Creamy Broccoli Potato Soup
Creamy Broccoli Potato Soup is a heartwarming dish that combines the earthy flavors of fresh broccoli and potatoes into a velvety bowl of comfort. Perfect for chilly evenings or a quick lunch, this soup is not only delicious but also packed with nutrients. With its creamy texture and vibrant green hue, each spoonful invites you to savor the delightful blend of flavors. Serve it warm with crusty bread or croutons, and enjoy a nourishing meal that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium Yukon Gold potatoes (about 1 lb), peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or milk (your choice)
- Salt and pepper to taste
Instructions
- Wash broccoli thoroughly and cut into bite-sized florets. Peel and cube the potatoes. Dice the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Add diced potatoes and enough vegetable broth to cover them. Bring to a boil, then simmer for about 10-15 minutes until tender.
- Stir in broccoli florets and cook for another 5-7 minutes until bright green.
- Blend soup with an immersion blender or in batches until smooth. Return to low heat and stir in cream or milk gradually until desired consistency is reached. Season with salt and pepper.
- Serve hot, garnished with extra broccoli florets or croutons if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg