Creamy Broccoli Potato Soup
What’s great about this recipe
This Creamy Broccoli Potato Soup is not only comforting but also packed with nutrients. It’s a delightful blend of fresh broccoli and tender potatoes, creating a creamy texture that warms you up on chilly days. Plus, it’s a one-pot meal that minimizes cleanup!
How to make Creamy Broccoli Potato Soup
Ingredients:
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add the diced potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the broccoli florets and cook for an additional 5-7 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Return the soup to the pot, stir in the heavy cream or coconut milk, and season with salt and pepper.
- Heat through and serve warm.
How to serve Creamy Broccoli Potato Soup
Serve this creamy soup hot, garnished with a sprinkle of freshly cracked black pepper or some croutons for added crunch. It pairs nicely with a side of crusty bread or a fresh garden salad.
How to store Creamy Broccoli Potato Soup
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove, stirring occasionally. You can also freeze the soup for up to 3 months—just let it cool completely before transferring to a freezer-safe container.
Tips to make Creamy Broccoli Potato Soup
- For a richer flavor, try roasting the garlic and onions before adding them to the soup.
- If you prefer a chunkier texture, reserve some broccoli florets and potatoes before blending, then stir them back in after pureeing.
- Adjust the consistency by adding more or less broth to your liking.
Variations
Feel free to add proteins like cooked chicken or white beans for extra heartiness. You can also experiment with different vegetables, such as carrots or cauliflower, to switch up the flavor profile.
FAQs
Q: Can I make this soup vegan?
A: Yes! Just use coconut milk and vegetable broth, and avoid any dairy products.
Q: How can I thicken the soup if it’s too thin?
A: You can thicken the soup by adding a little cornstarch mixed with water, or just cook it for a longer period to reduce the liquid.
Q: What should I do if I don’t have an immersion blender?
A: You can use a regular blender, but let the soup cool slightly before blending in batches to avoid splatters.
Creamy Broccoli Potato Soup
Ingredients
Vegetables
- 2 cups broccoli florets Fresh broccoli, cut into florets
- 2 medium potatoes, peeled and diced Any variety of potatoes will work
- 1 medium onion, chopped
- 2 cloves garlic, minced For added flavor
Liquid Ingredients
- 4 cups vegetable broth Or chicken broth if not vegan
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option
Seasoning
- to taste Salt
- to taste Pepper Freshly cracked for garnish
Others
- 2 tablespoons Olive oil For sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add the diced potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the broccoli florets and cook for an additional 5-7 minutes until the broccoli is tender.
Blending
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Finishing Touches
- Return the soup to the pot, stir in the heavy cream or coconut milk, and season with salt and pepper.
- Heat through and serve warm.
