Broccoli and Potato Soup

By Yasmin Fahr

Updated Jan. 28, 2026

Broccoli and Potato Soup
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(551)
Comments
Read comments

Here, an old-fashioned cooking technique transforms little more than Parmesan, potatoes and broccoli into a rustic soup, comforting in its simplicity and heartiness. Bite-size pieces of potatoes and broccoli are simmered in an aromatic broth until soft and mashable; a portion gets mashed into the broth — no blender required — while the remaining bites retain texture. Salty Parmesan is stirred in at the end, seasoning and thickening the soup, so be sure to season lightly throughout the cooking process. Have fun with the ingredients to vary the flavors: You can add any combination of garlic, scallions and ground cumin, or finish with lemon zest or juice plus a sprinkle of red-pepper flakes. Serve leftovers with a drizzle of oil and a touch more grated cheese.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil, plus more for serving
  • 1small red or yellow onion, thinly sliced
  • Salt and pepper
  • 1pound baby potatoes, diced
  • 2teaspoons dried oregano
  • 1head of broccoli (about 1 ¼ pounds), rough ends trimmed, cut into bite-size pieces
  • 1quart (4 cups) low-sodium vegetable broth
  • 1cup finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

365 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 21 grams protein; 1325 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large pot over medium-high until shimmering. Add the onion, season lightly with salt, and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the potatoes and oregano; cook, stirring occasionally, for 2 minutes. Stir in the broccoli, the broth and 2 cups of water. Season lightly with salt and pepper.

  2. Step 2

    Raise the heat to high until the liquid starts to boil. Adjust the heat to maintain a gentle boil with active, medium bubbles breaking across the surface. Cook, stirring occasionally so that nothing is sticking on the bottom, until the potatoes are soft and mashable, about 20 minutes.

  3. Step 3

    Lower the heat to medium-low, hold the pot steady and use a potato masher, a sturdy fork or the back of a wooden spoon against the side of the pot to mash the ingredients together until your desired thickness, leaving some chunks for texture, and cook about 2 minutes more. (Keep in mind that the cheese will thicken the soup slightly.)

  4. Step 4

    Stir in most of the cheese, reserving some for garnish. Taste and add salt if needed. Divide among bowls and top with the remaining cheese, a few grinds of pepper and a drizzle of olive oil.

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Ratings

4 out of 5
551 user ratings
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Comments

Birdy05

I have a ton of russet potatoes, and zero "baby potatoes." If I dice them, would russet potatoes work as well as baby potatoes?

Lydia Sugarman

No. No need, they're very tender and add interest. I rarely peel any potatoes, even for rustic mashed potatoes. The skin is vitamin-rich, flavorful, and textural.

AndyKVA

Step 1-A: For a truly traditional, rustic Italian touch, remember all those little pieces of Parmesan rind you've been saving in the freezer? Add a few of them to the pot now, for both flavor and to aid in thickening!

audrey

Mine was pretty bad! The texture was mealy and flavor was overwhelmingly broccoli. I think my potatoes weren’t very tasty to start with bc how bad can potato soup be!?

Cynthia Lanners

Can’t you use an immersion blender to blend everything together at the end? Seems simpler than dealing with a potato masher.

CarolAnn

I was thinking of adding chick peas for protein. Any thoughts?

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