30+ Comforting Broccoli Potato Soup Recipes for Every Season

Broccoli potato soup is the epitome of comfort food: creamy, hearty, and bursting with flavor. The combination of tender potatoes and vibrant broccoli creates a balanced, satisfying dish that can be enjoyed any time of the year.

Whether you like it rich and creamy or light and vegan, there are endless ways to enjoy this classic soup. It’s the perfect dish to warm you up on a cold day or serve as a nutritious meal for the whole family.

In this article, we’ve rounded up 30+ broccoli potato soup recipes to help you find your new favorite way to make this comforting soup.

From traditional creamy versions to innovative takes with added flavors and ingredients, these recipes are sure to inspire you to get cooking.

Whether you’re looking for a dairy-free, vegan, or indulgent cheesy variation, we’ve got you covered with a variety of flavors and techniques.

So, grab your pot, gather your ingredients, and let’s dive into the world of delicious broccoli potato soup!

30+ Comforting Broccoli Potato Soup Recipes for Every Season

Broccoli potato soup is a versatile dish that can be customized to suit any taste or dietary preference. Whether you prefer a classic, creamy soup or a healthier, vegan option, there’s a broccoli potato soup recipe for every occasion.

These 30+ recipes give you the freedom to experiment with different ingredients, cooking techniques, and flavor profiles, ensuring that you’ll never get bored of this delicious, comforting meal.

From hearty bowls that warm you up on chilly evenings to lighter versions that are just as satisfying, these recipes are perfect for making ahead and serving throughout the week.

We hope this collection inspires you to try new variations of broccoli potato soup and create your own comforting, flavorful versions.

Classic Broccoli Potato Soup

This classic broccoli potato soup combines tender potatoes and fresh broccoli in a creamy, comforting base. Perfect for chilly days, it’s hearty and filling while still offering a burst of healthy greens. This recipe brings together simple ingredients to create a soup that is both satisfying and nutritious.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups fresh broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the broccoli florets and cook for an additional 5 minutes, until tender but still vibrant green.
4. Use an immersion blender to blend the soup until smooth or leave it chunky for a rustic texture. If you prefer a creamier soup, blend longer.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. If desired, add shredded cheddar cheese to melt into the soup for added richness.
7. Ladle into bowls, garnish with fresh parsley, and serve hot.

This classic broccoli potato soup is a hearty and comforting meal, perfect for a cozy night in. The potatoes create a thick, satisfying base, while the broccoli adds color and a nutritional punch. The creamy texture and optional cheese topping make this soup a rich, indulgent treat that still remains wholesome. It’s an easy recipe that’s perfect for both beginners and seasoned cooks, and it’s sure to be a family favorite!

Vegan Broccoli Potato Soup

This vegan version of broccoli potato soup is rich and creamy without any dairy. Using coconut milk as a base adds a subtle sweetness that pairs beautifully with the earthy broccoli and potatoes. A healthy and plant-based alternative, this soup is perfect for those following a vegan diet or simply looking for a lighter, dairy-free option.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon juice (optional, for brightness)
• Fresh herbs (parsley or thyme) for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Stir in the broccoli florets and dried thyme, cooking for another 5 minutes until broccoli is tender.
4. Pour in the coconut milk and use an immersion blender to blend the soup until smooth. You can blend to your desired consistency, either creamy or slightly chunky.
5. Season with salt, pepper, and a squeeze of lemon juice if desired to brighten the flavors.
6. Serve the soup hot, garnished with fresh herbs.

This vegan broccoli potato soup offers all the creamy comfort of the classic version but with a dairy-free twist. The coconut milk adds a luxurious texture and a subtle sweetness that complements the earthiness of the potatoes and broccoli. This soup is perfect for vegans, vegetarians, or anyone looking to try a lighter, plant-based alternative without sacrificing flavor. It’s filling, nutritious, and simple to make—a delightful option for a wholesome meal!

