Nothing beats a warm bowl of soup when the weather turns cold. There’s something about that first spoonful that makes everything feel right. But I’ll be honest—I’m not a fan of soups that take hours to make or require a long list of fancy ingredients I’ll never use again.
That’s why this baked potato and broccoli soup is in my regular rotation. It comes together with simple ingredients you probably already have on hand. The potatoes make it filling enough for dinner, and the broccoli sneaks in some vegetables without feeling like health food. Plus, it’s creamy and cheesy without being overly complicated.
Want something cozy and comforting? This soup delivers. Need to use up those potatoes sitting in your pantry? Perfect. Honestly, this is the kind of recipe I make on a Tuesday night when I just want something good without the fuss.
Why You’ll Love This Baked Potato and Broccoli Soup
- Ready in under 45 minutes – This comforting soup comes together quickly, making it perfect for busy weeknights when you need something warm and filling without spending hours in the kitchen.
- Simple, everyday ingredients – You probably already have most of these staples in your kitchen, so no special shopping trip required.
- Packed with vegetables – Between the potatoes and broccoli, you’re getting a good dose of veggies in every bowl, making it a healthier comfort food option.
- Creamy and satisfying – The combination of tender potatoes, melted cheddar cheese, and creamy broth creates a filling meal that feels indulgent without being too heavy.
- Great for meal prep – This soup stores well in the fridge and tastes even better the next day, so you can make a big batch and enjoy it throughout the week.
What Kind of Potatoes Should I Use?
For this soup, you’ll want to stick with russet potatoes, which are your classic baking potatoes. They have a starchy, fluffy texture that breaks down beautifully in soup and helps create that thick, creamy consistency you’re looking for. Yukon gold potatoes can work in a pinch, but they’re a bit waxier and won’t give you quite the same result. Whatever you do, avoid red potatoes or fingerlings for this recipe since they’re too firm and won’t break down properly to give you that smooth, velvety soup base.
Options for Substitutions
This comforting soup is pretty forgiving when it comes to swaps:
- Baking potatoes: Russet potatoes work great here, but you can also use Yukon golds for a creamier texture. Red potatoes will work too, though they’re a bit waxier and won’t break down as much.
- Fresh broccoli: Frozen broccoli florets are a solid substitute – just use about 3 to 4 cups. No need to thaw them first, just toss them in during cooking.
- Vegetable stock: Chicken stock works perfectly if that’s what you have on hand. You can also use water with a bouillon cube or two for flavor.
- Milk: Heavy cream makes the soup richer, while half-and-half sits nicely in between. For a dairy-free version, try unsweetened almond milk or oat milk, though the soup will be less creamy.
- Cheddar cheese: Sharp cheddar gives the best flavor, but Gruyere, Monterey Jack, or even a cheese blend will work. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
- Olive oil: Butter adds a nice richness if you prefer, or use any neutral cooking oil you have in your pantry.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this soup is blending it while it’s still boiling hot, which can cause the lid to pop off and create a dangerous mess – let the soup cool for about 5 minutes before blending, and fill your blender only halfway at a time for safety.
Another common error is adding the cheese while the soup is too hot, which causes it to become grainy and separated instead of smooth and creamy, so make sure to remove the pot from heat before stirring in the cheddar.
Don’t skip checking that your potatoes are truly fork-tender before blending, because undercooked potatoes will leave you with a gritty, unpleasant texture no matter how long you blend.
For extra creaminess without adding more dairy, save a few tablespoons of the cooked broccoli florets before blending and stir them back in at the end for texture and color.
What to Serve With Baked Potato and Broccoli Soup?
This soup is pretty hearty on its own, but I love serving it with a warm crusty roll or some buttery biscuits for dipping. If you want to make it feel more like a complete meal, add a side of bacon strips or ham cubes right into the bowl – they go perfectly with the potato and cheese flavors. A simple arugula salad with a light vinaigrette is also a nice way to balance out the richness of the soup, or you can keep it super casual with some saltine crackers on the side. For an extra cozy dinner, serve it alongside a turkey or ham sandwich for the ultimate comfort food combo.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making ahead. Just give it a good stir when you’re ready to eat it since it might settle a bit.
Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since it has dairy. Let it cool completely first, then store it in freezer-safe containers or bags, leaving a little room at the top for expansion.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often so the cheese doesn’t separate. You can also microwave it in 1-minute intervals, stirring between each one. Add a splash of milk or broth if it seems too thick after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 32-38 g
- Fat: 32-38 g
- Carbohydrates: 110-125 g
Ingredients
- 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)
- 1 tbsp olive oil
- 3 cups vegetable stock (Swanson recommended)
- 3/4 cup milk
- 1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping
- 1/2 teaspoon dried thyme
- salt to taste
- freshly ground black pepper to taste
Step 1: Prepare All Ingredients (Mise en Place)
- 4 large potatoes
- 1 head broccoli
- 1/4 cup chopped onion
- 3 cloves garlic
Peel and cut the potatoes into 1-inch cubes, then cut the broccoli into 1-inch florets.
Chop the onion into small pieces and mince the garlic.
Having everything prepped and ready will make the cooking process smooth and ensure nothing burns while you’re chopping.
Step 2: Sauté Aromatics to Build Flavor Base
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 3 cloves garlic
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, stirring constantly for about 1 minute until fragrant but not browned.
This short cooking time releases the aromatics’ flavors without burning them, which will create a flavorful foundation for the entire soup.
Step 3: Add Vegetables and Build the Soup Base
- prepared potatoes from Step 1
- prepared broccoli from Step 1
- 3 cups vegetable stock
- 1/2 teaspoon dried thyme
Add the cubed potatoes and broccoli florets to the pot with the sautéed aromatics, stirring for about 1 minute to coat them with the oil.
Pour in the vegetable stock, then add the dried thyme.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the potatoes are completely tender and easily pierced with a fork.
Step 4: Blend the Soup to Creamy Consistency
- soup base from Step 3
Once the potatoes are completely soft, carefully blend the soup until smooth using an immersion blender.
Work in batches if needed, and be careful with the hot liquid.
I prefer using an immersion blender for soup because it gives you better control over the texture—you can make it as smooth or chunky as you like by blending longer or shorter.
Step 5: Finish with Dairy and Cheese
- blended soup from Step 4
- 3/4 cup milk
- 1 1/4 cups cheddar cheese
- salt to taste
- freshly ground black pepper to taste
Reduce the heat to low and stir in the milk until fully combined.
Add the cheddar cheese in handfuls, stirring constantly until completely melted and the soup becomes creamy and rich.
Season generously with salt and freshly ground black pepper to taste.
Keep the heat low while stirring to prevent the milk from scorching and to ensure the cheese melts smoothly into the soup.
Step 6: Serve and Garnish
- finished soup from Step 5
- extra cheddar cheese for topping
Ladle the hot soup into bowls and top each serving with extra shredded cheddar cheese.
Serve alongside crackers for added texture and substance.
I always add the cheese topping right before serving so it stays warm and slightly melted on top of the soup.
Simple Baked Potato and Broccoli Soup
Ingredients
- 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)
- 1 tbsp olive oil
- 3 cups vegetable stock (Swanson recommended)
- 3/4 cup milk
- 1 1/4 cups cheddar cheese (Tillamook preferred), plus more for topping
- 1/2 teaspoon dried thyme
- salt to taste
- freshly ground black pepper to taste
Instructions
- Peel and cut the potatoes into 1-inch cubes, then cut the broccoli into 1-inch florets. Chop the onion into small pieces and mince the garlic. Having everything prepped and ready will make the cooking process smooth and ensure nothing burns while you're chopping.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, stirring constantly for about 1 minute until fragrant but not browned. This short cooking time releases the aromatics' flavors without burning them, which will create a flavorful foundation for the entire soup.
- Add the cubed potatoes and broccoli florets to the pot with the sautéed aromatics, stirring for about 1 minute to coat them with the oil. Pour in the vegetable stock, then add the dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the potatoes are completely tender and easily pierced with a fork.
- Once the potatoes are completely soft, carefully blend the soup until smooth using an immersion blender. Work in batches if needed, and be careful with the hot liquid. I prefer using an immersion blender for soup because it gives you better control over the texture—you can make it as smooth or chunky as you like by blending longer or shorter.
- Reduce the heat to low and stir in the milk until fully combined. Add the cheddar cheese in handfuls, stirring constantly until completely melted and the soup becomes creamy and rich. Season generously with salt and freshly ground black pepper to taste. Keep the heat low while stirring to prevent the milk from scorching and to ensure the cheese melts smoothly into the soup.
- Ladle the hot soup into bowls and top each serving with extra shredded cheddar cheese. Serve alongside crackers for added texture and substance. I always add the cheese topping right before serving so it stays warm and slightly melted on top of the soup.
