Broccoli Potato Soup – WellPlated.com

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This Broccoli Potato Soup It’s thick, creamy and cheesy, and there’s no heavy cream in sight! Instead, Yukon Gold potatoes create that hearty, satisfying texture. Sharp cheddar, Parmesan and Dijon mustard add a lot of depth to the flavor.

Creamy Broccoli Potato Soup with shredded cheese, bacon bits and a dollop of sour cream in a white bowl with a spoon.Creamy Broccoli Potato Soup with shredded cheese, bacon bits and a dollop of sour cream in a white bowl with a spoon.

Broccoli Cheddar and Potato Soup Mashup You Didn’t Know You Needed.

Cookbook author Erin Clark has it covered wellCookbook author Erin Clark has it covered well

Imagine this: everything you love Broccoli Cheddar Soup And Potato soup It is combined in one bowl.

Now stop thinking and go to the kitchen. You’ll want to make this recipe ASAP!

What I really love about this soup is the way the two components complement each other and complement each other’s weaknesses. (And doesn’t that describe a good relationship?)

  • Broccoli Cheddar Soup usually gets a thick and creamy consistency from heavy cream and lots of cheese. The potatoes give you that texture without any creaminess and more reasonable cheese.
  • Potato soup is comforting, but not exactly big on flavor. Broccoli and cheddar help the sauce.

Make sure you have a little crust Unbaked bread Or No-Knead Focaccia On hand to savor every last moment!

A bowl of broccoli potato soup topped with sour cream, shredded cheese and crumbled bacon with a side scoop.A bowl of broccoli potato soup topped with sour cream, shredded cheese and crumbled bacon with a side scoop.

Ingredients and substitutes

You’ll find the full list of ingredients in the recipe card below, but here are some notes to note.

  • unsalted butter. Although you can use oil, when soups contain dairy products, I prefer to cook them in butter for more flavor.
  • Yellow onion. This creates the flavor backbone of the soup.
  • black pepper and kosher salt. It gives flavor when cooking potatoes and broccoli from the beginning.
  • Yukon Gold Potatoes. Cut into 1/2-inch pieces so that they are all tender at the same time.
  • White garlic. Measure the ground cloves instead of just going by the number. Some cloves are bigger or smaller than others!
  • Low-sodium chicken or vegetable soup. Using a low-sodium sauce gives you more control over the final flavor.
  • Broccoli. I buy broccoli crowns, but you can use pre-cut florets to save on prep time.
  • Milk or half-and-half. Two percent or whole milk makes the soup lighter, and half and a half makes it richer.
  • Dijon mustard. Dijon’s punchy flavor pairs well with cheddar; Also, cheese is a natural emulsifier, so it helps keep it from splitting.
  • Cayenne pepper. Optionally, but a pinch gives the soup a little cozy warmth Oh, hot hot!
  • Sharp cheddar and parmesan cheese. Fry the cheese yourself. It contains anti-caking ingredients that prevent pre-shredded cheese from melting smoothly.
  • Corn starch. Tossing the cheddar in with the cornstarch will help the cheese incorporate more smoothly into the soup and give it a little extra thickness.
  • to serve. Crumbled bacon (try mine Air fryer bacon!), sour cream or plain Greek yogurt.

Step by step instructions

Chopped onions on a white dutch oven on a light gray table, some brown visible.Chopped onions on a white dutch oven on a light gray table, some brown visible.
Chopped potatoes and red onions cooking in a white pot on a gray shelf, with shadows cast by sunlight.Chopped potatoes and red onions cooking in a white pot on a gray shelf, with shadows cast by sunlight.
A white pot full of soup and onions is sitting on a light gray table in the sunlight.A white pot full of soup and onions is sitting on a light gray table in the sunlight.
Broccoli florets cooked in a white pot with chopped onions on a light gray surface.Broccoli florets cooked in a white pot with chopped onions on a light gray surface.
Broccoli and potato soup simmering in a white pot on a light table.Broccoli and potato soup simmering in a white pot on a light table.
Broccoli and potato soup in a white pot topped with crumbled cheddar cheese, sitting on a gray table.Broccoli and potato soup in a white pot topped with crumbled cheddar cheese, sitting on a gray table.

Make the onion soft (Photo 1) Melt the butter in a Dutch oven set on medium heat. Add onion, salt and black pepper and cook for 6 to 8 minutes. You really don’t want the onion to brown; Make it smooth just to bring out the flavor.

Add potatoes and garlic (Photo 2) Mix the chopped Yukon golden potatoes and garlic. Cook for 1 minute, coat everything in butter. Here too, you don’t want the garlic to brown. It’s bitter when it’s brown!

