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.
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.
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Ingredients
See recipe card for exact amounts.
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.
How to make our broccoli potato soup recipe
- Wash potatoes and peel carrots. Cut potatoes into chunks and slice 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 the chicken broth, salt, and pepper and heat to a boiling. Add broccoli and cook for 4 minutes stirring occasionally; reduce heat to medium.
- 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.
- Garnish with a little cheese and a few sliced green onion tops.
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.
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.
Frequently Asked Questions
Absolutely! If you aren’t concerned about calories then full fat versions of the cheese, sour cream and milk work perfectly.
Yes, the broccoli should be tender after cooking for about 6 minutes, instead of the 4 minutes cooking time specified in the recipe.
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!
We have made a quicker version of the traditional dish so it can be ready in under an hour.
Did you love this recipe?
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Healthy Broccoli Potato Soup
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
Nutrition Facts
Potato soup is one of my favorites, so I definitely will be trying this one. The drop biscuits will go great with this soup.
OMG Mindy, this sounds delish… It is certainly feeling like soup season today! Can’t wait to try it! Congrats on the new job!
I can’t wait until it gets cool here in Kansas, but we aren’t there yet. Thanks!
This is one of my favorites in the winter. Will have to try it. Thank you for posting the recipe.
This would be great in the Fall and Winter, thanks for stopping by!
Oh I’ve never made potato soup! This looks delicious!!
Yum. Potatoe soup is a favorite in my household
Ours too, thanks for stopping by!
I love potato soup! This version looks amazing, can’t wait to try it 🙂
It is very good. Thanks so much for stopping by!
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.
I, too, love potatoes anyway you make em’. Thanks for stopping by!
I am going to have to try this recipe although we don’t really eat soup around here. It looks very tasty.
It is a really good option if you are trying to eat less meat, like we are.