broccoli potato soup

This Cheddar Broccoli Potato Soup&nbsp;is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Cheddar Broccoli Potato Soup

Tbsp butter (, divided)

carrots ((about 3))

celery ((2 stalks))

onion

garlic (, minced)

chicken broth

broccoli florets ((from about 2 heads))

thyme

Salt and black pepper

Tbsp all-purpose flour

milk ((preferably 1%

heavy cream

cheddar cheese ((8 oz))

parmesan cheese ((1 oz))

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.

Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it&#039;s made without a single drop of cream.

Broccoli and Potato Soup

/ 3 tbsp unsalted butter

onion (, finely chopped)

flour

milk (, any fat %)

chicken broth/stock (, low sodium)

water

salt

tsp black pepper

broccoli, small florets ((1 large head, ~300 grams/10 ounces, Note 1))

grated cheese (, cheddar

Cook bacon pieces ((highly recommended))

Shallots/scallions (, finely sliced)

Grated cheese

Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.

Add flour and mix into onion mixture. Cook for 30 seconds.

While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that&#039;s mostly smooth. Use a whisk to make it smooth if needed.

Add chicken stock, water, salt and pepper. Stir, then add potato.

Bring to simmer then adjust heat so it&#039;s simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn&#039;t catch.

Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.

Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.

Ladle into bowls and top with garnishes of choice.

This thick and creamy soup is full of delicious vegetables including broccoli, potatoes, and carrots, plus lots of cheese and delicious seasonings. Loaded broccoli potato cheese soup is the ultimate cheesy broccoli soup recipe.&nbsp;

Broccoli Potato Soup Recipe

carrots

potatoes

onion powder

broccoli

tbsp butter

milk

cheddar cheese

garlic pepper

bacon (cooked and chopped)

In a large pot combine chicken broth, carrots potatoes and onion powder.&nbsp;Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan. 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.

Add cheese and stir until it is all melted. Add salt and garlic pepper.&nbsp;Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.

Serve warm.

https://content.jwplatform.com/videos/chAOuF8t.mp4

This loaded soup recipe is filled with your favorite ingredients including, broccoli, potatoes, cheese and more.

Loaded Broccoli Cheese and Potato Soup

This broccoli potato soup is intensely creamy and 100% plant based! It's an easy healthy soup that everyone loves (plus it's vegan and gluten free).

Creamy Broccoli Potato Soup

garlic

Yukon gold potatoes (about 6 medium)

olive oil

vegetable broth

unsalted cashews

kosher salt, divided

broccoli broccoli

carrot

dill

white wine vinegar

Dijon mustard

Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.

Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).

When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)

Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

Hearty, herby, and delicious! I paired it with french bread. I made a couple of modifications due to limitations in my pantry: red potatoes instead of gold; red wine vinegar instead of white. It was still awesome. I added some vegan parm shreds at the end for extra cheesiness, but it was not necessary.

This did not work at all for us.   Texture was gelatinous and there was little flavor (despite my heavy hand with the thyme and dill).   Don't know if fresh broccoli would have improved the flavor but we could not get past the texture.

Delicious!! I really enjoyed making this and eating it too. I didn’t make any changes.

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It&#39;s made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

Broccoli Potato Soup

bacon (drippings reserved)

bacon drippings (can sub butter)

carrots (diced)

garlic (minced)

soy sauce (can sub Worcestershire sauce)

hot sauce (optional)

EACH: dried parsley, mustard powder

oregano

half and half

Salt/Pepper (to taste)

½ lbs. yukon gold potatoes (or russet. See notes.)

broccoli florets (fresh

cheddar cheese (shredded)

parmesan cheese (grated)

Cut the bacon in half and place it in a 4-quart soup pot. Cook it slowly over low heat until crispy on each side. Reserve the drippings and set aside. Roughly chop the bacon once cooled.

Measure out remaining ingredients while the bacon cooks. Cut the broccoli florets into smaller bite size pieces. Don’t cut the potatoes until ready to use.

Heat 3 tablespoons bacon drippings (or butter) in the same soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.

Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.

Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer. Let it simmer and concentrate for 10 minutes.

Peel the potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer, partially covered, for 15 minutes. Stir occasionally as it cooks.

Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.

Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly. You can also transfer some of the broth to a blender.

Reduce heat to low and gradually stir in the cheese until melted and combined. Stir in half of the bacon.

Taste the soup and add additional seasoning if desired. Garnish with remaining bacon and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1711067840/uiaqhyzn4zlnzbphxmk7.mp4

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It's made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

This vegan broccoli soup is creamy, comforting, and loaded with vegetables for a surprisingly healthy, hearty soup–made in just 35 minutes with simple, inexpensive ingredients! This low-calorie soup recipe is gluten-free, dairy-free, soy-free, and optionally oil-free!

Vegan Broccoli Soup

Tbsp oil

celery (chopped)

broccoli ((see instructions))

nutmeg

Salt and pepper (to taste)

bay leaves

dairy-free cream ((see notes))

parsley (to garnish)

You can watch the video in the post for visual instructions.

First, separate the broccoli into small florets and chop the stems into 1/2-3/4 inch pieces. Also, mince the garlic, dice the onion, and chop the celery and potatoes into similar sizes as the broccoli stem.Optionally, reserve a few florets to make a crunchy soup topper. To do so, steam them until tender, then sauté with oil until lightly browned. Season with salt &amp; pepper.

Heat the oil in a heavy-bottomed large pot/ Dutch oven over medium heat. Then add the onion, celery, and broccoli stems and sauté for 4-5 minutes. Stir in the garlic, potatoes, and spices, and sauté for a minute further.

Add the broth and bay leaves and bring the soup to a boil over high heat.

Reduce the heat to medium-low for 10-12 minutes. Add the broccoli florets and simmer for 7-8 minutes or until the vegetables are tender.

Remove the bay leaves and 2-3 cups of vegetables, then blend the remaining soup with an immersion blender (in the pot) or a regular blender, to your desired consistency.

Return the vegetables to the broccoli soup and stir in the dairy-free cream and mustard. Finally, taste it and adjust any of the seasonings.

Serve in bowls, garnish with fresh parsley and pan-fried broccoli florets (if using). Enjoy!

https://content.jwplatform.com/videos/WQH7KGoE.mp4

This vegan broccoli soup is creamy, comforting, and loaded with vegetables for a surprisingly healthy, hearty soup–made in just 35 minutes with simple, inexpensive ingredients! It's gluten-free, dairy-free, vegan, soy-free, and optionally oil-free!

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Cheddar Broccoli Potato Soup

Broccoli and Potato Soup

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Top 6 broccoli potato soup recipes from across the web

The most viewed broccoli potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheddar Broccoli Potato Soup

Broccoli and Potato Soup

Broccoli Potato Soup Recipe

Creamy Broccoli Potato Soup

Broccoli Potato Soup

Vegan Broccoli Soup

The most viewed broccoli potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine