Creamy Potato and Broccoli Soup

You know we’re in full-on Slurp Season, right? Right.

And this creamy potato and broccoli soup might just do you in forever. Not only is it a complete cinch to pull together, it’s like a giant hug. You will feel so happy. So, so happy.

We’ll cube up a few russet potatoes. We’ll take a couple of broccoli heads and cut into florets. (quick tip: you can buy a bag of florets to save time! You can even grab a bag of frozen cubed potatoes if you’re looking at a time crunch.) We’ll make a simple butter and flour roux, stir in some milk, some stock and get it simmerin’. Give it a pinch of salt after a little bit.

We’ll add the potatoes and let it go for 25 minutes. Medium simmer, no boiling! We don’t want to scald that milk. Then we’ll add the broccoli and go another five. We’ll salt it again at this point to get the flavors dialed.

Off the heat we’ll top it with cooked and crumbled bacon, because we know what’s up.

Serve with grated cheddar and all is right in the world.

Let me tell you, it gets creamy and thick. The starch from the potatoes just makes it. It’s a simple recipe, but so much comfort going on. This would be perfect for this week or next! Really all fall and winter. Under an hour and so much deliciousness, you will sob.

A little black pepper to finish her off? Yep and yep.

I know you will love this to pieces.

Today! Tonight! Right now!

Creamy Potato and Broccoli Soup

Save Recipe

Print Recipe

Ingredients

• 4-5 medium russet potatoes, cubed (or 2-3 large)
• 2 heads broccoli, cut into florets
• 2 Tbs butter
• 2 Tbs flour
• 4 cups 2% milk
• 2 cups chicken stock
• Coarse salt
• 4 slices bacon, cooked and chopped
• Cheddar cheese (grated), for garnish

Instructions

1. Heat the butter in a large soup pot. Once melted, add the flour and begin to whisk, making a roux. Slowly add the milk and keep whisking, going from a paste to a creamy sauce. Season with a good pinch of salt, and pour in the stock. Bring this to a medium simmer and add the potatoes. Let it simmer (but not boil!) for 25 minutes, then add the broccoli to the soup. Simmer five more minutes, then take it off the heat. Taste it. More salt? Yes. One more pinch.
2. Garnish with cooked and crumbed bacon and serve with grated cheddar. Delish!
3. Serves 6.

7.8.1.2

753

https://bevcooks.com/2025/10/creamy-potato-and-broccoli-soup/

I mean come on.