Broccoli Potato Soup
Thick and creamy broccoli potato soup is an easy soup recipe loaded with broccoli, hearty potatoes, and more veggies!
Servings: 6 serves
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 large carrot, sliced into thin rounds
- salt and fresh ground black pepper, to taste
- 1 bay leaf
- 3 to 4 Yukon gold potatoes or Russets, washed, peeled and diced
- 3 cups broccoli florets
- 6 cups vegetable stock, you can also use chicken or beef stock
- ¼ cup heavy 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.
Notes
- Blender: Use an immersion blender to blend the soup.
- Flavor: For added flavor, adjust seasonings, add favorite herbs and spices, and squeeze in some fresh lemon juice.
- Veggies Variety: Swap broccoli for cauliflower or add zucchini, spinach, or kale.
- Cheese: Stir in a handful of shredded cheddar or Gruyere after pureeing and stir until melted.
- Protein: Add shredded cooked chicken.
- Heat: For a spicy twist, garnish with crushed red pepper flakes.
- Do potatoes need pre-cooking? No, they'll soften in the pot within 15 minutes while the soup cooks.
Nutrition
Serving: 1.5cups | Calories: 197kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 987mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2996IU | Vitamin C: 60mg | Calcium: 49mg | Iron: 1mg
