Quick and easy broccoli potato soup that is creamy (with a fraction of the cream) and oh so belly warming good! Made with simple ingredients, puréed until thick, and then topped with green onions, cheddar cheese, and bacon.
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Broccoli Potato Soup
This broccoli potato soup is the ultimate soup to make on a cold day. It’s made with simple ingredients and takes very little time to make.
It’s also creamy and thick but has a fraction of the cream and cheese. Instead, the soup is puréed and then topped with cheddar cheese, green onions, and bacon.
Broccoli Potato Soup Ingredients
You will need the following ingredients for the broccoli potato soup:
- Russet potatoes
- Bay leaves
- Ground mustard
- Chicken broth or veggie broth
- Half and half
Can I Use Frozen Broccoli?
Yes. Add frozen broccoli in the last 10 minutes of cooking. No need to thaw out.
Can I Use Prepared Mustard?
Yes. Use yellow mustard or Dijon mustard instead of ground mustard. You will need 1 1/2 teaspoon of prepared mustard for this recipe.
How to Make Broccoli and Potato Soup
You start off by sautéing the veggies. Then you want to add your broccoli, potatoes, spices, and stock. Simmer everything until tender.
Transfer to a blender and purée until smooth. Lastly, add the half-and-half.
What Goes Well with Broccoli Potato Soup?
You can turn this soup into a meal by pairing a delicious sandwich or protein packed salad to go with it. Another option is to serve the soup with a side of crusty bread or a grilled cheese sandwich for dunking.
- All Veggie Sandwich
- Tuna Avocado Melts
- Artichoke Tomato and Spinach Flatbread
- Cheese Bread (cheesy puffs)
- Green Goddess Cobb Salad
- Chicken Caesar Pasta Salad
Leftover soup will last for up 4 to 5 days when stored in an airtight container in the refrigerator. Reheat over medium low heat on the stovetop.
I do not recommend freezing this soup as it will separate/curdle when reheated from frozen.
More Veggie Soup Recipes to Try:Print
Broccoli potato soup ready in 30 minutes! This easy lightened-up version is thick, comforting, without the extra calories.
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 5 cups fresh broccoli florets
- 2 pounds russet potatoes, peeled and diced (about 5 cups)
- 2 bay leaves
- 1/2 tsp. ground mustard
- 1 (32 oz.) carton low-sodium chicken stock or veggie stock
- 1 cup half and half
- Kosher salt and black pepper
- Green onions
- Cheddar cheese
- Crumbled bacon
- Sour cream
- Heat olive oil over medium heat in a dutch oven. Add onions, carrots, and garlic. Cook for 4-5 minutes or until soft.
- Add broccoli, potatoes, bay leaves, ground mustard, and chicken stock. Season with salt and pepper, to taste. Give a quick stir and bring to a simmer. Reduce heat to low and let simmer for 20 minutes, covered.
- Discard bay leaves. Puree soup in either a blender or with an immersion blender. I like to keep the soup semi-chunky so I mash some of the soup with a potato masher and run the rest through a blender until smooth.
- Stir in half and half. Taste for salt and pepper. Serve with green onions, cheddar cheese, and bacon.
- Broccoli: This soup can be made with frozen broccoli. Add frozen broccoli in the last 10 minutes of cooking. No need to thaw out.
- Mustard: Prepared mustard such as yellow mustard or Dijon mustard can be used instead of dry mustard. You’ll need about 1 1/2 teaspoons of prepared mustard for this recipe.
- Half and half: I do not recommend anything lower in fat such as milk for this recipe. The soup will not be as creamy.
- Leftovers: Leftovers will last for up to 4-5 days in the fridge when stored in an airtight container. Reheat over medium low heat on the stovetop. I do not recommend freezing this soup. It will separate/curdle when reheated from frozen.
Keywords: easy, light, vegetable, winter, healthy comfort food