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Home Soups

Broccoli and Potato Soup

By:Nagi
Published:20 Jul '20Updated:6 Sep '21
223 Comments
Recipe v Video v Dozer v

This is a chunky Broccoli and Potato in a thick and creamy soup broth that’s made with no cream. It’s hearty, filling and surprisingly low-cal(ish), clocking in at 400 calories for a generous bowl (and I don’t skimp on serving portions!).

For a hit of protein, add some prawns/shrimp or shredded chicken. And we can pretend that finishing with a sprinkle of bacon is optional….

Close up of Broccoli and Potato Soup in a pot, ready to be served

Potato and Broccoli Soup

This is a thick and creamy soup with potato and broccoli that you’d swear has a bucket of cream in it, but it doesn’t have a single drop. It’s hearty, comforting, tastes rich and indulgent but is in fact relatively healthy with just 405 calories for a VERY big bowl!

It’s one of those recipes that I classify as “accidentally healthy” – I haven’t done anything to reduce calories and thereby compromise on tastiness. It just happens to have a sensible calorie count for a generous size serving that is satisfying to have as a meal in itself.

Broccoli and Potato Soup in a bowl, ready to be eaten

How this soup is thick and creamy WITHOUT cream

The base of this is a creamy white soup which is made from a roux – sounds fancy (it’s French 😉 ) but it’s just melted butter + flour mixed together which thickens whatever liquids you pour into the soup. A core cooking technique that will serve you well in life once you know how to make it!

It’s the base of almost all creamy things you will find on my website – like this Ham Potato and Corn Chowder, Seafood Gratin Pasta Bake, Creamy Broccoli Gratin and the Cheese sauce topping of things like Lasagna and Greek Moussaka. And it’s the very foundation of the creamy cheesy sauce of a great Mac and Cheese!

Much healthier than using loads and loads of cream!


What you need for this Potato and Broccoli Soup

Here’s what you need for this creamy soup:

What goes in Broccoli and Potato Soup

The cheese in the above is for stirring through the broth. It doesn’t make it ultra cheesy (we’re not making Mac and Cheese here), it just adds a little touch of flavour and seasoning into the soup, as well as thickening it slightly.

I originally intended to make it optional, but I changed my mind. It’s not a deal killer. But it’s very (very) highly recommended to include it.

Bacon – on the other hand, I’ve left out the sprinkle of bacon because I do consider that as an optional extra. You can also switch it for something else that provides a similar special finishing touch to soups – like croutons (see here), crispy fried shallots (ie the Asian essential), some grated cheese or parmesan. So there’s a few options here.


How to make it

And here are process photos for how to make it. Basically, it starts by making the above described roux, then we cook small cubes of potato first and add the broccoli later (because it cooks faster). The idea here is that by the potato and broccoli are both cooked perfectly, the soup has thickened so it’s beautifully creamy!

How to make Broccoli and Potato Soup

Broccoli and Potato Soup in a pot, fresh off the stove

Variations

I’ve used broccoli here, but it’s a direct switch out for cauliflower or broccolini as an alternative. Works great and looks elegant – a pure white soup.

But actually, you can use any vegetables you want here. Just put it in so it cooks through within the prescribed recipe time!

And lastly – soup dunkers. I know this already has a starch in it, but who ever says no to something hot and crusty for dunking? Even better if there’s something molten and cheesy on it, and if it has garlic in it as well? Swoon.

Soup Dunkers

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Breads

That said and done, I do swear that this soup is delicious in its own right, just as it is. Enjoy! – Nagi xx


Watch how to make it

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Broccoli and Potato Soup

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Meal, Soup
Western
4.97 from 87 votes
Servings4 -5
Tap or hover to scale
Print
  • 704
Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it's made without a single drop of cream.

Ingredients

  • 40g / 3 tbsp unsalted butter
  • 1 small onion , finely chopped
  • 2 garlic cloves , minced
  • 1/3 cup flour
  • 2 cups milk , any fat %
  • 2 cups chicken broth/stock , low sodium
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 800 g / 1.6 lb potato , peeled and cut into 1.25 / 1/2" cubes (Note 1)
  • 5 cups broccoli, small florets (1 large head, ~300g/10oz, Note 1)
  • 1+ cups grated cheese , cheddar or tasty (or other of choice)

Garnish, optional

  • Cook bacon pieces (highly recommended)
  • Shallots/scallions , finely sliced
  • Grated cheese

Instructions

  • 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'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's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn'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.

