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+ servings
A ladle full of broccoli potato soup held over a pot.

Broccoli Potato Soup

Katerina | Diethood
Thick, creamy broccoli potato soup is a comforting meal or side dish loaded with nutritious broccoli, hearty potatoes, and more healthy veggies.
Servings : 6 serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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: 1.5 cups | Calories: 197 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 16 mg | Sodium: 987 mg | Potassium: 575 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 2996 IU | Vitamin C: 60 mg | Calcium: 49 mg | Iron: 1 mg

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.

Course: Side Dish, Soup
Cuisine: American
Keyword: broccoli and potato soup, broccoli potato soup, potato broccoli soup