Ultra creamy broccoli potato soup that will warm your soul

Ultra Creamy Broccoli Potato Soup that will definitely warm your soul! It’s rich, comforting, and perfect for cold days.

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 medium russet potatoes, peeled and diced
4 cups broccoli florets (fresh or frozen)
4 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup shredded sharp cheddar cheese (optional, for extra creaminess and flavor)
Crumbled bacon (optional, for garnish)
Fresh parsley (optional, for garnish)

Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Add the garlic and cook for another 1 minute, stirring frequently to prevent burning.
Cook the potatoes and broccoli: Add the diced potatoes and broccoli florets to the pot. Stir to combine, then pour in the broth. Bring the mixture to a boil, then lower the heat and simmer for about 15-20 minutes, or until the potatoes and broccoli are tender.
Blend the soup: Once the potatoes and broccoli are tender, use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
Add the creaminess: Once blended, stir in the milk, heavy cream, thyme, and salt and pepper to taste. Heat through over medium-low heat, stirring frequently.
Add cheese (optional): If using, stir in the shredded cheddar cheese and cook until melted and fully incorporated into the soup.
Serve: Ladle the soup into bowls and garnish with crumbled bacon and fresh parsley if desired. Serve hot and enjoy the creamy goodness!

For extra richness, you can add a dollop of sour cream or Greek yogurt on top when serving.
If you like your soup chunky, blend only half of the soup and leave the rest as-is for texture.

This soup is so creamy and comforting—it’s like a hug in a bowl! Enjoy!