Made with broccoli, potatoes, and parmesan cheese, this broccoli potato soup recipe is easy to make and a crowd-pleasing dish that the whole family is sure to love. Serve it up with a slice of crusty bread for a heartwarming winter meal!
Is broccoli potato soup healthy?
Of course! This cheesy broccoli potato soup is made completely of whole foods and is a well-balanced meal with carbohydrates, protein and fat. This particular recipe has a creamy texture, thanks to the potatoes, but if you wanted to make it a little extra rich and creamy a splash of heavy cream would take it to the next level and add some more healthy fats at the same time.
Can you freeze broccoli potato soup?
Yes! Not only does this soup store well in the fridge for several days but it stores well in the freezer for several months. So, go ahead and make a double batch and you’ll have healthy meals for months to come.
Tips for the Best Broccoli Potato Soup
- Use Broth: Be sure to use chicken broth or vegetable broth in this recipe for an extra boost of flavour and nutrients. (1) Although you can use water, it won’t provide the same depth of flavour or texture.
- Add Herbs: Using fresh or dried herbs, such as thyme, bay leaf or mustard, helps to elevate the flavour of the soup without adding any calories. Broccoli and potatoes are nutrient-dense whole foods but, without a little help from herbs and spices, they can be bland or boring on their own.
- Use Fresh Cheese: Although you can use pre-grated parmesan cheese in this recipe, I highly recommend buying a piece of parmesan cheese on grating it yourself. Not only will it provide a cheesier flavour, but you can use the parmesan rind and add it to the broth for an extra boost of flavour. (Just be sure to remove it before puréeing the soup!)
- Season Generously: Adding a generous pinch of high-quality salt and pepper during the cooking process and at the end will help to enhance the natural flavours of the vegetables.
Although this recipe calls for fresh broccoli you could certainly use frozen. Simply add the frozen broccoli to the soup and cook until it can be pierced with a fork, and then purée or blend to your liking.
Broccoli Potato Cheese Soup
This broccoli potato soup is rich, creamy and utterly delicious! With its bright green colour, velvety texture and salty and savoury flavour, it’s so good the family won’t even notice it’s for them.
More Healthy Potato Soup Recipes:
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Broccoli Potato Soup
A rich, creamy and cheesy broccoli potato soup recipe that is equal parts delicious and nutritious! This healthy soup recipe is a heart-warming meal that is great for lunch or dinner.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Soup
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Method: Stovetop
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Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 5 cups broccoli, roughly chopped
- 3 cups potatoes, peeled and diced
- 5 cups chicken broth (or vegetable broth)
- 1 bay leaf
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot on medium heat, add butter and warm until melted.
- Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
- Add thyme, mustard, salt and pepper and stir to coat the onion mixture.
- Add potatoes, broth and bay leaf and stir until well combined. (Only add enough broth to cover the vegetables, as you don’t want a runny soup, and you can always add more at the end if needed.)
- Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
- Add broccoli and cook for an additional 5 minutes until broccoli is tender and bright green in colour.
- Once cooked, remove the bay leaf. Using an immersion blender or in batches using a bar blender, purée until smooth.
- Add parmesan cheese, stir to combine, and season with additional salt and pepper to taste.
- Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 243 calories
- Sugar: 6 grams
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 11 grams
Keywords: cheese, cheesy, easy, creamy, healthy
The grated parmesan added the perfect finishing touch. A hit with our kids too!
★★★★★
This was delicious!
★★★★★
A very yummy soup recipe for fall, using in-season leeks.
★★★★★
Excellent soup. My husband loves potatoes but I find them a bit bland. We both loved this one. The best part is that I make a double batch and then freeze the rest to have for the following Monday. (Monday is soup night during the winter). Thanks for the recipe.
★★★★★
So happy you both enjoy it! Thanks for sharing. 🙂
Easy and very good. Will be making this again
★★★★★
It’s become a staple in my life
★★★★★
I’m so happy to hear it and glad you like it, thanks for sharing!
I really liked this soup ! I used fresh potatoes and broccoli from my favorite Farm Market
★★★★★
Happy you enjoyed it, thanks for sharing!
I’ve made this recipe twice and find the potatoes go a bit gluey when I use the hand blender .. despite trying to go easy on the blending the second time around. I’m wondering if it’s the variety of potatoes that makes a difference. Any suggestions?
★★★★
You may be over blending the soup. Too much blending can make potatoes gluey, blending the soup on a lower speed setting or simply not as long will help to stop that from happening. If it happens you can “thin” the soup a little by adding a bit more broth.
This soup is delicious! Will definitely make it again! Just added a bit of extra broth and it was perfect!
So happy you liked it, thanks for sharing!
The most delicious soup I’ve ever made and so easy with only three ingredients. Reminds me to make it again! Thank you Stephanie.
★★★★★
My pleasure, Patricia, I’m so happy you liked it!