We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.
Why We Love this Soup
It uses simple ingredients that I usually have on hand. Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget. Potatoes add to the creamy texture without adding a lot of extra fat. This is a meatless main but great with added leftovers like shrimp or chicken. It keeps for about 5 days in the fridge and reheats well for lunches.
Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!
Ingredients and Variations
BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well! POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling. CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.
How to Make Potato Broccoli Soup
Crock Pot:
Instant Pot:
Leftovers
Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside. Lay them flat in the freezer and when they are frozen, store them upright to save freezer space. Potato broccoli soup will keep in the freezer up to 6 months.
More Creamy Soups
Creamy Chicken Noodle Soup Quick Potato Corn Chowder Zuppa Toscana Ham and Potato Soup Creamy Tortellini Soup Creamy Potato Bacon Soup
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