Potato Soup with Broccoli
Creamy, comforting, and packed with flavor, this Potato Soup with Broccoli is the ultimate cozy meal for any season. Made with fluffy Russet potatoes, tender broccoli florets, and a luscious blend of whole milk, heavy cream, and sharp cheddar cheese, this soup strikes the perfect balance between hearty and fresh. The base is enriched with sautéed onions and garlic, giving it a savory depth, while a touch of paprika adds a subtle warmth. Whether pureed to silky smoothness or left with a bit of chunky texture, this one-pot recipe is an easy 50-minute delight that's sure to please. Garnish with crispy bacon bits and green onions for added crunch, and serve as a comforting standalone dish or alongside crusty bread. Perfect for family dinners or meal prepping, this creamy potato and broccoli soup is a fulfilling option everyone will love!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 cups Broccoli florets
- 3 tablespoons Butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Low-sodium chicken or vegetable broth
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons, chopped (optional, for garnish) Green onions
- 2 tablespoons (optional, for garnish) Bacon bits
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Pour in the chicken or vegetable broth and add the diced potatoes. Increase the heat to bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for 15-18 minutes until the potatoes are fork-tender.
Meanwhile, steam the broccoli florets until tender, about 5-7 minutes. Set aside.
Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
Stir in the milk and heavy cream, and season the soup with salt, black pepper, and paprika.
Add the steamed broccoli florets to the soup and simmer for 5 minutes to allow flavors to meld together.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and garnish with chopped green onions and bacon bits, if desired. Serve warm.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
