On busy weeknights, I always crave something warm and comforting that doesn’t take forever to make. That’s how I perfected this broccoli potato soup—creamy, flavorful, and just right for those hectic evenings. Today, I’m sharing the ultimate guide to making the creamiest broccoli potato soup, including three easy cooking methods: stovetop, Instant Pot, and slow cooker.
Table of Contents
Why You’ll Love This Easy Broccoli Potato Soup
- Unbelievably Creamy Without Too Much Heavy Cream: This recipe uses potatoes and a homemade roux to create a rich, velvety base that feels indulgent but isn’t overloaded with heavy cream.
- Three Flexible Cooking Methods: Whether you want quick stovetop magic, an Instant Pot speedy fix, or hands-off slow cooker comfort, this soup fits your schedule.
- Loaded with Fresh Veggies and Flavor: Simple ingredients—broccoli, potatoes, carrots, and cheese—combine for a hearty, nourishing meal everyone will love.
- Comfort Food Made Approachable: It’s an easy, no-fuss recipe for busy adults who want weeknight dinner wins without stress.
Ingredient Deep Dive
The Best Potatoes for Soup
Russet potatoes are the gold standard for this broccoli potato soup. Their starchy nature allows them to break down beautifully during cooking, naturally thickening the soup and giving it a smooth, creamy texture without extra thickeners. Waxy potatoes, like red or Yukon Gold, hold their shape more and work better if you prefer chunkier soups.
Fresh vs. Frozen Broccoli
Fresh broccoli florets pack the best flavor and texture here—they stay tender yet firm after cooking. If you need to use frozen broccoli, add it toward the end of cooking so it doesn’t turn mushy. This way, your soup still has vibrant green pops and just the right bite.
Ingredients for Broccoli Potato Soup
- 5 1/2 Tbsp vegetable shortening (divided)
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes (cut 1/2-inch to 3/4-inch thick; 2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
This list is your single source of truth for the creamy broccoli potato soup recipe—measurements and ingredients exactly as you’ll need them.
How to Make Broccoli Potato Soup (Stovetop Instructions)
- Melt shortening and sauté vegetables: In a large pot over medium heat, melt 1 1/2 Tbsp vegetable shortening. Add chopped carrots, celery, and onion. Sauté 3 to 4 minutes until onions are translucent and sweet-smelling. Add minced garlic and sauté 30 seconds more, stirring constantly.
- Add broth, potatoes, and thyme: Stir in chicken broth, cubed potatoes, and dried thyme. Season with salt and freshly ground pepper to taste.
- Simmer vegetables until tender: Bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid, and simmer for 15 minutes. Add broccoli florets and cook 5 minutes longer until all vegetables are tender and a knife slides easily through potato chunks.
- Prepare the roux: While the veggies cook, melt remaining 4 Tbsp vegetable shortening in a medium saucepan over medium heat. Stir in all-purpose flour and cook, whisking constantly for 1 minute.
- Add milk and cream: Slowly pour in the milk while whisking vigorously to avoid lumps. Cook, stirring continuously, until mixture thickens. Stir in heavy cream and remove from heat.
- Combine soup and cheese: Once vegetables are tender, pour roux mixture into the soup pot and stir well. Remove from heat and stir in shredded sharp cheddar and parmesan cheeses until melted and silky.
- Serve warm: Ladle into bowls and enjoy the comforting creaminess.
Instant Pot Broccoli Potato Soup (Quick Method)
- Sauté the veggies: Set Instant Pot to sauté mode. Melt 1 1/2 Tbsp vegetable shortening, then add chopped carrots, celery, onion, and sauté until onions are soft, about 3-4 minutes. Add minced garlic and cook 30 seconds.
- Add remaining ingredients except dairy: Pour in chicken broth, cubed potatoes, broccoli florets, dried thyme, salt, and pepper.
- Pressure cook: Seal lid and set Instant Pot to High Pressure for 8 minutes.
- Quick release: Once done, carefully perform a quick release of the pressure.
- Make the roux: While soup cooks or after pressure release, melt 4 Tbsp vegetable shortening in a medium saucepan over medium heat. Whisk in flour for 1 minute, then slowly whisk in milk. Cook until thickened and stir in heavy cream.
- Combine and cheese: Stir roux mixture into soup base. Mix in shredded cheddar and parmesan until smooth.
