I make potato soup when the day feels long and I want a bowl that hugs back. Steam rises. The spoon clinks. The first sip goes warm and steady. You taste buttery spuds and tender broccoli and you keep going. I keep a simple rhythm on the stove and the kitchen smells like home. This pot leans creamy without fuss. We call it creamy potato soup on busy nights. I cook it as a simple potato soup recipe that anyone can follow. My pot lives on the front burner and yes this is a potato soup recipe stovetop that does not ask much. We just stir. We taste. We smile. We eat soup and we slow down a bit. A quick story. I once tried copying a chicken salad chick potato soup recipe and my family missed the broccoli. So now I fold in bright florets and the bowl looks alive. If you like broccoli soup recipes you will like this one too. We mop the last drops with bread and the table goes quiet in that good way.
Table of Contents
- 1) Key Takeaways
- 2) Easy Broccoli Potato Soup Recipe
- 3) Ingredients for Broccoli Potato Soup
- 4) How to Make Broccoli Potato Soup
- 5) Tips for Making Broccoli Potato Soup
- 6) Making Broccoli Potato Soup Ahead of Time
- 7) Storing Leftover Broccoli Potato Soup
- 8) Try these Soup next
- 9) Broccoli Potato Soup
- 10) Nutrition
1) Key Takeaways
I cook at home and I like simple comfort. I keep heat steady and I stir with care. The bowl gives me calm. The spoon lifts steam and the broth tastes rich yet light. This is home cooking that shows up on a busy weeknight and still feels special. I write this as Nancy at Nancy Cooks and I share what works for me and my family.
The method runs clear and quick. A pot and a sturdy spoon do the job. The steps feel short and friendly. Potato soup plays the lead and broccoli supports with fresh snap. Cheddar melts smooth and helps the texture. The mouthfeel lands creamy without fuss.
Leftovers sit well. The pot reheats with a gentle simmer. The flavor holds steady and even deepens. Pantry swaps stay welcome. You pick broth and dairy that fit your day. You control the thickness with a light mash or a few short pulses. You get comfort and you get control. That is the promise here.
2) Easy Broccoli Potato Soup Recipe
I reach for potato soup on gray days and on bright ones too. Potato soup steadies my pace and keeps hunger happy. I set one pot on the front burner and I build flavor in small steps. The smell moves through the room and everyone drifts toward the kitchen. We talk and we taste and we feel at home. This is Nancy at Nancy Cooks from Nancy Cooks and I cook this often because it never lets me down.
The path stays simple by design. I soften onion and celery until they turn sweet. Garlic follows for one short minute. Broth meets diced potatoes and the simmer starts. Broccoli jumps in near the end so color stays bright and texture stays tender. Milk and half and half round the edges. Cheddar brings a soft melt and a clean finish. The spoon moves easy and the bowl fills fast.
I like creamy potato soup for weeknight comfort. I like a simple potato soup recipe when time runs tight. I like a potato soup recipe stovetop that uses what I already have. I keep the seasoning calm and I let the ingredients speak. The soup sits friendly with crusty bread and a green salad. Clean plates and quiet smiles tell me we got it right. That is the kind of easy that I want in my kitchen.
3) Ingredients for Broccoli Potato Soup
Butter brings soft richness that coats each bite. I use a modest spoon so the flavor lifts the soup and does not weigh it down. The fat helps the onion and celery turn sweet and tender in the first stage.
Olive oil partners with butter and keeps the pot from browning too fast. I like the gentle fruit note it gives. A small drizzle does the job and helps with even heat.
Yellow onion builds a sweet base. I chop it fine so it softens fast and blends into the body of the soup. The scent tells me when to move to the next step.
Celery adds a clean snap and a quiet herbal tone. Small pieces melt into the mix and leave the broth round and balanced. The bite stays tender after the simmer.
Garlic wakes up the pot. One short minute in warm fat is enough. I avoid browning. The flavor should taste mellow and friendly.
Russet potatoes break down a bit and thicken the soup in a natural way. Small cubes cook fast and mash easy against the side of the pot. This shape keeps the spoon full and the texture smooth.
Broccoli florets bring color and a cozy garden note. I keep the pieces small so they cook even. They turn bright green when ready and they keep a gentle bite.
Chicken broth gives depth and a savory base. Vegetable broth works well if you cook meat free. I pick low sodium so I can season with more control at the end.
Milk softens the edges and lifts the body. Whole milk keeps the soup round and smooth. The pot should simmer gently after milk goes in.
Half and half adds a creamy finish without making the pot heavy. A small pour makes a big change in feel. The spoon should glide.
Sharp cheddar melts into the soup and gives a clean savory note. I grate it fresh when I can. It melts better and tastes brighter.
Kosher salt seasons the base and the finish. I add a little early and then I taste at the end. That way the soup stays balanced.
Black pepper adds gentle heat that rides in the background. I grind it fresh so it smells lively. A little goes a long way.
Nutmeg stays optional yet lovely. A tiny pinch makes dairy sing. It should be a whisper not a shout.
4) How to Make Broccoli Potato Soup
Step one set a heavy pot over medium heat. Melt butter with olive oil. Add onion and celery. Stir until soft and sweet. The scent turns mellow and the edges look clear.
Step two add garlic and stir for one minute. Pour in broth and add diced potatoes. Bring the pot to a gentle boil then lower to a steady simmer. Keep the lid askew to vent steam.
Step three cook until the potatoes feel tender when pierced. This window runs near fifteen minutes. Stir now and then so nothing sticks. Taste a cube to check doneness.
Step four stir in broccoli. Simmer until bright and tender. The color should pop and the stem should yield with a soft bite. This stage runs near five minutes.
Step five pour in milk and half and half. Keep the heat gentle. Do not let it boil. Mash a few potatoes against the wall of the pot to thicken the body.
Step six add cheddar and stir until smooth. Season with salt and pepper. Taste and adjust. The spoon should coat and the broth should feel creamy.
5) Tips for Making Broccoli Potato Soup
Cut potatoes in even pieces. Small cubes cook steady and finish at the same time. The texture stays smooth and the spoon feels full. This makes creamy potato soup a sure thing.
Use low sodium broth. Season in layers. A light hand early leaves room to tune the finish. That way the salt supports flavor instead of leading the way.
Pulse an immersion blender in short bursts. Stop before the soup turns gluey. A few fast pulses lift body and still keep bits of broccoli and potato in view. That balance reads like classic potato soup without heavy cream.
6) Making Broccoli Potato Soup Ahead of Time
I make this on Sunday and chill it for the week. The flavor holds steady and even rounds out. I set the pot over low heat and bring it back with patience. A splash of milk wakes the texture and the spoon moves smooth.
Keep the broccoli a touch firm if you plan to reheat. That small choice pays off later. The florets keep shape and color on day two and day three. The bowl still looks fresh. The taste still feels bright.
If you plan for lunches pack portions in flat containers for quick chill. Label and stack and you are set. This is hearty potato soup that plays nice with a full schedule. Warm bread and a crisp salad turn it into dinner with little work.
7) Storing Leftover Broccoli Potato Soup
Cool the soup before it goes into the fridge. I use shallow containers so it chills fast and safe. Lids keep aromas where they belong. The pot keeps well for three days and the flavor stays true.
Reheat on the stove over low heat. Stir now and then so dairy stays smooth. If the soup looks thick add a small splash of broth or milk. The goal is a gentle simmer not a boil.
For the freezer skip the dairy stage and freeze the broth base with potatoes and broccoli. Add milk and half and half when you reheat. That trick keeps texture bright and clean. The result tastes close to fresh and that feels like a win.
8) Try these Soup next
9) Broccoli Potato Soup
Potato Soup with Broccoli by Nancy Cooks
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 celery ribs finely chopped
- 2 cloves garlic minced
- 4 cups peeled diced russet potatoes half inch cubes
- 4 cups small broccoli florets
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup half and half
- 1 cup shredded sharp cheddar plus more for serving
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg optional
For Serving
- Crushed red pepper optional
- Chopped chives
- Grated cheddar
- Crusty bread
Instructions
Cook the Aromatics
- Set a heavy pot over medium heat. Melt butter with olive oil.
- Add onion and celery. Stir until soft and sweet about 5 to 7 minutes.
- Add garlic. Cook one minute until fragrant.
Simmer the Potatoes
- Add diced potatoes and broth. Bring to a gentle boil then drop to a steady simmer.
- Cook until the potatoes feel tender when pierced about 12 to 15 minutes.
Add Broccoli and Dairy
- Stir in broccoli. Simmer until bright and tender about 5 minutes.
- Pour in milk and half and half. Bring back to a gentle simmer do not boil.
Thicken and Finish
- Mash some potatoes against the pot walls for a thicker body or use an immersion blender for a few short pulses.
- Stir in cheddar salt pepper and nutmeg. Taste and adjust.
Serve
- Ladle into warm bowls. Top with chives more cheddar and a pinch of red pepper.
- Eat with good bread and a relaxed schedule.
10) Nutrition
One cup gives a balanced bowl with tender potato and bright broccoli. Protein comes from dairy and cheese. Fiber comes from the vegetables. Sodium stays modest when you season with care. If you watch macros use whole milk with a light hand and lean on broth for body. The soup pairs well with fruit or a small salad. That plate keeps energy steady and leaves room for dessert.
I write and cook for Nancy Cooks and I like clean labels. This recipe uses pantry staples and fresh produce. No mixes. No odd thickeners. The pot tastes like real food made in a real kitchen. That is the point of this space and that is why I share it with you.
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