Broccoli Potato Soup Recipe (Easy!)

This easy Broccoli Potato Soup Recipe is a thick and hearty meal that is super simple to make. Tender potatoes combine with fresh or frozen broccoli—your call—to stud the perfectly seasoned broth. Cheddar cheese and bacon bits take it up a notch, making every bite even more satisfying.

📝 Ingredients

• 4 tbsp butter
• 1 onion (diced (yellow or sweet))
• 2 tsp garlic (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• 6 cups chicken broth
• 2 lbs russet potatoes (diced 1/2 inch chunks)
• 2 cups broccoli florets- frozen or fresh
• 1/4 cup half-n-half
• Optional: cheddar cheese and bacon

👨‍🍳 Instructions

1. 1Melt butter in a large pot over medium high heat. Saute onion for 3-5 minutes until translucent.
2. 2Add in garlic for 30 seconds, stirring occasionally. Add in salt, pepper, and dried thyme and stir once.
3. 3Pour in chicken stock, then add in diced potatoes. Cover and bring to a simmer for about 15 minutes, until potatoes are tender but not quite falling apart.
4. 4Remove the lid and add in frozen broccoli and cook for an additional 5 minutes. (If using fresh broccoli, simmer potatoes for 10 minutes, then add in broccoli and simmer for another 10 minutes.)
5. 5Remove pot from the heat, and carefully use an immersion blender to blend up about half of the soup so that it is both creamy and chunky. I like to place the blender over the larger pieces of broccoli. Alternatively, you can place half of the soup into a blender and blend until smooth. If using this method be sure to get any large pieces of broccoli into the blender leaving the smaller bits in the pan.
6. 6Once the soup has been blended, add in the half-n-half and stir with a spoon. Top with freshly shredded cheddar cheese and bacon bits.