Broccoli potato soup
A creamy and comforting soup made with fresh broccoli and potatoes, perfect for a light meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound broccoli florets
- 1 pound potatoes, peeled and cubed Yukon Gold or Russet
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or heavy cream for richer soup
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add the broccoli florets, cubed potatoes, and vegetable broth to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth and creamy. Return to the pot if using a regular blender.
- Stir in the milk (or cream), salt, and pepper. Heat through gently, but do not boil.
- Taste and adjust seasonings as needed. Serve hot.
Notes
Garnish with a swirl of cream, a sprinkle of cheddar cheese, or some fresh chives for extra flavor.