Description
Creamy Broccoli Potato Soup is the perfect comfort food for chilly nights, wrapping you in warmth with every spoonful. This velvety soup blends fresh broccoli and hearty Yukon Gold potatoes in a rich, creamy base, creating a dish that’s both nourishing and satisfying. Quick to prepare and easily customizable, this soup is ideal for family dinners or casual lunches with friends. Pair it with crusty bread or croutons for an extra touch of warmth and flavor.
Ingredients
Scale
- 2 cups chopped fresh broccoli florets
- 2 cups diced Yukon Gold potatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Instructions
- Wash and chop the broccoli into bite-sized florets; peel and dice the potatoes.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onion and garlic until fragrant and translucent (about 5 minutes).
- Add the diced potatoes and broccoli to the pot. Pour in the broth and bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
- Blend the soup using an immersion blender until smooth, or transfer batches to a regular blender.
- Return the blended soup to low heat and stir in the heavy cream. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg