Short, Catchy Intro
So you want something cozy, cheesy, and green but not boring, huh? Perfect. This broccoli potato soup is like a warm hug that also happens to be smugly nutritious. It looks fancy enough to impress the roomie but lazy-cook friendly enough that you can make it between scrolling and snacking.
This is the kind of soup that makes you feel like a chef without actually doing chef things. Want to make it meatless or jazz it up with crunchy croutons Later on I toss in some quick ideas and swaps. Also if you like the broccoli cheddar vibe, check out this broccoli cheddar soup for another cozy take.
Why This Recipe is Awesome
Because it hits all the comfort food boxes without demanding your soul. It blends into a silky, cheesy bowl of happiness that also hides veggies like a stealthy nutrition ninja. Bacon makes an appearance for those who believe everything tastes better with bacon and the heavy cream keeps things decadently smooth.
It is idiot proof even I did not mess it up the first time. You boil, blend, stir, and eat. That is basically the cooking trifecta. Pro tip Try smaller potato cubes so they cook faster and blend silkier. FYI you can scale this up if you want to feed a crowd or hoard leftovers.
Ingredients You’ll Need
- 2 cups broccoli florets fresh or thawed from frozen works fine
- 2 cups diced potatoes waxy or starchy both are fine depending on texture you want
- 4 slices bacon chopped because crispy bits are non negotiable IMO
- 1 onion diced the humble flavor booster
- 4 cups chicken or vegetable broth low sodium if you do not want a salty surprise
- 1 cup heavy cream for that lush, velvety finish
- 1 cup shredded cheddar cheese sharp or mild your call
- Salt and pepper to taste do not skip tasting it later
- Optional garlic powder and onion powder if you like a tiny flavor ramp
Step-by-Step Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add the diced onion and sauté until softened.
- Add the broccoli and potatoes, then pour in the broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches.
- Stir in the heavy cream, cheddar cheese, and cooked bacon. Season with salt, pepper, and optional seasonings. Heat through.
- Serve hot and enjoy
Common Mistakes to Avoid
- Trying to skip browning the bacon because you are “saving time” Bad move. Bacon fat adds a ton of flavor.
- Overcooking the broccoli until it is mushy and sad Keep it tender so it blends into a nice texture rather than turning into green sludge.
- Adding cheese to boiling soup Turn down the heat before you stir cheese in or you risk graininess. Patience, grasshopper.
- Not seasoning at the end You need to taste and adjust salt and pepper after the cream and cheese join the party.
- Blending hot soup too aggressively in a sealed blender Learn from the exploding soup saga take it slow or vent the lid.
- Using skim milk and expecting the same mouthfeel Heavy cream matters for texture here so do not ghost it unless you want a thinner soup
Alternatives & Substitutions
- No bacon Try smoked paprika or a drizzle of olive oil and toasted pumpkin seeds for crunch. I promise it will still be comforting.
- Want it lighter Swap heavy cream for half and half or a 50 50 mix of milk and Greek yogurt stirred in off the heat. It will be tangier but still good.
- Dairy free Use coconut cream or an unsweetened nut milk with a tablespoon of cornstarch to thicken. The flavor shifts but the vibe stays cozy.
- Cheese swap Try Gruyere or aged white cheddar for a nuttier profile. Both melt beautifully and upgrade the soup instantly.
- Potato options Russets make a fluffier base while Yukon Golds give creamier texture without needing as much cream. I like Yukon for this recipe.
- Make it chunky Leave some broccoli and potato pieces unblended so you get big bites amidst the silky soup. Textural drama without extra effort
FAQ Frequently Asked Questions
Q Why blend the soup Why not just leave it chunky
A Because smooth is glorious sometimes But if you love texture keep some chunks or do a half blend. Both happy endings.
Q Can I make this vegetarian
A Yep swap the bacon for smoked mushrooms or a splash of liquid smoke and use vegetable broth Happy meatless vibes.
Q How long does this keep in the fridge
A Up to four days covered in the fridge Cool completely before storing and reheat gently on the stove.
Q Can I freeze it
A You can freeze this but cheese can get a little grainy after thawing Try freezing before adding the cream and cheese then add them when reheating.
Q Can I use frozen broccoli
A Totally Use it straight from the freezer No need to thaw first it will cook in the broth just fine.
Q Can I make this in a slow cooker
A Yes Add everything except cream and cheese Cook on low for 4 to 6 hours Then blend and finish with dairy
Q What if my soup is too thin
A Simmer a bit longer to reduce and thicken or mash a few potato pieces in the pot for instant body You can also mix a teaspoon of cornstarch with cold water and stir that in while heating
Final Thoughts
You just made a bowl of soul soothing broccoli potato soup and you deserve a slow clap. This recipe proves comfort food does not require dramatic effort or obscure ingredients. Keep your pantry stocked with a bag of potatoes and a head of broccoli and you have dinner plans for days.
If you get playful try adding hot honey for contrast or top with crunchy onions for a restaurant level finish. Go impress someone or yourself with minimal sweat and maximum reward. You earned it.
Conclusion
If you want another variation and step by step photos check out Broccoli and Potato Soup – RecipeTin Eats for more inspiration and tweaks.
Print
Cozy Broccoli Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian (can be made meatless)
Description
A warm, cheesy broccoli potato soup that’s both comforting and nutritious, perfect for impressing guests with minimal effort.
Ingredients
- 2 cups broccoli florets
- 2 cups diced potatoes
- 4 slices bacon, chopped
- 1 onion, diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: garlic powder, onion powder
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add the diced onion and sauté until softened.
- Add the broccoli and potatoes, then pour in the broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches.
- Stir in the heavy cream, cheddar cheese, and cooked bacon. Season with salt, pepper, and optional seasonings. Heat through.
- Serve hot and enjoy.
Notes
For a lighter option, substitute heavy cream with half-and-half or Greek yogurt. Add some texture by leaving chunks of broccoli and potato unblended.