Creamy Broccoli Potato Soup
This broccoli potato soup recipe is the most incredible comfort meal — a rich and cheesy broth with tender broccoli florets. The unique addition of chicken and potatoes makes this soup extra hearty and filling.
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.