Broccoli Potato Soup
A warm, creamy soup featuring tender broccoli and fluffy potatoes, offering comfort without heavy cream.
Ingredients
Main Ingredients
- 2 cups Broccoli florets Fresh or frozen
- 2 cups Diced potatoes Cut into small cubes
- 1 cup Chopped onion Sautéed for flavor
- 4 cups Vegetable or chicken broth Base of the soup
- 1 cup Milk Can use plant-based milk for dairy-free option
- 2 tablespoons Butter Can substitute with olive oil
- to taste Salt Essential for seasoning
- to taste Pepper Essential for seasoning
- optional to taste Cheese for topping Adds creaminess and a melty finish
Instructions
Preparation
- Chop the onions and dice the potatoes into small cubes, and cut the broccoli into bite-sized florets.
- Gather all your ingredients for an organized cooking experience.
Cooking
- Melt the butter in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Add the diced potatoes and pour in the vegetable or chicken broth. Bring to a simmer and cook for about 10 minutes, until the potatoes are tender.
- Stir in the broccoli florets and cook for another 5 minutes until bright green and slightly tender.
Serving
- Turn off the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a regular blender.
- Add the milk and stir until well combined. Adjust consistency with additional broth or water if necessary.
- Season with salt and pepper to taste. Ladle into bowls and top with cheese if desired, and serve warm with crusty bread.
Notes
For best results, add a splash of white wine before adding the broth, and store leftovers in airtight containers for up to 3-4 days in the fridge.