Cheesy Broccoli Potato Soup

For cheese lovers, this cheesy broccoli potato soup brings all the comfort of a classic creamy soup with an indulgent, cheesy twist. Sharp cheddar cheese melts into the creamy base, giving the soup a rich and velvety texture that complements the tender potatoes and broccoli perfectly. It’s a delicious, cozy dish for cold weather.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk
• 2 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• Crumbled bacon (optional, for topping)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are soft.
3. Add broccoli florets to the pot and cook for another 5 minutes until the broccoli is tender but still bright green.
4. Use an immersion blender to blend the soup to your desired texture, either smooth or slightly chunky.
5. Pour in the milk and stir in the shredded cheddar cheese, allowing it to melt into the soup. Season with Dijon mustard (if using), salt, and pepper.
6. For extra flavor, top with crumbled bacon before serving, if desired.

Cheesy broccoli potato soup is the ultimate comfort food for cheese lovers, offering a rich, velvety texture paired with the earthy goodness of broccoli and potatoes. The addition of sharp cheddar cheese elevates the soup to a luxurious level, while the milk creates a smooth, creamy base. This recipe is perfect for cold days when you need something hearty and indulgent. Whether served as a meal or a side, it’s sure to please anyone craving a cheesy, flavorful soup.

Smoky Broccoli Potato Soup

This smoky broccoli potato soup adds a depth of flavor with the addition of smoked paprika and a touch of liquid smoke. The combination of smoky flavors with creamy potatoes and tender broccoli creates a comforting yet slightly bold twist on the classic recipe. It’s a perfect option for those who enjoy a bit of smokiness in their soups.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke (optional)
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add diced potatoes, broth, smoked paprika, and liquid smoke (if using) to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are soft and tender.
3. Stir in the broccoli florets and cook for an additional 5 minutes, until the broccoli is cooked but still bright green.
4. Use an immersion blender to blend the soup to your desired texture, either smooth or chunky.
5. Pour in the milk and season with salt and pepper. If you’d like a cheesy soup, stir in shredded mozzarella cheese until it melts.
6. Serve hot, garnished with fresh cilantro.

The smoky twist on this broccoli potato soup adds a unique flavor that’s perfect for those who crave something a little different. The smoked paprika and liquid smoke elevate the soup, creating a comforting yet flavorful experience that pairs well with the creamy potatoes and fresh broccoli. Whether you serve it as a main course or a starter, this smoky broccoli potato soup will definitely warm you up and impress your guests with its depth of flavor.

Spicy Broccoli Potato Soup

This spicy broccoli potato soup offers a zesty kick thanks to the addition of jalapeños and red pepper flakes. The heat from the peppers balances perfectly with the creamy texture of the potatoes, making for a deliciously warming soup that’s anything but ordinary. A great option for those who like a bit of spice in their meals.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, seeded and finely chopped (adjust to heat preference)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeños. Sauté until the onion is soft and the peppers become fragrant, about 5 minutes.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
3. Add the broccoli florets and cook for another 5 minutes, ensuring the broccoli is tender but still vibrant green.
4. Use an immersion blender to blend the soup to your desired consistency.
5. Pour in the heavy cream, stir to combine, and season with red pepper flakes, salt, and pepper. Adjust spice level to your taste.
6. Serve hot, garnished with fresh cilantro.

The spicy kick in this broccoli potato soup adds an exciting twist that’s sure to wake up your taste buds. The creamy base paired with the jalapeños and red pepper flakes offers a delicious balance of heat and comfort. This soup is perfect for those who enjoy spicy foods but still want the satisfying creaminess of a classic potato soup. It’s a great option for a cozy, warming meal that’s bursting with flavor.

