Broccoli and Potato Soup

By Yasmin Fahr

Updated January 28, 2026

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
45 min
Rating
4(686)
Comments
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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 (about 8 cups)

  • 2 tablespoons olive oil, plus more for serving

  • 1 small red or yellow onion, thinly sliced

  • Salt and pepper

  • 1 pound baby potatoes, diced

  • 2 teaspoons dried oregano

  • 1 head of broccoli (about 1 ¼ pounds), rough ends trimmed, cut into bite-size pieces

  • 1 quart (4 cups) low-sodium vegetable broth

  • 1 cup finely grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 25 milligrams cholesterol; 365 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 8 grams fiber; 1325 milligrams sodium; 21 grams protein; 5 grams sugar

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
686 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!

Ellen

I am in the middle of making this. I used russets because I had nothing else. It looks good but why not use an immersion blender? I had half a chayote so I added that cut up. It’s taking a lot more time to cook than I thought it would. Smells great. Simple recipes always seem to taste better to me.

Saffron

I’m making this with some modifications due to what I’ve got on hand and comments that inspired me. I’m planning to add 1/2 and 1/2 and grated Parmesan in addition to the rind after I use my immersion blender. I have a cast iron drop in cooking pan that goes from stovetop to slow cooker. I use it frequently as I can sauté and sear in it as well as bring contents to a simmer prior to slow cooking. I added a carrot and smashed and sautéed elephant garlic clove. I used a Mediterranean herb blend and vegetable stock. I deglazed the pan with some good vermouth before adding stock, potatoes and broccoli. I look forward to trying it out. I used freshly ground bourbon barrel smoked black pepper. I have sour cream and chives for garnish. I will adjust salt to taste. I like Himalayan Pink salt for general purpose use with a few others for specialty uses.

Joyce

Made this per the instructions but had a hint of bitterness. Any ideas to rectify? I have some leftovers I’d like to use

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