Recipe Notes:

1. Potato - Any all rounder potato works well for this recipe. In fact, any potato works will work fine, whether it's waxy or starchy.
2. Broccoli - break/cut the florets into small pieces that will easily fit on a soup spoon. 5 cups (packed) is about 300g/10oz.
3. To make this GLUTEN FREE, leave out the flour and make sure you use GF broth. Then mix together 2 tablespoons of cornstarch / cornflour and a splash of water to make a slurry. Add that into the soup towards the end and cook for a couple of minutes - this will thicken the soup.
4. Storage - Fridge for 4 to 5 days, or freeze, thaw then reheat gently (don't want to cook potato again, might get so soft it starts falling apart).
5. Nutrition per serving, assuming 5 servings and that 1 cup of cheese is used. Excludes toppings - because I cannot be held responsible for the amount of BACON you might pile on top!

Nutrition Information:

Serving: 493gCalories: 405cal (20%)Carbohydrates: 48g (16%)Protein: 18.3g (37%)Fat: 16.6g (26%)Saturated Fat: 10.2g (64%)Cholesterol: 49mg (16%)Sodium: 446mg (19%)Fiber: 6.3g (26%)Sugar: 11.5g (13%)Vitamin A: 1300IU (26%)Vitamin C: 153.5mg (186%)Calcium: 410mg (41%)Iron: 2.5mg (14%)
Keywords: broccoli potato soup, broccoli soup, potato soup, soup recipe, winter soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published January 2017. Updated with new photos, video and process photos.

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Life of Dozer

Normally I add an update to the Life of Dozer. But in this case, this photo and caption from the original publication date still applies! 😂

From the original publication date:

Not a fan of broccoli…

Dozer the golden retriever eating broccoli

Previous Post
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Next Post
Great Roasted Carrots

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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223 Comments

  1. Robyn says

    June 9, 2022 at 3:32 pm

    5 stars
    Absolutely YUM and very easy I blended the soup for a smoother texture. Well done Nagi

    Reply
  2. Dee Jay says

    June 4, 2022 at 5:42 pm

    5 stars
    Something that the whole family enioyed tremendously, especially when we just need something easy for the stomach (and teeth). Will be one of our staple. Thank you for the great collection of yummy recipes.

    Reply
  3. Geraldine says

    May 22, 2022 at 9:25 am

    5 stars
    I forgot to add my 5 stars!

    Reply
    • Nagi says

      May 23, 2022 at 3:26 pm

      That’s amazing Geraldine! I’m glad you liked it!! N x

      Reply
  4. Geraldine says

    May 22, 2022 at 9:23 am

    I just made this and it was AWESOME! I did add some carrots and celery and a little red pepper flakes

    Reply
  5. Brooke says

    May 4, 2022 at 6:39 pm

    5 stars
    Just made this – easy and delicious! I fried up some chorizo (instead of bacon) and added it in at the end with drippings…delicious and so so simple!!

    Reply
    • Nagi says

      May 5, 2022 at 2:27 pm

      Ummmmm – YES! That sounds amazing! N x

      Reply
  6. Jill says

    May 2, 2022 at 2:45 pm

    5 stars
    Absolutely delicious, budget friendly and luxurious. The perfect use for leftovers (including pan-fried prosciutto on top). Thanks Nagi, your recipes are brilliant.

    Reply
  7. Janine says

    April 20, 2022 at 11:28 am

    5 stars
    Hello Nagi,
    Thank you for this delicious soup recipe. I had a head of broccoli cut up in the fridge and I did not know what to use it with. This recipe was perfect! I also only had four potatoes left in the house, so I used them up too! My husband tasted it and said it was very good. Thanks for making and sharing such yummy recipes!

    Reply
    • Nagi says

      April 20, 2022 at 5:22 pm

      I love a recipe that uses up the leftovers!! N x

      Reply
  8. Renee says

    April 9, 2022 at 7:09 pm

    5 stars
    I made this and added shredded chicken from a left over BBQ chicken; it was delicious

    Reply
  9. Linda Torson says

    March 20, 2022 at 4:36 am

    5 stars
    Made this today on a dreary, rainy day in NE Ohio. Quick and easy with minimal cleanup. I followed the recipe and used shredded white sharp cheddar cheese. The cheese really thickened the soup up well. Would definitely make again. Thanks Nagi.

    Reply
    • Nagi says

      March 20, 2022 at 10:57 pm

      I am happy that you enjoyed it Linda! N x

      Reply
  10. Sherry Lane says

    February 25, 2022 at 12:07 am

    5 stars
    I did the recipe exactly as written until the end.. I’m not a big fan of cheese mixed in with soup ..so at the end I added about a 1/4 bag of Idahoan potatoes..I had cheese & bacon flavor..yum.. thanks for the amazing recipe

    Reply
  11. Victoria says

    February 20, 2022 at 6:19 pm

    We love your recipes in our house. I have a vegetable avoiding daughter and two heads of broccoli in the fridge. Am I able to blend this soup to “hide” the vegetables? Or does this cause the consistency to be not as good? Thanks.

    Reply
    • Noelle says

      April 19, 2022 at 4:37 pm

      Hello! Did you ever try to blend amd did it come out okay? Thanks!

      Reply
  12. kavita says

    February 20, 2022 at 11:04 am

    What do the %’s next to nutrition information mean? How to work out how many calories in 1 portion of this soup please?

    Reply
    • Nagi says

      February 20, 2022 at 8:13 pm

      Hi Kavita – The percent is the percent of the recommended daily allowance of that item one serve makes up. The calories for one seerve are listed there at 405 calories assuming you divide the recipe into 5 servings. N x

      Reply
  13. Sam says

    January 14, 2022 at 12:30 pm

    5 stars
    Sooooo good! I did half broc/half cauliflower and added a couple sprigs on rosemary I found in my freezer. Tastes like I got it at a fancy restaurant, and it’s made from all pantry ingredients!

    Reply
  14. Bethanie Kopp says

    January 13, 2022 at 4:58 pm

    Can I use frozen broccoli for this?

    Reply
  15. Kathy says

    January 11, 2022 at 11:20 am

    5 stars
    Delicious- but a few changes made it fabulous. More garlic. Half onion half celery. Instead of 1 c water used 1/2 c vegetable stock, 3/4 c Chardonnay and 1 T better then bouillon. Add d 1/2 t red pepper flakes and since used more liquid added 1/2 & 1/2 to my 2% milk. Use 1 lb potato and more vegetables- I used cauliflower and broccoli. Superb!!

    Reply
  16. FLAP says

    January 6, 2022 at 11:04 am

    5 stars
    OOPS! I forgot to add all the stars! 5+.

    Reply
  17. FLAP says

    January 6, 2022 at 11:03 am

    Oh, this was awesome! As a kid, I was always assigned to stand over the double-boiler to make the roux at holiday meals. Call me naive but I just now realized I’d mastered the art of it in 6th grade home economics; (that was the USA’s torture-required class for girls vs. boys. They got to do woodworking shop) but this is a base for so much else! I admit I cheated a little and pre-cooked little golden nugget potatoes leaving the skin on to hold them together. I also blanched the veg, to just bright green, again my convenience vs. really tiny kitchen. I used extra cheese and a tiny bit of cornstarch/water for extra thick chowder-type finish. It was great! Not one bit leftover! Thanks again for a real winner. Flap/Florida

    Reply
  18. Jim says

    December 21, 2021 at 3:40 am

    5 stars
    Made it with easy to follow directions. Delicious. Next time I will probably go with half an onion and may include some celery. Definitely making again.

    Thanks for sharing.

    Reply
  19. Cindy says

    December 1, 2021 at 1:55 pm

    5 stars
    First of all I have to tell you sometimes, most times, I open Dozer’s tab before the recipe!
    This is soup is just plain delicious.. Your directions are succinct and easy to follow. Thanks for making me feel like a chef!

    Reply
    • Nagi says

      December 1, 2021 at 6:58 pm

      You are not the only one Cindy!! Everyone loves Dozer! N x

      Reply
  20. Yuri says

    November 29, 2021 at 12:50 pm

    5 stars
    Made this soup and it was out of this world. I did not add cheese (didn’t have any!) but I think it was perfectly fine without- it was very creamy.
    My picky teens loved it and that is saying a lot.

    Reply
    • Sherry Lane says

      February 25, 2022 at 12:13 am

      5 stars
      I did the recipe exactly as written until the end.. I’m not a big fan of cheese mixed in with soup ..so at the end I added about a 1/4 bag of Idahoan potatoes..I had cheese & bacon flavor..yum.. thanks for the amazing recipe

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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