Description
A comforting and hearty Potato Broccoli Soup made with earthy potatoes and fresh broccoli, perfect for chilly days.
Ingredients
Scale
- 4 medium-sized potatoes, peeled and diced
- 1 large head of broccoli, cut into florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: sprinkle of cheese (cheddar or parmesan) for garnishing
Instructions
- Begin by heating olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5–7 minutes.
- While the onions are cooking, peel and dice your potatoes. Mince the garlic as well. Once the onions are ready, toss in the garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potatoes to the pot, stirring to coat them in the mixture. Then, pour in the vegetable or chicken broth, bringing the mixture to a simmer. Allow it to cook for about 15 minutes or until the potatoes are tender.
- When the potatoes are soft, add the broccoli florets to the pot. Cook for another 5-7 minutes, until the broccoli is vibrant and tender but not overcooked.
- Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the soup until it reaches your desired consistency.
- Pour in the heavy cream or half-and-half, stirring to combine. Taste the soup, then add salt and pepper as needed.
- Serve the soup warm, garnished with additional cheese if desired.
Notes
For a lighter version, use low-fat milk. For a dairy-free option, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg