A creamy soup with fresh broccoli florets, potato, and cheese. Add this flavor-packed, simple, one-pot soup to your weekly meal rotation.
TL;DR
We love broccoli cheese soup when the temperatures start to dip in the winter months, but eventually I felt that we needed another creamy, similar soup, in our weekly menu meal plan.
Therefore, I came up with this broccoli potato cheese soup, which is a typical velvety cream soup worth exploring if you are a fan of cream of xyz soups.
The ingredient count is minimal for a homemade soup, and you'll need just one pot, saving you effort and time at the end of the day.
Ingredient Notes
- Onion — I used white onions in the pictures. Yellow onions or shallots are suitable too.
- Garlic, fresh
- Potato — A soft cooking mealy potato variety such as Yukon Gold.
- Broccoli — Fresh broccoli florets or broccolini is also an option.
- Olive Oil — Quality oil makes the difference.
- Broth — Use either homemade broth, store-bought broth, or bouillon cubes with water.
- Salt & Black Pepper
- Bay Leaf — Adds soup flavors.
- Juniper Berries — Another soup spice that you shouldn't skip if possible,
- Thyme — Compliments the potato and broccoli flavors.
- Rosemary — Goes well with thyme and the other ingredients in this recipe.
- Cumin — For a special flavor to enrich the soup further.
- Cream — Use either table cream, heavy cream, or crème fraîche.
- Cheese — Shredded cheese of your choice.
Process Overview
Step 1
Prep all the fresh ingredients. Slice the onion, cut the potatoes, and cut the broccoli florets into chunks.
Sauté onion, garlic, potato, and broccoli.
Step 2
Pour in broth and throw in all the spices: salt, pepper, bay leaf, juniper berries, thyme, rosemary, and cumin.
Simmer soup ingredients covered until they are soft and cooked through.
Step 3
Take out the whole spices and discard them.
Mix in the cream and shredded cheese. Blend the cream of broccoli soup with a hand blender to a smooth,, velvety consistency before serving it up hot.
📖 Recipe
Cream of Broccoli Potato Cheese Soup
Ingredients
- 1 Onion
- 1 Clove Garlic
- 3 Medium Potatoes
- 3 Cups Broccoli
- 2 Tablespoon Olive Oil
- 3½ Cups Broth
- Salt to taste
- Black Pepper Ground to taste
- 1 Bay Leaf
- 3 Juniper Berries
- ½ Teaspoon Thyme Dried
- Pinch Rosemary Powder
- ¼ Teaspoon Cumin Seeds Ground
- 3-4 Tablespoon Cream
- ½ Cup Shredded Cheese
Instructions
- Prepare the fresh ingredients. Slice your onion and keep it aside. Chop your fresh garlic. Peel potatoes and cut them into chunks. Slice broccoli florets into chunks as well.1 Onion, 1 Clove Garlic, 3 Medium Potatoes, 3 Cups Broccoli
- Heat a pan with your olive oil over a medium-low heat setting, and sauté at first the onion until the slices turn soft. Stir in chopped garlic and potato. At last, throw in the broccoli.2 Tablespoon Olive Oil
- Pour the broth over your vegetables and keep it on a medium heat setting.3½ Cups Broth
- Season the soup with all your seasoning ingredients: the salt, black pepper, thyme, rosemary, cumin, bay leaf, and juniper berries.Salt, Black Pepper Ground, 1 Bay Leaf, 3 Juniper Berries, ½ Teaspoon Thyme Dried, Pinch Rosemary Powder, ¼ Teaspoon Cumin Seeds Ground
- Simmer the soup covered for about 20 minutes or until the vegetables are soft and cooked through.
- Take the soup from the heat and pick out the whole spices to discard them (juniper berries and bay leaf).
- Stir the cream and shredded cheese into your soup and blend smooth with a hand blender.3-4 Tablespoon Cream, ½ Cup Shredded Cheese
- Serve the soup hot.
Equipment
- 8" Chef Knife
- Hand Blender
Serving
We adore this soup at home on a cold winter day with crunchy baguette and quick homemade garlic bread.
A loaded French bread with cream and bacon is another filling addition to this soup or my puff pastry cream cheese bacon squares.
If you want to keep it healthier and more nutritious, serve a small side salad with this cream of broccoli soup. I have plenty of side salad ideas for you!
Storing
Soup leftovers can be stored in an airtight container for up to 4-5 days refrigerated, or freeze a batch to meal prep for the future.
Reheat the soup gradually over the stovetop in a pan, in the oven, or in your microwave.
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