Description
This Creamy Broccoli Potato Soup combines hearty potatoes and vibrant broccoli in a smooth, velvety base. It’s comforting, nourishing, and made in one pot—perfect for chilly evenings or an easy, wholesome meal.
Ingredients
- 4 cups fresh broccoli florets
- 2 medium russet potatoes (about 1 pound), peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prep all ingredients: chop broccoli into small florets, peel and dice potatoes, finely chop onion, and mince garlic.
- Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 minute.
- Add diced potatoes and pour in vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or blend only half for a chunkier texture.
- Add broccoli florets and cook for 5 minutes until tender but still bright green.
- Stir in cream (or milk), season with salt and pepper to taste, and serve hot.
Notes
- Blend fully or partially depending on desired texture.
- Add shredded cheddar for a richer soup.
- Substitute cream with coconut or almond milk for a dairy-free option.
- Enhance flavor with a pinch of nutmeg or cayenne.
- Freezes well—cool completely before storing in freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
