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+ servings
Really Easy Broccoli Potato Soup | Blended potatoes and broccoli with spices and parmesan cheese. Simple, quick and hearty. The perfect weeknight recipe.
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5 from 1 vote

Broccoli Potato Soup

Deliciously creamy soup comes together in one pot in less than 20 minutes. Weeknight meal solved!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 200kcal


  • 4 Yukon gold potatoes peeled and cut into large hunks
  • 1 tablespoon olive oil
  • 1/2 yellow onion diced
  • 1 teaspoon chopped garlic cloves 2 cloves
  • 1 32 oz container chicken stock low sodium
  • 3 cups broccoli florets frozen or fresh
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup shredded parmesan


  • Peel and cut potatoes into large hunks. Set aside.
  • In a large stock pot, sauté onion with olive oil over medium heat until translucent (about 3 minutes).
  • Add garlic and cook until fragrant. About 1 minute.
  • Add chicken (or vegetable) stock, salt, pepper, potatoes and broccoli. Cook potatoes until they are fork-tender and broccoli is softened (about 12 minutes).
  • Using a handheld blender stick, blend soup until desired consistency (we like it 1/2 blended, 1/2 chunks).
  • Add parmesan cheese and stir. Serve hot.
  • Add salt and pepper to taste. Top it off with more cheese, bacon and pepper.


Serving: 1bowl | Calories: 200kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 859mg | Potassium: 660mg | Fiber: 4g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 64mg | Calcium: 224mg | Iron: 1mg