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5 from 1 vote
Cream of Broccoli and Potato Soup | www.diethood.com

Cream of Broccoli and Potato Soup

8 8 8
WW Freestyle: 5
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Thick and creamy Broccoli and Potato Soup loaded with broccoli, potatoes, and a variety of veggies.
Course: Side Dish, Soup
Cuisine: American
Servings: 6 serves
Calories: 216


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 yellow onion , diced
  • 4 cloves garlic minced
  • 1 large carrot , sliced into thin rounds
  • salt and fresh ground pepper , to taste
  • 1 bay leaf
  • 4 cups washed, peeled and diced potatoes (about 3 to 4 whole potatoes)
  • 3 cups broccoli florets
  • 6 cups vegetable stock (you can also use chicken or beef stock)
  • 1/4 cup heavy cream


  • shredded Parmesan Cheese (optional)


  • Heat butter and olive oil in a large soup pot.
  • Add onions, garlic, carrot slices, and season with salt and pepper; cook over medium-low heat for 3 minutes, or until onions are translucent.
  • Add 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.
  • Uncover pot and remove bay leaf.
  • Remove from heat; add heavy cream and puree soup with either an immersion blender, or in a food processor. If using a food processor, puree the soup in batches; DO NOT pour the whole soup into the food processor all at once.
  • Taste for salt and pepper and adjust.
  • Ladle the soup into bowls.
  • Garnish with shredded parmesan cheese.
  • Serve.


Recipe Source: Diethood
Nutrition Facts
Cream of Broccoli and Potato Soup
Amount Per Serving (1.5 cups)
Calories 216 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Cholesterol 19mg6%
Sodium 998mg42%
Potassium 805mg23%
Carbohydrates 27g9%
Fiber 5g20%
Sugar 4g4%
Protein 6g12%
Vitamin A 2685IU54%
Vitamin C 59.3mg72%
Calcium 82mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: broccoli cheese soup, potato soup, vegetarian dinners