Creamy Broccoli Potato Soup
Creamy Broccoli Potato Soup
This creamy broccoli potato soup is hearty, comforting, and full of simple flavor. Tender potato chunks, fresh broccoli florets, and bits of savory ham simmer in a silky, lightly cheesy broth that feels like a complete meal in a bowl.
The potatoes naturally thicken the soup as they cook, giving it a rich body without needing a heavy amount of cream. Broccoli stays bright and tender, while a little ham adds salt and depth in every spoonful.
It comes together in one pot in about 40 minutes, making it an easy weeknight dinner as well as a cozy weekend lunch. Serve it with crusty bread and a grind of black pepper — that is all it needs.
Why This Recipe Works
Potatoes do two jobs here: they make the soup filling and they release starch that thickens the broth naturally. Adding the broccoli later keeps the florets tender instead of overcooked and dull.
A small amount of cheddar at the end gives the soup a gentle cheesy flavor without turning it into a heavy broccoli-cheddar. Ham adds just enough savoriness to make every bite more interesting. The result is creamy, balanced, and deeply comforting.
Creamy Broccoli Potato Soup
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup cooked ham, diced
- 3 cups broccoli florets
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Kosher salt to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the onion and cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth. Add the potatoes, ham, garlic powder, and black pepper. Bring to a simmer.
- Cover and cook for 12–15 minutes, until the potatoes are just tender when pierced with a fork.
- Add the broccoli and cook for another 5–6 minutes, until the florets are tender but still bright green.
- Reduce the heat to low. Stir in the milk and cheddar, mixing until the cheese is melted and the soup is creamy. Do not boil after adding the cheese.
- Taste and season with salt. For a thicker soup, mash a few potato pieces against the side of the pot.
- Ladle into bowls and finish with extra black pepper. Serve hot.
Notes
- Yukon Gold potatoes hold their shape well and give the soup a naturally creamy texture.
- Bacon can be used instead of ham. Cook it first, then use a little of the drippings in place of some of the butter.
- For a vegetarian version, omit the ham and use vegetable broth.
- Leftovers keep in the refrigerator for up to 4 days. Add a splash of broth or milk when reheating, as the soup thickens as it sits.
Make It Your Own
Stir in extra cheddar for a stronger cheese flavor, or add a pinch of smoked paprika for warmth. A handful of corn or diced carrots can be simmered with the potatoes. This soup is also excellent with a side of warm dinner rolls or garlic bread.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Add it during the last 5–6 minutes of cooking. There is no need to thaw it first.
Can I blend this soup?
You can blend part of it for a creamier texture while leaving some potato and broccoli pieces whole. That gives you the best of both styles.
Does this soup freeze well?
It can be frozen for up to 2 months, though potatoes may soften slightly after thawing. Reheat gently and stir well.
This creamy broccoli potato soup is simple, filling, and full of familiar comfort. It is the kind of recipe that works just as well for a busy evening as it does for a slow weekend lunch. I hope it finds a regular place at your table.
