Broccoli Potato Soup with Pancetta
This post may contain affiliate links. Please read my disclosure policy.
There’s something about a warm, hearty bowl of soup! This thick and creamy Broccoli Potato Soup with Pancetta combines creamy potatoes, tender broccoli, and crispy pancetta in the most deliciously comforting way.
“Loved this, and so did all of my guests. Will save this soup recipe and make it again soon!” — Paulina
Sheila’s Recipe Snapshot for Broccoli and Potato Soup
I love a flexible recipe! You can easily tweak this broccoli potato soup by swapping in your favorite cheese, using any potato variety, and more!
Today’s easy soup is essentially a cross between my Crockpot Broccoli Cheddar Soup and my favorite Old-Fashioned Potato Soup Recipe. It combines the creamy, comforting texture of potatoes with the savory, crisp goodness of pancetta and the freshness of broccoli.
Love pancetta? Then, you’ll want to try this Lentil Soup with Pancetta next time!
Ingredient Notes for Broccoli Potato Soup
Here’s what you’ll need to make this recipe. Plus, I’ve included a few tips to help you get the best results!
- Oil | Extra-virgin olive oil is used to sauté the onions and pancetta, adding a subtle richness.
- Onion and garlic | Sweet Vidalia or white onion and garlic bring depth of flavor.
- Pancetta | Cured pork adds savory, smoky flavor.
- Potatoes | Basically, any variety of potatoes works in this soup. Yukon Gold, russet, or red potatoes are good.
- Broccoli | Fresh broccoli florets or frozen chopped broccoli add freshness, texture, and a boost of nutrients to the soup.
- Chicken broth | Provides a savory, flavorful liquid base for the soup.
- Milk | Adds creaminess and smoothness, balancing the richness of the cheese and pancetta.
- Cheese | The sharp cheddar melts beautifully, while freshly grated parmesan adds a salty, savory finish when sprinkled on top.
- Salt and pepper | Season to taste with kosher salt and black pepper.
- Parsley | Chopped Italian parsley adds a fresh, vibrant garnish.
Variations and Substitutions
- Vegetarian Potato Broccoli Cheese Soup. Omit the diced pancetta and use vegetable broth instead of chicken broth.
- More Veggies (sofrito). Along with the onion and broccoli, celery or carrots, diced and cooked together, adds a delicious depth of flavor. Some chefs make sofrito — a mixture of slow-cooked, caramelized onions, carrots, and celery — and store it in the refrigerator or freezer to use as a jumpstart when making soups or stews.
- Cheeses. Use whatever you have on hand, like sharp or mild cheddar, Gruyère, or smoked gouda.
- Milk Substitutes. For a richer broth, use heavy cream or half-and-half.
- If you don’t have pancetta, substitute diced bacon, ham, or kielbasa. Remember to drain off the rendered fat before adding the other ingredients.
How to Make Broccoli Potato Soup
A yummy, cheesy chowder, this comforting one-bowl meal is hearty and filling.
SAUTE THE BASE. First, set a burner to medium-low heat and toss some olive oil, onion, and pancetta into a Dutch oven or soup pot. Saute the flavorful ingredients for about 5 minutes, until the onion is tender and the pancetta begins to crisp. Then, add the garlic and cook for just another minute until fragrant.
BOIL POTATOES IN BROTH. Next, add the potatoes, chicken broth, and milk to the pot, bringing the soup to a gentle boil. Once bubbling, reduce heat and simmer for 15 minutes or until the potatoes are easily pierced with a fork.
MASH POTATOES. Now, grab a slotted spoon and transfer 1 1/2 cups of the soup to a bowl. Mash the potatoes against the side of the bowl using the back of the spoon and stir them back into the soup.
MIX IN BROCCOLI. Add the chopped broccoli florets and continue cooking for another 5 minutes until the broccoli is tender.
ADD CHEESE AND SERVE. Then, remove the pot from heat, add the cheddar cheese, and stir until the cheese is melted. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with a little extra Parmesan cheese and a sprinkle of chopped parsley, if desired. Serve it hot and enjoy!
More Recipe Success Tips
Storage and Reheating Tips
Want to enjoy this later? Follow these tips to keep the flavors fresh.
- You can safely store Potato Broccoli Cheese soup in the refrigerator for 3 to 4 days.
- Then, to reheat, add a little chicken broth or milk to each bowl of soup and warm in the microwave.
- Can you freeze this Italian potato soup? Potato soups are not the best for freezing because the potato texture can become grainy when thawed. That being said, if you do choose to freeze this soup, I would recommend you freeze it with all chicken or vegetable broth and not add any milk or cream.
Frequently Asked Questions
Relatively healthy! It’s packed with vegetables and offers a good dose of fiber, vitamins, and minerals. You can keep it light by using milk instead of heavy cream and controlling the amount of cheese.
To avoid clumps, make sure your soup isn’t boiling hot when you add the cheese. Stir it in slowly after you remove the pot from the heat, and you’ll get that smooth, melty texture you’re after.
No need to cook them first! Just chop them up and let them simmer right in the soup. They’ll cook perfectly in the broth and help thicken the soup naturally.
To prevent that, don’t over-mash the potatoes. A gentle mash (or just leaving some pieces whole) keeps the texture nice and creamy without turning it into a paste.
Looking for More Comforting Soup Recipes?
My family loves this Lemon Chicken Orzo Soup Recipe — it has the most delicious lemony broth! Or, you may enjoy my Olive Garden copycat Zuppa Toscana Soup Recipe, this Bean and Pasta Soup, or Cauliflower Leek Soup. All are delicious!
What to Serve With Broccoli Potato Soup
This soup is great on its own, but if you want to make it a complete meal, serve it with some warm, crusty bread for dipping or a light, fresh salad to balance things out.
- Homemade bread and Olive Oil Bread Dip
- Grilled Shrimp Salad
- Chopped Kale Salad
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Potato and Broccoli Soup With Pancetta
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1 4 oz. pkg. 4-oz. pkg. diced pancetta
- 1 medium garlic clove minced
- 4-5 medium potatoes peeled and diced
- 1 bunch broccoli
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 4 ounces sharp cheddar cheese grated
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- freshly grated Parmesan cheese
- chopped Italian parsley for garnish
Instructions
- To a dutch oven or soup pot over medium low heat, add the olive oil, onion, and pancetta. Saute for about 5 minutes, until the onion is tender and pancetta begins to crisp. Add the garlic and cook another minute, until fragrant..
- Add the potatoes, chicken broth and milk. Bring the soup to a gentle boil; then reduce heat and simmer for 15 minutes, until potatoes are easily pierced with a fork.
- With a slotted spoon, remove 1 1/2 cups of the soup to a bowl. Use the back of the spoon to mash the potatoes against the side of the bowl, then stir them back into the soup.
- Add the chopped broccoli florets and cook for another 5 minutes. Remove from heat and add the cheddar cheese, stirring until the cheese is melted. Season the soup with salt and pepper to taste.
- To serve, ladle the soup into bowls and garnish with Parmesan cheese and chopped parsley, if desired.
Notes
- You can safely store Potato Broccoli Cheese soup in the refrigerator for 3 to 4 days.
- To reheat, add a little chicken broth or milk to each bowl of soup and warm in the microwave.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Loved this, and so did all of my guests. Will save this and make it again soon!