Potato Broccoli Soup with Bacon

This potato broccoli soup is made even more delicious with crispy bacon bits, which add a salty, smoky crunch to the creamy base. The combination of tender potatoes, vibrant broccoli, and savory bacon creates a comforting and satisfying soup that’s perfect for chilly nights. A great way to elevate a classic recipe with an irresistible crunch.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 6 slices bacon, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving some of the bacon fat in the pot.
2. In the same pot, melt butter and sauté the chopped onion and garlic in the bacon fat until softened, about 5 minutes.
3. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are soft.
4. Add the broccoli florets and cook for another 5 minutes, ensuring the broccoli is tender but still green.
5. Use an immersion blender to blend the soup to your preferred texture, either creamy or slightly chunky.
6. Stir in the heavy cream and season with salt and pepper.
7. Ladle into bowls and top with crispy bacon bits. Garnish with fresh parsley and serve hot.

Potato broccoli soup with bacon adds an extra layer of flavor with the crispy, smoky bacon bits. The combination of creamy potatoes, tender broccoli, and crunchy bacon is a match made in heaven, making this soup a comforting and indulgent meal. The bacon’s savory crunch balances the smoothness of the soup, making every spoonful a satisfying experience. Perfect for those who enjoy a heartier soup with a bit of extra richness, this recipe is sure to become a go-to in your rotation.

Loaded Broccoli Potato Soup

This loaded broccoli potato soup takes all the comfort of a classic recipe and kicks it up a notch with the addition of crispy bacon, green onions, and shredded cheese. It’s like having a baked potato in soup form, offering all the indulgence you crave while still being a hearty, nutritious meal. Perfect for a satisfying dinner or a special treat.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked crispy and crumbled
• 2 green onions, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
3. Add the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
4. Use an immersion blender to blend the soup to your desired consistency, either smooth or slightly chunky.
5. Stir in the heavy cream and shredded cheddar cheese, allowing it to melt and create a creamy texture. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with crispy bacon, green onions, and additional shredded cheese if desired. Garnish with fresh parsley and serve hot.

This loaded broccoli potato soup is a deliciously indulgent version of a classic. The crispy bacon, sharp cheddar cheese, and green onions add a satisfying crunch and burst of flavor that elevates the soup to a new level of comfort. It’s the perfect meal for a cold evening or when you want something rich, hearty, and full of flavor. The combination of creaminess and toppings makes this soup an irresistible treat that’s sure to be a crowd-pleaser.

Creamy Broccoli Potato Soup with Herbs

This creamy broccoli potato soup with herbs is infused with the delicate flavors of thyme, rosemary, and bay leaves, adding a fresh, aromatic depth to the comforting dish. It’s perfect for those who love the classic broccoli potato soup but want to enhance the flavor profile with the natural essence of fresh herbs. The result is a fragrant, soothing soup that’s both satisfying and elevated.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and aromatic, about 5 minutes.
2. Add diced potatoes, vegetable broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are soft and tender.
3. Stir in the broccoli florets and cook for an additional 5 minutes, until the broccoli is tender yet still vibrant green.
4. Remove the bay leaves and use an immersion blender to blend the soup to your preferred texture, whether smooth or slightly chunky.
5. Stir in the heavy cream and season with salt and pepper. Adjust seasonings as needed.
6. Ladle into bowls and garnish with fresh parsley before serving.

The fresh herbs in this creamy broccoli potato soup add an aromatic layer that enhances the natural flavors of the vegetables. The thyme and rosemary bring an earthy, comforting essence, while the bay leaves provide subtle depth. This is a perfect recipe for anyone looking to elevate their usual broccoli potato soup with some extra flavor complexity. The creamy base and herby notes make it feel like a special dish, yet it remains simple to make. It’s an elegant and hearty meal that’s sure to impress.

Broccoli Potato Soup with White Beans

This broccoli potato soup with white beans is a nourishing and hearty twist on the classic, adding protein and fiber from the beans. The creamy texture of the soup is complemented by the mild, earthy flavor of the white beans, making it even more filling and wholesome. This version is perfect for those looking to make the soup more substantial while keeping it light and healthy.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add diced potatoes, white beans, and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender and the beans are heated through.
3. Stir in the broccoli florets and cook for another 5 minutes, until the broccoli is tender but still bright green.
4. Use an immersion blender to blend the soup to your desired texture, blending some of the beans and potatoes for a creamy texture while leaving some chunks for heartiness.
5. Stir in the milk and season with oregano, salt, and pepper.
6. Serve the soup hot, garnished with fresh thyme if desired.

