Rich and creamy Broccoli Potato Soup, so comforting and perfect with fresh bread or saltine crackers. Easy to make dairy free or vegan soup.
We make broccoli potato soup often, and for good reason. It’s so darn delicious! You can serve this with fresh bread and feel full after one serving. You could add some white beans or chicken to add more protein, like our Oven Baked Chicken Breast!
Ingredients and notes
- Butter – We use this to cook the veggies in the beginning and also help thicken the soup by making a roux with the flour.
- Onions – Yellow onions are our preferred soups.
- Celery – You can leave the celery out, but we find it gives the soup great flavor.
- Carrots – Save time by using shredded carrots in a pinch.
- Garlic – If you don’t have fresh garlic, you can use 1/2 teaspoon of granulated garlic.
- Thyme – We love adding thyme to soups. You can use your preferred herbs if you don’t like thyme.
- Nutmeg – While nutmeg is delicious in desserts, it also adds a nutty note and warmth to soups and even mac and cheese.
- All-purpose Flour – We use flour in addition to milk and blend the soup to make this soup thicker and creamy.
- Oat Milk – We’re dairy free, so we use oat milk, but you can also use regular whole milk.
- Chicken Broth – To make this a vegan broccoli cheddar soup, you can use vegetable broth instead.
- Broccoli – Cut time by using frozen broccoli, but we prefer fresh if possible.
- Potatoes – Russet potatoes make this soup creamy and have the best texture for a comforting soup.
- Cheddar Cheese – We use Follow Your Heart finely shredded cheddar cheese to make this a dairy free soup.
- Salt and Pepper to taste
How to make Broccoli Potato Soup
Saute the onion, garlic, celery, and carrots with butter in a dutch oven. Add thyme and a bit of salt and pepper.
Then add in the flour to create a roux. Mix in the milk well to combine, and then add in the broth.
Add the potatoes and cook until the potatoes are tender, about 20 minutes. Then add the broccoli and cook for another 5 minutes.
Blend 2 cups of the soup and then stir in the cheese and mix until melted. Serve as desired.
Recipe tips and variations
- Don’t like broccoli? You could swap the broccoli out for cauliflower.
- This soup is easily made dairy free by using plant butter, oat milk, and vegan cheddar cheese.
- Add more potatoes if you love them. I’ll often double the potatoes because our kiddos love them!
- Add some frozen corn at the end of the cooking times for a bit of a crunch and some sweetness.
- Add more veggies to make this a delicious vegetable chowder.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Reheat: We heat the soup in a saucepan. You can add more water or oat milk if you need to thin it out.
How to serve
We love serving with Homemade Dinner Rolls, Garlic Bread, or saltine crackers.
Frequently asked questions
Due to the potatoes changing texture after freezing, we do not recommend freezing this recipe.
YES! We love putting this into a pie crust. We recommend using only 2 cups of milk instead.
Yes! You can skip the flour, and then when adding in the cold milk, just mix that with 1/2 the amount of cornstarch for flour. For the recipe, as written, you’d use 1/4 cup of cornstarch.
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Broccoli Potato Soup
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Print Pin Recipe 🖤 SaveIngredients
- 1/2 cup butter we use country crock plant based for dairy free
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 4 garlic cloves minced
- 1 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1/2 cup all-purpose flour
- 2 cups whole milk we use full fat oat milk for dairy free
- 3 cups chicken broth use vegetable broth for vegan
- 3 cups broccoli chopped
- 3 medium russet potatoes
- 1 cup cheddar cheese we use follow your heart finely shredded cheddar cheese for dairy free.
- salt and pepper to taste
Instructions
- In a dutch oven, melt the butter and saute the onions, garlic, celery, and carrots until soft. Add in the thyme, nutmeg, a bit of salt, and pepper, and cook for another minute to bloom the spices and herbs.
- Sprinkle the flour into the pot and mix until the flour is absorbed.
- Whisk in the oat milk and stir until the flour mixture is blended well, then stir in the broth.
- Add the potatoes and cook for 20 minutes on low heat, stirring as needed.
- Once the potatoes are fork tender and fully cooked add the broccoli and cook until the broccoli is cooked to your desired texture.
- In a blender, blend 2 cups of the soup.
- Return the blended soup to the pot and add 1 cup of vegan cheddar cheese. Stir until cheese is melted.
- Season to taste and serve as desired.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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I made this for dinner last night and it was amazing. The only thing I did differently was add a little garlic powder and onion powder. I also used soul food seasoning as my salt. I used all normal dairy products and my family loved it. Thank you!
So glad you guys enjoyed and love the additions. I do add a bit more seasoning as needed too. 🙂
Amazing!! This is definitely a keeper!! I used the suggested smoked gouda and just a bit of parmesan, but everything else was followed as directed and it is delicious and amazing! Family definitely loved it! Thank you for another great recipe!
So glad you enjoyed!!
Can you substitute frozen broccoli for fresh
Hi Cheri, this can be made with either, but we do prefer fresh.
I made this last night and it was so delicious! Easy recipe to follow and the measurements were spot on!
I added corn and a little bit of my own spicy “funk”!
Well done! 👍🏾
We’re so glad you enjoyed!! 😀
Made this today for an early supper. I stick pretty close to the recipe the first time I make something. I used 1% milk and cheddar cheese.
We are so glad you gave it a try and hope you enjoyed 😀
Can I make without the cheddar cheese or will it throw off?
We actually make it with vegan cheddar cheese for our child who has food allergies if that’s the concern. Otherwise it’s still a delicious soup 🙂
The taste of the soup was very good. But next time I will cook the potatoes in the broth, not use any flour, and add the milk at the end. It took way too long to cook the potatoes the way the recipe calls for and the soup would be plenty thick enough without the flour. I had to add more than a cup of extra liquid just to be able to stir the soup. I made a half batch as that’s all I needed.
Ours definitely needed the flour, I’m wondering if you found those gigantic potatoes we’ve been seeing! I’m glad you enjoyed the taste! 🙂
Could I puree this for someone on a liquid diet after jaw surgery?
Absolutely, as long as they can have thicker liquids and don’t require clear liquids. Wishing whoever it is a speedy recovery!