Broccoli Potato Creamy Soup
Warm up with a bowl of Broccoli Potato Creamy Soup, a delightful blend of fresh broccoli and creamy potatoes. This comforting soup is bursting with flavor and perfect for chilly evenings or family gatherings. With its velvety texture and vibrant color, it’s not just a meal—it’s a heartwarming experience served in a bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium Russet potatoes (about 1 pound), diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or plant-based milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add chopped broccoli and diced potatoes; cook for an additional 5 minutes.
- Pour in the vegetable broth, covering the vegetables completely. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or transfer to a standard blender.
- Return to low heat and stir in heavy cream. Simmer gently for another 5 minutes, then season with salt and pepper before serving.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added warmth, consider incorporating spices like nutmeg or cayenne. Cheese can be added for extra richness, or swap potatoes for cauliflower for a lighter version. To store leftovers, keep them in airtight containers in the fridge for up to three days.