February 26, 2021
Kitchen Mangal
Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!
We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.
Why We Love this Soup
- It uses simple ingredients that I usually have on hand.
- Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
- Potatoes add to the creamy texture without adding a lot of extra fat.
- This is a meatless main but great with added leftovers like shrimp or chicken.
- It keeps for about 5 days in the fridge and reheats well for lunches.
Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!
Ingredients and Variations
BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!
POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.
CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.
How to Make Potato Broccoli Soup
- Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
- Remove 1 cup of broccoli & potatoes; set aside.
- Using an immersion blender, blend remaining soup in the pot until smooth.
- Return everything to pot, stir in both cheeses until melted.
PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.
Crock Pot:
- Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
- Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
- Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
- Garnish with extra cheese before serving.
Instant Pot:
- Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
- Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
- Stir in both the cheeses until melted & the soup is creamy.
- Garnish with extra cheese before serving.
Leftovers
- Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
- Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
- Potato broccoli soup will keep in the freezer up to 6 months.
More Creamy Soups
- Creamy Chicken Noodle Soup
- Quick Potato Corn Chowder
- Zuppa Toscana
- Ham and Potato Soup
- Creamy Tortellini Soup
- Creamy Potato Soup
Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below!
Potato Broccoli Soup
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 rib celery diced
- 16 ounces baking potatoes peeled and diced, about 2 medium potatoes
- 3 cups chicken broth
- 3 cups broccoli florets
- salt & pepper to taste
- ½ cup heavy cream
- ⅓ cup sharp cheddar cheese shredded
- 2 tablespoons parmesan cheese fresh
Instructions
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Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes.
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Add potatoes and chicken broth. Cover and simmer 8 minutes.
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Add broccoli and cook until softened, about 5-6 minutes.
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Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
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Using a hand blender, blend remaining soup in the pot until smooth. Simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
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Garnish with additional cheese if desired.
Nutrition
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