Grandma's Cream of Potato Soup or Broccoli Soup

Warm, comforting, and brimming with nostalgic charm, Grandma's Cream of Potato Soup or Broccoli Soup is the ultimate homemade classic. With its silky-smooth texture and rich, creamy base, this versatile recipe allows you to choose between tender chunks of potatoes or bright, fresh broccoli as the star ingredient. A combination of sautéed onions, garlic, and a touch of cheddar (if desired) adds depth and flavor, while whole milk and heavy cream lend a luscious richness. Perfect for weeknight dinners or cozy gatherings, this soup is ready in just 45 minutes and pairs beautifully with crusty bread. Whether you crave the hearty satisfaction of potato or the vibrant taste of broccoli, this recipe promises to deliver a bowl of warmth with every spoonful.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups potatoes (or broccoli)
• 4 tablespoons unsalted butter
• 1 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cheddar cheese, shredded (optional)
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

If making Cream of Potato Soup, peel the potatoes and cut them into 1-inch cubes. If making Cream of Broccoli Soup, chop the broccoli into florets and small stems. Set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 3

Sprinkle the flour over the onion mixture and stir constantly for about 1-2 minutes to cook off the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable stock while stirring to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 5

Add the potatoes or broccoli to the pot. Reduce the heat to medium and simmer until the vegetables are tender, about 15 minutes for potatoes or 10 minutes for broccoli.

Step 6

Use an immersion blender to puree the soup directly in the pot for a smooth texture, or leave it slightly chunky if preferred. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a regular blender, then return to the pot.

Step 7

Stir in the milk, heavy cream, salt, and black pepper. If you’d like a cheesy flavor, add the shredded cheddar cheese and stir until melted and creamy.

Step 8

Taste the soup and adjust seasoning as needed. Warm the soup gently over low heat, being careful not to let it boil.

Step 9

Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(1804.1g)

Amount per serving	% Daily Value*
Calories	1360.5

Total Fat 102.0g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 302.6mg	0%
Sodium 6722.3mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 3.7g	0%
Total Sugars 31.9g
Protein 54.9g	0%

Vitamin D 238.7IU	0%
Calcium 1509.8mg	0%
Iron 3.1mg	0%
Potassium 1356.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 15.7%

Carbs: 18.6%