This is a chunky Broccoli and Potato in a thick and creamy soup broth that’s made with no cream. It’s hearty, filling and surprisingly low-cal(ish), clocking in at 400 calories for a generous bowl (and I don’t skimp on serving portions!).
For a hit of protein, add some prawns/shrimp or shredded chicken. And we can pretend that finishing with a sprinkle of bacon is optional….
Potato and Broccoli Soup
This is a thick and creamy soup with potato and broccoli that you’d swear has a bucket of cream in it, but it doesn’t have a single drop. It’s hearty, comforting, tastes rich and indulgent but is in fact relatively healthy with just 405 calories for a VERY big bowl!
It’s one of those recipes that I classify as “accidentally healthy” – I haven’t done anything to reduce calories and thereby compromise on tastiness. It just happens to have a sensible calorie count for a generous size serving that is satisfying to have as a meal in itself.
How this soup is thick and creamy WITHOUT cream
The base of this is a creamy white soup which is made from a roux – sounds fancy (it’s French 😉 ) but it’s just melted butter + flour mixed together which thickens whatever liquids you pour into the soup. A core cooking technique that will serve you well in life once you know how to make it!
It’s the base of almost all creamy things you will find on my website – like this Ham Potato and Corn Chowder, Seafood Gratin Pasta Bake, Creamy Broccoli Gratin and the Cheese sauce topping of things like Lasagna and Greek Moussaka. And it’s the very foundation of the creamy cheesy sauce of a great Mac and Cheese!
Much healthier than using loads and loads of cream!
What you need for this Potato and Broccoli Soup
Here’s what you need for this creamy soup:
The cheese in the above is for stirring through the broth. It doesn’t make it ultra cheesy (we’re not making Mac and Cheese here), it just adds a little touch of flavour and seasoning into the soup, as well as thickening it slightly.
I originally intended to make it optional, but I changed my mind. It’s not a deal killer. But it’s very (very) highly recommended to include it.
Bacon – on the other hand, I’ve left out the sprinkle of bacon because I do consider that as an optional extra. You can also switch it for something else that provides a similar special finishing touch to soups – like croutons (see here), crispy fried shallots (ie the Asian essential), some grated cheese or parmesan. So there’s a few options here.
How to make it
And here are process photos for how to make it. Basically, it starts by making the above described roux, then we cook small cubes of potato first and add the broccoli later (because it cooks faster). The idea here is that by the potato and broccoli are both cooked perfectly, the soup has thickened so it’s beautifully creamy!
Variations
I’ve used broccoli here, but it’s a direct switch out for cauliflower or broccolini as an alternative. Works great and looks elegant – a pure white soup.
But actually, you can use any vegetables you want here. Just put it in so it cooks through within the prescribed recipe time!
And lastly – soup dunkers. I know this already has a starch in it, but who ever says no to something hot and crusty for dunking? Even better if there’s something molten and cheesy on it, and if it has garlic in it as well? Swoon.
Soup Dunkers
That said and done, I do swear that this soup is delicious in its own right, just as it is. Enjoy! – Nagi xx
Watch how to make it
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Broccoli and Potato Soup
Ingredients
- 40g / 3 tbsp unsalted butter
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1/3 cup flour
- 2 cups milk , any fat %
- 2 cups chicken broth/stock , low sodium
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 800 g / 1.6 lb potato , peeled and cut into 1.25 / 1/2" cubes (Note 1)
- 5 cups broccoli, small florets (1 large head, ~300g/10oz, Note 1)
- 1+ cups grated cheese , cheddar or tasty (or other of choice)
Garnish, optional
- Cook bacon pieces (highly recommended)
- Shallots/scallions , finely sliced
- Grated cheese
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
- Add chicken stock, water, salt and pepper. Stir, then add potato.
- Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
- Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
- Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
- Ladle into bowls and top with garnishes of choice.
Recipe Notes:
Nutrition Information:
Originally published January 2017. Updated with new photos, video and process photos.
More creamy cream-less soups
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Homemade Cream of Chicken Soup – bid Heinz goodbye!
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Browse all Soups
Life of Dozer
Normally I add an update to the Life of Dozer. But in this case, this photo and caption from the original publication date still applies! 😂
From the original publication date:
Not a fan of broccoli…
Absolutely delicious a very hearty & affordable dish will definitely make again loved it
I’m so glad you loved it Kaye, and yes, very affordable when broccoli is cheap!
Hi Nagi! I’m about to make a big batch of this soup & I noticed you mentioned “defrosting the last tub”. Does this mean the potato chunks don’t come out of the freezer all grainy & unappetizing from being frozen? That would be so awesome!
Please forgive if I’ve missed this question in the comments. 🤗
I would like to see an answer to this question, even though I didn’t see it in the recipe.
Hi Saffron and Linda! I popped a freezing note in the recipe, it’s fine to freeze cooked potato. If you’ve had problems in the past with graininess, is it because you used frozen raw potato? But cooked potato is fine. I freeze cooked potato in all forms – like cottage pie topping, in stews – and I’ve never had a problem! N x
Amazing soup! I took about 1/3 of the soup and ran it through the blender and added it back in. Sigh…. it was so good it was hard to stop eating it. This goes into my tried and true recipes!
