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    Home » Recipes » Meatless

    Healthy Broccoli Potato Soup

    by Mindy Boyd · Published: Jun 18, 2016 · Updated: Dec 10, 2024

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    ⏲️ 50 minutes mins
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    Our Healthy Broccoli Potato Soup is not only easy to make but also figure-friendly! This one-pot wonder comes together with simple, everyday ingredients. One of the best things about this delicious soup is that you can achieve a rich, creamy texture using better-for-you options—no heavy cream needed.

    A large pot of the finished Healthy Broccoli Potato Soup.

    What makes it even better? There’s no need for a stand blender or an immersion blender. Instead, we mash some of the potatoes and add a little flour to create a thick, creamy soup that’s both comforting and satisfying.

    This is a hearty soup that even Lee considers a meal. He once told me that he doesn’t really think of soup as a meal, more of an appetizer. So if I’m going to serve soup as a main course it has to be filling. Otherwise he will want to eat again within an hour or two after dinner. 

    A white bowl filled with one serving of creamy broccoli potato soup.
    Jump to:
    • Ingredients
    • Ingredient Notes
    • How to make our broccoli potato soup recipe
    • Substitutions
    • Storage and reheating
    • Frequently Asked Questions
    • Make these potato soup recipes next!
    • Healthy Broccoli Potato Soup

    Ingredients

    See recipe card for exact amounts.

    All of the ingredient needed to make the Healthy Broccoli Potato Soup laid out on the table, the image has been labeled with the ingredient name.

    Ingredient Notes

    This creamy potato soup is super easy to make and only requires simple ingredients. 

    • Potatoes – we always use red potatoes for this but Yukon Gold or Russet potatoes can be used.
    • Broccoli – we use frozen broccoli florets but fresh can also be used. Frozen broccoli usually comes in a 10-12 ounce package so just use whatever size package is available at your grocery store. 
    • Carrots – either long or baby carrots will work since they are sliced into coins. 
    • Green Onions – this gives our soup mild onion flavor.
    • Chicken Broth – store bought or homemade can be used and the low-sodium variety is healthier than regular. 
    • Sour Cream – opt for low or no-fat to keep this soup as low calorie as possible. 
    • Cheese – we use reduced fat cheddar cheese.
    • Milk – fat-free milk is ideal to keep calories and fat to a minimum but whole milk will work too.
    • Flour – this is mixed with the milk to thicken our soup. 
    • Seasonings – we season this simply with salt and black pepper.
    One bowl of soup sitting in front of the large pot with the rest of the soup in it.

    How to make our broccoli potato soup recipe

    1. Wash potatoes and peel carrots. Cut potatoes into chunks and slice carrots. 
    2. Place in a large pot or dutch oven and cover with water. Bring to a boil over high heat, reduce to medium heat and simmer until fork tender, about 10-15 minutes. Drain, reserving 1 cup of the potatoes; return the remaining potatoes and the carrots to the pot. In a small bowl mash the potatoes with a fork and return them to the pot.
    3. Stir in the chicken broth, salt, and pepper and heat to a boiling. Add broccoli and cook for 4 minutes stirring occasionally; reduce heat to medium.
    4. Whisk the milk and flour together in a small bowl and add it into the pot. Bring to a boil over medium heat and cook until it thickens. Stir in cheese until melted. Add sour cream and green onions and cook until heated through.
    5. Garnish with a little cheese and a few sliced green onion tops.
    A collage of three images showing the carrots and potatoes in the pot with water, in the collander after being drained and the one cup of mashed potatoes in a small bowl.

    Substitutions

    • Not a fan of green onions? Just leave them out. 
    • Swap the chicken broth for vegetable broth if you want this to be vegetarian. 
    • Replace the other dairy products with your favorite dairy-free versions and leave the cheese out to make this vegan.
    • Make loaded broccoli potato soup by topping with a dollop of sour cream, cooked bacon, additional cheese, and green onions. 
    A collage of two images showing the ingredients in the pot and the milk and flour mixed in a small bowl.

    Storage and reheating

    Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for about 2 months. 

    Reheat in a saucepan on the stovetop until heated through adding more milk, water or broth if needed. 

    Close up overhead view of the pot of soup with potatoes, carrots and broccoli chunks in it.

    Frequently Asked Questions

    Can I use full fat versions of these ingredients?

    Absolutely! If you aren’t concerned about calories then full fat versions of the cheese, sour cream and milk work perfectly. 

    Can I use fresh broccoli instead of frozen broccoli?

    Yes, the broccoli should be tender after cooking for about 6 minutes, instead of the 4 minutes cooking time specified in the recipe. 

    Can this cheesy broccoli potato soup be frozen?

    Yes, just put it in an airtight container and freeze for up to 2 months. Thaw in the refrigerator. It may be necessary to thin the soup down with a little additional milk, broth or water if it’s too thick. For best results reheat in a saucepan on the stovetop, but it can be reheated in the microwave. 

    Make these potato soup recipes next!

    Two bowls of authentic german goulash soup with a silver soup spoon in between the bowls.

    German Goulash Soup

    We have made a quicker version of the traditional dish so it can be ready in under an hour.

    A bowl of Outback Steakhouse Potato Soup topped with bacon bits, shredded cheese and sliced green onions.

    Copycat Potato Soup

    Copycat Outback Potato Soup is a quick 1-pot, 15-minute recipe!

    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    Potato Pasta Kale Soup

    Perfect for an appetizer or main course and I have a vegan option, too!

    The large pot full of the finished soup with the recipe title in text at the top so it can be pinned on Pinterest.

    Did you love this recipe?

    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

     

    The feature image of one serving of soup in a white bowl.

    Healthy Broccoli Potato Soup

    Mindy Boyd
    Our Healthy Broccoli Potato Soup is not only easy to make but also figure-friendly! This one-pot wonder comes together with simple, everyday ingredients.
    5 from 5 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Main Course
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 2 lb red potatoes about 6 medium
    • 3 carrots
    • 4 cups low-sodium chicken broth
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1 bag frozen broccoli florets 10-12 oz
    • 1 cup low-fat milk
    • 1/3 cup flour
    • 2 cups 2% milk reduced fat shredded cheese
    • 1/2 cup low-fat sour cream
    • 4 green onions, chopped
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    Instructions
     

    • Wash potatoes and peel carrots. Cut potatoes into chunks and slice carrots. 
      2 lb red potatoes, 3 carrots
    • Place in a large pot or dutch oven and cover with water. Bring to a boil over high heat, reduce to medium heat and simmer until fork tender, about 10-15 minutes. Drain, reserving 1 cup of the potatoes; return the remaining potatoes and the carrots to the pot. In a small bowl mash the potatoes with a fork and return them to the pot.
    • Stir in chicken broth, salt, and pepper and heat to a boiling. Add broccoli and cook for 4 minutes stirring occasionally; reduce heat to medium.
      4 cups low-sodium chicken broth, 1/2 tsp salt, 1/2 tsp black pepper, 1 bag frozen broccoli florets
    • Whisk the milk and flour together in a small bowl and add it into the pot. Bring to a boil over medium heat and cook until it thickens. Stir in cheese until melted. Add sour cream and green onions and cook until heated through.
      1 cup low-fat milk, 1/3 cup flour, 2 cups 2% milk reduced fat shredded cheese, 1/2 cup low-fat sour cream
    • Garnish with additional cheese and green onions, if desired.
      4 green onions, chopped

    Notes

    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 191kcal | Carbohydrates: 28g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 379mg | Potassium: 710mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4054IU | Vitamin C: 12mg | Calcium: 199mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.

     

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    Reader Interactions

    Comments

    1. Daphne Lewis says

      December 10, 2020 at 4:56 pm

      Potato soup is one of my favorites, so I definitely will be trying this one. The drop biscuits will go great with this soup.

      Reply
    2. Josh says

      October 02, 2017 at 10:17 am

      OMG Mindy, this sounds delish… It is certainly feeling like soup season today! Can’t wait to try it! Congrats on the new job!

      Reply
      • Mindy Boyd says

        October 07, 2017 at 9:09 am

        I can’t wait until it gets cool here in Kansas, but we aren’t there yet. Thanks!

        Reply
    3. Roy Miller says

      July 12, 2016 at 10:27 am

      This is one of my favorites in the winter. Will have to try it. Thank you for posting the recipe.

      Reply
      • Mindy Boyd says

        July 12, 2016 at 11:44 am

        This would be great in the Fall and Winter, thanks for stopping by!

        Reply
    4. Angela Tolsma says

      June 20, 2016 at 8:34 pm

      Oh I’ve never made potato soup! This looks delicious!!

      Reply
    5. Amber says

      June 20, 2016 at 10:14 am

      Yum. Potatoe soup is a favorite in my household

      Reply
      • Mindy Boyd says

        June 20, 2016 at 10:37 am

        Ours too, thanks for stopping by!

        Reply
    6. Leigh Suznovich says

      June 19, 2016 at 9:33 pm

      I love potato soup! This version looks amazing, can’t wait to try it 🙂

      Reply
      • Mindy Boyd says

        June 19, 2016 at 10:20 pm

        It is very good. Thanks so much for stopping by!

        Reply
    7. Leslie says

      June 19, 2016 at 8:41 pm

      I love potato soups, they’re my favorite. I just love potatoes anyway shape or form, hah. I’m pinning this, this will be a great fall recipe around my house.

      Reply
      • Mindy Boyd says

        June 19, 2016 at 9:16 pm

        I, too, love potatoes anyway you make em’. Thanks for stopping by!

        Reply
    8. Bibi says

      June 19, 2016 at 1:58 pm

      I am going to have to try this recipe although we don’t really eat soup around here. It looks very tasty.

      Reply
      • Mindy Boyd says

        June 19, 2016 at 7:33 pm

        It is a really good option if you are trying to eat less meat, like we are.

        Reply
    5 from 5 votes (5 ratings without comment)

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