This creamy potato and broccoli soup is one of those simple recipes you love making again and again—especially when you’re craving comfort and simplicity in a bowl.

Comforting, nourishing, and easy to prepare, it naturally earns its place at the table.

Soft, velvety, and generous, it’s a family favorite that works just as well for a light dinner as for a warm, satisfying lunch.

Potato and Broccoli Soup: A Comforting Family Favorite

Creamy potato and broccoli soup is one of those simple, reassuring recipes that just feels good to make and to eat. It brings to mind cozy evening meals, steaming bowls of soup, and moments shared around the table.

It’s a perfect example of everyday home cooking: simple, affordable ingredients that are easy to find, with a preparation that’s completely fuss-free. And yet, the result is anything but ordinary.

The combination of soft potatoes, tasty broccoli, and a hint of cream and cheese creates a soup that’s creamy, comforting, and packed with flavor.

A recipe you’ll make often, adapt easily, and come to rely on as a comforting homemade classic.

Why We Love Potato and Broccoli Soup

Creamy without feeling heavy
Budget-friendly
A great way to get even the most reluctant eaters to enjoy broccoli
Easy to make ahead
Perfect for winter… but just as good all year round

Broccoli brings a beautiful green color and plenty of nutritional goodness, while the potatoes naturally give the soup body and creaminess—without needing to add too much cream.

Key Ingredients in Creamy Broccoli and Potato Soup

Each ingredient plays an important role :

Broccoli : adds color, freshness, and a mild vegetal flavor
Potatoes : naturally thicken the soup and give it a soft, creamy texture
Onion : an essential aromatic base
Butter and oil : for gentle, flavorful cooking
Flour : helps create a smooth, well-bound texture
Cream and cheddar : bring richness and indulgent creaminess
Nutmeg : a subtle touch that enhances the vegetables

A Healthy and Balanced Soup

Beyond its ultra-comforting appeal, this creamy potato and broccoli soup is also a well-balanced choice :

Broccoli is rich in fiber, vitamin C, and antioxidants
Potatoes provide energy and a naturally velvety texture
Cream and cheese are used in moderation, just enough for indulgence
Altogether, it makes a complete, satisfying, and easy-to-digest meal.

It can easily be adapted :

into a vegetarian version by using vegetable stock
or into a lighter version by reducing the amount of cream or cheese

Ingredients for This Creamy Soup

1 tablespoon butter : Adds richness and a silky texture
1 tablespoon oil : For sautéing the onion
1 tablespoon flour : To lightly thicken the soup
1 medium onion : Peeled and finely chopped
2 medium potatoes : Peeled and cut into cubes
2 large heads of broccoli : Cut into florets (peel and chop the tender stems if desired)
3½ cups vegetable or chicken stock : Preferably hot
¼ cup 60 ml heavy cream : For a rich, creamy texture
1 pinch nutmeg : Freshly grated, if possible
½ cup (60 g) grated cheddar cheese : Or more, to taste
Salt and pepper : Adjust to taste

Tips for Perfecting the Soup Every Time

Gently sauté the onion to fully develop its flavor
Avoid browning the flour—it just needs to cook through
Add the broccoli toward the end of cooking to keep its bright green color
Blend thoroughly for a smooth, creamy texture
Taste and adjust the seasoning at the end

For an even silkier soup, blend it in a high-speed blender or add a splash of hot stock after blending.

How To Make Creamy Broccoli and Potato Soup

Sauté the Aromatic Base

In a saucepan or heavy-bottomed pot, heat the butter and oil over medium heat.

Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent, without letting it brown.

Make a Roux

Add the flour and stir well to coat the onions evenly.

Cook for 1 minute, stirring constantly, just long enough to remove the raw flour taste.

Add the Potatoes

Add the diced potatoes and stir well to coat them with the onion–flour mixture.

Pour in the Stock

Pour in the hot stock, stir, and bring to a boil.

Reduce the heat, cover, and let simmer for about 15 minutes, until the potatoes begin to soften.

Cook the Broccoli

Add the broccoli florets to the pot and continue cooking for 10 more minutes, or until both the potatoes and broccoli are fully tender.

Blend the Soup

Remove the pot from the heat and blend the soup using an immersion blender until smooth and creamy.

Season and Enrich

Return the pot to low to medium heat. Season with salt and pepper, then pour in the cream.

Add a pinch of nutmeg and gently heat for 2 minutes, without letting the soup boil.

Add the Cheese

Remove from the heat and stir in the grated cheddar until completely melted.

Good To Know

For an even creamier soup, add a little extra cream or a small knob of butter just before serving. And for some crunch… a handful of croutons or toasted seeds works beautifully.

Variations to Try

This soup is easy to customize :

Add a garlic clove for extra flavor
Swap the cheddar for grated cheese, Comté, or Parmesan
Top with croutons, pumpkin seeds, or toasted hazelnuts just before serving

How to Serve Broccoli and Potato Soup

Serve the soup piping hot in warmed bowls, topped with :

a drizzle of cream
a little grated cheese
a handful of fresh herbs
or some crispy croutons

Served with a slice of bread or a fresh salad, it easily becomes a complete and satisfying meal.

A Perfect Winter Soup

This creamy soup is ideal for batch cooking :

It keeps for 3 to 4 days in the refrigerator
It freezes very well (without the cheese, if possible)
It tastes even better reheated, once the flavors have had time to develop

A real time-saver for busy weeknight meals.

In Summary

This creamy potato and broccoli soup is :

easy to prepare
budget-friendly
nourishing and well balanced
soft, creamy, and deeply comforting
A reliable favorite for chilly days—and a simple way to treat yourself.

Creamy potato and broccoli soup

Auteur : Samar

Creamy potato and broccoli soup made with simple ingredients. An easy, comforting, and family-friendly recipe perfect for any day of the week.

Merci de voter

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Prep Time 10

Cook Time 20

Course Soup

Cuisine American

Servings

Ingredients

1 tablespoon butter
1 tablespoon oil
1 tablespoon flour
1 onion finely chopped
2 potatoes peeled and diced
2 heads of broccoli cut into florets
3½ cups vegetable or chicken stock
¼ cup heavy cream
1 pinch nutmeg
½ cup grated cheddar cheese or to taste
Salt and pepper to taste

Instructions

In a saucepan, heat the oil and butter over medium heat.
Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
Stir in the flour and cook for 1 minute, stirring constantly.
Add the diced potatoes and mix well to coat them evenly.
Pour in the stock and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes.
Add the broccoli and continue cooking for about 10 minutes, or until both the potatoes and broccoli are tender.
Remove from the heat and blend the soup using an immersion blender until smooth.
Return the soup to the heat, season with salt and pepper, then add the cream and a pinch of nutmeg. Let heat gently for 2 minutes, without boiling.
Remove from the heat and stir in the grated cheddar until fully melted.
Serve immediately and enjoy!

Creamy Cheddar Potato Broccoli Soup