If you love comforting, hearty soups that warm you from the inside out, then this Simple Baked Potato and Broccoli Soup Recipe is about to become your new favorite bowl of cozy goodness. The creamy texture of tender baked potatoes combined with vibrant green broccoli creates a beautiful balance of flavors and colors, while the sharpness of cheddar cheese adds that irresistible cheesy charm. It’s easy enough for a weeknight dinner yet special enough to impress your loved ones. Let me walk you through this soul-satisfying recipe that’s as delightful to make as it is to savor.
Ingredients You’ll Need
This Simple Baked Potato and Broccoli Soup Recipe uses a handful of simple ingredients that pack a flavorful punch. Each element plays a unique role, whether it’s the creamy potatoes providing body, the broccoli adding freshness and color, or the sharp cheddar melting into the perfect cheesy richness.
- 4 large potatoes (Idaho or Russet, peeled and cubed): Choose starchy potatoes for the creamiest texture when blended.
- 1 head broccoli (cut into 1-inch florets): Fresh and vibrant, broccoli adds a lovely green contrast and nutrients.
- 1/4 cup chopped onion: Adds mild sweetness and depth to the soup’s base flavors.
- 3 cloves garlic (freshly minced): Gives the soup a fragrant kick without overpowering it.
- 1 tbsp olive oil: Used to sauté the aromatics and add a gentle richness.
- 3 cups vegetable stock (Swanson recommended): The savory liquid base that brings everything together smoothly.
- 3/4 cup milk: Adds a creamy softness without heaviness, perfect for all diets.
- 1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping: Sharp and melty, the cheese transforms this soup into a comforting masterpiece.
- 1/2 teaspoon dried thyme: Provides a subtle earthy aroma and complements the potato and broccoli flavors.
- salt to taste: Essential to enhance all the natural flavors in the soup.
- freshly ground black pepper to taste: Adds a delicate heat and rounds out the seasoning.
How to Make Simple Baked Potato and Broccoli Soup Recipe
Step 1: Prepare the Vegetables
Start by peeling and cubing your potatoes into uniform pieces to ensure they cook evenly. Trim the broccoli into generous florets that will hold up nicely in the soup but still become tender. Chop the onion finely and mince the garlic cloves, as these aromatics will build the flavor base for your soup. Taking the time to prep thoughtfully here lays the groundwork for a bowl bursting with vibrant flavor.
Step 2: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, letting them gently soften and release their aromatic sweetness. This step is crucial because it infuses the olive oil with flavor, enhancing the entire soup. Stir occasionally to prevent sticking and cook just until the onion turns translucent without browning.
Step 3: Cook the Vegetables in Stock
Once the aromatics are ready, add the cubed potatoes and broccoli florets to the pot. Pour in the vegetable stock and sprinkle in the dried thyme. Bring everything to a gentle boil before reducing the heat to simmer. Let the vegetables cook until they are tender when pierced with a fork, usually about 15 to 20 minutes. This simmering process lets the flavors marry beautifully.
Step 4: Blend the Soup
After the vegetables are tender, use an immersion blender right in the pot to puree the soup until smooth, leaving some small chunks if you prefer texture. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a blender, then return it to the pot. Blending creates that luscious, creamy base that makes this Simple Baked Potato and Broccoli Soup Recipe stand out.
Step 5: Add Milk and Cheese
Stir in the milk to add creaminess while keeping the soup light. Then gradually fold in the shredded cheddar cheese, stirring constantly until it’s melted and perfectly smooth. Season the soup with salt and freshly ground black pepper to taste. This combination takes the soup from simple to indulgent cheese heaven — it’s just the right amount of gooey goodness.
How to Serve Simple Baked Potato and Broccoli Soup Recipe
Garnishes
Presentation makes every meal feel a little more special. For your Simple Baked Potato and Broccoli Soup Recipe, consider sprinkling extra shredded cheddar cheese on top for a melted finish. Chopped fresh parsley or chives add a fresh herbal note and a pop of green. A small drizzle of olive oil or a dollop of sour cream can also elevate the texture and flavor beautifully.
Side Dishes
This soup pairs wonderfully with a crusty bread loaf, like sourdough or a warm baguette, perfect for dunking into the cheesy broth. A simple side salad with lemon vinaigrette offers a crisp contrast to the rich soup, while garlic breadsticks bring in additional garlicky comfort. These sides complete an inviting, satisfying meal.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bread bowls for a rustic and charming look. You could also transfer the soup into individual ramekins and top with a sprinkle of cheese before broiling briefly to create a golden crust. These little touches make your Simple Baked Potato and Broccoli Soup Recipe as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool the soup to room temperature before refrigerating to maintain freshness and prevent bacterial growth. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. Keep in mind that upon thawing, slight separation may occur, but a quick stir or gentle re-blending will restore its creamy allure.
Reheating
To reheat, warm the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. You can also microwave in short bursts, stirring in between. If the soup feels too thick, simply add a splash of milk or stock to loosen it to your desired consistency. It’s just as comforting the second time around!
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli works well and is a great time-saver. Just add it directly to the pot when cooking the potatoes. It might release a bit more water, so adjust cooking time and seasoning as needed to keep the soup flavorful and creamy.
Is there a dairy-free version of this soup?
Absolutely! Substitute the milk with any plant-based milk like almond or oat, and use a dairy-free cheese alternative. The soup will still maintain its rich texture and hearty taste, perfect for those avoiding dairy.
Can I add other vegetables?
Definitely. Carrots, celery, or leeks can be sautéed with the onions and garlic to add extra flavor and nutrition. Just ensure that any additional vegetables are chopped small enough to cook through at the same time as the potatoes and broccoli.
How thick is this soup supposed to be?
The soup should be creamy and smooth but thick enough to coat a spoon without being too heavy. If you prefer a thinner consistency, add a bit more stock or milk when blending. For a heartier version, leave some vegetable chunks intact.
What kind of cheese works best?
Sharp cheddar is the classic choice for this Simple Baked Potato and Broccoli Soup Recipe because of its bold flavor and excellent melting quality. However, you can experiment with other cheeses like Gruyère or Monterey Jack for different tastes and textures.
Final Thoughts
This Simple Baked Potato and Broccoli Soup Recipe is truly a gem—easy to make, incredibly comforting, and wonderfully versatile. Whether you’re craving a cozy dinner or a satisfying lunch, this soup delivers every time. I hope you’ll make a big pot soon, share it with family or friends, and revel in the satisfaction of that warm, cheesy spoonful that just hits the spot. Happy cooking and happy tasting!
Print
Simple Baked Potato and Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Simple Baked Potato and Broccoli Soup combines creamy potatoes, fresh broccoli florets, and sharp cheddar cheese into a warm, hearty dish perfect for any season. With wholesome ingredients like garlic, onion, and vegetable stock, this baked potato-inspired soup is both satisfying and easy to prepare, making it an ideal meal for families or a cozy lunch.
Ingredients
Vegetables
- 4 large potatoes (Idaho or Russet, peeled and cubed)
- 1 head broccoli (cut into 1-inch florets)
- 1/4 cup chopped onion
- 3 cloves garlic (freshly minced)
Liquids
- 3 cups vegetable stock (Swanson recommended)
- 3/4 cup milk
Dairy
- 1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping
Oils & Seasonings
- 1 tbsp olive oil
- 1/2 teaspoon dried thyme
- salt to taste
- freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Peel and cube the potatoes into evenly sized pieces for uniform cooking. Cut the broccoli into 1-inch florets, chop the onion finely, and mince the garlic cloves to release their flavor.
- Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3-4 minutes. This step builds the soup’s base flavor.
- Add potatoes and stock: Add the cubed potatoes to the pot with the sautéed aromatics. Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, approximately 10-12 minutes.
- Add broccoli and thyme: Add the broccoli florets and dried thyme to the simmering pot. Continue cooking for another 5-7 minutes until the broccoli is tender but still bright green.
- Blend the soup: Using an immersion blender, carefully puree the soup in the pot until mostly smooth, leaving some chunks for texture. Alternatively, transfer portions to a blender in batches and then return to the pot.
- Incorporate milk and cheese: Stir in the milk and cheddar cheese gradually, allowing the cheese to melt completely and create a creamy consistency. Season with salt and freshly ground black pepper to taste.
- Heat through and serve: Warm the soup over low heat, stirring occasionally until heated through but not boiling to prevent curdling. Serve with additional cheddar cheese sprinkled on top for garnish.
Notes
- For a richer soup, substitute half-and-half or cream for milk.
- To add protein, consider topping with crispy bacon bits or serving alongside grilled chicken.
- This soup refrigerates well for up to 3 days and can be frozen for longer storage.
- Use vegetable stock for a vegetarian version; chicken stock can be substituted for a non-vegetarian twist.
- Adjust thickness by adding more stock or milk as desired.