This broccoli potato soup with white beans offers a nutritious and filling twist, with the beans providing extra protein and fiber to make the soup a complete meal. The creamy, hearty base is perfectly balanced with the tender broccoli and the earthiness of the beans. This recipe is ideal for anyone looking to make their soup a bit more substantial without sacrificing flavor or comfort. It’s a wholesome, cozy dish that’s as satisfying as it is healthy, and it’s perfect for a hearty lunch or dinner.

Vegan Broccoli Potato Soup

This vegan broccoli potato soup is a plant-based version of the classic, offering the same creamy texture and comforting flavors without any dairy. Using coconut milk for creaminess and vegetable broth for richness, this soup is not only vegan but also gluten-free and wholesome. It’s perfect for anyone looking for a lighter, yet equally satisfying, take on the traditional broccoli potato soup.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add diced potatoes, vegetable broth, and turmeric to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Add broccoli florets to the pot and cook for another 5 minutes, until the broccoli is tender but still vibrant green.
4. Use an immersion blender to blend the soup to your desired consistency, whether completely smooth or slightly chunky.
5. Stir in the coconut milk and season with salt and pepper to taste. Adjust the seasoning as needed.
6. Serve the soup hot, garnished with fresh parsley or cilantro.

This vegan broccoli potato soup is a perfect option for those following plant-based diets or anyone looking for a lighter, dairy-free alternative. The coconut milk gives the soup a creamy texture while the turmeric adds a subtle earthiness and color. The vibrant broccoli and tender potatoes make for a hearty, satisfying meal, and the addition of fresh herbs enhances the overall freshness of the dish. It’s a nutritious, comforting bowl of soup that everyone will enjoy, regardless of dietary preferences.

Broccoli Potato Soup with Cheddar and Leeks

Broccoli potato soup with cheddar and leeks brings an elevated twist to the classic by adding the mild, sweet flavor of leeks and the rich, sharp taste of cheddar cheese. This version is creamy, flavorful, and indulgent, with the cheese adding depth and richness while the leeks provide a subtle oniony sweetness. It’s a decadent and satisfying variation that will delight anyone who loves a cheesy, savory soup.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion, leeks, and garlic, sautéing until softened, about 5-7 minutes.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Stir in the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
4. Use an immersion blender to blend the soup to your desired texture, either completely smooth or slightly chunky.
5. Stir in the heavy cream and shredded cheddar cheese, allowing it to melt into the soup. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh chives and extra shredded cheddar if desired.

This broccoli potato soup with cheddar and leeks is a deliciously indulgent version of the classic, offering layers of flavor from the creamy potatoes, vibrant broccoli, and the mild sweetness of leeks. The sharp cheddar cheese adds a rich and satisfying finish, making each spoonful feel comforting and decadent. Perfect for chilly evenings, this soup offers a perfect balance of richness and freshness, making it an excellent choice for a hearty meal.

Broccoli Potato Soup with Cashew Cream

This broccoli potato soup with cashew cream is a rich, creamy, and dairy-free alternative to traditional cream-based soups. The cashew cream provides a velvety smooth texture, while the combination of broccoli and potatoes makes for a hearty and filling meal. It’s a wholesome, nutrient-dense soup that’s perfect for those seeking a healthier, plant-based option.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup raw cashews (soaked in water for 2 hours)
• 1 tablespoon olive oil
• 1 teaspoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Start by draining and rinsing the soaked cashews. Place them in a blender and blend with 1/2 cup water until smooth and creamy. Set aside.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Add the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
5. Use an immersion blender to blend the soup to your desired consistency.
6. Stir in the cashew cream and nutritional yeast (if using), and season with salt and pepper.
7. Serve the soup hot, garnished with fresh thyme.

