Valentina Ablaev
Look no further for the perfect broccoli potato soup recipe! This hearty soup consists of a rich and cheesy broth and is loaded with tender broccoli and chicken. This soup takes the classic broccoli cheddar soup, making it extra filling and hearty!
This creamy broccoli soup has everything you need to complete a meal. Not only is this recipe the perfect 30-minute meal, but it tastes so comforting and delicious. I mean, how can you not love something with that much cheese?
Why You’ll Love This Recipe
This easy broccoli soup with chicken makes the perfect soup, but why? We love how quickly the hearty soup comes together. Thanks to the potatoes and chicken, this soup hits the spot with the creamy, cheesy broth while filling.
Ingredients for Broccoli Potato Soup
- Chicken – chicken breasts or chicken thighs can be used in this recipe. Cut the chicken into small cubes.
- Vegetables – diced onion, carrots, and minced garlic- create this soup’s perfect vegetable base.
- Broth – chicken broth gives this soup richness and a depth of flavor.
Substitute: use vegetable broth or beef broth to flavor this soup differently. - Potatoes – we used russet potatoes for this recipe.
Substitute: yukon gold potatoes or baby red potatoes can also be used for this recipe. - Broccoli – cut into small florets to create the perfect bite of tender broccoli.
- Cream – a combination of heavy cream and milk makes this soup so comforting.
Substitute: for a lighter broth, use milk instead of the heavy cream. - Cheese – we combine cheddar cheese and parmesan cheese for this soup recipe.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Broccoli Potato Soup
- Cook chicken. Add oil to a large pot and saute the chicken until cooked.
2. Prepare vegetables. Add butter to the pot and add onions, carrots, and minced garlic cloves.
3. Broth. To the dutch oven, add chicken broth, potatoes, salt, and pepper. Bring up to a soft boil.
4. Cook. Cook on low for 10 minutes. Add small broccoli florets and cook for an additional 5 minutes.
5. Make cream. In a small bowl, whisk together flour, cream, and milk. Stir the liquid into the soup.
6. Cheese. Turn the heat down to low and stir in the cheese. Serve, and enjoy friends!
Other Cooking Methods:
- Crockpot: If you love a slow cooker soup as much as we do, try making this soup in the crockpot! First, saute the chicken and add the ingredients except the cheese. Cook on low for 7-9 hours. Then, stir in the shredded cheese.
- Instant pot: Just like our instant pot potato soup, this soup can be cooked quickly in the instant pot. Sauté the chicken in the Instant pot and then add the ingredients except cheese. Cook on high pressure for 30 minutes. Once cooked, stir in the cheese and serve!
Expert Tips:
- Add more veggies. Make this soup just like our creamy vegetable soup by adding more vegetables! Sauté bell peppers, and even canned corn!
Serving Suggestions
- Soup and salad: A classic combination for a reason, this soup would taste incredible with a light spring salad.
- Soup and sandwich: This soup can be paired with a sandwich to make for a complete meal! Serve this soup with a classic subway sandwich!
- Bread: Keep it simple and serve this soup with a side of olive garden breadsticks!
Recipe FAQs
Make this broccoli potato soup dairy-free by not using milk or cheese! Use soy or oat milk as a substitute for milk.
Make broccoli potato soup vegetarian by not using chicken.
To make this soup gluten-free, use cornstarch as a thickener.
If you boil the soup on high while adding cheese, it could cause the soup to separate.
Store & Reheat
- Storage. Keep leftovers in the fridge for up to 3 days in an airtight container.
- Reheat. Warm up leftover soup on the stovetop until reheated.
- Freeze. Keep this soup fresh for longer by freezing it! Add the soup to a freezer-safe container and store it for up to 3 months. Reheat: Thaw and warm the soup in the small pot until reheated.
More Soup Recipes
If you enjoyed this broccoli potato soup recipe, try our other popular soup recipes. Here are some of our favorites:
If you tried this broccoli potato soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Creamy Broccoli Potato Soup
Ingredients
- 2 Tbsp oil
- 1 pound chicken breast or thighs cut into 3/4-inch cubes
- 4 Tbsp unsalted butter
- 1 small onion finely chopped (about 1 cup)
- 2 carrots chopped (about 2 cups)
- 2 garlic cloves minced
- 4 cups chicken broth 32 ounces
- 2 small potatoes peeled and diced to 1/2-inch to 3/4-inch thick (about 2 cups)
- 1 tsp salt divided
- ¼ tsp ground black pepper divided
- 1 head broccoli cut into small florets (3 cups)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Add the oil and chicken to a large Dutch oven over medium heat. Sauté until the chicken is cooked through, about 5 minutes.
- Add the butter, onions, and carrots; saute 3 – 4 minutes. Add garlic and saute for 30 seconds.
- Add the chicken broth, potatoes, salt, and pepper. Bring to a soft boil over medium-high heat, then reduce to medium heat and cook 10 minutes.
- Add broccoli and cook for another 5 minutes.
- Whisk the flour, milk, and heavy cream; add to the Dutch oven and stir.
- Turn the heat low and slowly add the cheese, stirring until completely dissolved.
- Once the cheese dissolves, the soup is ready.
- Serve and enjoy, friends!
Notes
- Storage. Store leftover broccoli potato soup in the fridge for up to 3 days.
- Reheat. Reheat leftover soup on the stovetop until it is reheated.
- Freeze. To store soup for longer, keep it in the freezer. Store soup in a freezer-safe container for up to 3 months. Reheat: Warm up frozen soup on the stovetop until reheated.
