoes (about 1 pound), peeled and diced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or milk for a lighter version)
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)
Instructions
Prep all ingredients: chop broccoli into small florets, peel and dice potatoes, finely chop onion, and mince garlic.
Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 minute.
Add diced potatoes and pour in vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes until potatoes are tender.
Use an immersion blender to blend the soup until smooth, or blend only half for a chunkier texture.
Add broccoli florets and cook for 5 minutes until tender but still bright green.
Stir in cream (or milk), season with salt and pepper to taste, and serve hot.
Notes
Blend fully or partially depending on desired texture.
Add shredded cheddar for a richer soup.
Substitute cream with coconut or almond milk for a dairy-free option.
Enhance flavor with a pinch of nutmeg or cayenne.
Freezes well—cool completely before storing in freezer-safe containers.