This broccoli potato soup with cashew cream is a fantastic dairy-free alternative that still delivers all the creaminess and comforting flavors of a classic soup. The cashew cream adds a luxurious texture, while the nutritional yeast provides a subtle cheesy taste without any dairy. With its heartiness and richness, this soup is not only healthy but also incredibly satisfying, making it a perfect choice for anyone seeking a plant-based, nutrient-packed meal.

Smoky Broccoli Potato Soup

This smoky broccoli potato soup brings a deep, rich flavor to the classic recipe by adding smoked paprika and a touch of liquid smoke. The smoky flavor enhances the creaminess of the potatoes and the freshness of the broccoli, making for a comforting and flavorful bowl of soup. It’s a perfect twist on the traditional, offering a bold and savory profile that will have you craving more.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke (optional, for a more intense smoky flavor)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and aromatic, about 5 minutes.
2. Add diced potatoes, broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add broccoli florets and cook for another 5 minutes, until the broccoli is tender but still bright green.
4. Use an immersion blender to blend the soup to your desired texture, either smooth or with some chunks for texture.
5. Stir in the heavy cream and liquid smoke, adjusting the seasoning with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

The smoky flavor in this broccoli potato soup adds an exciting twist to the traditional recipe, bringing depth and complexity to each spoonful. The smoked paprika creates a subtle yet savory undertone, while the liquid smoke (if used) imparts an extra layer of richness that elevates the soup to a whole new level. This is a perfect recipe for anyone who loves smoky flavors and is looking for a hearty, comforting, yet bold soup to enjoy.

Broccoli Potato Soup with Pesto Swirl

This broccoli potato soup with pesto swirl offers a delightful fusion of creamy soup and vibrant, herby pesto. The richness of the potatoes and broccoli pairs wonderfully with the fresh, garlicky flavor of pesto, giving this classic soup a refreshing and flavorful twist. It’s an excellent way to use up leftover pesto or elevate a simple soup into something a little more special.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the broccoli florets and cook for another 5 minutes, until the broccoli is tender but still vibrant green.
4. Use an immersion blender to blend the soup to your desired texture, either completely smooth or slightly chunky.
5. Stir in the heavy cream and season with salt and pepper.
6. Ladle the soup into bowls and swirl a generous spoonful of pesto into each bowl just before serving.
7. Garnish with fresh basil and serve hot.

The pesto swirl in this broccoli potato soup adds a burst of fresh, garlicky flavor that enhances the creamy base. The richness of the potatoes and the tender broccoli complement the vibrant taste of the pesto, making each spoonful an exciting balance of creamy, herbaceous, and savory. This soup is perfect for those who want to add a fresh twist to the classic recipe and enjoy the dynamic flavors of pesto alongside the comfort of a traditional soup.

Broccoli Potato Soup with Sweet Potatoes

This broccoli potato soup with sweet potatoes is a vibrant variation of the classic, combining the earthiness of regular potatoes with the natural sweetness of sweet potatoes. The result is a beautifully balanced soup that’s both hearty and nutritious. Sweet potatoes add a smooth texture and a mild sweetness, perfectly complementing the savory broccoli in this deliciously comforting bowl of soup.

Ingredients:

• 2 large russet potatoes, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (for extra creaminess)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add both the russet and sweet potatoes to the pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the broccoli florets and cook for another 5 minutes, until the broccoli is bright green and tender.
4. Use an immersion blender to blend the soup to your desired consistency, whether smooth or slightly chunky.
5. Stir in the coconut milk and season with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro.

The combination of sweet potatoes and regular potatoes in this soup creates a beautiful contrast between creamy sweetness and savory earthiness, making each bite comforting and balanced. The addition of coconut milk adds extra creaminess, while the broccoli contributes freshness and color. This is a perfect option for those looking for a slightly sweeter, yet still hearty and satisfying soup. The coconut milk and cilantro garnish provide a lovely finishing touch that makes this soup feel both unique and familiar.

Note: More recipes are coming soon!