Thick, creamy broccoli potato soup is a comforting meal or side dish loaded with nutritious broccoli, hearty potatoes, and more healthy veggies.
Servings : 6serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
2tablespoonsolive oil
1tablespoonbutter
1smallyellow onion,finely diced
4clovesgarlic,minced
1largecarrot,sliced into thin rounds
salt and fresh ground black pepper,to taste
1bay leaf
3 to 4Yukon gold potatoes or Russets,washed, peeled and diced
3cupsbroccoli florets
6cupsvegetable stock,you can also use chicken or beef stock
¼cupheavy cream
shredded Parmesan Cheese,for garnish, optional
Instructions
Heat butter and olive oil in a large soup pot or Dutch oven.
Add onions, garlic, carrots, and season with salt and pepper; cook over medium heat for 3 minutes or until onions are translucent.
Add in the bay leaf, diced potatoes, broccoli, and stock; cook over high heat and bring to a boil.
Reduce heat to low, cover pot, and simmer for 15 minutes.
Remove the lid, and check that the potatoes are tender. If not, cover with the lid and let them cook for a little bit longer. Once they are tender, take out the bay leaf and discard it.
Remove the pot from the heat; stir in the heavy cream and puree the soup with either an immersion blender, a regular blender, or a food processor. If using a food processor or regular blender, puree the soup in batches and do not pour the whole soup into the food processor all at once.
Taste the soup for salt and pepper and adjust.
Ladle the soup into bowls. Garnish with shredded parmesan cheese and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.