Description
This Hearty Broccoli Potato Soup is a rich, creamy, and comforting dish made with fresh broccoli, tender potatoes, and aromatic seasonings. Blended into a velvety texture with a touch of heavy cream, this soup is the perfect balance of nutritious and satisfying. Whether you’re looking for a quick lunch, a cozy dinner, or a make-ahead meal, this recipe is a great choice. Serve it with crusty bread or a fresh salad for a complete meal.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 large carrot, thinly sliced
- Salt and fresh ground black pepper, to taste
- 1 bay leaf
- 3 to 4 Yukon Gold potatoes or Russet potatoes, washed, peeled, and diced
- 3 cups broccoli florets
- 6 cups vegetable stock (or chicken or beef stock)
- ¼ cup heavy cream
- Shredded Parmesan cheese, for garnish (optional)
Instructions
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Prepare the Aromatics – In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the garlic and carrots, cooking for another 2 minutes until fragrant.
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Season and Simmer – Season with salt and black pepper to taste. Add the bay leaf, diced potatoes, and broccoli florets. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the potatoes and broccoli are tender.
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Blend the Soup – Remove the bay leaf and discard it. Using an immersion blender, blend the soup until it reaches a creamy consistency. If using a regular blender, carefully blend the soup in small batches and return it to the pot.
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Add the Cream – Stir in the heavy cream and allow the soup to heat through for another 5 minutes. Adjust seasoning if necessary.
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Serve and Enjoy – Ladle the soup into bowls and garnish with shredded Parmesan cheese if desired. Serve warm with crusty bread or a fresh salad.
Notes
- For a chunkier texture, blend only half of the soup and leave the rest with whole potato and broccoli pieces.
- To make it dairy-free, substitute coconut milk or cashew cream for heavy cream.
- For a gluten-free option, ensure your broth is gluten-free.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing – Freeze without cream for up to 3 months, then add the cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American