- Serve: Enjoy a fast, creamy broccoli potato soup perfect for busy nights.
Slow Cooker Broccoli Potato Soup (Hands-Off Method)
- Add raw ingredients except dairy and roux: Place 1 1/2 Tbsp vegetable shortening, chopped carrots, celery, onion, minced garlic, chicken broth, cubed potatoes, broccoli florets, dried thyme, salt, and pepper into your slow cooker.
- Cook low and slow: Cover and cook on Low for 6-7 hours or High for 3-4 hours until vegetables are tender.
- Prepare roux separately: In a medium saucepan, melt 4 Tbsp vegetable shortening over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened. Stir in heavy cream and remove from heat.
- Finish soup: Stir roux mixture into the slow cooker. Add shredded cheddar and parmesan cheese, stirring until melted.
- Serve: Ladle warm soup and enjoy a fuss-free, cozy meal.
Tips for the Creamiest Soup
- For silky smooth results, use an immersion blender to blend part or all of the soup.
- If you like a chunkier texture, mash some potatoes against the side of the pot with a spoon instead of blending.
- Don’t skip the roux—it helps achieve that perfect creamy texture without excess cream.
- Add cheeses off the heat to prevent clumping and ensure smooth melting.
Flavor Variations to Try
| Variation Name | How to Make It |
|---|---|
| Spicy Chipotle | Add chipotle chili powder and a dash of smoked paprika for a smoky heat. |
| Smoky Gouda & Bacon | Substitute smoked gouda for cheddar and stir in cooked, crumbled bacon. |
| Herby Lemon & Dill | Add fresh dill and a squeeze of lemon juice just before serving. |
Dietary Variations (Vegan, Dairy-Free, Low-Carb)
| Diet | Potato/Broccoli Substitution | Cream/Cheese Substitution |
|---|---|---|
| Vegan | Same potatoes and broccoli | Use cashew cream and nutritional yeast instead of dairy cream and cheese |
| Dairy-Free | Same potatoes and broccoli | Substitute oat milk and dairy-free cheese for cream and cheddar |
| Low-Carb/Keto | Use cauliflower instead of potatoes | Use heavy cream and full-fat cheese as usual |
What to Serve with Broccoli Potato Soup
Set up a toppings bar with crumbled bacon, fresh chives, sour cream, and extra shredded cheese for everyone to customize. Pair your soup with garlic bread, homemade croutons, or a crisp green salad for a satisfying meal. For recipes, try my favorite garlic bread, crunchy croutons, and simple green salad.
Storing, Freezing, and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over low heat, stirring often to prevent the dairy from separating.
Frequently Asked Questions about Broccoli Potato Soup
Why is my soup grainy? (And how to fix it)
Graininess usually happens if the flour isn’t fully cooked or milk isn’t whisked in well. Whisk the roux thoroughly while cooking to eliminate lumps. Using an immersion blender can also help smooth out the texture.
How can I fix soup that is too thin or too thick?
If too thin, simmer uncovered to reduce liquid or whisk in a bit more roux mixture. If too thick, add a splash of milk or broth, stirring well until you reach the desired consistency.
How do I prevent the cheese from clumping?
Remove the soup from heat before adding cheese, stir continuously until melted. Avoid boiling once cheese is added as this can cause clumping.
Conclusion
This broccoli potato soup has everything you need: creamy texture, rich flavor, and the flexibility of three cooking methods. It’s the only recipe you’ll want for busy nights when comfort matters most. Which method will you try first—Stovetop, Instant Pot, or Slow Cooker? And do you prefer your soup smooth or chunky? Let me know in the comments below!
Broccoli Potato Soup
Ingredients
Equipment
Method
- In a large pot over medium heat, melt 1 1/2 Tbsp shortening; sauté carrots, celery, and onion 3–4 minutes, then add garlic and cook 30 seconds.
- Stir in broth, potatoes, and thyme; season with salt and pepper, bring to a boil, then reduce heat to medium, cover, and cook 15 minutes. Add broccoli and cook 5 minutes more until vegetables are tender.
- Meanwhile, in a medium saucepan melt remaining 4 Tbsp shortening; whisk in flour and cook 1 minute, then slowly whisk in milk until smooth.
- Cook, stirring, until thickened; stir in cream, then pour the mixture into the soup. Remove from heat and stir in cheddar and parmesan until melted; serve warm.
