Broccoli and Potato Soup
A creamy, comforting broccoli potato soup made with fresh broccoli, potatoes, onions, garlic, and a touch of cream for richness. Perfectly seasoned and easy to make.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups broccoli florets (about 1 large head)
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional, for creaminess)
- 1 tablespoon olive oil (optional, for sautéing)
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
- Add the diced potatoes, broccoli florets, broth, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes and broccoli are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
- Stir in the heavy cream (if using) and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with croutons, shredded cheese, or a drizzle of cream if desired.
Notes
For a vegan version, substitute butter with olive oil and heavy cream with coconut milk.