Description

This Simple Baked Potato and Broccoli Soup is a warm, comforting dish perfect for chilly days. It uses easy-to-find ingredients like russet potatoes, fresh broccoli, cheddar cheese, and vegetable stock to create a creamy, cheesy soup with a velvety texture. Ready in under 45 minutes, it’s ideal for busy weeknights and packs in veggies while feeling indulgent without being too heavy.

Ingredients

Scale

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 & Dairy

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

Seasonings

1/2 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste

Instructions

Prepare All Ingredients (Mise en Place): 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 prevent burning during cooking.
Sauté Aromatics: 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 releases flavor without burning, forming the soup’s flavorful base.
Add Vegetables and Build Soup Base: Add the cubed potatoes and broccoli florets to the pot, stirring to coat with oil. Pour in the vegetable stock and add dried thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
Blend the Soup to Creamy Consistency: Once potatoes are soft, carefully blend the soup using an immersion blender until smooth. Blend in batches if necessary, handling the hot liquid with care. Adjust the texture to preference by blending more or less.
Finish with Dairy and Cheese: Reduce heat to low and stir in the milk until combined. Add cheddar cheese gradually, stirring constantly until fully melted and the soup is creamy. Season with salt and freshly ground black pepper. Keep heat low to prevent scorching and ensure smooth melting.
Serve and Garnish: Ladle hot soup into bowls and top each serving with extra shredded cheddar cheese. Serve immediately, optionally alongside crackers for texture and substance. Adding cheese just before serving ensures it melts slightly on top.

Notes

Use russet potatoes for the best creamy texture. Yukon gold potatoes can be substituted but yield a waxier soup.
Frozen broccoli florets can replace fresh; add them directly to the pot without thawing.
Chicken stock can be used instead of vegetable stock for a non-vegetarian option.
For a richer soup, substitute heavy cream or half-and-half for the milk.
Dairy-free milk alternatives like unsweetened almond or oat milk can be used but will reduce creaminess.
Avoid blending the soup while boiling hot to prevent splatters; let cool 5 minutes before blending.
Add cheese off heat to avoid grainy texture and separation.
Save some cooked broccoli florets before blending and stir them in at the end for extra texture and color.
Store in the refrigerator in an airtight container for up to 4 days or freeze for up to 2 months.
Reheat gently on stovetop or microwave, stirring often and adding milk or broth if too thick.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: baked potato soup, broccoli soup, creamy soup, easy dinner soup, cheesy potato soup, comforting soup, stovetop soup