Broccoli Potato Soup

Broccoli Potato Soup Recipe

5 from 1 reviews

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.



  • 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


  1. In a large pot on medium heat, add butter and warm until melted.
  2. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
  3. Add thyme, mustard, salt and pepper and stir to coat the onion mixture.
  4. 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.)
  5. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
  6. Add broccoli and cook for an additional 5 minutes until broccoli is tender and bright green in colour.
  7. Once cooked, remove the bay leaf. Using an immersion blender or in batches using a bar blender, purée until smooth.
  8. Add parmesan cheese, stir to combine, and season with additional salt and pepper to taste.
  9. Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.


Keywords: cheese, cheesy, easy, creamy, healthy

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