Broccoli Potato Soup Recipe That’s Quick and Filling
Creamy, hearty broccoli potato cheese soup made with real ingredients and blended to velvety perfection. A cozy, satisfying one-pot meal for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
2 tbsp butter
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced (optional)
2 large potatoes, peeled and chopped
4 cups broccoli florets
4 cups chicken or vegetable broth
1 cup milk
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
Optional: paprika, red pepper flakes, green onions
Instructions
-
In a large pot, heat butter and olive oil over medium heat.
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Add onion and garlic; sauté 5 minutes until soft.
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Stir in carrots, potatoes, and broccoli. Cook 3–5 minutes.
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Add broth, bring to a boil, then reduce heat and simmer 15–20 minutes.
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Blend half the soup using immersion or countertop blender.
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Stir in milk and cheese. Heat gently until melted and smooth.
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Season with salt, pepper, and optional spices. Serve hot.
Notes
Use freshly shredded cheese for best melting.
Frozen broccoli works—add during last 10 minutes.
Refrigerates up to 4 days.