Fantastic Kellie!! ❤️
Can I add parmesan instead of cheddar (it’s the only cheese I have in the fridge)? Can’t wait to try it. 🙂
Can u add chopped cauliflower also
You could, just cut back on the amount so it’s not too salty!
I would like to make this! My daughter is a little sensitive to milk, though, so I’m curious if I can substitute chicken broth for about half the milk without compromising it too much. Or do you recommend using a coconut milk? 😬 (I’ve used coconut cream in place of heavy cream before -in a different soup- but milk is a big part of this recipe, so I’m hesitant.)
Didn’t know I’d like this soup this much!! I knew your recipes are always good but seriously, it’s the smack middle of summer where I live and I still eat this twice a day. I made it vegan using soy milk and mushroom essence, very delicious! Thank you Nagi!!
Oh wow Nagi, another winner on my hit list. This soup is delicious cool weather warmer and so hearty and filling. I did add a little grilled speck to it (guilty). Your videos are a great key to success when cooking. I’m a confident cook but I’ve learnt so many tricks from your detailed notes. This is the best recipe blog I’ve come across in ages, years…..I’ve made over 25 of your dishes now and all totally successful, my neighbors love it as I don’t cook for family anymore I farm my extras out or my elderly neighbors. Thankyou for filling our tummies with great food & igniting my passion for cooking. Ps… I love that you are in Nth Sydney I’m just south of the bridge in the Shire 😉
Great easy soup! I used a mix of broccoli and cauliflower floret because that’s what I had. Omitted cheese bc I didn’t have any and added pancetta crumbles. Yum!!
I’m so pleased to hear that KKO! Thank you for letting me know you enjoyed this! N x ❤️
Nagi. I LOVE this recipe. You write recipes the way I cook. Add this add that. Use what you have on hand. Never the same soup twice but always delicious. Tonight I am adapting it yet again. This time I am adapting to be made in my pressure cooker and added sweet and regular potato as well as spinach, broccoli, and carrots. It has become my go to base and I adapt for many recipes. Thank you so much.
Best recipe ever! We love it!
I love hearing that Veronica!! Thanks for letting me know you enjoyed it! N x
This is absolutely delicious!!! Tried it once, now this will be my go to for potato soup!!!
HIGH FIVE! So glad you enjoyed this Brenda, thanks for letting me know! N x
My picky family LOVED this soup. Skipped the cheese for my husband added extra cheese to cover broccoli for my 5 year old and it was a major hit. I added some sauteed chicken breast and served with bread. I was able to make this soup with my 1 year old wobbling around it was super easy. I will definitely make again and try more of your recipes.
That’s so great to hear Denitra! Thanks for letting me know – N x ❤️
How much black pepper should you add
In teaspoons
1/8 tsp, just a pinch!
Naic..mam
Hi Nagi
Will this work with leeks instead of broccoli ?
Yep! 🙂 N x
Thanks for the recipes
You’re welcome Christine! N xx
Hi nag, do you have any freezer tips for this recipe?
Hi Crista! Cool first, then freeze in an airtight container or ziplock bags laid flat 🙂 Defrost then reheat! N xx
Hello Nagi, I stumbled upon your blog and loved it instantly. I like this warm broccoli and potato soup as my daughter loves vegetable chunks in her soup. I am going to try this as the way you have made. But if I put Vegetable stock in place of chicken broth, I hope it will give the same results.
It definitely will Kirti! 🙂 I do hope your daughter enjoys this! N x
Hi Nagi, I’ve been a Huge fan of yours ever since I discovered you a few years ago. You have been my go-to for all things food. I have tried many of your recipes and all are absolutely flavorfull and delicious! But today is my first time leaving a comment to thank you for another bowl-licking-good soup using simple everyday ingredients. This soup is incredibly flavorfull, creamy and well-balanced. I didn’t have cheddar cheese; so I used mozzarella cheese instead and it turned out perfect even without bacon bits for topping. Thank you!
Hi Quinn! It’s so nice to hear from you, thank you for taking the time to leave your feedback on this recipe! So pleased you are enjoying my recipes. You have me craving this soup now, on this cold winter’s night… N xx
Hiya – This looks amazing! Just wondering, will the soup turn out okay if I use almond milk instead of normal milk? I’m a tad lactose intolerant!
Hi Tracy! Yup, am 99.9% sure it will!
I used new potatoes (new potatoes) for the potatoes and the broccoli. It made a very pretty dish. It would be a nice way of doing it for Christmas. I agree with the lady up above, it does need more liquid but I might try more chicken broth so as not to affect the taste too much.
I should have said red potatoes rather than new potatoes twice.
Thanks so much for the feedback George! The step I left out is to cover the pot 🙂 That way less liquid evaporates. I’ve just added it! And I also added the tip to use chicken broth rather than water if it does need more liquid. N x
Nagi – I have recently joined your followers and am delighted to have “found” you! I made the Broccoli and Potato Soup yesterday with our brand new 10″ snow coming down yesterday in North Carolina, where it rarely snows! It’s also very cold – 7 degrees F this morning! My husband and I loved, loved the soup! We wanted more liquid, so may increase that next time. We skipped the cheese. Delicious, nutritious and simple! It will all be gone today and I’ll be of to another one of your recipes! thank you!
I’m so glad you “found” me too! Thank you for trying my recipe, I’m pleased to hear you enjoyed it. ❤️ N xx