Boil the potatoes (Photo 3) Pour in the soup and bring to a boil. Reduce the heat until the potatoes are soft and keep on a gentle heat for 10 to 15 minutes.

Add the broccoli (Photo 4) Add the broccoli, cover the pot and cook for 10 minutes, stirring once or twice.

Mix (Photo 5) Use an immersion blender directly in the pot to partially puree the soup. For regular mixing, carefully transfer the soup portion and beat it a few times before returning it to the pan. They need some texture!

Make cream and cheese (Photo 6) Reduce the heat to low and stir in the milk, Dijon and cayenne. Toss the cheddar with the cornmeal, then add a handful at a time to the soup pot. Stir constantly and wait until each addition is completely dissolved before adding another. After adding the cheddar, season with Parmesan and salt and pepper to taste. enjoy it!

Erin’s test notes

Sharp cheddar has more flavor than mild cheddar, which is why I wanted to use it in this broccoli potato soup. But because it’s aged, plain cheddar can be a little tricky to work with—it’s more likely to split.

To make sure it’s filling with the soup, I decided to pull out all the stops here by breaking it down on the block, cornmeal, And Add mustard. This method, combined with adding a little cheese on low heat, works.

What to serve with broccoli potato soup

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Broccoli Potato Soup is packed with cream, cheese and tender vegetables. This easy, comforting soup is perfect for weeknight meals!

  • 2 A spoonful of soup unsalted butter
  • 1 a bit Yellow onion Finely chopped
  • 1 Tea spoon Kosher salt
  • ¼ Tea spoon Ground black pepper
  • ¾ Pounds Yukon Gold Potatoes 2 medium, peeled and cut into ½-inch slices
  • 3 Cloves White garlic minced, about 1 tablespoon
  • 4 Cups Low-sodium chicken soup or vegetable soup
  • 2 Big Broccoli crowns Cut into florets (about 1 ½ pounds).
  • ½ Cup 2% milk Whole milk, or half and half
  • 1 Tea spoon Dijon mustard
  • Pinching Cayenne pepper Optional
  • 4 oz sharp cheddar cheese Shredded (about 1 cup), also do not use extra, pre-shredded cheese for serving, as it will not melt smoothly
  • 1 A spoonful of soup Corn flour
  • ⅓ Cup Finely grated parmesan.
  • Optional to serve: cooked and crumbled bacon, sour cream or plain Greek yogurt

  • Melt the butter in a Dutch oven or similar large, heavy pot over medium heat. Add red onion, salt and black pepper. Cook, adjusting the heat as needed, until the onion is soft but not burnt, about 6 to 8 minutes.

  • Add potatoes and garlic. Add the butter and cook for 1 minute until the garlic smells good.

  • Add the soup. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle heat. Cook for 10 to 15 minutes until the potatoes are soft.

  • Add the broccoli. Cover and cook, stirring once or twice, until the broccoli is tender, about 10 minutes more. At this point, it seems like too many vegetables and not enough soup, but trust the process.

  • Don’t overblend the soup by pouring it directly into the jar or scooping a portion of the soup into a regular blender and whizzing a few times (careful, hot soup will splatter!) – you want some texture.

  • Heat the pot slightly. Stir in the milk, mustard and cayenne.

  • Place the cheddar in the bowl and sprinkle the cornstarch on top. With your fingers, toss the strips to coat them evenly.

  • Add the cheese very slowly to the soup, working 1 small handful at a time, stirring constantly and letting the cheese melt completely before adding the next one. Stir in Parmesan. Taste and adjust the season as desired. Pour into bowls and top with plenty of cheese, bacon and sour cream/Greek yogurt as desired.

  • to store: Freeze leftover broccoli and potato soup in an airtight container for up to 4 days. The soup can become grainy or split if frozen, so I don’t recommend it.
  • To warm up: Heat the soup gently on the stove over low to medium-low heat, stirring often. Avoid bringing to a boil, which can cause the cheese to separate. If the soup is thicker than you like, add water or broth, then adjust the seasoning before serving.

Serving: 1(of 4)Calories: 439kcalCarbohydrates: 45GProtein: 26GFat: 21GSaturated fat: 12GPolyunsaturated Fat: 1GMonounsaturated fat: 5GTrans fat: 0.3GCholesterol: 51mgsodium 1106mgPotassium: 1632mgFiber: 10GSugar: 9GVitamin A; 2452IUVitamin C 290mgCalcium: 509mgIron: 4mg



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