Go Back
+ servings
Birds eye view of two bowls of broccoli and potato soup garnished with some grated cheese. Sliced bread on a board to the side.

Broccoli and Potato Soup

Broccoli and potato soup. A delicious and easy to make cheesy tasting hug in a bowl. The perfect comfort food for winter!
Course Lunch
Cuisine International
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Calories 307kcal
Author Neil


  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic crushed
  • 250 g broccoli florets
  • 300 g white potatoes peeled and chopped
  • 1 L vegetable stock
  • 200 g low fat soft cheese
  • Freshly grated salt and pepper
  • A little grated cheddar cheese for garnish


  • Gently heat the olive oil in a medium sized saucepan.
  • Add the onion and garlic and sauté for about 5 minutes until soft, stirring to avoid burning or sticking to the saucepan.
  • Add the broccoli florets, potatoes, and vegetable stock. Bring to the boil and then simmer for approximately 15 – 20 minutes.
  • Blitz the soup in a blender or a food processor.
  • Return the soup to the pan and bring it back to the boil and then turn down to simmer and then stir in the soft cheese first until combined.
  • Season to taste and then serve in bowls topped with the cheddar cheese and with some fresh crusty bread.


Calories: 307kcal | Carbohydrates: 26g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1187mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1593IU | Vitamin C: 73mg | Calcium: 96mg | Iron: 1mg