Hearty Broccoli Potato Soup Recipe
Looking for a creamy, comforting, and nutritious soup recipe that’s perfect for chilly days or anytime you need a cozy bowl of goodness? This Hearty Broccoli Potato Soup is packed with fresh veggies, rich flavor, and simple ingredients. Whether you’re after a vegetarian soup, easy potato soup, or a healthy broccoli soup recipe, this one hits all the marks!
Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, finely diced
4 cloves garlic, minced
1 large carrot, thinly sliced
Salt and fresh ground black pepper, to taste
1 bay leaf
3 to 4 Yukon gold or Russet potatoes, peeled and diced
3 cups broccoli florets
6 cups vegetable stock (or chicken or beef stock)
¼ cup heavy cream
Shredded Parmesan cheese, for garnish (optional)
Instructions:
1. Sauté Aromatics:
In a large soup pot, heat olive oil and butter over medium heat. Add diced onion and sauté until soft and translucent (about 5 minutes). Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Add Veggies & Seasoning:
Toss in the sliced carrot and cook for another 2–3 minutes. Season with salt, black pepper, and add the bay leaf.
3. Add Potatoes and Broccoli:
Mix in diced potatoes and broccoli florets. Stir well to coat the vegetables in the flavorful base.
4. Pour in the Broth:
Add the vegetable stock (or chicken/beef stock if preferred). Bring the soup to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the potatoes and broccoli are fork-tender.
5. Blend to Desired Texture:
Remove the bay leaf. Use an immersion blender to puree the soup to your preferred consistency creamy or slightly chunky. If using a traditional blender, blend in batches carefully.
6. Finish with Cream:
Stir in the heavy cream and warm through. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve and Enjoy:
Ladle into bowls and top with shredded Parmesan cheese for an extra layer of richness. Serve hot with crusty bread for a complete meal.
Tips:
For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based alternative.
Add a pinch of crushed red pepper for a little heat.
Great for meal prep refrigerates well for up to 4 days!
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