Broccoli Potato Soup

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With tender potatoes, broccoli, and other veggies in a creamy, cheesy broth, this Broccoli Potato Soup is the ultimate comfort food. Made in the slow cooker or on the stovetop, it’s perfect for chilly winter nights and casual dinners.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: broccoli potato soup

Servings: people

Calories: 901kcal

Author: Jill

Ingredients

1 cup shredded carrots
2 stalks celery chopped
1 small onion chopped
4 cloves garlic minced
4 cups potatoes peeled, cubed
4 cups broccoli florets chopped
1 1/2 teaspoons black pepper
2 1/2 teaspoons salt
4 cups chicken broth
2 cups heavy cream
1/4 cup flour
2 cups shredded sharp cheddar cheese

Instructions

In the Slow Cooker

Add the carrots, celery, onion, garlic, potatoes, broccoli, salt, pepper, and chicken broth to the slow cooker.
Cover and cook on Low for 6 hours or High for 4 hours, until the vegetables are tender.
In a small bowl, whisk together the heavy cream and flour (
Stir this into the soup, cover, and cook for an additional 30–45 minutes until it thickens.
Add Cheese: Stir in the shredded sharp cheddar until melted and smooth.
Serve: Ladle into bowls, garnish with extra broccoli florets, cheese, or a sprinkle of black pepper if desired.

On the Stovetop

In a dutch oven, melt the butter and saute the onions, garlic, celery, and carrots until soft. Add in the salt and pepper, and cook for another minute.
Sprinkle the flour into the pot and mix until the flour is absorbed.
Whisk in the heavy cream and stir until the flour mixture is blended well, then stir in the chicken broth.
Add the potatoes and cook for about 20 minutes on low heat, stirring as needed.
Once the potatoes are fork tender add the broccoli and cook until the broccoli is tender.
Stir until the cheese is melted.
Season with salt and pepper to taste and serve.

Notes

Store leftover broccoli potato soup in an airtight container in the fridge for up to 4 days.

Nutrition